What’s new in the world of food events, pop-ups, products and restaurant openings
The Hinds Head in Bray is kicking off their chef collaborations in great style with a six-course tasting menu created in partnership with the Michelin-starred chef Paul Ainsworth from No 6 in Padstow, Cornwall. Paul will join head chef Pete Gray in Bray on 27 February and cooking some of his signature dishes centered around the produce of Cornwall. Book tickets here
Save the date for an Indian feast. The Grand Trunk Road Supper Club in South Woodford is not to be missed on 6 and 7 February when chef Dayashankar Sharma is joining forces with Shilpa Dandekar from Pure Indian Cooking. Two nights of amazing dishes from two of London’s best Indian chefs. Tickets are £62 each for six-courses. Find out more here
London’s ultimate seafood bottomless brunch starts this Saturday in the form of Fish Market’s Brunch off the boat. Expect a feast including a crumpet menu, decadent seafood platters, trout roe eggs ‘n’ soldiers, an oyster station, prawn and crab rolls and more. Two-courses with bottomless bubbles is £35 per person. Find out more here
To celebrate Yorkshire Pudding Day this Sunday we fancy a Roast Beef and Yorkshire Pudding Sandwich at the beautiful Art Deco Knight’s Bar at Simpsons in the Strand. Featuring a billowing Yorkshire pud, sliced and filled with 28 day dry-aged roast rib of Scottish beef, crisp beef fat roast potatoes and horseradish sauce and served with rich gravy. Yummy!
Celebrate Chinese New Year at The Dorchester on 5 February and enjoy a sensational ten-course banquet at signature restaurant China Tang, complete with traditional lion dancers and authentic Cantonese dishes and cocktails. End the meal with fortune cookies and you might just win a prize including a £500 gift token. £188 per person, reservations here
Wine lovers alert. Les 110 de Taillevent in Marylebone has announced an exclusive wine dinner series entitled “Secrets de Terroirs” with stunning wines and beautifully paired dishes on 8 February and 13 March. Booking and more info here
One of our favourite Devon hideaways has a new chef in the kitchen. Long-time company man, Steve Poyner has taken over at the award-winning ‘Inn on the Beach’ the Cary Arms & Spa, and we can’t wait to try his renowned Devon beef, Lyme Bay lobster and line caught seafood.
Recipe of the week
North Sea halibut with razor clams and orange oil
A delicious fish dish from Michelin-starred chef/patron Billy Boyter from The Cellar in Anstruther. He comes from a family of fishermen so this recipe is close to his heart.
4 x 120g portions halibut
50g fine sea salt
25g caster sugar
250g unsalted butter
1 x clove garlic
Sprig lemon thyme
1 x lemon
4 x razor clams
200ml white wine
8 x baby turnips
4 bunches spring onions
20g Kombu (dried kelp)
1 litre spring water
20g Katsuobushi (bonito)
15g Kalamansi (lemon juice can be used as a substitute)
12g black garlic paste
130g unsalted butter
4 egg yolk
100ml olive oil
Mix the 50g salt and 25g sugar together to make the cure, and heavily season the halibut portions. Leave with the cure on for 10min then wash off and pat dry.
To make the noisette for cooking the fish, peel 4 strips from the lemon and juice it. Add the 250g block of butter to a pot along with the crushed clove of garlic, sprig of lemon thyme and lemon peel. Stirring all the time heat until you see the solids in the butter start to turn nut brown. Remove from heat, allow to cool slightly and add the lemon juice and a pinch of salt. Once cool remove the garlic, thyme and lemon peel.
To make the dashi which is a traditional Japanese stock, add the kombu to the spring water and gently bring the water to a simmer. Remove from the heat and add the bonito flakes. Leave to sit for around an hour then strain. Wash and dry the spring onions and lightly coat with oil. Place them on a tray and grill them until blackened. When cool chop the spring onions in quarters and add them to the dashi. Bring the dashi back to a simmer and leave to infuse for another hour, then strain.
To make the orange oils use the fine side of a grater and zest the orange. Add the zest to the 100ml of olive oil and gently warm. The leave to infuse for an hour before straining.
For the Kalamansi (an Asian citrus fruit) emulsion, melt the 130g butter in a pan and keep warm. Whisk together the Kalamansi or lemon juice with the egg yolks, Black garlic paste and the 15g of hot water over a bain-marie. While slowly pouring in the hot melted butter until the emulsion is thick and smooth. If too thick let it back slightly with warm water, Season.
Wash the razor clams and add them to a hot pot followed immediately by the white wine. Place a lid on top and steam until the shells open. Remove them from the pot and leave to cool. Cut the main tube from the shell and slice on the bias. Retain the clam stock for reheating the razors.
To make the dish heat a pan and cook the fish in the noisette basting continually until the fish is cooked. Warm the baby turnips in the dashi with the samphire and place on top and around the fish. Add on the razor Clam slices and the Kalamansi emulsion to the fish. And pour some of the dashi mixed with a little orange oil around the bowl.