What’s new in the world of food events, pop-ups, products and restaurant openings
Last week saw the opening of the latest bar venture from Mr Fogg’s, Society of Exploration just a stone’s throw from Charing Cross station and complete with a train carriage modelled on the Victorian Orient Express. You will even get the chance to participate in the making of your drinks by pressing a button to trigger a chain reaction in a mechanical machine inspired by famous inventor Rube Goldberg.
Another new bar opening, this time in Belfast, is The Observatory on the 23rdfloor the Grand Central Hotel. Now officially the tallest bar in Ireland, the dazzling new lounge offers an extensive range of mixology creations as part of their sky-high experience. Cocktails not your thing? You can also enjoy afternoon tea with a great view too.
London also welcomes The Clumsies from Athens at a four-day residency at Blind Spot, the cooler-than-cool bar at the St Martins Lane hotel starting on the 25September. Ranked No6 in the World’s 50 Best Bars and 2018 Winner Best International High Volume Cocktail Bar’. The Hippocampus Summer Edition a medley of Bacardi Heritage, kiwi, mango, and sunscreen aroma gets our vote.
The 22 September sees the return of the Butlers Wharf BBQ Festival For £30 per person, you will be able to sample unlimited barbecue dishes from all four restaurants; Blueprint Café, Butlers Wharf Chophouse, Cantina del Ponte and Le Pont de la Tour, as well as one cocktail at the restaurant of their choice.
Emily Roux and her hubbie Diego Ferrari are opening up their own restaurant on October 4 in Notting Hill. Caractère meaning ‘character’ encompasses what both of them believe in – beautiful food, warm surroundings, expert and friendly service – all delivered with real character. Emily is the daughter of Michel Roux Jr, and Italian born Diego has been head chef at Le Gavroche for the past three years. Quite a pedigree! Open for bookings this week.
This is one for foodies to savour. Eneko Atxa at One Aldwych is holding a very special evening on 4 October when he will be cooking an indulgent five-course menu showcasing his family’s specialist wines from the Basque Country. Tickets are £157.50 per person.
Chef and model Isaac Carew will be joining Francesco Mazzei at his Islington trattoria, Radici or a series of supper clubs, starting next month. Over four dinners from October to February, guests will be given an exclusive preview of dishes from Isaac’s debut cookbook, The Dirty Dishes which comes out in March next year, all cooked alongside renowned Calabrian chef, Francesco. The first evening on 9 October will includes dishes such as Burrata and Beetroot Carpaccio and Dirty Lasagne, Chicken Calabrese and Marsala Tiramisu. Tickets are £35 each.
Recipe of the week from The Chef’s Kitchen
Atul Kochhar Marathi Clams Marathi Tisrya
I have cooked with a Marathi chef in my kitchen for a long time. He sent me a recipe for a clam dish, but, frankly, it was a bit complicated for me, so I have recreated the recipe for my purpose – and for your purpose, too, I hope.
1kg live clams
2 garlic cloves
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon red chilli powder
1 teaspoon garam masala
2 tablespoons Onion Paste (page 218)
50g desiccated coconut
4 tablespoons canned chopped tomato
fresh coriander leaves
Assemble all the ingredients and equipment before you begin. You will need a colander and two large sauté or frying pans, one of which has a lid.
Put the clams in the colander and rinse well with cold water, scrubbing each with a stiff brush. Discard any with broken shells and any open ones that do not snap shut when you tap them sharply. Shake the excess water off the clams, dry with a kitchen towel and set them aside. Peel and finely chop the garlic cloves.
Heat two tablespoons of the vegetable oil over a medium-high heat in the pan without a lid. Add the cumin seeds and fry until they crackle. Add the chilli powder and garam masala and stir for 30 seconds. Add the onion paste and stir it into the oil for 30 seconds. Watch closely so nothing burns.
Lower the heat, add the coconut and continue stirring until it starts to lightly brown. Stir in the canned tomatoes. Season with salt, turn the heat to medium and stir for a further 30 seconds. Add 250ml of the water, stirring to blend all the ingredients. Leave to simmer, stirring occasionally, while you cook the clams.
Meanwhile, heat the remaining 1 tablespoon of the vegetable oil over a medium-high heat in the pan with a lid. Add the garlic and stir to flavour the oil. Add the clams and stir them around, then add the remaining 125ml water, cover the pan, turn the heat to high and leave the clams to cook for 1½ minutes, shaking the pan occasionally, or until all the clams open. Discard any that remain closed.
While the clams are cooking, squeeze 2 teaspoons of lemon juice and chop enough coriander leaves to make about 2 tablespoons.
Stir the clams with their cooking juices into the pan with the tomato mixture, then stir in the lemon juice and the chopped coriander. Adjust the seasoning of the gravy with salt, if necessary, and then serve.
Recipe courtesy of Atul Kochhar
From 30 Minute Curries/Absolute Press