Margaux Aubry - 12 Years Of Naughty Piglets, Getting Fired From Trinity & Becoming Andrew Lloyd Webber's Business Partner!
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What is the story behind the famous Jambon Beurre at Naughty Piglets?
Never, it is
lever, lever, lever, lever, lever. Well, ladies and gentlemen, enchanted and welcome to the multi waterwheel and goatee food podcast brought to you by Blink. And we're delighted to be joined by the owner of one of London's finest neighborhood restaurants, one of the first actually in Naughty Piglets, which has been serving wonderful food and wine now. I should say one of the first in the new wave of neighbourhood restaurants. I know we eleven years ago. Can you believe that? I can't.
Is it twelve? Really? It's coming up to twelve. Do you have a little birthday party? Nay, I did a huge one for ten. I think I'll do a big one for the fift for fifteen. Yeah,
nice.
Why not for twelve though, perhaps? I
think celebrate every year. It's a fucking tough game to be twelve years in. Well, can I finish the intro? I know, Freddie. I'm just We're wedged in between Brixton and Hern Hill. If we want to go for a swim afterwards, the Lido's just round the corner. It is. And it's beautiful. It's beautiful. I'd
say the most beautiful Lido in London.
I agree. I agree. We're sat here, Margot and I are on the beers, Ben's on a nice chilled red. Actually, he's he's vaporised it. He was in the chilled red. New world. He's basically vaporized. It's gorgeous. Um and we were obviously with the wonderful Margot Aubrey. Um we're here on a Friday, which means that the Jambon Beurre is in full flow. We had to fight the crowds to get in here. We did. You've got well, it's not just any Jambon Beurre, it's a national champion.
Is it? Yes. It won an award. Yeah, but the people's award, you know?
Yeah, but it's all about the people.
It's all about the people. I mean the people are everything. It's all about the people. Yeah.
But it's not just the jambon beur. If you come down here and you're like, I don't fancy a jambon beur, there are other little treats on the menu. There are lunchtime, what can we expect?
So well today we have flat pitches obviously uh with mozza, datarini tomatoes, basil, beans in a brich bun. Or homemade for catcha with mortadella and straga. It's really good.
Dark, burnished, bobbly.
Inspired for my trips, my recent trips in Rome. Oh really. So then not come back and do that sandwich is just so good.
Yeah. But what's the secret to Jean Bon Bur? I saw a lot of pepper work going on and I love fucking pepper. 'Cause that's is that the secret?
I don't know, it di you know, it will differ depending on who you speak to, but I think the butter, obviously, 'cause I melt the butter. It's beautiful the butter. Add cold slivers of butter. The jambon needs to be sliced super thin, which Natura does a great job with. And then the pickles, I make the pickles and they are more like uh they're they're obviously vinegary, but they're more on a sweet side as well, which I think really cuts to the fat. And then salt and lots of black pepper. But that black pepper is very aromatic, it's not like s hyper spicy, you know? And yeah, the black pepper is essential. The amount of butter
you're putting on we're gonna look like Gerard Deputer. Yeah. Nice.
It is called Jambon Beur, you know? Yeah, yeah. Sometimes people like yeah.
Can you just while we're on Baguette with thing innit, what is a goûte?
A goûte.
Yeah.
It's like what you have at four PM, you know, a piece of chocolate, a glass of milk.
You say it like that's a thing. Is it not?
Well, I mean you can have any goûte you like, but a goûte is essentially the concept of having a sweet snack in the afternoon. It's a bit like your tea time thing.
Yeah. It's nothing better than that. It just always has blown my mind when you see that little French kid with a piece of chocolate. But a
brioche bon, butter and chocolate is pretty cool, yeah.
That's the one. Yeah, okay. So you can come down here lunchtime. We're gonna get to what happens in the evening 'cause it all kicks off and goes crazy. But lunchtime, you're getting beautiful sandwiches, you can come here for a glass of wine, a beer.
Exactly, you can eat in, takeaway. Uh and we do have also ice cream sandwich at the moment for a little soup treat.
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Chapters
6 chapters
1
What is the story behind the famous Jambon Beurre at Naughty Piglets?
0:06–7:18
2
How did Margaux’s early years in Lyon and her first jobs in London shape her restaurant career?
7:18–14:02
3
Why was Margaux fired from Trinity and how did that lead to opening Naughty Piglets?
14:02–23:10
4
What was it like partnering with Sir Andrew Lloyd Webber and running a theatre‑linked restaurant?
23:10–29:32
5
How did a trapped fox in the kitchen become one of the most memorable moments at Naughty Piglets?
29:32–36:48
6
Which French bistros and dishes does Margaux recommend for a foodie weekend in Paris?
36:48–41:58
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