FOLLOW US
CALL US ON: 0208 693 9285
Top
 

Blog

You can book your table online or by calling 0208 693 9285
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,...

Read More
FLAT BREAD SANDWICH BLOG BANNER

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...

Read More
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...

Read More
PIE'S THE LIMIT BANNER

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...

Read More
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...

Read More
wine-tips-banner

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...

Read More
turkey-tips-banner

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...

Read More
xmasbanner

At The Chef’s Table

Sunday 20 November is ‘Stir-up Sunday’, the traditional day when the whole family gets together to make a Christmas pudding. Making your own Christmas pudding is such a simple thing to do and once you’ve given it a try you’ll never return back to a shop bought one. Have it your way with extra fruit, nuts, or booze if you want to push the boat out or just follow my easy recipe. Then stir it up (East to West if you want to follow tradition – the route of the three-wise men), make a wish, and get set for a Christmas...

Read More
monkfish-banner

At The Chef’s Table

Celebrate curry week and seafood week with this flavoursome Thai green curry. For those that want to make a vegetarian version, sweet potato and butternut squash make a great alternative. If you’re looking for an alternative fish, why not try the dish using delicious red gurnard, a native to the British Isles, or some large king prawns. There are some fabulous curry pastes available in Asian stores and supermarkets but there is also certainly something special about making your own which will need to be kept in an airtight container in the fridge after making. Monkfish Curry – serves 2 Ingredients: 50g curry paste –...

Read More
allthingseafood

Chef talks

...Exec Head Chef, Chris Spencer catches up with fish supplier, Direct Seafoods, to talk all things seafood. We’re hooked on great fish and seafood at the Cherry Tree, but we also appreciate that our fabulous fish dishes should never cost the earth. We only ever source and serve fish that we know have been responsibility caught and are a regular on the Marine Conservation Society sustainable fish list – The Good Fish Guide. There’s so many delicious fish out there to try and we love to introduce a wide variety of fish on our menu to both reflect our beautiful coastline and...

Read More