Come dine with us in February...

I love eating over Christmas and I am not going to feel bad about that. 

The menu for February may seem like a lot to take on, especially after a heavy Christmas period, but really, come February, you’ll want an excellent night out to look forward to. And we say join us at the Griddle griddleproject@gmail.com  where you’ll have a jolly good old time (our neighbours think our social life is amazing) and will be very well fed indeed.

Be quick to book as we only have two nights available:

Saturday 2^nd February and Saturday 23^rd February.

February Menu

Suggested donation £25

 

To welcome you

Pear Warmer

Gentleman’s Relish on Toast

Kent Cheese Straws

 

To start you off

Sharing feast of: Rare Beef Salad, Mini Essex Onion Soup

 Goats Cheese, Blood Orange and Chicory

 

Another teaser

For the Brave: Bone Marrow, Cornichons, Rye Toast

For the not so Brave: Miniature Sausage Roll

 

The main event

8 Hour Slow Roast Shoulder of Pork, Baked Artichoke and Apples, Steamed Kale 

 

If you want more

Pear and Dark Chocolate Tart, White Chocolate Ice Cream

 

If you still want more

Freshly Ground Coffee, Assam Tea, Hazelnut Brittle

 

        griddleproject@gmail.com        

We’ve had some really fun nights fitting 12 of you in the dining room, so we are going to keep our configuration of two tables set like a squashed ‘L’ for a while... basically that means that you can come with 11 of your friends or meet lots of new random people.

I've just made the incredible Malbec sorbet for Saturday's griddle where 10 lovely guests will be dining at our table. I first had such a sorbet, though it was actually made with beaujolais at Paul Bocuse's restaurant near Lyon and it stayed with me until I finally made it last summer.

 

 

 

Your January fun and game

And so January beckons - and a delightful, seasonal feast awaits you...

Tell us you are in for:
Friday 4th January
or
Friday 11th January
or
Saturday 12th January
or
Friday 18th January

griddleproject@gmail.com

To welcome you

Blood Orange Warmer

Parsnip Crisps

 

To start you off

Sharing feast of: Jerusalem Artichoke Salad, Clams and Rye Bread Mops, Mini Essex Onion Soup

 

Another teaser

Red Wine Sorbet 

 

The main event

Slow Cooked Venison in Hepworth Bitter, Creamy Mashed Potato, Garlic Spiked Kale

 

If you want more

Satisfyingly Heavy Dark Chocolate Mousse, Blood Orange Parfait, Blood Orange Tuille

 

If you still want more

Freshly Ground Coffee, Assam Tea, Shortbread Bites

 

Suggested donation £25

griddleproject@gmail.com

 

 

I love January and the menu is perfect to warm you up and inject excitement into the start of your 2013. Come with your friends, come alone, or book the whole table.
We are always jealous of the fun you lot have while we are slaving away next door.


Er, although this is not a food blog (I cannot compete with the wondrous writing of so many other people out there), I had to tell you how much I have enjoyed this random magazine I picked up in The Farm, Farringdon
I literally spent all my Friday night and most of Saturday morning ploughing through the contents picking out amazing suppliers and foodie events happening all over London. Some people are really, really clever.
http://www.sustainweb.org/jelliedeel/

Take a look, it can only lead to good things.

Actually it's not chicken, it's capon...

When I went to see my lovely butcher for this weekend's Griddle nights, he had a plethora of chicken on display, one of them being 'capon', which of course, I had to try.

Now if you were to see capon in a supermarket, you just wouldn't buy it would you? It's not the most exciting sounding meat. Well, not that you would ever see it in a supermarket...

Googling 'capon' when I got home (the butcher only told me it was a larger, tastier chicken) I read that it is a castrated rooster... this website even describes it as 'boutique!http://www.wisegeek.com/what-is-a-capon.htm apparently it's quite rare (only the best for our diners). The birds are bred for a longer time, so they develop fabulously tasting meat, yum.

And indeed, it is, very very tasty;  our guests got really stuck in. The capon's were poached first and then roasted with a thyme, almond and parmesan crust. So everyone got a good piece of crust, I premade heavily laden parmesan disks to rest on top of the capon before serving. Ugh, I really do hate that word 'capon'. From now on I will refer to it as 'chiquoir', just because I can; this is my blog, I can do what I like.

To give the plate some colour, I also dolloped (no chef smudges here) on some carrot and apple puree - which was lush and not like baby food at all. A sauce of mustard, cream and sage was poured over the chiquoir and diners could help themselves to as much mash and cabbage as they liked.

Oh and finally, we took some pictures... photography is not our forte - it's all about the food at this place.

Here are the two chiquoirs poaching...

 

Almond, thyme and parmesan crust

 

Our brilliant guests (this could be you... book now griddleproject@gmail.com)

 

Waiting for the guests... parsnip crisps and mature cheese pastry nibbles

Where does the time go?

Evening!
I've just finished making my lovely pork and brandy terrine for tomorrow's diners... the kitchen smells incredible.

Quick note to say we are now fully booked on 9th November, 16th November and 17th November.
Dates available for:
26th October
2nd November
3rd November Now gone!
30th November

Scroll down to view the menu now... (if you can't be bothered, rest assured, the menus are fabulous - fine British meat, seasonal veg, mmmmmmmhhhhhhhhhhh amazing puddings)

 

May be able to squeeze in two nights at the end of November, will update soon.

Still forgetting to take decent pictures of food - but had lots of fun with this lot last Friday...

Our lovely visitors

We keep forgetting to take photos of our food... there's just so much going on it's not until the end of the night do we get a chance to relax and think. And then it dawns on us - no food, no photos.

So here are some photos from 22nd September but just of the lovely people who came to dine. As you can see, there was a lot of laughter, I believe they very much enjoyed the food too.

Clearing up is boring!

Ahhh, rustling trees, slow cooking, sun shining, long walks. I heart Autumn.

My favourite time of year has arrived… if you are missing summer (not so relevant this year), do not despair, I believe the sun shines more often during the months of September, October and even manages to creep into a few days of November…

I also get very excited about all the tasty, meaty, earthy food that is available. Long and slow cooking processes must prevail.

I couldn’t stick to one menu for November and nor should I… so this delicious food is available for the first part of November namely:
Friday 2nd November
I will also make this menu for 26th October...

The Griddle Project Early November

Suggested donation £25

To welcome you

Satsuma Fizz

Parsnip Crisps

To start you off
Bonfire sharing stacks of: Mushroom Risotto, Goats Cheese and Butternut Squash,
 Pork Belly and Kale

Another teaser

Indulgent Shot of Chestnut Soup

Crème Fraîche Swirl

The main event

Braised Beef in Bitter Beer with Green Peppercorns, Individual Pastry Topping, Celeriac Mash, Anti-School Cabbage

If you want more

Lemon Curd Pots, Ginger Snap Twirls, Brandy Ice Cream

If you still want more

Freshly ground coffee, Assam Tea, Dark Chocolate Truffles

griddleproject@gmail.com

  

And for late November
Friday 30th November

The Griddle Project Late November

Suggested donation £25

To welcome you

Apple Warmer

Kent Cheese Straws

To start you off

Sharing Feast of: Shredded Duck Salad, Goats Cheese on Cranberry Toast, Mushroom Risotto 

Another teaser

Shot of Parsnip and Apple Soup

The main event

 Pork 3 ways, Boulangeres Potato, Crushed Peas

If you want more

Chocolate Torte, Ginger and Apricot Crystals, Greek Yoghurt

If you still want more

Freshly ground coffee, Assam Tea, Old Fashioned Fudge

  griddleproject@gmail.com

Running out of time...

And our table for 12th October has just gone... it sounds like a super line up... very excited about welcoming so many people in October.

Off now to St John Bread and Wine, let's see how daring I can be... http://www.stjohnbreadandwine.com/menu/supper/ 

Next time I post, I will put a menu up for November. It just takes a while to compile and make final decisions on what lovely food to cook up for all you lovely people.