FINAL SAVOUR by Lacey Teoli

SAVOUR LONDON

Savour London

Savour London Discover Somewhere New

Savour London is your new guide to the best restaurants and bars that London has to offer. Whether it’s the latest Shoreditch pop-up, Mayfair Michelin dining, or secret Soho drinking dens; we have scoured the capital to find out where is really worth a visit. Even better, we have convinced each place to share with us their most popular recipes. Straight from their menu to your kitchen: wherever you are, you can Savour London.

About Us and The Prince’s Trust Million Makers Challenge

Savour London has been put together by a group of young Londoners, united by their enthusiasm for fundraising, food, and of course London! Taking part in The Prince’s Trust “Million Makers” challenge, we have been tasked with raising £10,000 in six months. The Princes Trust must raise £60 million each year to keep making a real difference to the lives of disadvantaged young people across the UK. By purchasing Savour London, you are helping to make this possible, as every penny we make is going right back to The Prince’s Trust and bringing us one step closer to our £10,000 target. Thank you for your support! Graphic Design By Lacey Teoli Savour London

Contents Page

Central

Ceviche Disco Opium Floridita Fish Market Bengal Bar Sushi Samba Hix Lima Benares Gymkhana Salt Yard Bam Bou Hakkasan Souk Medina Asia De Cuba Purple Bar Mr Foggs Rock Lobsta Mortonâ&#x20AC;&#x2122;s Club Le Caprice 34 Home House Artesian 4

Savour London

8 12 16 18 22 24 26 32 34 36 38 40 42 44 46 48 50 52 56 58 60 64 68 72

Contents Page

South Franco Manca Aqua Shard Hutong Benâ&#x20AC;&#x2122;s canteen

West

76 80 84 90

Evans and Peel 94 Ping 96 Bunga Bunga 98 Barts 102 Maggies 104 Rum Kitchen 106 Kensington Place 110 Ametsa 112 Daphnes 114

North

Yum Bun Sweet Thursday Gallipoli Bistro Bruno

East

Dishoom Rivington Grill Bistrotheque

118 120 122 126 130 132 134

Pop Up After Hours 136 Yummy Choo Eats 138 Hush Hush 140

Savour London

Central

“Avoid fruits and nuts. You are what you eat.”

Savour London

Central Soho

Ceviche

Ceviche is one of London’s hottest new restaurants. Writing in The Times, Giles Coren said: “This place is brilliant. The cooking is super-confident, rare and interesting. I never really want to go anywhere else again.” Glamour Magazine calls it “The sexiest restaurant in London” and The Wall Street Journal says its “A gastronomic dream.” It’s founder and creator , Peruvian Martin Morales has also written a cookbook called CEVICHE PERUVIAN KITCHEN which features all their fantastic recipes. “All revolutions need a manifesto and in Morales’ new book of recipes, New Peruvian has found its own” GQ. Ceviche is in the heart of Soho and presents a variety of dishes including one of the most popular dishes of the moment - ceviche. This Peruvian delicacy is made with the freshest fish marinated in lime, chilly and red onion, is crisp and fresh as well as very healthy. Sit at the Ceviche Bar and watch the action or opt for a table in the main restaurant. At Ceviche you can also try some wonderful fresh beef anticuchos skewers, super food quinoa salads and the restaurant also has a fantastic selection of Pisco cocktails - the most stunning of which is the Pisco Sour. Ceviche’s music policy is 100% Peruvian music. From punk, to funk, from chicha to cumbia - many of which can also be heard and bought on their own record label’s website www.tigersmilkrecords.com. Morales is also opening Andina - a new all-day restaurant at 1 Redchurch Street, Shoreditch, which pioneers healthy food from the Andes with ingredients such as quinoa, maca and amaranth.

Find Us On The Web www.cevicheuk.com Call Us 0207 292 2040 Email Us welcome@cevicheuk.com Visit Us 17 Frith Street Soho London W1D 4RG

Get the Book

CEVICHE by Martin Morales is published by Weidenfeld & Nicolson priced £25 in hardback.

Savour London

Central Soho

Don Ceviche (Sea Bass Ceviche)

This is our signature dish, so called as it’s really the daddy of all our ceviches and the most popular dish we serve at Ceviche. We suggest sea bass for this recipe, but use whatever is freshest at market – try sea bream, Dover sole or any other firm-textured white fish.

Instructions

Wash the sliced red onion and then leave it to soak in iced water for 5 minutes. Drain thoroughly, spread out on kitchen paper or a clean tea towel to remove any excess water and then place in the fridge until needed. Cut the fish into uniform strips of around 3 x 2cm. Place in a large bowl, add a good pinch of salt and mix together gently with a metal spoon. The salt will help open the fish’s pores. Leave this for 2 minutes and then pour over the tiger’s milk and combine gently with the spoon. Leave the fish to ‘cook’ in this marinade for 2 minutes. Add the onions, coriander, chilli and the cubed sweet potato to the fish. Mix together gently with the spoon and taste to check the balance of salt, sour and chilli is to your liking. Divide between serving bowls and serve immediately. Savour London

Ingredients - Serves Four

1 large red onion, very thinly sliced 600g sea bass fillet (or other white fish), skinned and trimmed 1 portion of Amarillo Chilli Tiger’s Milk (see below) A few coriander sprigs, leaves finely chopped 1 limo chilli, deseeded and finely chopped 1 sweet potato, cooked and cut into small cubes (see below) Fine sea salt

Central Soho

Amarillo Chilli Tiger’s Milk

This is our classic tiger’s milk. It is probably the most versatile and the one we use most often at Ceviche.

Insructions

Put 5mm piece of fresh root ginger (cut in half), 1 small garlic clove (cut in half), 4 roughly chopped coriander sprigs and the juice of 8 limes in a bowl. Stir and then leave to infuse for 5 minutes. Strain the mixture through a sieve into another bowl. Add ½ teaspoon salt and 2 teaspoons Amarillo Chilli Paste (see below) and mix well. This will keep for 4 hours in the fridge. 10

Ingredients 5mm of Fresh Root Ginger Small Garlic Clove 4 Coriander Sprigs 8 Limes Salt Amarillo Chilli Paste

Savour London

Central Soho

Basic Chilli Paste

This basic chilli paste works best with Peruvian chillies: amarillo, panca or rocoto. Many chillies can easily be substituted with others without the flavour of the overall dish being totally compromised.

Instructions

Put 1 tablespoon of vegetable oil in a large, heavy-based saucepan. Heat over medium heat and then add 100g frozen or fresh deseeded chillies of your choice or 35g reconstituted deseeded and roughly chopped dried chillies, and ½ a finely chopped small onion. Sauté over low heat for about 10 minutes, stirring regularly. Add 2 crushed garlic cloves and sauté for 5 minutes until everything is very soft, being careful to make sure it doesn’t take on any colour. Put the contents of the saucepan into a food processor or blender and blitz until smooth. Store in the fridge in a sterilised jar. (Makes about 190g.)

Sweet Potato

There are over 150 types of sweet potato in Peru with varying skin and flesh tones as well as degrees of sweetness; some are much nuttier in flavour. The best way to cook them is to bake them whole in the oven as you would a potato, although they also make very good chips. Taken from CEVICHE: Peruvian Kitchen by Martin Morales published by Weidenfeld & Nicolson. Text copyright © Martin Morales, 2013. Photograph © Paul Winch-Furness.

Savour London

Central Soho

Disco

Disco is an underground boĂŽte in Soho inspired by the disco movement, which started in 1970s Manhattan. Owned and operated by Charlie Gilkes and Duncan Stirling, whose Inception Group venues are well loved for their innovative and unique concepts, Disco is a revival of this important period of nightlife and musical history. The nightclub is a celebration of the decades of disco, featuring choreographed routines from singers and dancers, as well as nightly live performances from musicians. Harking back to the days when air travel was glamorous, sophisticated and thrilling, on arrival guests are greeted at a Pan Am-inspired lounge where air stewardesses issue boarding passes and check personal items into the cloakroom via an automated conveyor belt before guests enter the club through aeroplane doors.

Savour London

Central Soho

Joy Disco The

Hits

Decked out in an arresting style, Disco has a cool and quirky interior featuring entire walls of retro televisions beaming out music videos and a nostalgic collection of iconic images of revellers from the disco era. Other walls are adorned by colorful rollerskates, cassette tapes, nightlife memorabilia, and the bar is even be mocked up to resemble a vintage fairground stall. Designed to invoke the glamour of studio 54 and the atmosphere of Paradise Garage, Disco pays tribute to the past and supports the resurgence of disco in the 21st Century. The trend towards all things disco is still very much alive today and guests enjoy current and retro hits from DJs playing exclusively off vinyl. The venue epitomises all of the escapism and freedom that defined the era and continues to define modern disco today. Every night there is a countdown from one year to the next at midnight, when visitors can celebrate the start of another year of disco. Clad in bow ties and braces (and little else), the bar team serve up an inventive range of cocktails, including signature sharing drinks served in oversized glitter balls, a bespoke mug modeled on Michael Jackson complete with afro, and The Donna Summer, a homage to the late, great diva herself. Find Us On The Web www.disco-london.com Call Us 0207 299 1222 Email Us getdown@disco-london.com

Visit Us

13 Kingly Court Soho London W1B 5PW

Savour London

Central Soho

The

Ingredients

Disco Ball

Bottle of Belvedere Black Raspberry Vodka Bottle of MoĂŤt & Chandon Brut NV Champagne Malibu Sugar Syrup Pineapple juice Passion fruit juice Lime juice Midori melon liqueur

Instructions

Mix together pineapple juice and passion fruit .juice After add the lime juice, midori, Malibu & sugar syrup. Then add 1 x Bottle 75cl Moet Followed by 1 x Bottle Black Raspberry Belvedere Pour at the table with ice. Savour London

Central Soho

Opium

Opium is hidden away behind a discreet emerald door on Gerrard street - blink, and you will miss it. Those lucky enough to know about Opium, once through the door, find themselves transported to the world of old China’s opium dens. A lot of effort has gone into making the three floors of this cocktail bar and dim sum parlour look, feel, and smell authentic: incense, Chinese lanterns, not to mention the initially bewildering Mandarin announcements in the bathrooms! Even more effort, however, goes into the cocktails. Asian inspired, drinks here are not merely shaken or stirred, but put together by true mixologists. The Opium Cocktail No. 1 is particularly impressive, a dry ice based concoction arriving at your table with smoke billowing, in what looks like a tiny cauldron! It is well worth trying some of the dim sum too if you are hungry, which are a tasty accompaniment to the drinks.

Find Us On The Web

www.opiumchinatown.com Call Us 020 7734 7276 Email Us info@opiumchinatown.com Visit Us 15-16 Gerrard St London W1D 6JA 16

Savour London

Central Soho

Once

upon a time

in China

This cocktail was one of Savour Londonâ&#x20AC;&#x2122;s favourites at Opium, and fortunately it is a great one to recreate at home!

Instructions

Shake all ingredients in a cocktail shaker. Strain into an ice filled tumbler. Garnish with a watermelon slice and a mint sprig.

Ingredients

50ml Heaven Hill Bourbon Whiskey 25ml Lemon juice 50ml watermelon juice 20ml honey

Savour London

Central Soho

Floridita

Inspired by El Floridita in Havana, Cuba, Floridita is located in the heart of Soho on Wardour Street. Hidden underground, the destination combines three distinctive elements: modern Latin-American food, legendary cocktails and a wide variety of live music and entertainment. The restaurant area encapsulates the bygone elegance of Cuba in the 1930â&#x20AC;&#x2122;s, while the bar the inspiration and creativity of London most experienced mixologists. Either way, both options are a great way to sit back, relax, and enjoy the Cuban ambiance.

Find Us On The Web

www.floriditalondon.com Call Us 0207 314 4000 Visit Us 100 Wardour Street London W1F 0TN

Savour London

Central Soho

Shopping Chilli Squid Ingredients

List

Peruvian Ceviche

For Marinating: 3 medium sized squid 1 tsp ginger garlic paste 1 tsp lemon juice 1/2 tsp crushed pepper Salt to taste For Coating: 1/2 oz corn flour 1/2 oz rice flour 1 oz flour 1/2 tsp chilli powder 1/2 tsp salt Spice Mix: 1 non Smoked paprika, 2 tsp coriander seeds 2 tsp cumin seeds Salt to taste

Ingredients

For 2 people: 1 whole skinned, pin-boned and filleted tilapia 250 ml coconut milk 1 red onion 1/4 iceberg lettuce 1/2 green pepper 1/2 red pepper 1/2 bunch of coriander 2 red chillies (chopped very finely) 250 ml lime juice Pinch of sea salt 1/2 bunch spring onion

Savour London

Central Soho

Chilli Squid

Stage One - Marinating Cut squid to desired shape, wash thoroughly, drain excess water. Mix all ingredients together and allow to rest for at least 30 minutes in fridge. Stage Two - Dusting Mix all the above ingredients together. Keep it dry all the time. Add marinated squid to this dry mixture and thoroughly mix. Shake off excess flour.

Stage Three - Spice Mix Dry roast coriander & cumin seeds in a pan, allow to cool. Along with paprika and roasted seeds, make a coarse powder in a food processor or pestle & mortar. Frying the squid in hot oil, and then rest them in kitchen paper to remove excess oil. Put the crispy squid in a bowl add the spice mix and toss gently. Crispy chilli squid is ready to go with your favourite sauce to accompany anything shaken or stirred. 20

Savour London

Central Soho

Peruvian Tilapia Ceviche Instructions

Cut the tillapia in small strips and marinate them in the lime juice for one hour. Make sure all fish is covered in the juice. Meanwhile, finely dice the red onion, both peppers and chillies. After one hour of marinating, drain the lime juice and mix all the cut vegetables with the coconut milk. Season to taste with sea salt and pepper. Leave this mix for 10 minutes to soak off the milk.

Meanwhile finely slice the spring onion and Coriander and ice berg lettuce. Plate in a martini glass or suitable plate with the iceberg lettuce as a base and the ceviche on top. Garnish with the spring onions and coriander.

Savour London

Central The City

Fish Market

Fish Market brings a taste of the sea to The City of London. Housed within one of the oldest surviving East India warehouses, Fish Market’s striking black, white and turquoise colour scheme brings the building back to life, while the outside terrace is perfect for alfresco dining. Fish Market’s food is light and healthy, full of fresh flavours. All the fish served in the restaurant is sustainable, sourced from the British Isles to serve fresh each day. We recommend opting for the shellfish platter to try a whole range of their freshest daily offerings.

Find Us On The Web www.fishmarket-restaurant.co.uk Call Us 020 3503 0790 Visit Us 16B New Street London EC2M 4TR

Savour London

Central The City

Potted

Mackeral

Ingredients - Serves Instructions Open the packets of smoked Four mackerel and remove the dark skin from 6 fillets of lightly smoked mackerel ½ bunch of finely chopped chives 1 packet mixed leaf salad 4 tbsp creamed horseradish 2 tbsp crème fraiche 2 tbsp good quality mayonnaise ¼ of a lemon juiced 3 tbsp French dressing or vinaigrette Sourdough loaf to serve

tail to head. Break the fillets down between your fingers into a bowl so that you have rough flakes of fish. Add all of the other ingredients and mix gently with a spoon, taste and season if needed. Spoon this mix into glass jars or earthenware pots and chill for 15 minutes. Meanwhile, toast some sourdough (or any country style loaf), wash the salad, spin it dry and dress with the vinaigrette. To finish, place the pots of mackerel on to serving plates, followed by the toast and dressed salad and serve. If you are making this in advance then it’s best to remove the pots from the fridge 30 minutes before you serve them.

Kedegree Scotch Egg

Ingredients

70g cooked rice, plus a little extra to coat the egg Instructions 280g smoked haddock fillet, skinned and Blend the rice, haddock and curry boned powder, but don’t purée it. Then fold 1 level dessertspoon of curry powder through the rest of the ingredients 70g dry mash – except the eggs. 40g soaked golden raisins, roughly chopped Split the mix into 70g balls then 2 spring onions, finely chopped gently and evenly shape around the ¼ red chilli, very finely diced with no seeds eggs. 20 coriander leaves, shredded Roll the balls in the flour, dip into 4 eggs, softly boiled for 5½ minutes the egg and then roll in the rice, Coating almond and breadcrumb mix. Separate bowls/plates containing: Deep fry until nicely coloured (apPlain flour proximately 45 seconds) and then Beaten egg bake on a medium heat in the oven A mix of cooked rice, flaked almonds and for about 3 minutes. breadcrumbs Serve warm with a rocket, tomato (1-part rice and 1-part almonds to 2-part and golden raisin salad. breadcrumbs)

Savour London

Central The City

The

Old Bengal Bar A chic and atmospheric space in the heart of the city, Old Bengal Bar boasts an extensive cocktail list and food menu. Of the bars in this area, OBB undoubtedly looks and feels coolest, thanks to its location in a warehouse previously used by East India Company (who trafficked opium to China in the 18th century!) With such a history, the low lighting and exposed brick walls are a fitting design. Guests to OBB can enjoy light lunches, pre-dinner cocktails, barbeques on the alfresco terrace or drinks and dancing from Thursday through to Saturday.

Find Us On The Web www.oldbengalbar.co.uk Call Us 0203 503 0780 Visit Us 16 New Street London EC2M 4TR

Savour London

Central The City

Black Pudding Scotch

Instructions

Cook the hen’s eggs in boiling water for 6 minutes and then refresh in cold water. Mix the two sausage meats together carefully as not to break down the black pudding to much. Season with a little salt and black pepper. Weigh out the sausage mix into 80g balls and in the palm of your hand press out into a pancake shape. Place the egg in the middle and gently over lap the meat round the egg. Mould this into a really large egg shape and then chill in the fridge for 30 minutes to allow the meat to firm up. Then roll in a little flour followed by a light egg wash of 3 eggs that have been cracked into a small tray and cover the floured eggs in this. Lastly drain the eggs slightly and roll in white bread crumbs. Savour London

Eggs Ingredients

500g of the best quality sausage meat you can find 150 of black pudding 8 hen’s eggs Sea salt Black Pepper

Instructions Cont..

Deep fry the eggs until golden brown at 175°C for around 8 minutes and then place in the oven for a further 4 minutes to guarantee they are hot. The trick with a scotch egg is to have the yolk slightly runny once cooked. It will take a couple of goes to get it right!

Central The City

Sushi

Samba

SUSHISAMBA is located 38th and 39th floors of the Heron Tower, accessed via two scenic lifts from a dedicated entrance on Bishopsgate. Boasting two of the highest outdoor terraces in Europe, the restaurant was designed by award-winning architects Cetra Rudy.The ever-evolving menus feature items from a Robata grill, along with a variety of Ceviches and Tiraditos, Samba Rolls and numerous sharing plates. There are many enticing SUSHISAMBA classics such as the Moqueca Mista (shrimp, squid and lobster stock, coconut milk, cashew and chimichurri rice) and the El Topo® roll (with salmon, jalapeño, shiso leaf, fresh melted mozzarella and crispy onion). Other options range from Kuromitsu Glazed Pork Belly Wraps (palmito, orange, bibb lettuce) to Wagyu Gyoza (with courgette purée and su-shoyu dipping sauce). The Sushi Bar offers traditional styles as well as daily-changing contemporary options. To drink, choose from an international 150-bin wine and sake list, or sample modern and classic cocktails such as Shiso Fine as well as SUSHISAMBA signatures, the Nina Fresa® and the Chu-Cumber.

Find Us On The Web www.sushisamba.com Call Us 02036407330 Visit Us Heron Tower 110 Bishopsgate London EC2N 4AY 26

Savour London

Central The City

Mushroom

Tobanyaki

Instructions

In a small tobanyaki dish, heat butter and add shallots and garlic. Add mushrooms gradually; biggest and hardest first, smaller and softer second. Cook until brown and tender. Reduce by half. Mix in yuzu juice and soy sauce. To finish top the toban with scallion and garlic chips.

Savour London

Ingredients - Serves 1 2 tbsp clarified butter 6 oz assorted japanese mushrooms 1 tsp sliced garlic ½ cup mushroom stock ½ cup coconut milk 2 tsp shallot minced ¼ cup yuzu soy 5 scallion charred 1 tbsp garlic chips

Central The City

Organic Red Chocolate Chilli Peppers Ingrediants - Ganache Peruvian Chocolate Whipping cream 60ml Unsalted butter 5g Peruvian (65%) chocolate 53g

Instructions - Ganache Peruvian Chocolate For chocolate, boil cream and butter and pour into a bowl. Add the chocolate and whisk. Refrigerate for 15 minutes.

Ingrediants - Red Pepper Tuile

1 large stem red pepper - seeds removed Icing sugar 100g Gomme xantana (xantham gum) 2g

Instructions - For the Red Pepper Tuile

For tuile, purĂŠe all ingredients in a blender. Pass through a fine sieve. Spread the mixture thinly and evenly on a non-stick mat. Cook in the oven at 140Â°C for 15 minutes. Cut 3-inch squares. Do not let the tuile cool completely before cutting. Peel each square off the mat and shape the tuile into a flower shaped cup. Set each cup aside to cool.

Ingrediants - Chocolate Chilli Mousse Peruvian (65%) chocolate 32g Whipping cream 64g Whole milk 10ml Dried aji panca powder

Savour London

Central The City

Instructions - Chocolate Chilli Mousse

Chop the chocolate into small pieces and place in a bowl with milk and chilli. Place the bowl over a bain-marie. Once melted, set aside. In a separate cold bowl, whisk the whipping cream to the soft stage, adding the cream slowly. Once the cream has been whisked, gently fold the melted chocolate mixture and whisk together. Refrigerate mousse for 30 minutes before serving.

Ingrediants - Chocolate Crumble unsalted butter 150g plain flour 150g jumbo oats 75g caster sugar 75g cocoa powder 60g

Instructions - Chocolate Crumble

Mix all of the ingredients and bake for 15 minutes at 160째C. Remove the pan from oven and let cool. Blend to a rough powder when cold.

Ingrediants - Red Pepper Sorbet Unsalted butter 150g Plain flour 150g Jumbo oats 75g Caster sugar 75g Cocoa powder 60g

Instructions - Red Pepper Sorbet

For the sugar syrup, boil equal parts of sugar and water and chill. Use a standard ice cream machine for sorbet.

Savour London

Central Fitzrovia

HIX Soho

HIX won London’s Time Out Award for Best New Restaurant in 2010 and has successfully managed to retain a reputation for quality food and a great atmosphere ever since. The menu consists of seasonal British food which changes daily, while the décor features eclectic mobiles and neons from celebrated British artists. Downstairs is Mark’s, an apothecary bar and an eccentric cocktail list put together by Nick Strangeway. Mark’s has a cosy yet classy atmosphere; best to arrive early to avoid having to queue, as Mark’s is always popular. Find us on the Web www.hixsoho.co.uk Call Us 0207 292 03518 Visit Us 66-70 Brewer Street London W1F 9UP

Savour London

Central Fitzrovia

Bloody Hot Black Cow

In the words of Mark Hix himself: “I don’t really like messing with classic drinks like a Bloody Mary but sometimes a pre-dinner drink requires a lighter touch so you can fit the second one in! Isle of Wight tomatoes are a fantastic early season addition to our menus and their tomato juice really freshens up a mixed drink like this. How much heat you want in this drink is up to you so feel free to spice it up with more chilies and Tabasco. You can buy ice sphere moulds from Muji which are really handy to make and store in bags in the freezer for all sorts of cocktails or drinks.”

Ingredients

150-250ml Black cow vodka 6 pickled guindillas (whole pickled chilies) A few drops of Tabasco (green or red) 400-500ml Isle of Wight tomato juice Ice cubes 4-6 ice spheres or cubed ice A couple good pinches of sweet Spanish pimenton or paprika

Instructions

Line a fine strainer with muslin or use a jelly bag. Pour in the tomato juice and leave overnight to strain and extract a clear juice. You can squeeze the pulp a little just to extract any excess juice and add a little colour to the clear juice. In a jug with the vodka, smash up two of the chilies, or more if you wish, with the end of a rolling pin or similar. Add the Tabasco and strained tomato juice and mix well. Put the ice spheres into martini glasses or similar and strain the liquid over the ice. Sprinkle with the pimenton and serve.

Savour London

Central Fitzrovia

Lima

LIMA is a new London restaurant that seeks to represent the gastronomic expansion that has taken place in Peru during the last few years. While sourcing the majority of their ingredients from the British Isles, they also showcase Peru’s vast biodiversity by bringing some unique organic and wild produce from small growers based in Peru, specifically from the Andes and the Amazon. To start, Lima serves up some delicious ceviche (try their recipe on the next page!), followed by main courses such as Salmon “Hot Ceviche” and Beef “Pachamanca”. The restaurant itself it bright, airy, and modern, perfect for both a quick business lunch and a more leisurely dinner. Find Us On The Web www.limalondon.com Call Us 02030022640 Email Us enquiry@limalondon.com Visit Us 31 Rathbone Place Fitzrovia London W1T 1JH

Savour London

Central Fitzrovia

SeaBream Instructions

Ceviche

TIGER’S MILK –Put the celery, onion, ginger, garlic and fish stock into a blender and liquidise. Pour into a container and leave to stand for 20 minutes. Add the coriander, lime juice and chillies and let stand for another 20 minutes. Strain through a sieve, extracting as much juice as possible and chill. SWEET ONION – Prepare stock syrup with 1kg water to 1.2kg sugar. Boil and cool. Macerate shredded red onions in the mixture overnight. Drain and deep- fry in hot oil until crisp. Pat dry on absorbent paper. INCA CORN – Fry the corn in a shallow pan with a lid, or a fryer, at 140ºC, until it pops. This usually takes 6 to 7 minutes. Drain on kitchen paper and sprinkle with salt. Serve as a snack or as an accompaniment to any ceviche. CEVICHE – Cut the fish into 1cm cubes. Sprinkle a little salt on it and mix with the rocoto pepper. Put in a chilled glass bowl. Pour the tiger’s milk marinade over the fish and let stand until the flesh turns white and appears ‘cooked’. Sprinkle a small handful of the sweet onion over the fish. Finish with a sprinkling of the shiso leaves. Serve most of the Inca corn separately, but add a few kernels to the bowl .

Savour London

Ingredients

SeaBream Ceviche 200g Sea bream filleted and trimmed Salt to taste 2tsp Rocoto pepper blanched and diced finely 200ml Tiger’s milk see recipe Sweet fried onions see recipe Red and green shiso leaves handful Inca corn 4-6tbsp Sweet onion: water 1kg sugar 1.2kg 1 red onion shredded Vegetable/oliveoil1tbsp For the tiger’s milk: 2 celery sticks - using the white flesh 100g finely diced onion 50g peeled and chopped ginger 4 garlic cloves 150ml light fish stock Coriander leaves 9 limes 2 ají limo chillies

Central Fitzrovia

Benares

Benares is a Michelin starred restaurant led by Chef Patron Atul Kochhar, serving modern Indian cuisine with a contemporary British twist. Based in Mayfair, Benares consists of a lounge and a main dining area, which are lavished with hand-crafted furniture and complimented by a beautiful pond decorated with candles, creating a luxurious aesthetic experience. Capturing the spiritual and uplifting essence of its namesake city in Northern India, the restaurant exudes the beauty and vibrancy of the ‘city of lights’ while leaving a lasting impression with its striking contemporary design. Even more thought goes into the cuisine itself, which is not only extremely high quality, but also beautifully presented. If you are really looking to impress, then consider booking the state-of-the-art Chef’s Table. Seating up to six guests, the private room looks directly into the bustling kitchen, and will leave you with a real appreciation of the effort that goes into every dish. Find us on the Web www.benaresrestaurant.com Call Us 0207 629 8886 Email Us reservations@benares.com Visit Us 12a Berkeley Square House Berkeley Square Mayfair London W1J 6BS

Savour London

Central Fitzrovia

Coconut Fish Curry

Meen Molee Kerala Ingredients

4 small fillets of sea bass or sea bream (about 150 g each) 1 ½ tsp salt 1½ tsp turmeric 30 ml coconut oil 2 medium onions, finely sliced 6 whole green chillies, slit lengthways 3 garlic cloves, sliced into fine strips 10 curry leaves 400 ml coconut milk Coriander cress for garnish Steamed rice

Instructions

Mix 1 tsp salt and 1 tsp turmeric Gently rub into the fish fillets Heat the coconut oil in a wide pan, then sauté the onion, chillies and garlic. Add the curry leaves and keep cooking until the onion is translucent. Add the rest of the turmeric and salt Pour in the coconut milk, heat through, and simmer very gently. Pan fry the fish in a separate pan until skin is crisp. Serve the fish and sauce with steamed rice garnished with coriander cress.

Savour London

Central Fitzrovia

Gymkhana Gymkhana is inspired by the Colonial Indian gymkhana clubs, set up by the British Raj, where members of high society came to socialise and play sport. The restaurant is a second venture for Karam Sethi, who earned his first Michelin star in 2012 as Patron Chef of Trishna London, and serves modern Indian cuisine with a focus on the tandoor oven. Sethi says of Gymkhana, “The social and sports clubs of India have always been renowned for serving excellent tandoori and chatpatta food. Their dining culture is about sharing- frequently with copious amounts of alcohol- and I wanted to capture that sense of opulence and celebration at Gymkhana. I’m looking forward to the restaurant being a convivial yet accessible addition to Mayfair’s iconic dining scene.”

Find Us On The Web www.gymkhanalondon.com Call Us 0203 011 5900 Email Us info@gymkhanalondon.com Visit Us 42 Albemarle Street London W1S 4JH

Savour London

Central Fitzrovia

Methi Goat Instructions

Keema

Heat oil in a heavy bottomed pan and add in bay leaf, finely chopped onions and fry until light golden. Then add the kid mince. Fry and stir until the mince becomes light brown in colour. Add in the chopped ginger, garlic, green chilli and fry for 2 minutes. Add the powdered spices and cook for a few minutes. Now stir in the chopped tomatoes and reduce the heat, and continue to fry. Finely chop the methi leaves, removing the stalks. Add this to the cooked mince, along with half a cup of water. Then cover the pan, reduce the heat and let it simmer for 7 â&#x20AC;&#x201C; 8 minutes. Wash the brain in cold water a few times. Boil 200 ml of water with a pinch of tumeric and then cook the brain for about 3 minutes. Strain the water and dice the brain. Now mix the blanched brain into the mince and cook for 2 minutes Finely shred fresh coriander leaves and add to the mince. Serve the kid keema with a parantha or pao (Goan bread).

Ingredients

160 grams Kid shoulder mince 1 Kid brain 15ml Vegetable oil 1Bay leaf 1Onions 1 Tomatoes Salt To taste 5 grams Tumeric powder 5 grams Red chilli powder 10 grams Ginger 3 cloves garlic 1 green chilli 5 grams garam masala powder 50 grams Fresh methi leaves (fenugreek) Fresh coriander

Savour London

Central Fitzrovia

Salt Yard Salt Yard is an award-winning bar and restaurant which serves modern high-quality tapas. Whether you want to enjoy a full dinner, or to pop in just for a glass of wine and a plate of Iberican ham and cheese, Salt Yard welcomes you for both. The tapas is innovative and delicious, it is well worth trying something that may be different to your typical tapas choices. If you like the sound of Salt Yard you will also enjoy the groupâ&#x20AC;&#x2122;s sister restaurants, Dehesa and The Opera Tavern. Details of all three restaurants can be found on their website. Visit Us Find Us On The Web 54 Goodge Street www.saltyard.co.uk London W1T 4NA Call Us 0207 637 0657 Email Us info@saltyard.co.uk

Savour London

Central Fitzrovia

Braised Lamb Shoulder

Enjoy Salt Yardâ&#x20AC;&#x2122;s Braised lamb shoulder with new seasons pumpkin, parmesan and thyme. Lamb shoulder is great for slow roasting and braising, the meat and fat melt and combine together to produce unctuous, sticky meat. Great for a cold winters evening, served with some roast and pureed pumpkin. We add some truffle essence to the puree to give it a luxurious kick. Ingredients

Instructions

In a heavy bottom pan heat some olive oil until smoking and then add the lamb. Brown very well on all sides and then add the carrot, onion, celery, garlic and rosemary. Sweat down for a few minutes and then add the wine and reduce to a glaze and then add the stock. Bring to a boil and then turn to a slow simmer. Skim off any impurities that rise to the surface. Cook for 1-1.5 hours until the lamb is tender and the stock reduced and sauce like. Take half the pumpkin and cook slowly in a pan with olive oil until tender, collapsed and slightly caramelised. Remove from the pan and blitz in a blender until smooth, season well and add the truffle essence. Reserve and keep warm. For the remaining pumpkin roast in a very hot pan with olive oil and season well. Brown on all sides and cook until just tender, remove from the pan and keep warm. To serve layer the roasted and pureed pumpkin on two warmed plated and then spoon over the lamb with the reduced stock. Finally pick over the fresh thyme and sprinkle over the parmesan.

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Makes a tapas for 4 or a main dish for 2 200g diced lamb shoulder 200ml white wine 200ml homemade dark chicken stock 1 carrot diced 1 stick celery diced 1 small onion diced 2 cloves garlic crushed 1 sprig rosemary 300g peeled and diced heavy flesh pumpkin 1 sprig thyme 20g peeled parmesan Drop of truffle essence Sea salt and pepper

Central Fitzrovia

Bam Bou

Spread over four storeys of an elegant Georgian townhouse in the heart of chic Fitzrovia, Bam Bou is a favourite amongst the media and advertising speciaists of Charlotte Street and adventurous diners from all over London. The south east Asian menu expertly fuses ingredients and flavours from Thailand, China and Vietnam; service is discreet and attentive, and the atmosphere is peaceful and deeply relaxing. Decorated in French-Vietnamese colonial style with soft colours, authentic art and exposed earthy brickwork, the network of two dining rooms, four private rooms and top-floor Red Bar makes this a hideaway haven which, though consistently popular, still feels like an insiderâ&#x20AC;&#x2122;s secret. The Red Bar also boasts Londonâ&#x20AC;&#x2122;s most comprehensive Japanese whisky menu.

Find Us On The Web www.bam-bou.co.uk Call Us 020 7323 9130 Visit Us 1 Percy Street London W1T 1DB

Savour London

Central Fitzrovia

Thai Beef Salad

Ingredients

Instructions

Whisk together the lime juice,

1 Â˝ tbsp fresh lime juice brown sugar, fish sauce, sesame oil, 1 tbsp soft brown sugar soy sauce, ginger and garlic in a jug. 1 tbsp fish sauce Place the steak in a glass or ceramic 2 tsp sesame oil dish. 1 tsp soy sauce Drizzle with half the dressing and 2 tsp finely grated fresh cover it with cling film and place in ginger the fridge for two hours, turning the mixture occasionally to develop the 1 garlic clove, crushed flavours. 1 beef rump steak, about Preheat a barbecue grill or char 680g grill pan to high and cook the steak 200g cherry tomatoes, on the grill for 2-3 minutes each halved side for medium or until it is cooked 1 continental cucumber, to your liking. halved lengthways, thinly Transfer to a plate and cover with sliced diagonally foil and set aside for 10 minutes to 1 red onion, halved, cut into rest. thin wedges Place the tomato, cucumber, onion, 2 long fresh red chillies, chilli, mint, coriander, basil, peanuts halved, deseeded, thinly and lime leaves in a large bowl. sliced lengthways Thinly slice the steak across the 1 bunch fresh mint, picked grain and add to the salad. and torn Drizzle with remaining dressing 1 bunch fresh coriander, and gently toss to combine and picked serve immediately. 1 bunch fresh Thai basil, picked and torn 55g toasted peanuts, coarsely chopped 4 kaffir lime leaves, centre veins removed, finely shredded Savour London

CTottenham e n t rCt.aRdl & Mayfair

Hakkasan

Although Hakkasan is no longer new to London’s restaurant scene, it continues to feature in every worthwhile guide to London’s coolest restaurants, quite simply because it does everything expertly - dining, drinking, and atmosphere. The original Hakkasan on Hanway Place, opened in 2001, followed a little later by Hakkasan Mayfair on Bruton Street. Dark and sultry, the dining areas are divided by luxurious English Oak screens and latticing, allowing for an intimate dining experience. The accompanying 16-metre bar is equally impressive, with an extensive cocktail menu created by Hakkasan’s expert bar team. Find Us On The Web www.hakkasan.com Call Us 0207 907 1888 (Mayfair) 0207 927 7000 (Hanway Place) Email Us reservation@hakkasan.com Visit Us Hakkasan Mayfair 17 Bruton Street London W1J 6QB Hakkasan Hanway Place 8 Hanway Place London W1T 1HD 44

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CTottenham e n t rCt.aRdl & Mayfair

Rhubarb Margarita

This cocktail was created in 2010 and is served at both Michelin-starred London Hakkasan restaurants. If you enjoy this recipe, we advise you to try some of Hakkasanâ&#x20AC;&#x2122;s other unique cocktails. Both restaurant bars are especially popular for post-work drinks, and are open Monday to Wednesday until 12:30am, Thursday to Saturday until 1:30am, and Sundays and Bank Holidays until midnight.

Ingredients

Ingredients: 50 ml Tequila 20 ml Falernum 25 ml Rhubarb puree 15 ml Lime juice 10 ml Vanilla syrup 2.5 ml Grenadine

Instructions

Method: Shaken Glass: Coupette with vanilla / chilli rim Garnish: Lime wedge Add cubed ice Shake Fine strain into the serving glass

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@HakkasanHanway 45

Central Covent Garden

Souk

Medina

If you can’t jetset to Morroco for the weekend, then a visit to Souk Medina is undoubtedly the next best thing. As you make your way through the candlelit tunnel to this restaurant’s entrance, the first thing you notice is the smell of mint and spices wafting from the kitchen. The second is the evocative North African inspired decor, with lanterns, candles, and brightly covered cushions scattering the restaurant. The third is the belly dancing performances, which take place nightly! Unsurprisingly, Souk Medina’s cuisine is also authentically Morrocan, and great value. Share a selection of starters, and be sure to try one of their tagine dishes to follow. Find Us On The Web www.soukrestaurant.net Call Us 0207 240 1796 Visit Us 1A Short’s Gardens WC2H 9AT

Savour London

Central Covent Garden

Moroccan Lamb Tagine

with dry apricot and roasted almond Instructions

Heat the olive oil in a heavy saucepan. Saute the lamb for 5 minutes. Remove from the pan. Fry the onion and garlic for 5 minutes in the same pan until translucent. Put the lamb back into the pan. Add the orange water and orange zest and juice along with the cinnamon and honey to the pan. Add salt and pepper and add sufficient water to cover the meat. Bring to the boil. Cover the pan with a lid and reduce the temperature. Simmer for 1 hour. Add the apricots and continue cooking for 30 minutes until the lamb is tender. Toast the almonds in a dry frying pan over medium heat; sprinkle over the lamb to serve.

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Ingredients

2 tablespoons olive oil 600g lean lamb shoulder, diced 1 onion, finely chopped juice and zest of 1 unwaxed orange 1 tea spoon orange waterÂ 1 cinnamon stick 1 teaspoon honey salt and black pepper to taste 175g dried apricots 50g roasted flaked almonds

Central Covent Garden

Asia DeCuba

For global travellers with a cultured palate and a love of variety, Asia de Cuba restaurant, overseen by renowned international restaurateur Jeffrey Chodorow, combines elements of Asian and Cuban cuisine served sharing-style in a high energy London restaurant. Housed in a dramatically colonnaded space, Asia de Cuba’s innovative menu is matched to its surroundings with a dramatic series of soaring art columns. Find Us On The Web www.morganshotelgroup.com Call Us 0207 300 5588 Visit Us

45 St. Martin’s Lane London WC2N 4HX

Savour London

Central Covent Garden

Cantaloupe

Pisco

Ingredients

1 cantaloupe melon large chunk(ripe) 50ml Pisco Aba 25ml Lemon juice 15ml Sugar syrup 15ml Egg white

Instructions

Muddle fruit Add lemon, sugar syrup and Pisco. Shake, Strain & Sieve. Garnish. Glass: Chilled Martini Garnish: Cantaloupe wedge

Savour London

Central Covent Garden

Purple Bar at The Sanderson

The Purple Bar, with its veritable symphony of purples, lavenders and violets, is a chic and intimate lounge that has become one of London’s hottest gathering places. Draped in violet silk opera curtains, and furnished with lavender Queen Anne chairs, purple etched Venetian mirrors, and a bar that looks like an enormous meteorite just fallen from the sky, the wildly theatrical Purple Bar feels straight from the pages of “Alice in Wonderland” – a quality that makes it the perfect setting for drinks, conversation and people-watching. Purple Bar offers quality cocktails and the Fine & Rare collection. Find Us On The Web www.morganshotelgroup.com Call Us 0207 300 5588 Visit Us

50 Berners Street London W1T 3NG

Savour London

Central Covent Garden

Jules

Vernes

Bombay Saphire infused with Kaffir leaves shaken with kumquat and chilli infused chartreuse, a dash of Spanish bitters, egg white, homemade ginger syrup, topped with Malbec red wine.

Ingredients

Jules Vernes 40ml Bombay Saphire infused with Kaffir leavesÂ 20ml kumquat and chilli infused chartreuse Dash of Spanish bitters 1egg white 20ml homemade ginger syrup Topped with Malbec red wine

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Ingrediants

Muddle fruit, add lemon, sugar syrup and Pisco. Shake, Strain & Sieve. Garnish. Glass: Chilled Martini Garnish: Cantaloupe wedge

Central Mayfair

Fogg’s

Mr Fogg’s is modelled on the eccentric explorer’s period drawing room laden with artifacts and trinkets collected from his travels. The walls are adorned with everything from stuffed Indian tigers and crocodiles to ornaments collected throughout his worldwide voyage. Annotated maps and pictures from his travels also feature prominently throughout the bar, as do clocks, given the importance Mr Fogg placed on punctuality. A piano for sing-alongs and an open fireplace to welcome any weary traveller to its hearth provide focal points. As Fogg was a hero of the Victorian age, guests are able to toast an imposing portrait of its matriarch, Queen Victoria, hanging alongside paintings of him and his ancestors. Mr Fogg’s household staff are continually sourcing rare and unusual products from each continent, seeking to open up guests’ imaginations and palates to new and daring combinations. The menu is a unique interpretation of ‘Victorian Cocktailian Culture’, with many classics from that era being revived with a modern twist, such as: Absinthe Aperitifs, Gin Fizzes, Grog’s, Sazeracs, Stirrup Cups and Pouce Cafés. There are also sharing drinks straight out of the pages of a Jules Verne’s novel, served in globes, red indian’s heads, steam trains and antique punch bowls.

Savour London

Central Mayfair

Around

the world and

back to

Mayfair

The home of the eccentric British adventurer, Mr Fogg’s is a recreation of the actual home of Jules Verne’s most famous adventurer, Phileas Fogg. Modelled on the very Mayfair house in which Phileas Fogg would have lived after travelling Around the World in 80 Days, the bar is refined but, at the same time truly off-the-wall, breathing liveliness and fun into the West End. Guests will encounter all the wonders of the world without setting foot outside of London.A small plaque marks a door with Victorian lanterns hanging outside. On arrival, guests enter an immaculate hallway where Mr. Fogg’s trusty valet Passepartout will be on hand to take guests’ coats, umbrellas and calling cards.

Find Us On The Web www.mr-foggs.com Call Us 0207 299 1200 Email Us reservations@mrfoggs.com Visit Us 1a Short’s Gardens WC2H 9AT

Savour London

Central Mayfair

The

Navigator Used to navigate choppy Mediterranean seas! Instructions

Ingredients Muddle fresh La Mauny kumquats with some caster Agricole rum sugar. Kumquat syrup Add a dash of hibiscus flower bitters and La Mauny Agricole Brown sugar Angostura rum. Stir and serve. bitters

Savour London

Central Mayfair

Rock

Lobsta

Rock Lobsta is the new restaurant to be added to the well known Mahiki bar and nightclub, billing itself as “East End punk lobster bar meets West End Polynesian Paradise”. Collaborating with Mahiki for their cocktail list, you already know you can expect excellent drinks. And with itinerant chef Carl Clarke behind Rock Lobsta, it comes as no surprise that the food is also spot on, with only the best sourced ingredients served up. Naturally, you can expect several lobster dishes on the menu (make sure you try the lobster corndogs), but there are also many delicious alternatives, such as wild seabass. If you like Rock Lobsta, you are guaranteed to enjoy some of Clarke’s other exciting London offerings: make sure to catch Disco Bistro, a pop-up roller disco burger joint in Kings Cross. Find Us On The Web www.mahiki.com/rocklobsta Call Us 0207 493 9523 Email Us rocklobsta@mahiki.com

Visit Us

Mahiki 1 Dover Street Mayfair London W1S 4LDO

Savour London

Central Mayfair

Saffron Dill and

Martini

Instructions

Muddle all ingrediants and stir Glass - sea shell martini Garnish - lemon zest and dill

Ingredients

Saffron Gin â&#x20AC;&#x201C; 50ml Noilly Prat Amber- 25ml Dill - 3 sticks Sugar - 5ml

Rock

Lobsta Roll

Ingredients - One Serving Instructions 80g fresh cooked lobster (mix of tail and claw meat), chopped into large chunks 1 loaf-shaped brioche bun Handful salad leaves Cucumber, skin on, julienned Mayonnaise (if shop bought, add extra lemon juice to taste) 1 lemon - juice only Butter

Toss lobster chunks with a light coating of mayonnaise, a small squirt of lemon juice, salt and pepper and bring to room temperature. Brush sides of bun with clarified butter (or melted butter) and toast lightly. Spread a generous amount of mayonnaise inside the bun. Add the leaves, lobster and cucumber. Skewer to hold together if desired. Serve with chips.

Savour London

Central Mayfair

Morton’s

Club

Morton’s Club has been at the centre of Mayfair’s vibrant social scene for over 40 years. Situated on the north side of Berkeley Square, the impressive Grade II listed building offers its members a vast array of facilities including a stunning fine-dining restaurant with balconies overlooking the square, an elegant cocktail bar, a relaxing lounge room, as well as the lively night club. Morton’s cuisine is brought to you courtesy of Chef Richard Galli. Italian by birth, and born and raised in south Brazil, Galli draws from his wealth of international culinary influences. From former Conran Restaurant, Zinc Bar & Grill, to The Wolseley and onto St Albans Restaurant, Galli has been perfecting his modern European and Italian influenced dishes. His move to the MARC Restaurant group as head chef has only continued to fuel his passion and flare, as a truly stand-out gastronomic master. Find Us On The Web www.mortonsclub.com Call Us 0207 499 0363 Email Us reservations@mortonsclub.com

Visit Us

28 Berkeley Square London W1J 6EN

Savour London

Central Mayfair

Crab Tomato and

advocado

Ingredients - Crab

360gWhite Crab meat, 5g ginger, grated Â˝ zest lemon Salt/pepper

Salad

Instructions - Crab

Mix all the ingredients together. Check seasoning.

Instructions - Garnish

Mix the avocado, tomatoes and red onions together in a bowl. Add the lime juice, mixed herbs and seasoning. Keep the almonds on the side.

Ingredients - Herb Oil

50g mixed herbs-chopped 50ml olive oil 1 zest of Lemon

Ingredients - Garnish

50g Has avocado, diced 50g Baby plum tomato diced 50g red onion - small dice 20ml Lime juice 10g tarragon, chervil, chopped 20g almonds - chopped Salt and Pepper

Instructions - Herb Oil Mix all the ingredients together.

Method

Place the tomato/avocado salsa into a ring about 10cm wide. Place the crab on top and and finish with the chopped almonds on top. Spoon the herb dressing around the crab

Savour London

Central Mayfair

Caprice

With its black and white décor, David Bailey photographs and long dining bar, Le Caprice is a model of urban elegance, but its reputation runs deeper. Opened in 1947 by Mario Gallati, former Maître d’ of The Ivy, it was relaunched in 1981 and quickly became a social institution with a devoted international clientele who enjoy unsurpassed service and a lively atmosphere, expertly marshalled by its Director, Jesus Adorno. In September 2011, the restaurant received a design refresh by Martin Brudnizki with touches including black oak panels, bevelled mirrors and a new black marble floor with white double inlay border. A larger reception area was created by a back-lit ivory onyx bar with granite counter and 12 dining stools. Outside, royal blue awnings and topiary planters adorn the terrace for all-day dining overlooking the bustle of St James’s. At the heart of Le Caprice’s renown is an always fresh and imaginative modern British and European menu sourced from the finest suppliers; a typical list might include grilled squid with chorizo, padrón peppers & datterini tomatoes, Blythburgh pork belly with rosemary roasted roots & apple mash and San Daniele ham.

Find Us On The Web www.le-caprice.co.uk Call Us 020 7629 2239

Visit Us

Arlington House Arlington Street London SW1A 1RJ

Savour London

Central Mayfair

Le Caprice

Jazz Sessions with

Martell and Jazz FM

Le Caprice has teamed up with the oldest of the great Cognac houses, Martell, to present the year-long “Le Caprice Jazz Sessions” with Jazz FM. An eclectic line-up of contemporary artists (Theo Jackson, YolanDa Brown, Miss 600, James Tormé amongst others) play on the last Sunday of each month from 29 September. Book dinner for the early (7pm) or later (9pm) sessions on the last Sunday of every month and enjoy the compulsive beats, seasonal menu from Head Chef Andrew Mclay and tempting cocktails from the mixology experts at Martell. To see the full jazz schedule, visit www.jazzfm.com/jazzsessions. To make a reservation call 0207 629 2239 or visit www. le-caprice.co.uk/booking.

Savour London

Central Mayfair

Roast Cod

With Crab and Sea Vegetable Risotto Ingrediants - Shellfish Instructions Gently cook the mirepoix Stock 400g mirepoix (onion, carrot, fennel, leek, celery) 5 black peppercorns 5 fennel seeds 1 star anise 10g thyme 1 bay leaf Herb stalks (not coriander) 20ml vegetable oil 30g tomato purée 8 saffron strands 1kg shellfish bones, washed and roughly chopped 1ltr water

herbs and spices in the vegetable oil until soft. Add the tomato purée, saffron, shellfish bones and fish stock. Bring to the boil and simmer for 1½ hours, skimming every so often. Strain through a fine meshed sieve and reduce if necessary.

Instructions

Combine the two and heat until the liquid is reduced by three quarters.

Ingrediants - Shellfish Reduction 100ml shellfish stock 50ml veal jus (available at all good supermarkets)

Savour London

Central Mayfair

Ingrediants

Instructions

Ingrediants - Crab Risotto

Instructions

4 x 200g cod portions, square cut with skin off Salt White pepper Olive oil and butter for cooking Shellfish stock (see recipe below) Shellfish reduction (see recipe below) Crab risotto (see recipe below)

30ml extra-virgin olive oil 1 shallot, finely chopped 1 cloves of garlic, peeled and crushed 200g Carnaroli rice Shellfish stock (see recipe) 50ml double cream 60g butter 100g brown crab 50g white crab 5g chervil, chopped 5g parsley, chopped 50g sea purslane (available at all good supermarkets) 50g sea beet (available at all good supermarkets)

First make the stock and shellfish reduction, then make the risotto. Whilst the risotto is cooking, season the cod with salt and white pepper. Roast the cod on the skin side in a non stick pan turn the cod over and finish in the oven on a high heat for 5 mins. Serve the cod on top of the risotto with the shellfish reduction drizzled around. To make the risotto, heat the olive oil in a heavy-bottomed saucepan and fry the onion for a few minutes, without allowing to colour. Add the rice, and cook for another few minutes, stirring continuously. Slowly add the stock, a ladle or two at a time, ensuring that all the liquid has been absorbed before adding more, stirring constantly. When the rice is cooked add the cream and half the butter and a little more stock if the risotto seems a bit dry. To finish add the remaining crab meat, sea purslane, sea beet and herbs.

Savour London

Central Mayfair

Located just off Grosvenor Square in the heart of Mayfair, 34 has become a modern-day classic since it opened in November 2011. Burnt orange banquettes, oak parquet and a colourful contemporary art collection give the room a warm and inviting look, highlighted by the bespoke charcoal grill in the open kitchen. The grill, also known as a parrilla and fed by natural fuels was custom-made and imported from Argentina. Head Chef Paul Brown has developed an eclectic menu, using the grill not only for beef, but also for seasonal game, fish and shellfish. The beef served at 34 includes Scottish dry-aged grass-fed Australian Wagyu and US prime corn-fed from Creekstone Farm. â&#x20AC;&#x153;Lobster macâ&#x20AC;? (lobster macaroni) is a perennial favourite, and there is a wide variety of salads and lighter dishes for the less carnivorous diners. Weekend brunch is a welcome addition to the menu, and dishes to be on the lookout for include lobster thermidor omelette; crab & grilled asparagus frittata; buttermilk pancakes, cured bacon, maple syrup; Southern fried chicken coleslaw sandwich; 34 hamburger with dill relish. Designer Martin Brudnizki has taken inspiration from English, Edwardian and Art Deco styles. The bar, at which guests can dine or enjoy an aperitif, has been garnering awards and is also host to the house pianist every Sunday to Wednesday evening and a jazz trio from Thursday to Saturday.

Find Us On The Web www.34-restaurant.co.uk Call Us 020 3350 3434 Visit Us

34 Grosvenor Square, London W1K 2HD

(on the corner of Reeves Mews and South Audley Street)

Savour London

Central Mayfair

Tiger Prawn Monkfish Brochette

Ingredients - Serves 4 12 tiger prawns, peeled with heads on 2 medium-sized fillets of monkfish, bones removed (available at all good fishmongers) Extra virgin olive for cooking Salt and freshly ground black pepper Spiced butternut squash relish 1 medium-sized red pepper, finely diced 1/3 of a butternut squash, peeled and finely diced 2 shallots, finely diced 1 lime, grated and juiced 100ml extra virgin olive for cooking 100ml Thai sweet chilli sauce Â˝ small bunch of coriander, chopped Salt and freshly ground black pepper

Instructions

For the relish, heat the olive oil in a heavy-bottomed saucepan and gently cook the shallots, peppers, butternut squash, lime zest and juice for a few minutes until soft, being careful not to burn. Remove from the heat and stir in the chilli sauce and coriander. Season and keep to one side until ready to use. Pre-heat your grill (or griddle pan). Cut the monkfish into 2cm squares. Put into a bowl with the raw prawns, coat with a good glug of olive oil, season and mix thoroughly. Alternate monkfish pieces and prawns on 4 long skewers (tip: if you use wooden ones, soak them in water beforehand so that they do not burn). Place the brochettes under the grill and cook until golden brown, being careful not to burn. This should take no longer than 4 minutes on each side. To serve Place the brochettes onto 4 warm plates and dress with the spiced butternut squash relish. Serve with a green salad.

Savour London

Central Marylebone

Home

House

Home House is London’s most exclusive private members’ club, fusing 18th century splendour with 21st century style. An exceptional range of facilities is on offer to members including two restaurants, two bars, The Vaults - decadent party rooms, an intimate garden for al fresco dining and drinking - elegant bedrooms and suites and an enviable calendar of social events and societies for activities such as fencing, wine tasting and debating. And not least of all, legendary members’ parties four times a year. The Gym at Home House is one of London’s premier boutique health and fitness destinations with personal training available from leading fitness expert, commentator and trainer Jonathan Goodair. The House is a truly glamorous backdrop for any type of celebration - from cocktails or dinner with friends in one of the bars or dining rooms, to an elegant wedding in the adjacent Portman Square garden or a live music set; it is London’s best-kept secret, right in the heart of town. As for members... probably the best bit is that there are no stuffy rules, in fact there really aren’t any rules at all. Well, just one: “Nudity is discouraged”. Naughtiness, on the other hand, is de rigueur.

Find Us On The Web www.homehouse.co.uk Call Us 0207 670 2000 Visit Us Home House 20 Portman Square London W1H 6LW 68

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Central Marylebone

Avocado

Roulade

with Prawns and Wood Sorrel

Ingrediants Ingredients

700g Prawns 10 Hass Avocado 1 tablespoon Mayonnaise (see Recipe) 1 tablespoon of chopped tarragon 1 tablespoon Greek yoghurt 1 Tablespoon CrĂ¨me Fraiche 2 Bunches Breakfast Radish 20ml Lemon Oil (see Recipe) 100g Avocado Puree (see Recipe) 20g Wood Sorrel 20 pieces oxalis 30 red vein sorrel 2 Limes (juice and zest) 2 teaspoons chopped parsley Olive oil Salt Pepper

For the Prawn poaching liqour:

250ml white wine 250ml Orange Juice 100g chopped fennel 100g chopped celery 50g chopped leek 3 cloves garlic peeled 1 tablespoon orange zest 1tablespoon salt 1teaspoon fennel seeds 1teaspoon coriander seeds 1 teaspoon black pepper 1 star anise 700ml water

Savour London

Central Marylebone

Make it!

Instructions

Combine all ingredients Bring to the boil and simmer for 20 minutes Remove from the heat and cool to 60º C Add the prawns and poach for 4 to 5 minutes Chill the prawns in the poaching liquid over ice.

Prawn Mix:

Remove the prawns from the court bouillon and cut into small dice Combine with iced avocado and apple and tarragon In a separate bowl mix together the mayonnaise, crème fraiche, yoghurt and lime juice Fold the mayo mix into the prawns with a plastic spatula Season with salt and cayenne

Greek Yoghurt Sauce:

230ml Greek yoghurt 1-tablespoon juice 1 ¼ teaspoon salt 1 pinch cayenne pepper Combine the yoghurt, lime juice in a small bowl Season with the salt and cayenne. Reserve the yoghurt sauce in a squeeze bottle in the refrigerator 70

Savour London

Central Marylebone

Lobster Roe Oil:

2 tablespoons fresh lobster roe (still in sac) 60ml peanut oil Blanch the fresh sacs in simmering water for 1 minute until soft and red Refresh in iced water, when cold remove and pat dry Open the roe sac and rub through a large strainer Place the eggs in a small bowl and cover with the oil. Refrigerate.

To Finish:

Place 2 dots of Greek yoghurt sauce on the plate Pull the dots across Place a roulade in the centre of the plate and place 3 radish on the plate Garnish with coriander cress Spoon a few drops of lobster roe oil and lemon oil around the plate

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Central Marylebone

Artesian

The Langham, London has been enchanting guests since 1865, opening as Europe’s first ‘Grand Hotel’. After an exciting transformation in 2009, she today exudes a graceful and timeless elegance, blending a sense of the past with the style of today. Artesian is the award-winning glamorous bar, with its name inspired by the 365 foot deep well under the hotel which originally supplied all the fresh water for guests, it is an über chic watering hole for contemporary Londoners. The late David Collins used striking interiors that are described as “combining hints of exotic Orientalism with the romance of Victorian nostalgia and some stylish contemporary touches.” The chic and romantic designs blend a sense of the past with a palpable sense of modern luxury. Artesian has received numerous accolades in the last two years. This year Kratena received ‘Bar Personality of the Year Award’ by Imbibe Magazine and in 2012 he won ‘International Bartender of The Year’. Artesian also scooped ‘Best European Bar’ trophy at Cocktails and Spirit Awards, Paris, ‘World’s Best Hotel Bar’ at the highly regarded Spirited Awards 2012, Tales of Cocktail, New Orleans as well as ‘The World’s Best Bar’ by Drinks International Magazine.

Artesian. The Source of indulgence.

Find Us On The Web www.artesian-bar.co.uk Call Us 020 7636 1000 Visit Us 1c Portland Place Regent St London, W1B 1JA

Savour London

Central Marylebone

Super Panda

Ingredients

30ml Botran 30ml Mango Juice 10ml Lime Juice 10ml Lemon Juice 15ml Orgeat 5ml Dissarono 30ml Kamm & Sons 2 dashes of Masthia Large Ice Ball

In Artesian the cocktail is garnished with an aroma balloon which has 2 drops of tangerine aroma..

Instructions Place ice ball into the glass. Place all other ingredients into the shaker, shake until it is ice cold and pour over the ice ball. Finish by lightly rubbing lemongrass on the rim of the glass. Â

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South

“Sleep ‘til you’re hungry, eat ‘til you’re sleepy”

Savour London

South

Franco Manca Franco Manca prides itself on creating the tastiest pizza in London. Made from slow-rising sourdough (minimum 20 hours) it is baked in a wood burning oven that has been made on site by specialised artisans from Naples. As a result, the crust is one of the best bits and mustn’t be discarded! That said, Franco Manca also sources high quality toppings, so really there is nothing to not enjoy. Don’t worry if you don’t have an Italian home-built oven though – Franco Manca have kindly given us a delicious recipe that you can recreate in your own home. Franco Manca currently has 5 venues across London. The Brixon branch details are below, please visit their website for more details. Find Us On The Web www.francomanca.co.uk Call Us 0207 738 3021 Email Us askus@francomanca.co.uk Visit Us Brixton Branch Unit 4, Market Row, London SW9 8LD 76

Savour London

South

Sourdough Leek

Potato

Cheddar

Pizza

This pizza is designed to have an authentic English character, taking advantage as it does of ingredients that are popular and available in the UK. There are plenty of artisan makers of cheddars, the best of which use unpasteurised milk. The best potatoes are yellow inside and not waxy, and there are plenty of heritage potato producers now turning out beautiful potatoes appropriate to this pizza recipe.

The Pizza Topping Ingredients

Ingredients Sourdough Base

Makes 1 Pizza 50g onions 400g leeks 30g unsalted butter Freshly ground black pepper 60g potatoes Fresh parsley 50g mozzarella 80g extra mature cheddar

Makes 4 Bases 250ml water 10g culture (or 0.2g yeast) 400g flour 10g salt 8g olive oil

Savour London

South

Make your Sourdough

Measure out the correct quantity of water, at no more than 22C (lukewarm). Add the yeast (or sourdough starter) to the water and stir or whisk in. Add the olive oil. Measure out the flour and salt into the same bowl or the container you will mix and store the dough in. An oblong Tupperware container (with lid) or large 2L mixing bowl (preferably ceramic) will both work. Combine the salt and flour with your fingertips. Pour the liquid into the flour in a few stages, and mix it around with stiff fingers. Once the ingredients have roughly combined in mass you can rest the dough. This gives the flour time to absorb the water and will make the dough easier to knead. After 15 minutes, start to knead the dough using your fingers and knuckles for about 5 minutes.

Dipping your fingers in water will help keep the dough from sticking to your fingers. Once kneaded, leave the dough for an hour, covered with cling film, the container lid or a damp cloth. Then, with oiled hand this time, fold the dough by drawing the four edges consecutively into the centre, pressing down on them. Form a large ball and turn the mass over. Rub a bit more olive oil the top and cover the bowl again to store, making airtight. Your dough will take 18 hours to develop, at a room temperature of around 22C. Once ready, cut into four pieces and roll these into balls. Leave these to prove in a floured, covered container for 1-2 hours, while you prepare the pizza topping.

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Prepare your Toppings Slice the potatoes in rounds about 1/2 cm thick. Chop the onions into thin rings. Do the same for the leeks, making sure that you use only the white end. In a pan with the butter fry the onions and leaks at very low heat until they are tender. Avoid browning them. Add the potatoes and 1/2 cup of water. Cover and cook for 10 minutes. After five minutes, either remove the lid or continue to cook covered, depending on how fast the water is evaporating. Aim to cook all water off. Put an oven rack on the highest shelf of your oven and set it to grill. Place your greased iron pan on the stovetop, set to high heat.

whole

Sprinkle a little flour on your table and open a dough ball onto it, by flattening and stretching the dough with your fingers or by rolling the dough with rolling pin. Pick the pizza base up and gently stretch it a bit further over your fists without tearing it. Drop this onto the hot pan, and allow to start rising. As soon as it firms up, turn the heat down to medium and add the mozzarella, in chunks, the potato/onion/ leek mixture and grate half of the cheddar on top. After about three minutes, move the pan under the grill inside the oven. After another three minutes or so, your pizza will be ready! Sprinkle the remaining cheddar on top.

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slices!

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Aqua

Shard

Aqua Shard, located on level 31 of The Shard, serves innovative contemporary British cuisine and boasts breathtaking views from its restaurant, private dining room and spectacular three-storey high atrium bar. Dishes feature carefully-selected fine British produce and combine the staple ingredients of British cooking with innovative techniques. The restaurant is open all day serving breakfast, lunch afternoon tea and dinner seven days a week. The contemporary cosmopolitan interior has distinctly British touches; gin and tea, both with strong roots in this part of London, have inspired the design along with Liberty fabrics which appear in subtle touches throughout the restaurant, complementing the dark oak floor. Visit Us Level 31 The Shard 31 St Thomas St London SE1 9RY 80

Find Us On The Web www.aquashard.co.uk Call Us 0203111256 Email Us reservations@aqua-london.com Savour London

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Enjoy A

Cocktail

The atrium bar is open all day with no reservation needed and serves an extensive menu of cocktails including two signature selections, one with ingredients inspired by the botanicals used to make gin and the second by a most British staple - tea. From sunrise to sunset, guests can enjoy the ever-changing views of the London skyline whilst sampling innovative British cuisine and stunning cocktails.

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Confit Organic

Scottish Salmon

Red Pepper Cream and Avocado and Osietra Caviar Ingrediants

Confit salmon

4 x 80g salmon portion 200g olive oil 2 gloves garlic 1g Thyme 2 Bayleafs 15g sugar 15g salt

Red pepper cream

200g red peppers 100g Philadelphia cheese 5gr olive oil 1g lemon juice Salt and white pepper

Avocado cream

1 large ripe avocado Lemon juice Salt and white pepper

Garnish

Micro red vein sorrel Micro lemon balm

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South To prepare the salmon:

Mix together the sugar and salt. Season evenly over the 4 salmon fillets for 30 minutes. Heat the olive oil, garlic and herbs to 70 degrees remove from the heat. Place the salmon portion into the oil and confit for 10-12 minutes (do not put the oil onto the heat again). Once 10 minutes is up, carefully remove the fish from the oil and place on absorbent paper to remove any excess oil. Allow to cool at room temperature.

Red pepper cream:

Wash the red pepper carefully. Place into the oven with half of the olive oil and cook until skin burns evenly around the sides. Place into a bowl and cover until cold. Remove the burnt skin from the peppers and puree the pepper until smooth. Mix together the Philadelphia cheese and the pepper puree. Season with the remaining olive oil, lemon juice and salt and white pepper to taste.

Avocado cream: Remove the skin from the avocado,and pass through a fine sieve. Season with lemon juice, salt and white pepper Presentation

Place the red pepper puree evenly among 4 plates. Place the salmon on the top of the red pepper puree. Place 2 spoons of the avocado cream on either side of the salmon Spoon a nice amount of caviar onto the avocado. Dress the micro cress with a little oil salt and pepper and place nicely around the plate.

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Hutong

Situated on level 33 of The Shard, Hutong serves the fascinating and diverse cuisines of Northern China. With panoramic views over the London skyline, Hutong is based on the much-loved restaurant of the same name in Hong Kong and is named after Beijing’s ancient hutongs – the now fast-disappearing narrow lanes which criss-crossed the city revealing its old family houses, their grand courtyards and life within. Hutong’s cuisine takes its inspiration from the dishes served in the imperial palaces of what was then Peking. Based on the ‘Lu school’ cuisine of Shandong Province, renowned for its seafood and vinegars and with influences from Sichuan Province, famous for its fiery spices and peppers, the menu at Hutong artfully captures the subtlety and surprises of Northern Chinese cooking. The Shanghai Bar features Chinese wines and a cocktail selection inspired by ingredients used in traditional Chinese medicine. Traditional Chinese red lanterns and beautiful hand-carved wood-panelled ‘Moon Gates’ adorn the room, while a wall of tiled tea bricks (compressed dried Chinese tea) and vintage 1940s tea canisters celebrate the link between China and London and its old tea warehouses. Two semi private dining rooms also offer a stunning view for larger groups. Guest can enjoy Hutong’s dramatic interior with panoramic views over the London skyline and stunning Northern Chinese cuisine.

Visit Us

Find Us On The Web

Level 33 www.hutong.co.uk The Shard Call Us 31 St Thomas St 02 3011 1257 London SE1 9RY

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Dan Dan

Noodles

A steaming bowl of these noodles is the perfect way to warm up a British winter.

Instructions

Poach the noodles until almost cooked and set aside. Stir Fry the minced pork, shrimp, and pickled vegetables with the fresh chilli in a teaspoon of vegetable oil over a high heat. Add the chilli oil, rice wine vinegar, sesame oil, and soy sauce to the wok before adding the chicken stock. Bring to the boil and add the noodles. Garnish with the spring onions and serve in bowls.

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Ingredients

300g dried Chinese egg noodles 100g Minced Pork 50g Dried shrimp Tablespoon pickled Chinese vegetables Teaspoon fresh chilli 2 teaspoons chilli oil 1 teaspoon rice wine vinegar Â˝ tea spoon sesame oil Dash of soy sauce 300ml chicken stock Chopped spring onions

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Ben’s

Canteen

Ben’s Canteen, or “the place on the hill” as they affectionately call themselves, is an all-day hangout. It is particularly suited to a weekend brunch, serving “the most indulgent brunches in London”. A quick glance at their extensive menu confirms this, but if you want more reassurance then try their Eggs Costa Brava recipe on the next page. In the evenings they serve juicy burgers and other simple, but effective, main courses. They serve sharing boards and small plates for those who want to pop in for nibbles and drinks. We recommend finding yourself one of the pavement side tables and trying something from their imaginative bottled beer list. Find Us On The Web www.benscanteen.com Call Us 0207 228 3260

Visit Us 140 St John’s Hill London SW11 1SL

Email Us ben@benscanteen.com

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Eggs Costa Brava A spicy, sunny take on the more traditional eggs Benedict!

Instructions

In a small pan, reduce the vinegar, water, tarragon and peppercorns over a low heat until 25ml remains. Over a pot of slowly simmering water, add yolks and the 25ml reduction to a metal bowl, without it touching the water. Whisk continuously until the mix leaves a trail when you lift the whisk out. Melt butter in the microwave and slowly add the clear ‘clarified’ butter to the mixture, whisking continuously. Season to taste.

Ingredients

Spicy Chorizo 2 Fresh Eggs 1 English Muffin

Ingrediants for Hollandaise Sauce 6 Portions

3x Egg Yolks 25ml Vinegar 50ml Water Sprig of Tarragon 2 Peppercorns 250g Unsalted Butter

Meanwhile grill some spicy chorizo. They suggest one sausage per person. Poach two eggs. The key to great poached eggs is using very fresh eggs and adding drop of vinegar to your water. Whilst the eggs poach, grab one English muffin per person, cut in half and toast. Top the muffin halves with chorizo, eggs, and pour over the indulgent hollandaise sauce. Hangover gone!

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“Tell me what you eat, I’ll tell you who you are”

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Evans Peel

Detective Agency

You would be forgiven for thinking you had stumbled onto the set of the latest Sherlock Holmes movie. Masked behind the guise of a “detective agency”, upon arriving at this basement bar you may be asked about your “case” or your “appointment with the detective”. For those of you who enjoy a little amateur dramatics, feel free to play along; for those of you who don’t, that’s ok too - just head on down to the bar. Evans and Peel is dark and sexy – from exposed brick walls to dimly lit filamented bulbs, it successfully brings the 1920s prohibition era to modern day London. If you’re hungry, Evans and Peel presents a number of tempting dishes, but it is the cocktails that should really draw you here. Unusual combinations prove to be highly successfuland are expertly mixed. The attention to detail that has gone into this bar means that you can’t help but to fall into the atmosphere of it all – even the beer is dispensed through an old radiator - before you know it you will be whispering your order and making furtive looks at the barmen! Be sure to book your “appointment” in advance, to avoid disappointment.

Find Us On The Web www.evansandpeel.com Call Us 0207 373 3573 Email Us detective@evansandpeel.com Visit Us 310c Earls Court Rd London SW5 9BA 92

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Aperitivo Instructions

Measure all the ingredients and pour into a rock glass. Briefly stir. Fill the glass with ice and stir 10 times. Garnish with the lemon twist.

Mac Instructions

Ingredients

22.5ml G’Vine Nouaison 22.5ml Kamm & Sons Ginseng Spirit 22.5ml Cocchi Americano 2d. Adam’s Spanish Bitter

Gialo

& Cheese

Heat a heavy based saucepan that holds around 5 litres to a med/high temperature. Add the oil and the butter. Preheat the grill to maximum. When the butter has foamed add the onion And garlic. Fry until browned. Deglaze the pan with the champagne. Stir in the mustard, cayenne, salt and white pepper. When thick and reduced stir in the double cream. Lower the heat. Stir every few minutes. Simmer for around 10 mins to reduce the sauce by 25%. Take off the heat and keepwarm. Taste and adjust seasoning. Cook the pasta in the normal way until very al dente. Drain but don’t rinse. When drained add the pasta to the sauce. Mix well. Pour into an 25x30cm ovenproof dish. Evenly cover the pasta with the cheese, breadcrumbs, black pepper and more salt (optional). Grill until a golden brown crust has formed. Serve immediately.

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Ingrediants

Serves 4 30ml vegetable oil. 30g unsalted butter. 1 large white onion, finely diced. 1 bulb of garlic, minced. 600ml double cream. 250ml dry champagne. 0.25g (tiny pinch) ground cayenne pepper. 40g Dijon mustard. 7.5g sea salt plus optional 1g for the topping. 1.5g ground white pepper. 1g cracked black pepper. 120g high quality Gruyère, grated. 120g high quality Emmental, grated. 500g dry pasta, macaroni.

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Ping!

PING! is the place to be for people who want to put a bit more energy into their nights out! Not named PING for nothing, this SW5 hangout features several ping pong tables, available on a first come first served basis. Get competitive with your friends, or just try your hand at something new. Beware though, Ping Pong can be considerably more challenging after you have discovered a few of PING’s delicious cocktails! If hand-eye coordination isn’t your thing, then PING is also a great place to just hang out with friends. Head here during the week if you want more of a restaurant feel, and enjoy a PING Pizza. Or, visit at the weekend for a busier atmosphere, with DJs and revelry starting from Thursday after 11pm. Whichever you choose, be sure to sample our favourite “Chandler Ping” cocktail. If that hasn’t convinced you, then this recipe certainly will! Find Us On The Web www.weloveping.com Call Us 0207 370 5358 Email Us hello@weloveping.com Visit Us PING! Kitchen Bar & Ping Pong Rooms. 180-184 Earl’s Court Road. London SW5 9QG

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Chandler Ping This “Friends” namesake is a favourite from Ping!, and when you try it you will see why. Extremely refreshing, the watermelon brings a tropical edge to Earl’s Court. Not to mention, you can make this using a whole melon which is a great party piece. It can made for one using the quantities below, or the recipe can be scaled up to satisfy a larger group!

Instructions

The first thing to do is make your sugar syrup. Mix the caster sugar into boiling water in the ratio specified on the right. If you are only making one or two drinks, then you can of course scale down the quantities. Leave the syrup to cool before using. If making the cocktail for one, mix all the ingredients together in a cocktail shaker or a blender. You can mix in a glass if you like, but however you do it, make sure the ingredients are well combined! Serve over ice, or even freeze a watermelon slice to have it ice-cold on a hot summer day.

Ingredients

Serves 1 but can be multiplied up 40ml Absolut Citron Vodka 60ml Watermelon Juice 20ml Fresh Lemon Juice 20ml Sugar Syrup* (1kg of caster white sugar 700ml water)

Party Tip

To make a Chandler Ping to share, the most impressive way is to use a watermelon! Halve the melon, and remove some (but not all) of the inside, to make your watermelon juice. Scale up the quantities above, fill the half melon with ice, and pour the drink into it! Add a few straws and you are set for an exotic party!

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Bunga

Bunga Bunga has just celebrated its 2nd birthday, and Mamma Mia what a party! Deriving its name from Italyâ&#x20AC;&#x2122;s most titillating joke, this tongue-in-cheek bar and pizzeria serves authentic cocktails and cuisine in a vibrant space dedicated to Italyâ&#x20AC;&#x2122;s finest icons, and also houses an entire floor dedicated to the worldâ&#x20AC;&#x2122;s most kitsch competition: The Eurovision Song Contest. From the moment they arrive, guests are whisked away on a Roman holiday, entering the bar through a dramatic red velvet curtain. The ground floor houses a striking gondola-shaped bar with the canals of Venice depicted on the wall behind. Other quirky design features include authentic Italian posters and postcards, lamps fashioned from upside down Vespa helmets, and even a bicycle hanging from the ceiling. Italian language tapes play on repeat in the bathrooms. For those who want to feast on a slice of Italy there is the pizzeria area separated from the bar by a stage in the shape of The Colosseum, where regular performers, as well as guests who want to indulge in a spot of karaoke, entertain both drinkers and diners. Guests sit at informal trestle or bar tables and enjoy simple but delicious Italian cuisine including antipasti, salads and wood fired pizzas. Those with a big appetite and sense of humour are also able to order a range of pizzas named after the famous Bunga Bunga girls, such as Ruby Loves, Artichoke Heart Stealer and Hurricane Aida. In summer months, a traditional stall is stationed outside serving homemade fruit-based gelato to visitors and passers by.

Find Us On The Web www.bungabunga-london.com Call Us 0207 095 0360 Email Us enquiries@bungabunga-london.com 96

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Visit Us

37 Battersea Bridge Rd London SW11 3BA

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The

Horseâ&#x20AC;&#x2122;s Head

Found one day in a Hollywood producerâ&#x20AC;&#x2122;s bed this faithful reconstruction boasts :

Johnnie Walker Black Label, Viscioleta de cordiale cherry desert wine, apple liqueur & cranberry juice.

Instructions

Put all ingredients in a blender, mix for 1 second, and pour everything into the bowl with dry ice. Add ice crushed on top. Then garnish with an orange slice and maraschino cherry on a stick.

Pizza

Mona Lisa

Bolognese Instructions

Roll out the dough, add the fresh tomato and Bolognese base, then place mozzarella, fresh basil leaves and grated parmesan. Voila!

The newest addition to the eclectic menu, this pizza is a real Italian infusion.

Pizza

Carbonara

double cream, pancetta, soft egg and parmesan Mamma mia! Savour London

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Barts

Barts is a speakeasy bar hidden away in true prohibition style. To find this secret bar you have to walk through a large 1930s apartment building until you come to an imposing black door with a lantern and small inconspicuous sign. Guests are asked to ring a bell to alert a member of staff, who will peer through the door’s grate and determine whether there is space to accommodate. Regulars and loyal supporters are rewarded with key cards so they can swipe a reader to gain access, and also with their own pewter tankards which hang above the bar. Charlie and Duncan have designed the venue to be in stark contrast to the building and the surrounding area. The walls are packed with an eccentric range of old paintings, tin signs, cuckoo clocks, stuffed animal heads and a quirky selection of antique ornaments. Vintage Mickey Mouse wallpaper meets a thunderbirds graffiti mural while retro televisions showing classic movies such as ET, The Goonies and Back to the Future aim to entertain those who grew up in the 70s, 80s and early 90s. The venue is brought to life through an eclectic mix of ‘prohibition era’ music played, with regular live performances every week and by an old fashioned trunk filled with a vast array of wigs, costumes and hats. There is a stylish Cuban themed garden area at the back of the bar, which is especially popular throughout the summer months and Barts Book Club meets once a month throughout the year to discuss literature over cocktails and nibbles. Barts serves an extensive range of champagne, cocktails and wine and is famous for its signature Barts Tea served in vintage teapots and teacups, as well as its sharing cocktails which come served in Laurel and Hardy and Top Hat shaped vessels. Most recently talented General Manager Grzegorz Mantey and his team have earned critical acclaim for their tobacco and herb-infused ranges of cocktails, with refreshing drinks such as the Basil Fawlty being created from herbs homegrown in the Barts garden. Guests can also enjoy delicious but simple food including mini burgers, macaroni and cheese and charcuterie boards for sharing. Find Us On The Web www.barts-london.com Call Us 020 7581 3355 Email Us info@barts-london.com Visit Us Chelsea Cloisters 87 Sloane Ave London SW3 3DW

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The

Pickled

Ploughmans Instructions

Start by muddling 8 grapes into a Boston glass. Squeeze in half a lemon and pour over 15ml of honey. Then add 10ml of Chambord, 15ml of grenadine and 50ml of Sipsmithâ&#x20AC;&#x2122;s gin. Add one small slice of stilton cheese and then shake vigorously. Serve strained in a chilled coupe glass on a wooden board with fresh grapes, a slice of Stilton cheese and a drizzle of honey on the top.

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Ingredients

50ml Sipsmithâ&#x20AC;&#x2122;s gin 10ml Chambord Blue stilton 8 Grapes 15ml Honey 15ml Grenadine Lemon

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Maggies

Maggie’s is a 1980s inspired boutique club in the heart of Chelsea owned and operated by Inception Group.Club-goers can hear The Iron Lady’s famous peeches playing in the loos, while Thatcher memorabilia vies for space on the walls along with other iconic 80s images and paraphernalia from A Team action men to A-Ha platinum discs. A recent refurbishment saw the addition of a fluorescent UV mural wall depicting a colourful cross section of images from the era of 80s legends such as Wham, Mr T and Super Mario as well as a Pakman shaped DJ booth directly opposite the ultimate 80s accessory, a giant fish tank.The music is a mixture of classics from the 1980s, and stars from the era regularly visit and perform at the club with recent appearances including Adam Ant, Marc Almond, Pat Sharp, Leee John and Michael Williams of The Drifters. The Maggie’s bar tenders are dressed like Tom Cruise in the 80s cult movie, Cocktail, and serve up a range of drinks from Pina Coladas and Daiquiris to the unforgettable Babycham. The waitresses, meanwhile, are dressed in neon leggings and permed wigs and serve guests sat at giant Rubik’s cube tables. A bottle of vintage Champagne signed by Thatcher herself (with letter of authenticity) is the centrepiece of the diverse Maggie’s menu.

Find Us On The Web www.maggies-club.com Call Us 0207 352 8512 Email Us info@maggies-club.com Visit Us 329 Fulham Road London SW10 9QL

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The

Gin-credible

Hulk

Don’t make me angry – I’ll become a strong green gin martini. Made with Tanqueray 10 for extra

Grrr…

Ingredients

50ml Tanqueray 10 25ml Lemon Juice 15ml Gomme Syrup Green Food Colour Basil Leaves

Instructions

Pour 50ml Tanqueray 10 and 25ml lemon juice into a mixing glass. Add 15ml gomme syrup, 4 dashes of green food colouring and 5 basil leaves into a mixing glass and shake hard. Double strain into a rock glass over cubed ice Garnish with basil leaves.

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The

Rum Kitchen

The Rum Kitchen, based in Notting Hill, has a hidden cellar housing over 100 varieties of rum. What more do you need to know? Oh ok, on the off chance that youâ&#x20AC;&#x2122;re not already sold, then it is also worth knowing that The Rum Kitchen is a cocktail bar and restaurant inspired by Caribbean beach shacks. A sun-shining beacon of escapism, it is just what you need when Londonâ&#x20AC;&#x2122;s winter starts to set in! Go midweek, or early on the weekends, if you want to sit down and enjoy the Caribbean cuisine. Otherwise, it is perfect for a night out too. The barmen here really know their stuff, so pick a cocktail from the menu, or just tell them what you like. Extremely lively at the weekends, expect to hear everything from Reggae to Afro-funk, we guarantee you will be up and dancing!

Find Us On The Web www.therumkitchen.com Call Us 0207 920 6479 Email Us bookings@therumkitchen.com Visit Us 6-8 All Saint Road London W11 1HH

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make A meal Shopping List

Rattleskull Punch Ingredients

1 part Kraken spiced Rum 1 part Apricot Brandy 1 part muscavado sugar syrup (1:1 sugar and water) 1 part lemon juice 2 part mango juice 2 part pineapple juice 1/2 part Wray and Nephew overproof rum

Mamas Seafood Gumbo Ingredients

1 Large tin of chopped tomatoes 2 large white onions 4 Plumb Tomatoes 2 scotch bonnets 1 tin of coconut milk 300ml of fish stockÂ Juice of 1 lime 50g of curry powder We use King Prawns, Pollock, Cod and Squid but you can add almost any seafood you wish!

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Rattleskull Punch

Make Your Own

If you are making your own muscavado syrup, then mix together hot water and the muscavado sugar until fully dissolved. Be sure to let it cool prior to making the cocktail. Ideally, pour all ingredients into a cocktail shaker and shake thoroughly. Else, simply pour into a glass and stir well. Top up with ice, and garnish as you wish. A slice of pineapple works well!

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Mamaâ&#x20AC;&#x2122;s seafood Gumbo

Rules

Chop up the onions and scotch bonnets. Brown off the onions and scotch bonnets in a little bit of sunflower oil. Add the curry powder and tin of coconut milk. Add the combination of the tin of tomatoes, and the fresh tomatoes, and fish stock, and let simmer for 15 minutes. Add the lime juice and season to taste. Add the fish and seafood of your choosing. Let cook until tender.

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Kensington Place

Nestled in the heart of Kensington surrounded by the buzz of Notting Hill, Kensington Place is a light, bright, open space with vivid artwork and bold cushions and chairs. Head chef Dan Loftinâ&#x20AC;&#x2122;s style of cooking is modern brasserie with a focus on freshly caught seafood and seasonal produce. Overall, Kensington Place is simple and stylish. Find Us On The Web www.kensingtonplace-restaurant.co.uk Call Us 0207 727 3184 Email Us kensingtonplace@danddlondon.com Visit Us 201 Kensington Church Street London W8 7LX

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Lemon

Posset

This lemon posset is the perfect dessert to any seafood dinner: smooth, subtle yet indulgently creamy.

Instructions

Place the sugar and cream into a pan and bring to the boil â&#x20AC;&#x201C; simmer for 4 minutes. Remove from the heat and stir in the lemon juice before spooning into jars and leaving to set.

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Ingredients

600ml double cream 135g caster sugar Juice from 2 lemons

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Ametsa

In March 2013, Ametsa with Arzak Instruction opened at The Halkin by COMO in London’s Belgravia, serving imaginative Spanish Basque cuisine, stunningly presented. Ametsa is a unique collaboration between The Halkin and a team that includes chef Elena Arzak– voted Veuve Clicquot World’s Best Female Chef last year – along with her father Juan Mari Arzak, Mikel Sorazu, Igor Zalakain and Xabier Gutierrez. Father and daughter hold three Michelin stars at the original Arzak restaurant in San Sebastian, Spain and the restaurant was ranked 8th in the World’s 50 Best Restaurants awards. Sergio Sanz Blanco takes on the role of head chef at Ametsa and has created various exciting menu’s alongside the signature tasting menu, such as his modern reinterpretation of tapas which is served in the Halkin Bar, alongside head sommelier Alvaro Prieto Martin’s home-made Sangria. It is no surprise then than Ametsa was awarded an impressive 3 Rosettes in 2014’s AA Restaurant Guide. Find Us On The Web www.comohotels.com/thehalkin/dining/ametsa Call Us 0207 333 1234 Email Us kensingtonplace@danddlondon.com Visit Us In the Halkin Hotel Halkin Street Greater London SW1X 7DJ

W8 7LX

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Scallops with

Instructions

Beta-Carotene Ingredients

Firstly, make the juice of Beta-carotene. Reduce 100g of carrot juice then leave to cool When the juice has cooled add all the remaining ingredients together cold Season and set aside Next, make the Beta-carotene sheet. Mix both ingredients and boil then spread very thinly on to a tray, once it is gelled, cut in sheets of 12 x 12 cm. store them on parchment paper until use. Prepare the vinaigrette for the salad- cold peanut oil, sesame seeds, vinegar, truffle juice, salt and pepper. Finally, cook the scallops: Season the scallop with the garlic glove and a pinch of chopped parsley. Heat a pan with a dash of olive oil.Â When hot add the scallops and cook until lightly golden on each side- roughly a minute on each side. Be careful not to overcook! Remove the scallops and rest for a minute whilst assembling the plate. Dress the salad with the dressing. Wrap this in the Beta-carotene sheet and plate up. Serve the scallop next to the salad with a drizzle of the Beta-Carotene juice.

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For the Juice of Beta-carotene 250g Carrot Juice 50g Olive Oil 5g Sherry Vinegar 10g truffle juice 3g soy sauce 25g liquefied tomato Salt For the Beta-carotene Sheet 200g of Carrot Juice 3g Kappa For the Scallops 3 Scallops per person Glove of garlic Olive Oil Parsley Salt For the Salad and Vinaigrette 50g Peanut Oil 8g Sherry Vinegar 15g Truffle Oil 3g Sesame Oil red chard, tatsoi, arugula sprouts, mustard sprouts, shiso sprouts, purple shiso sprouts, salt, black pepper

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Daphne’s Daphne’s is a local restaurant with an international following, popular with Chelsea residents but a destination for visitors from around the world. Opened in 1964 by theatre agent Daphne Rye, who discovered Richard Burton and developed the careers of Kenneth More and Honor Blackman, Daphne’s quickly became one of London’s most fashionable haunts and has scarcely faltered since. The appeal lies not only in its carefully-sourced seasonal Italian country cooking, but also in its natural warmth and effortless charm. This chic, understated restaurant is a delight all year round: in summer, the conservatory roof opens to create an alfresco feel; in winter, a blazing fire in the open brick hearth turns it into an intimate retreat. Daphne’s has a sister restaurant on Paynes Bay in St James, Barbados. Find Us On The Web www.daphnes-restaurant. co.uk Call Us 020 7589 4257 Visit Us 112 Draycott Avenue London SW3 3AE

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Linguine with Surf Clams

Instructions

To make the vongole stock, heat a tablespoon of olive oil in a pan and add the uncooked clams, garlic and chilli. Cook for approximately two minutes. Next, add approximately 75ml of vongole stock, cover and leave to steam the clam shells open. Add the cooked linguine and heat through with the clam meat. Finish with chopped parsley, butter and dried chili. Serve in a large pasta bowl.

Ingredients - Serves 2

160g Uncooked clams/ approx 7 pieces 7-8 pieces of clam meat out of the shell 200g linguine, cooked 5g finely diced chilli 5g finely diced garlic 5g parsley 100ml Olive oil 30g butter For the vongole stock 100ml garlic infused olive oil 1 kg of clams 500ml white wine 2 litres of fish stock

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North

â&#x20AC;&#x153;There is no love sincerer than the love of foodâ&#x20AC;?

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No r t h

Yum

Bun

Yum Bun began in Hackney’s Broadway Market in 2010 soon after began popping up feasts and festivals in London and beyond. Early in 2013 they opened the doors to their first permanent location near Old Street. Yum Bun is all about fluffy, doughy goodness. Perfectly steamed buns come stuffed with a delicious range of fillings, from pulled pork and bbq sauce to sweet-chilli glazed salmon. Add to that a couple of vegetable gyoza on the side and you have yourself one of Yum Bun’s highly popular bento boxes. Don’t, however, expect a sit down dinner, Yum Bun is food on the go!

Find Us On The Web www.yumbun.co.uk Call Us 07919 408 221 Email Us hello@yumbun.com.uk Visit Us 31 Featherstone St London EC1Y 2BJ

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Ingrediants

Japanese Fried Chicken

Serves 4 6 chicken thighs, skinned & boned 3 tbsp Soy Sauce 3 tbsp mirin or sake 1 inch fresh ginger, grated 1/4 cup flour 1/4 cup cornstarch Rapeseed oil for frying

Instructions

Dice the chicken into bite-sized pieces. Marinade in the soy, mirin and grated ginger for 2 hours. Heat the oil until around 180degrees. Coat the chicken pieces in the flour mix and fry until crisp and golden brown.

Ox Cheek Bun

Ingredients

1 beef cheek, quartered 1 red chilli chopped 1 onion, chopped 1 black cardamon pod 1 sticks cinnamon 1 star anise 1 piece ginger, sliced 1/4 cup dark Chinese soy sauce 1/4 cup palm sugar 1/2 cup Shaoxing wine Dash Chinese black vinegar Water Salt 8 Gua bao

Instructions

In a large braising pot brown the ox cheeks, remove and soften the onions. Add the spices and fry until fragrant. Return the cheeks to the pot and add the rest of the ingredients, cover with water, place on the lid and then braise in the oven for 7 hours at 90 degrees. When cheeks are very tender, remove and reduce the cooking liquid to a glossy sauce. Slice the ox cheeks and return to pan and coat with the sauce. Steam buns the buns and fill with the ox cheeks, coriander, sliced cucumber and toasted peanuts. Savour London

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Sweet

Thursday

Sweet Thursday is pizzeria and wine shop, serving perfect wood-fired pizzas with a range of fresh and tasty toppings. Have a bottle of wine with your meal, or pick one up to take home too â&#x20AC;&#x201C; they have a range of great quality wines to buy and are happy to make some suggestions. Pizza aside, Sweet Thursday also serves us a delicious weekend brunch â&#x20AC;&#x201C; see their ricotta pancakes on the next page for a sample of what you can enjoy. With brightly coloured chairs and tables inside, Sweet Thursday is big on atmosphere along with friendly service.

Find Us On The Web www.sweetthursday.co.uk Call Us 0207 226 1727 Visit Us 95 Southgate Road London N1 3JS

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Ricotta

Pancakes

Instructions

Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick, but this is how it should be. Break up some small pieces of ricotta with your fingers, and drop them into the wet batter. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick. Savour London

Ingrediants

135g plain flour 1 tsp baking powder ½ tsp salt 2 tbsp caster sugar 130ml milk 1 egg lightly beaten 2 tbsp melted butter (allowed to cool slightly) A few tbsp of soft ricotta

Instructions Continued.. Repeat until all the batter is used up. You can keep the pancakes warm in a low over, but they taste best fresh out of the pan. Serve with blueberries – heat them gently in a saucepan with a squeeze of lemon and a tablespoon of sugar, and cook them for just a few minutes until the just begin to break up. 117

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Gallipoli

Gallipoli is a well-established server of Turkish and Lebanese cuisine on Upper Street in Islington. Around since 1996, Gallipoli has grown to include three separate restaurants, all of which are nearby. Gallipoli is notable for its lively atmosphere and quirky dĂŠcor, with photos, lanterns, and ornaments adorning the walls â&#x20AC;&#x201C; it really whisks you away to a Turkish bazaar! Gallipoli is also one of those rare places that is perfect for a romantic evening but also works well for parties and groups. The food is authentic, tasty, and great value.

Find Us On The Web www.cafegallipoli.com Call Us 0207 359 0630 Visit Us 102 Upper Street Islington London N1 1QN

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Saksuka

This dish is one of Turkeyâ&#x20AC;&#x2122;s most well known. It has many variations, but Gallipoliâ&#x20AC;&#x2122;s is undoubtedly one of the simplest and tastiest. Unsurprisingly, it is one of their most popular dishes. Saksuka is traditionally served cold but you can try it warm too.

Instructions

Peel the aubergines in 3cm intervals so you have a stripy pattern and dice them in big chunks. Leave them in salty water for 30min. Dice the potatoes, carrots and courgettes in small cubes. Strain the aubergines and shallow fry until brown. Transfer them onto kitchen paper to soak up the excess oil. Do the same for the carrot, potato and courgettes. Grate the tomatoes and garlic and cook in the olive oil for 20 min until the texture is not too runny. Place the shallow fried vegetables in a tray and add some salt, pepper, and a pinch of sugar. Pour the tomato sauce on them and finish in the oven 180 gas mark for another 20 min to blend. Savour London

Ingredients

2 aubergines 2 courgettes 2 potatoes 2 carrots 3 tomatoes 2 garlic cloves 4 table spoon extra virgin olive oil Sunflower oil to shallow fry Salt, Pepper, Sugar

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Bistro Bruno Loubet

Occupying the ground floor of the funky Zetter Hotel in Clerkenwell, Bistrot Bruno Loubet serves modern bistro cuisine, using fresh ingredients, simple flavours and bold combinations to bring a modern feel to classic fare. This recipe is one of the many from the bistrot’s menu and features in Bruno Loubet’s acclaimed recipe book Mange Tout. Both book and bistrot draw on the French classics but with each dish being given a modern twist, inspired by his own upbringing and travels, combining the traditional and familiar with ideas and ingredients taken from around the world. Find Us On The Web

www.bistrotbrunoloubet.com Call Us 020 7324 4455 Email Us eat@bistrotbrunoloubet.com Visit Us 86-88 Clerkenwell Rd St John’s Square London EC1M 5RJ

www.twitter.com/BistrotBruno

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Guinea Fowl Or

Free-Range Chicken

Roasted with Garlic & Parsley Puree Under the Skin

Bruno’s Tip’s The advice usually given in recipes is to baste chicken with its dripping regularly. In this recipe you will only need to do it twice at the most because the butter between the skin and flesh will melt, giving the bird moisture and extra flavour. The lovely green under the skin will create a background for the gorgeous dark golden skin and the stuffing gives and takes flavours from the bird. This technique can also be applied to turkey and quail. For me, roasted potatoes and a large bowl of mixed leaves are unbeatable with this dish. You may need to add a drop of good-quality sherry vinegar to the cooking juices to adjust the acidity.

Instructions

First, place the chicken stock in a small pan and bubble to reduce it by half and concentrate the flavours. To make the garlic butter, blanch the garlic and the parsley in boiling salted water for 30 seconds, then drain and place in cold water to cool. Drain and squeeze out any excess water, then place in a food processor with the soft butter and seasoning and process until the parsley turns the butter a lovely green colour. Spoon the green butter into a piping bag and set aside. For the stuffing, heat the butter in a frying pan until foaming, then add the chicken livers. Cook for 30 seconds on each side, then remove the livers to a plate and place the pan back on the heat. Add the onion, then reduce the heat to low to cook slowly until soft and lightly coloured. At this stage add the bacon and give it a good mix. Pour the mixture into a mixing bowl and add the breadcrumbs and egg. Chop the livers finely then add to the bowl and mix thoroughly to combine. Divide the mixture into four and shape into balls. Preheat the oven to 200°C/fan 180°C/Gas 6. Take the guinea fowl, and starting from the hole at the neck, slide your fingers gently under the skin of the breast to detach it from the flesh, then push around the leg. Push the piping bag under the skin as far as the legs then pipe the butter under the skin, pulling the bag back over the breast towards you. Repeat the operation on the other side of the bird, then with yourhands, press and move the skin to spread the butter evenly. Brush the guinea fowl all over with the olive oil, season lightly with salt and pepper then place in a roasting tin, breast-side up, and roast in the oven for 15 minutes. Baste it with the tin juices, then place the stuffing balls around the bird and return to the oven for another 15–20 minutes. Remove the tin from the oven, cut off the legs and return the bird to the oven for a further 10 minutes. Check the bird is cooked by pricking the leg with a skewer to check whether the juices run clear. To serve, cut the legs into two.

Savour London

Ingredients - Serves 4

300ml dark chicken stock 1 guinea fowl or chicken, about 1.5kg 4 tbsp olive oil 4 tbsp yoghurt salt and black pepper Garlic butter 10 garlic cloves, crushed 2 large handfuls of flat-leaf parsley leaves 125g butter, softened salt and black pepper Stuffing 30g butter 200g chicken livers, trimmed and patted dry 1 onion, finely chopped 100g smoked streaky bacon, very finely chopped 4 tbsp dried breadcrumbs 1 egg

Instructions Cont.

Remove the breasts and cut in half. On each serving plate, place a piece of breast, a piece of leg and a ball of stuffing, lightly crushed with the back of a spoon. Mix the hot cooking juices with the yoghurt and the reduced stock. Stir well and pour all over the meat.

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“First we eat, then we do everything else.”

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Dishoom

As you walk into Dishoom for the first time, you are whisked away to the faded glamour and tradition of old Bombay Cafe’s. Retro décor, tiled floors, copper mugs, not to mention the house rules painted on a blackboard by the bar: No smoking, No Petting, No Combing Hair, No Sleeping in Toilet…! Whilst the unique atmosphere undoubtedly plays a large part in its popularity, the food is no less impressive. Fusing modern London with the food stalls of Bombay, the food is fresh, tasty, and affordable. We recommend getting a selection of small plates and grills to try a bit of everything, make sure you don’t miss the House Black Daal, Dishoom’s signature dish. Find Us On The Web

www.dishoom.com Call Us 0207 420 9324 Shoreditch 0207 420 9320 Covent Garden Email Us reservations@dishoom.com Visit Us Dishoom Shoreditch 7 Boundary Street London E2 7JE

Dishoom Covent Garden 12 Upper St Martin’s Lane London WC2H 9FB 124

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Marinated Paneer and

Mango Salad

For this recipe, know your mango! We hold with those who believe that Indian mangoes are unparalleled, and naturally itâ&#x20AC;&#x2122;s best to catch your preferred variety in season. One of the earliest mangoes to appear is also the most famous, the Alphonso. It originates from the area around Ratnagiri on the Konkan coast and is found from the end of April till early June. Kesar mangoes, internationally famous thanks to their popularity amongst globe-trotting Gujaratis, appear between mid-May and mid-June, when they are joined by the mild but flavourful Dussheri. The end of the mango season in late July is marked by the arrival of the giant, sweet but stringy Chausa.

Instructions

On a plate, sprinkle the paneer slices lightly with crushed pepper, salt and olive oil. Allow to marinade for around half an hour. Arrange the leaves on a serving plate, with the mango and paneer slices on top. Drizzle over the dressing to taste. Garnish with crispy shallots, if you like.

Ingredients for One

The Salad 80g paneer 4tsp olive oil - for marinating 100g sliced mango 50g salad leaves (we recommend baby spinach, ruby red chard and radicchio di Treviso) Pinch salt and cracked pepper, or to taste Crispy shallots, to garnish Lime and chilli dressing, as below, to taste The dressing 30ml lime juice 2/3 teaspoon ginger paste 2/3 teaspoon finely chopped green chilli Pinch salt 3Â˝ teaspoon sugar 15ml vinegar (we use Amoy) 60ml olive oil A few mint leaves, finely chopped

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Rivington

Grill

Opened in 2002, Rivington is all about simplicity, taste and sourcing. Serving the busy media and creative district of Shoreditch and conveniently sited just north of the City, it offers back-to-basics dishes cooked with ingredients meticulously sourced from around the British Isles. The décor, too, is honest and down-toearth: whitewashed walls, stripped-wood floors, long counters, white linen tablecloths, salvaged Art Deco lamps and plenty of natural light. Menus are drawn up seasonally, and range from “On-toast” dishes such as devilled kidneys and potted Morecambe Bay shrimps to whole suckling pig. Whether large or small, from ocean, forest or farm, everything at Rivington is sourced from bespoke, responsible producers.

Find Us On The Web www.rivingtonshoreditch.co.uk Call Us 020 7729 7053 Visit Us 28-30 Rivington Street London EC2A 3DZ

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Herb and Prune

Crusted Rack Of Lamb With

Bubble and Squeak and Rosemary Skewered Kidneys

Ingredients - Serves 4

For the lamb 2 racks of lamb, French trimmed Herb Crust 6 teaspoons English mustard 30g butter 60g white breadcrumbs Zest of 1 lemon 70g dried chopped dates/ prunes 2 tsp chopped garlic A handful of mint leaves A handful of curly leaf parsley Salt and pepper

For the bubble & squeak

180g dry mashed potato 50g peas 50g cabbage 50g chopped leeks 50g chopped carrots Worcestershire sauce Celery salt Salt and pepper For the rosemary skewered kidneys 4 lamb’s kidneys A strong stalk of rosemary

Instructions

For the lamb, put all the herb crust ingredients into a bowl, except the mustard. Sear the lamb in a hot heavy based pan and allow to colour. Once this has been done coat the racks with the mustard and cover with the herb crust mixture. Roast in the oven at 180°C for 10-12 minutes (medium rare). For the bubble and squeak, chop and blanch all the vegetables. Mix them with the mashed potato, Worcestershire sauce and celery salt and form into round patties. Pan-fry them to a golden brown colour, then place in an oven at 180°C for 5 minutes. To make the rosemary skewered kidneys, take the rosemary stalk and strip of its lower leaves. Cut the kidney in half length ways (removing any of the fat and sinew) and then in half again. Carefully skewer the kidneys with the rosemary to form a small ‘kebab’ and sear in a hot pan (cook for longer for well done).

To Serve

Once the meat has been allowed to rest, slice off 3 cutlets from the rack. Arrange the cutlets around the bubble and squeak on a plate and rest the kidney skewer on the cutlets.

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Bistrotheque Restaurant and bar Bistrotheque was opened in 2004 by David Waddington and Pablo Flack who were credited at the time with having “reinvented eating out to suit the style and energy of a new generation of cool kids” (Sunday Times Style magazine). Housed in an unmarked industrial building on Wadeson Street, Bethnal Green, it quickly became an institution amongst London’s art and fashion crowd. A decade later, it remains a buzzy one-off with a reputation far beyond E2. Find Us On The Web www.bistrotheque.com Email Us Reception@bistrotheque.com Call Us 020 8983 7900 Visit Us 23-27 Wadeson St London Greater London E2 9DR

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Fish Ingredients - Serves 8 Fish Soup Base

Stew Instructions

2 sticks celery, roughly chopped 2 carrots, roughly chopped 1 onion, roughly chopped 1 head of garlic cut in half Half head of fennel, roughly chopped 1 leek, roughly chopped Half a red chilli, roughly chopped 1 tbs tomato puree 1 x 400g tin peeled plum tomatoes 1 x glass of red wine 1kg whole red mullet (small fishfresh and beautiful) 1kg whole gurnard (small) Splash of Pernod (approx. 10ml) A few strands of saffron Soy sauce to season 1 Bay leaf Sprig of thyme 10 x coriander seeds 1 x Star anise 10 x Fennel seeds Fish Stew – serves 4 400g mussels 200g clams 300g white flaky fish such as cod or pollock, cut into large chunks 300g gurnard, cut into large chunks 200g squid, sliced Chopped chilli (half) 1 finely chopped shallot Sprigs of thyme, basil, dill and chives 1 glass of white wine 100g cherry vine tomatoes Fish soup – as above

Gently sweat all the vegetables in a tablespoon of vegetable oil until soft and sweet. Add the tomato purée, red wine and tinned tomatoes. Bring to the boil, then simmer for two hours. Pan fry the mullet and gurnard whole and on the bone until coloured and delicious looking, add to the vegetables and cover with a light fish stock. Add the saffron and bring to a gentle boil, simmer again for a further 45 minutes. Blend until smooth and pass through a course sieve twice to remove an lumps. Season with soy sauce, salt and pepper and a splash of Pernod. This is now a fish soup which is delicious by itself! Sweat the garlic and shallots off until soft, add the shellfish with a splash of white wine and cover with a lid until the shells have opened. Discard any mussels or clams which do not open. Then add the fish and cover with fish soup. Add cherry tomatoes, bring to the boil add the squid and remove from the heat.

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â&#x20AC;&#x153;There is no love sincerer than the love of foodâ&#x20AC;?

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After

Hours

Why have dessert for one course when you can have it for three?? After Hours is a dessert-only pop-up restaurant that very much buys into this philosophy! Taking over independent coffee shops after normal trading hours, they bring you the very best in desserts and petit fours. Working with young, exciting pastry chefs, they encourage a modern and innovative approach. Try their three-course menu, for a great end (or beginning!) to your night. For details of their next pop-up event, please visit their website or contact them using the details below. Find Us On The Web www.afterhoursdessert.com Email Us pete@afterhoursdessert.com Visit Us Various pop-up locations, visit their website for more details!

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StrawberryMousse With

Olive Oil and Biscuit This recipe comes from Farokh Talati, who has previously worked at The Fat Duck and York & Albany. Farokh is just one of the young, exciting chefs that After Hours Desserts has worked with in the past year. For details of their upcoming events and chefs, please visit their website.

Instructions

For the olive oil biscuit, place the butter and sugar in the bowl of an electric mixer and beat until light & fluffy. Add the flour, baking powder and salt to the bowl, and beat again until fully incorporated. Finally, add the egg yolks and olive oil to the bowl and beat briefly until a moist dough is formed. Donâ&#x20AC;&#x2122;t overwork the dough at this stage, or the biscuit will be tough. Remove from the bowl, wrap in clingfilm and refrigerate for at least 2 hours, preferably overnight. Preheat the oven to 160C. Remove the biscuit dough from the fridge and roll out until 1cm thick. Using a pastry cutter, cut rounds 3-4cm in diameter and place on a non-stick baking tray, spaced apart to allow for spreading during cooking. Bake for 8mins until lightly golden, and transfer to a cooling rack. Once cooled, place in a bowl and crush with the end of a rolling pin to make coarse biscuit crumbs. Store in an airtight container until ready to use. For the mousse, hull the strawberries, place in a food processor and blitz until a smooth puree. Add 150ml of the strawberry puree, violet essence, caster sugar and soaked gelatine leaves to a pan and heat until the sugar and gelatine are fully dissolved. Remove from the heat and stir in 350ml of the reserved strawberry puree (reserving the remaining puree to garnish the plate). Refrigerate for 1 hour, until the puree is set to a jelly. Remove the strawberry jelly from the fridge and whisk until smooth. In a separate bowl, whisk the whipping cream until it forms soft peaks. Fold the strawberry jelly into the whipped cream until fully incorporated and refrigerate for at least 3 hours.

Savour London

Ingredients

Strawberry Mousse 1kg strawberries 50g caster sugar 4 gelatine leaves, softened 360ml whipping cream Drop of Violet essence (optional) Garnish 150g raw pistachio kernels Extra strawberries, sliced Coriander cress (optional) Freshly ground black pepper

Ingredients Cont..

The mousse can be kept in the fridge for up to 3 days. To serve, place 2 tablespoons of the biscuit crumbs in the centre of a plate or wide bowl. Top with a generous spoonful of strawberry mousse. Garnish with chopped pistachios, fresh s trawberries, a couple of leaves of coriander cress and some of the reserved strawberry puree.

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Yummy Choo Eats

Self-taught cook Selina, the Chef behind ‘Yummy Choo’ hosts a popular supper club and pop ups all over London, specialising in Mauritian homecooked cuisine. Yummy Choo’s website has become a ‘go to’ page for Mauritian inspired recipes and food reviews. Previously featured in publications such as The Guardian Cook Supplement, Good Food Guide and Delcious magazine, the colourful, moreish dishes have a tropical flair and unique flavour. Selina combines her passion and creative use of ingredients to transport guests to the sunshine island and leaves them wanting more! Visit Us Yummy Choo pops up all over the place – visit the website for up to date information! Find Us On The Web www.yummychooeats.com

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Chicken Fricasse Serves 4-6

Instructions

Heat oil in a pan and fry onion garlic, ginger, onion till translucent (approx 2-3 mins) add in the thyme leaves and stir. Add the cut chicken pieces, stir fry until chicken is lightly browned. Mix the stock cube with 1/2 cup of hot water, stir until disintegrates. Add in the chopped tomato to the pan, stir and add in the stock water. Reduce heat, cover and let it cook for 15 minutes or so, then add in the sweetcorn and peas, let this cook for a further 5 minutes (top up with a little water to help cooking if dries out). Remove from the heat once chicken is tender, then pour over soy sauce, mix well so the chicken is coated in this glazed medium dark coating. Scatter over spring onion and coriander leaves. Check for taste and seasoning, serve with baguette or white rice.

Savour London

Ingredients

500g chicken thighs, skinned, boned, cut into chunks 2 garlic cloves, finely chopped 1 white onion, finely chopped 1 Inch piece ginger, finely chopped 2 tbsp dark soy sauce 1/2 vegetable stock cube 1/2 cup of sweetcorn, drained, fresh, canned or frozen 1/2 cup peas, frozen or fresh 2 tsp of thyme leaves (fresh or dried) 2 tbsp olive oil 1 tomato, chopped roughly 1 tbsp spring onion, chopped 1 tbsp fresh coriander leaves

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HushHush Hush Hush dining is all about brinigng Burmese cuisine to the forefront of London life. Debbie Riehl is the woman behind this effort; hosting Burmese pop-ups and supper clubs in and around London. Amongst other venues, she has hosted pop-ups at The National Gallery, The Hilton Park Lane and Asia House in London. She also runs supper clubs from heâ&#x20AC;&#x2122;s home in Surrey. It is not surprising that hardly anyone has tasted Burmese food as Burma has had its borders closed from the rest of the world for 50 years. Excitingly, this confinement is now over which means more people will be able travel to Burma and taste Burmese food. Burma borders India, China, Thailand and Laos so its cuisine has the influences of these bordering countries yet the taste of Burmese food is quite unique and absolutely delicious! Debbieâ&#x20AC;&#x2122;s Burmese food is modern and contemporary, the aesthetics are equally as important as the taste, since she is an artist originally!To know more about Debbie and Hush Hush Dining please visit their website below for events, pop-ups and more, and look out for her upcoming Burmese Cookbook.

Find Us On The Web

www.hushhushdining.com Call Us 07790 908 775 Email Us hushhushdiningclub@gmail.com

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Ohn-Noe-Kyaukswe (Pronounced: Oh-No-Cows-Swear!)

Ohn-Noe-Kyaukswe is a family chicken and coconut dish, based on traditional Burmese cuisine, served with noodles. This dish is simple to make but has several distinct flavours. If you like this dish then contact Hush Hush Dining to try out some more!

Instructions

Fry turmeric and chilli flakes in oil for 30 seconds on a high heat. Lower heat to medium and then add onion, garlic and ginger. Continue on medium heat until onion is transparent then add chopped chicken pieces. Cook until chicken turns white. Add the rest of the ingredients and bring to boil. Simmer gently for approx. 30 minutes on low heat until a layer of oil forms on top, then turn off, leaving sauce on hot ring. Leave sauce to cool then refrigerate until required. When ready to serve, bring to boil on a low heat, stirring from time to time until hot. Serve with vermicelli rice noodles or egg noodles with sauce ladled on top and garnish on the night Layer these garnishes on top of your dish: Chopped coriander Chopped boiled eggs Dried chillies Lime juice Deep fried garlic slices

Ingredients

4 chicken breasts chopped into 1cm squares 4 tablespoons vegetable oil 1 large onion chopped into 1cm squares 3 cloves garlic finely chopped 2cm piece ginger finely chopped 1 teaspoon turmeric 1 teaspoon chilli flakes 1 can chopped tomatoes 2 chicken stock cubes 125ml ‘nam pla’ (South East Asian ‘fish sauce’) Half packet coconut cream Half litre water

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A Special

Thank You.. We would like to thank Tim Badman and Nick Savage at Innerplace.

Innerplace is London’s personal lifestyle concierge. As well as being experts on the Capital’s entertainment, culinary and nightlife scene, Innerplace membership provides priority bookings and complimentary champagne at the best restaurants, access to the top private members clubs, VIP invitations to exclusive events, insider updates on the latest new openings, sold out tickets and the opportunity to mingle with like-minded and discerning individuals at their select members’ parties. Innerplace has ten years of experience ensuring its members enjoy the best that London has to offer. Innerplace’s expert knowledge of London’s finest nightlife and entertainment has proven invaluable to us when putting together Savour London. Tim and his team have gone out of their way to help us along the way to achieving our fundraising target, for which we are extremely grateful - thank you!

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