She (we can assume her sex), goes by the name Marina O’Loughlin and is the anonymous restaurant critic for the Metro newspaper where she writes a weekly restaurant review. Since 2008, she has had a monthly travel column in the BBC’s Olive magazine and was recently recognised as one of the most influential Londoners in the annual Evening Standard “1000 Most Influential People in London” supplement. O’Loughlin is an ardent Twitterer and there is even a ‘Marina O’Loughlin Appreciation Society’ on Facebook.
Here, the country’s most incognito critic answers some questions about her favourite Scotch eggs and what’s best served with them.
Q. In three words, how would you describe a Scotch egg?
A. Guilty, bliss, Bunterish.
Q. Best served hot or cold?
A. Just warm.
Q. Served with or without condiments? If with, then which?
A. I like a home-made piccalilli, the mustardy crunch gives it a little extra oomph.
Q. Are there any variations on the Scotch egg that you enjoy? Some chefs choose venison over sausage meat, others may try to spice the meat etc.
A. I’ve tried a quail’s Scotch egg, Scotch eggs with black pudding and Scotch eggs made with salt cod instead of sausage. All good, but I like the original best.
Q. In your opinion, where serves the best Scotch egg?
A. The Bull and Last in Kentish Town, Clerekenwell’s Coach and Horses, the venison one from The Harwood Arms and the version served with caper mayonnaise as part of Dean Street Townhouse’s lovely, retro High Tea.
Read restaurant reviews by Marina on the Metro website: http://www.metro.co.uk/lifestyle/restaurants
You can follow Marina on Twitter: @MarinaMetro