Dirty Bagels

Dirty Bagels serves slow-roasted pulled pork bagels from its counter in Cucumber Alley, the upper level of Seven Dials Market on Earlham Street. The business has been trading since 2015 and was voted London's best bagel within three months of launching, having started out on a pitch at Old Spitalfields Market.

It is run by Simone Sapienza, who describes himself as a pulled pork specialist rather than a bagel baker, and the method reflects that. British pork shoulder is marinated for ten hours and slow roasted for twelve, then pulled and dressed with barbecue sauce. The kitchen makes a point of not smoking the meat, on the reasoning that smoke masks the flavour of the pork itself. The bagels are hand shaped and baked on wood planks, and the fillings are meat based throughout, sourced from British suppliers.

Pulled pork bagels in Covent Garden

The recipe is treated as a work in progress rather than a fixed formula, with the kitchen refining it around the single aim of the pork. Alongside the signature bagel the counter runs a short list of variations, and orders can be placed for collection through the company's own site. The Dirty Bagels Seven Dials Market pitch sits close to the Hash Hut counter in the same alley, which makes it easy to find from the upper gallery.

What to expect on a visit

Hours follow the market, opening from midday at the start of the week and from eleven in the morning from Wednesday, running latest on Saturdays and closing earlier on Sundays. Service is walk-up, and the counter is a single-item stop rather than a long browse. For the rest of the traders see Seven Dials Market, or browse other takeaways in Covent Garden.