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At The Chef’s Table

British food fortnight begins at the end of September and as the nights draw in and the temperature drops there is nothing more traditional than a beautiful warming steak & ale pudding made with great British beef and your favourite dark ale. As will all things worthwhile a little time is required to create this pudding but what else will you be doing as the autumn rain drizzles down? This will make enough for a couple of large puddings or 8 – 10 individual ones. It makes a great party piece and will bring back childhood memories for all you make...

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WAFFLEY DE BANNER

At The Chef’s Table

Indulge yourself on a summer evening – or even a cheeky brunch, with this beautifully decadent banana waffle recipe. Rich and delicious, you can feel slightly less guilty as it does contain 2 of your 5 a day! 2 x Belgian waffles – easy to buy from any supermarket 1 x ripe banana 150g fresh strawberries 200ml x whipped cream sweetened with a spoonful of icing or caste sugar A scoop of your favourite ice cream – we’ve used clotted cream but salted caramel would be just as nice Chocolate sauce or melted dark chocolate Dulce de leche sauce – this Latin American sauce is unbelievably good...

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STRAWBERRY PAVLOVA BLOG BANNER

At The Chef’s Table

Nothing says summer like fresh English strawberries, renowned as being the best in the world. In the hot summer months, an afternoon tea in the sunshine or a simple pavlova brings out the best of this sweet and juicy fruit. Classic Pavlova This pavlova recipe will give you a crisp outer shell with a lovely gooey, chewy centre. 4 egg whites 180g caster sugar Pinch of salt 1 tsp corn flour 1 tsp white wine vinegar Pinch of cream of tartare Whisk egg whites with salt until soft peaks start to form then gradually add sugar, when thick & glossy add corn flour, cream of tartare and vinegar. You can...

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MUSHROOMS ON TOAST BLOG BANNER

At The Chef’s Table

Simple summer dishes – creamy mushroom on toast Early summer is a great time for wild mushrooms and fresh garlic. This dish combines the two to bring out the best of these beautiful flavours. Field mushrooms and chanterelles are just coming into season and their big, meaty texture and flavours work so well with sweet, fresh garlic and rich, creamy sauce. 200g mixed wild mushrooms 100ml double cream 50ml crème fraiche 4 x cloves garlic 40ml olive oil 30g butter Salt & freshly ground black pepper Teaspoon of finely chopped chives Rocket Parmesan cheese Focaccia Heat a tablespoon of olive oil in a pan and 10g butter. Crush 3 of the cloves of garlic,...

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At The Chef’s Table

It’s two recipes for the price of one this month, as Exec Head Chef, Chris Spencer celebrates the great British butty for British Sandwich Week (14th to 20th May) and gets the coals on for National BBQ week (29th May to 4 June). So, why not try your hand at Chris’s delicious roast vegetable flatbread or his take on a classic club sandwich, one of the favourites on our menu. Roast Vegetable Flatbread The English BBQ has come a long way over the last few years with people becoming much more adventurous than simply throwing on a standard burger or sausage. Here’s a...

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ASPARAGUS BLOG BANNER

At The Chef’s Table

The English asparagus season officially begins on St Georges Day, 23rd of April and runs for just 6 weeks. Associated with everything from hangover cure to increasing libido, the asparagus is also linked to many historical folklore tales and stories. This mighty green can grow up to 10cm a day – it’s not affectionately known as the Usain Bolt of veg for nothing, and has been used for medicinal and culinary purposes for over 2,000 years For cooking it’s incredibly versatile and a perfect match for all types of food and styles of cuisine. To pay homage to this king of British veg, here’s...

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At The Chef’s Table

The perfect rabbit pie Celebrate this year’s British Pie Week (6th to 12th March) with a thoroughly British classic, rabbit pie. A rich and gamey favourite that’s spot on for a family gathering or dinner party – and is sure to get the table talking… rabbit, rabbit! Simple and quick to make, this perfect pie recipe will definitely get you in the Pie Week spirit. But if crimping and trimming all that pastry isn’t your thing, then head down to The Bickley and try one of our delicious pie specials off the menu. Ingredients: 500g diced rabbit 125g smoked bacon 100g pearl onions 100g cooked puy lentils 250g leeks 2...

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PERFECT PUDS BANNER

At The Chef’s Table

The proof is in the pudding! To celebrate National Yorkshire Pudding Day (5th February) – (yes there really is a day to applaud this firm family favourite) – we’ve caught up with Exec Head Chef, Chris Spencer, to discover all the tricks of the trade and find out how he makes his Yorkshire Puddings just so damn good! There is definitely more than one way to produce the perfect Yorkie. Many people have foolproof ways inherited from parents and grandparents that work every time. However, equally there are plenty that get frustrated with flat or muffin-like results. Here is my fool proof method...

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Chef talks

…Exec Head Chef, Chris Spencer catches up with wine supplier, Boutinot, to talk wine and the best options for your Christmas dinner table and our Christmas menus. Boutinot’s Top 5 Christmas Wine Matching Tips When food and wine matching this Christmas it’s important to take the flavours, weight and texture of the dish into consideration. For example, a chunky cut of red meat will need a full bodied weightier wine, whilst a light dish such as a salad would be better complemented by a light bodied white wine. The role of a wine is to ‘support the dish’ but not to overpower...

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At The Chef’s Table

It’s one of the most debated dishes out there – how to cook the best roast turkey for Christmas Day. Hear more from our Exec Head Chef, Chris Spencer, as he imparts his wisdom to help you create the perfect bird for your Christmas table. Chris’s top turkey busting tips! Make sure you note down the weight of your turkey to avoid overcooking or undercooking. Unwrap your turkey on Christmas Eve and leave uncovered in the fridge – this will encourage a beautifully crispy skin – plus, if it comes with giblets remove them, cover with cling film and store separately, they’ll make...

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