The Half Deaf Chef, a sandwich van in Camberwell's Ruskin Park, serves £11 artisanal vegetarian sandwiches that one reviewer has declared the best he's ever had. The van, founded by Aidan Marsh, offers three varieties and has gained attention on social media.
A Van Born from Adversity
Aidan Marsh launched the Half Deaf Chef earlier this year after waking up three years ago to find he was deaf in his right ear due to nerve damage. Instead of being defeated, he pursued his dream of running a food spot. The red van is located next to the community saunas and operates from 11am to 5pm, Thursday to Sunday.
The menu features three sandwiches: the 'BMT' with black olive tapenade, mozzarella, and tofu bacon; the 'Smoke Stack' with smoky oyster mushrooms, tempeh, romesco sauce, and cashew creme; and the 'Rainbow Catch' with nori-crusted halloumi, butter bean tartare, and carrot lox. Each comes with a low-calorie electrolyte drink, all for £11.
A Master at Work
Rafi Mauro-Benady, a senior reporter for MyLondon, visited on Thursday, August 13, a 35C day, and was impressed by Aidan's composure. He was allowed backstage to watch the sandwich assembly. Aidan cooks every ingredient fresh, using a flat metal griddle for the tempeh and mushrooms, and toasts focaccia from the local Blackbird bakery to perfection.
The assembly involves slathering romesco sauce and cashew creme on the focaccia, adding rocket with a satisfying 'crack', homemade pickled onions in a pinky-purple shade, and finally the mushrooms and tempeh. The finished product is described as a work of art with healthy shades of orange and green.
The Verdict: 'Absolutely Delicious'
Mauro-Benady opted for the Smoke Stack and took his first bite at a table by the van. He wrote, "'Good God, that's absolutely delicious', I thought. This was by some way the best sandwich I've ever had." He praised the toasted focaccia, crisp rocket, tangy onions, and the smoky flavour of the tempeh and mushrooms, perfectly complemented by the cashew creme and romesco sauce.
He admitted to wolfing it down like "a man possessed by culinary demons" and encouraged readers to visit Ruskin Park to try it for themselves. The review highlights the van's commitment to healthy, sustainable ingredients, a departure from typical greasy van food.
