Five Places for: a grand charcuterie

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Comptoir Gascon
61-63 Charterhouse Street, EC1
(020 7608 0851, www.comptoirgascon.com/)
The Comptoir was in at the start of the charcuterie boom with the charmingly named "piggy treats" on the menu. This is an eclectic combination of everything from dry sausages to rillettes and terrines by way of excellent ham. The duck rillettes are also worth noting. Only those with serious appetites will go on to the cassoulet.

Tom's Kitchen
Somerset House, Strand, WC2
(020 7845 4646, tomskitchen.co.uk)
At his most recent venture within Somerset House, Tom Aikens features a serious charcuterie board including foie gras parfait, pork rillettes, smoked duck, and Bayonne ham - for two people to share.

Hix Soho
66-70, Brewer Street, W1
(020 7292 3518, www.hixsoho.co.uk/)
At Mark Hix's Soho restaurant you can sit at the bar and call up a charcuterie board with a difference - the charcuterie in question is from Trealy Farm in Monmouthshire, with good salamis and air-dried meats. It's galling that there is no English word for charcuterie!

Cassis Bistro
232-236 Brompton Road, SW3
(020 7581 1101, cassisbistro.co.uk/)
Newly opened, and from the same stable as The Greenhouse in Mayfair, Cassis is a very SW3 kind of bistro, with good cooking and a slick provençal flavour to the menu. Just order the "Corsican charcuterie selection" from François Pittilloni.

Brawn
49 Columbia Road, E2 (020 7729 5692, terroirswinebar.com)
This recently opened sibling to Terroirs wine bar in Covent Garden is spearheading the trend for ever larger and ever more magnificent charcuterie "boards". Expect Jésus du Pays Basque; terrine; rillettes; vêntreche noir; lardo di Colonnata. It's easy to make a meal of these delights and the wild sourdough bread from the E5 bakehouse. There's also a mind-boggling list of natural and organic wines. No wonder Brawn is getting rave reviews.