Category

Food & Drink

Category
Food & Drink

Celebrate Diwali with the snack that gives back

Make sure your Diwali celebrations include Howdah, a mission-led brand that makes deliciously moreish and authentic, Indian snacks that give back; every pack it sells buys a free school lunch for a child in need in India. Howdah snacks are bursting with all the vibrant flavours of India, curated for the modern British palate. Its eclectic range is crafted with ayurvedic ingredients, such as turmeric, coriander and ginger, made from its Founder’s centuries-old family recipes and brand-new innovations, inspired by the most exciting Indian street food.

Their Bombay Mix is packed with flavour. It is made with over 10 unique ingredients, tossed with zingy, zesty and exotic spices, such as caraway seeds, ground turmeric, cumin, ginger, mango and coriander powder. Howdah’s Bombay Mix is made from Founder Falu’s family recipe, which was created and refined by generations of women and passed down to Falu. It is a unique, crunchy jumble of roasted peanuts, cashews, lentils and more, all tossed in a sweet and salty signature blend of aromatic spices. Growing up, Falu would see her family make this Bombay Mix once a week. It would be stored in a large jar for everyone to eat along with their afternoon chai or given to the kids to take to school to snack on during their break.

Ensure your celebrations feature their Onion Bhaji half-moons, an aromatic, crunchy crescent-shaped snack made from a lively blend of mellow onion, zesty turmeric, and a little kick of chilli. The nibble is inspired by that UK favourite, the onion bhaji. Often called bhajji, bhajiya or bajji, they are traditionally deep-fried snacks originating in the Indian state of Maharashtra, where they are still eaten during the monsoon season, when the climate cools after a hot summer.

All products are 100% plant-based and free from artificial flavours and preservatives.

Howdah was founded by Indian entrepreneur Falu Shah, who wanted to create a snack that would give back. Falu’s vision was to combine a great product with a good cause.

Millions of children miss out on education because of hunger. The brand’s one-snack-one-meal initiative encourages children to attend school and gain an education, by providing free meals. Falu’s mission is to give away one million meals by the end of 2021, with 260,000 delivered so far.

They work in partnership with The Akshaya Patra Foundation, an Indian NGO, that strives to eliminate classroom hunger. Hunger is one of the biggest barriers to education and many parents can’t afford to educate their children because of the cost of school meals. India alone is home to a third of the world’s malnourished children – 3,000 of whom die every day from hunger-related illnesses. Akshaya Patra often provide the only nutritious meal a child will get that day. It gives parents the motivation to support their children’s education, which in turn gives the children the vital skills they need to build a better futures for themselves and their families.

Howdah’s Onion Bhaji half-moons and Bombay Mix are available to buy from Sainsbury’s.

by
Keep Reading
Food & Drink

7 Facts about the Bento Box

Regardless of where you are in Japan, the Bento Box choices for a reasonable lunch are practically perpetual; sushi, ramen, even Japanese grill! Did you know that you can easily find yourself dining at a different café every single day of the week? It’s true! Facts about the Bento Box reveal just how versatile and convenient they are. These traditional Japanese lunch boxes offer a balanced meal with compartments for rice, protein, vegetables, and more. It’s no wonder they’re such a popular choice for a quick and satisfying meal on the go.

Notwithstanding, for some, Japanese individuals, from younger students to lawmakers, the bento box, a Japanese-style lunchbox, is a helpful way of partaking in their early afternoon dinner. We will bust open the cover on the long history of the Japanese bento box, how bento boxes are made, and where you can get one. In particular, we will uncover how you can make the ideal bento lunch, and you can see with your own eyes why the bento box is famous with both youthful and old.

1. What is a Bento Box?

Since the thirteenth century, the bento has turned into an image of Japanese culture and beliefs. The reasonable sustenance and movability are great for younger students and the labor force the same, giving the ideal jolt of energy come evening. Furthermore, obviously, that comfort comes from the politeness of the impeccably planned and created bento box.

2. The History of the Bento Box

During the Edo time frame, from 1603 to 1867, the bento turned into a regular supper, with fixings and serving style-shifting relying upon social class and occupation. Explorers and tourists would convey koshibento (midriff bento), which regularly included rice balls enclosed by bamboo leaves. For exceptional occasions, for example, hanami (bloom-seeing gatherings), enormous, layered Bentos were ready to praise the event.

3. How Are Bento Boxes Made?

Prior to current materials, bento boxes were hand-cut from wood. They were lacquered and planned by skilled workers; the richer the container, the more costly the expense. The two fine models from the assortment of the Shinjuku Historical Museum show exactly how rich they can be! The extremely old pinnacle-formed bento on the left is decorated with gold in fine polish.

The nineteenth-century gourd-formed bento houses a beverage holder, which seems like the ideal bento for a party in the recreation centre! Specialists in the little town of Ikawa in Shizuoka prefecture keep on creating this conventional lacquered bento, known as Ikawa member. In a cycle that requires various months, Japanese cypress is moulded, dried, and lacquered with a combination of red iron oxide and persimmon powder at least multiple times.

The tedious development process brings about a rich, gleaming bento box that is certain to cause your lunch to feel considerably more sumptuous. (Discover All You Need to Know About Japanese Lacquer). These Days Bento Box The vast majority of the world’s bento enclosures are produced in the Ishikawa Prefecture of Japan.

Moulds are utilized to deliver high amounts of your beloved lunch holders, and unique plans are fitted to everyone. While plastic Bentos are the most typical, wood and bamboo boxes can give a greener option to eco-cognizant lunch-creators. Maruge-Nappa bento boxes are made by bowing slight sheets of cedar or cypress into adjusted bento boxes, similar to customary lacquerware. Wappa boxes, notwithstanding, keep their regular tone and get done with, making them ideal for a relaxed workday lunch. Ajiro, or wicker bento, is another regular option. Produced using bits of bamboo meshed into a crate-like shape, these eccentric bento boxes will cause you to feel like a hero in a Ghibli liveliness.

4. What Are Bento Boxes Used For?

In Japan, guardians frequently make Bentos for their youngsters during their initial school years. A kid’s lunch frequently says something regarding their social standing and home life. Photographic artist Satoru Abe archives the extravagance and assortment of bento snacks in his photo series Nippon Cha Cha. The photograph above shows the firmly pressed and controlled supper of a mariner in the Maritime Defense Force. Nowadays, bento boxes are used to bring lunch to work.

5. What are the Main Types of Japanese Bento?

There are various kinds of bento to appreciate, with both the plan of the bento box itself just as the substance of the case saying a ton regarding the event, the season, and surprisingly the buyer. One side will contain rice, while the other will hold a variety of bright side dishes. This bento style supplies an advantageous and tastefully satisfying way of commending the event and appreciating the different doll shows. (In case you’re keen on Japanese Dolls, look at these 8 Types of Exquisite Japanese Dolls!) Like Kotaku Bentos Frequently during New Year’s dining experiences and different festivals. When organized appropriately, scenes of nature and changing areas show up in polished shades of gold. The layered lunchbox is the ideal way of getting sufficient nourishment for everybody while not occupying an excess of room. It may very well be a dazzling shock to track down a charming message or love-themed plans come noon. Chara-ben, in a real sense, has a significant character bento, and Oekaki-ben, a picture bento.

A few plans are so unpredictable and meticulously created. It nearly feels like a loss to eat them! However, the charming component of the dinner isn’t only to look good. It is likewise a way of making critical eaters amped up for the food that they typically wouldn’t eat. For those travelling around Japan, eki-ben and sora-ben (station bento and ‘sky’ bento) have you covered? These lunch boxes are effectively accessible at train stations and air terminals. And regularly include neighborhood fixings and fortes, for example, Kobe meat bento in Kobe, or the shumai dumpling ekiben in Yokohama. Indeed, even the most active voyager gets the opportunity to taste some neighbourhood food on account of the bento box!

6. Where to Buy Bento Boxes?

In case you’re not in Japan, you can find some bento boxes adapted to nowadays lives online, microwaves and dishwasher safe. In case you’re in Japan to start your new innovative undertaking. You can find many shops selling bento boxes in Ikebukuro or Shibuya.

7. How to Make Your Own Japanese Bento Lunch?

The making of a bento, regardless of whether it is efficiently manufactured or custom-made, is moderately something similar. Carbs, protein, vegetables, and natural products; with carbs being the best extent, and products of the soil being the least. Therefore is an implicit guideline to include no less than one dish in the accompanying tones. Red or orange, yellow, green, white, and dark.

by
Keep Reading
Brunch

Barboun brings a taste of the Mediterranean to Shoreditch

Barboun, Shoreditch’s new Mediterranean locale, is anything but traditional. Sure, there are of course all the Levantine-inspired dishes that will certainly impress even the most discerning foodie, but what truly impresses, is how Barboun takes all the flavour and charm of a traditional Levantine bistro and blends it with the modernity that would attract the Shoreditch crowd and then some.

Our girl Hannah Tan-Gillies, ventured out to sunny Shoreditch to sample Barboun’s brunch offer, and it certainly didn’t disappoint.

First off, the restaurant itself, covered in pale wood, terracotta tiles, and stylish mid-century pendant lighting is the picture of Scandi coo. One look at the menu though, and you will see where the Mediterranean influences lie.

The cocktail list is impressive indeed and we recommend starting with the Elderflower Spritz, a refreshing concoction of Tanqueray, St. Germain Elderflower, and Franklin & Sons Mallorcan tonic – a delicious cocktail that will easily transport you to a beachside café along the coast.

Barboun

The flatbreads, while a relatively unusual brunch choice, are a revelation and offer excellent value for money. The ‘Choke Hold’ named after the delicious artichokes that are the heart of the dish, come with spinach chermoula and creamy kefalatoryi cheese.

The Smokey offers delicious burnt aubergine with rose harissa, a delicious take on a traditional mezze classic, while the ‘Abrakebabra’ is of course, a tongue-in-cheek homage to everyone’s favourite late-night wrap. This flatbread blends pulled beef, spicy tomato and garlic yoghurt – proving you can’t go wrong with a classic.

The Turkish platter is an excellent sharing plate, perfect for a brunch date with your pals and comes with a delicious spread of feta, kasar cheese, olives, boiled eggs, pastirma, preserves and toast. It goes exceedingly well with the Elderflower Spritz too – as we quickly discovered.

Finally, don’t leave Barboun without sampling the sweets on offer. The banana pancakes are fluffy without being too doughy, while the Burma Baklava (a must-have in any Mediterranean joint) was unsurprisingly delicious. The piece de resistance of the dessert menu though, must be the Fried Simit, a hot and cold sensation of fried caramel ice cream with yellow peach and hazelnuts. A final flourish to a delicious brunch that has certainly added some Mediterranean sunshine into an otherwise dreary London afternoon. We shall soon be back to get our Barboun fix.

To book a table or for more information visit https://www.barboun.com/

by
Keep Reading
Food & Drink

SAKKU Restaurant Leeds, You’ll Love How They Roll

If you’ve been following us at House of Coco for a while, you’ll know our founder Laura Bartlett is a Leeds girl who just loves her city. One of the reasons why is that she just can’t get enough of the foodie scene. With plenty of choices already, the scene just got even bigger with the addition of a brand new restaurant, SAKKU, which has opened on St Peter’s square serving unlimited Japanese sushi and pan asian grill.

Last night our Editor-in-Chief Laura was at the Leeds restaurant for an exclusive launch night that saw press, celebrities and local influencers enjoy live music and entertainment as they were served a taster of SAKKU’s extensive menu. With vibes as high as the food standards, the restaurant launch was a real hit.

SAKKU is a Japanese inspired, ‘all you can eat’ which sees diners choose from 150 varied dishes to order straight to their table through the use of an electronic tablet. Firm favourites so far are the cured duck breast and the seabass sashimi.

The new concept is the latest offering from the team that brought the Brazilian Rodizio, Estabulo to town.

Rob Campbell, group CEO, said, “This has been a long time in the making and it’s amazing to see this concept brought to life. We always aim to offer an immersive dining experience and that’s exactly what we’ve done here. We hope that the people of Leeds will welcome SAKKU with open arms.”

What sets SAKKU apart from other venues in the area is that all sushi is prepared in front of diners eyes by the incredible, Chef Fern, who works with the freshest ingredients to create dishes that not only taste incredible, but resemble a work of art as they’re served upon huge wooden boats and beautiful ceramic bowls.

Chef Fern said, “I love seeing my customers take pictures of my sushi. For me, sushi should not just taste impeccable, but look it. I put everything into the dishes that I serve and I love that at SAKKU, customers will be able to see first hand the precision and detail that goes into making each dish.

The unlimited dining experience will set diners back just £35 on a weekend with prices lowering at lunchtimes and on weeknights.

SAKKU is now open to the public and hope to see the people of Leeds embrace this new experience.

Sakku – Unlimited Sushi

Follow and tag on Instagram @sakkurestaurants

by
Keep Reading
Cocktails

Stylish, Sustainable, Seafood in the heart of Soho

The Seafood Bar is Soho’s hottest new opening, set within a Grade II listed Georgian townhouse on the iconic Dean Street, this stylish, elegant space serves up a fantastic selection of fresh, sustainable seafood, without the high price tag.

Hailing originally from Amsterdam, this family-owned restaurant group is hoping to make their mark in London and replicate the success they have had in the Netherlands. Founded in 2012, the original Amsterdam restaurant was opened by Fons de Visscher, a fishmonger who had run his business for 27 years in his hometown of Helmond. What he doesn’t know about the catch of the day is not worth knowing. The London outpost is their fifth site and first international venture outside the Netherlands.

Whether you are new to the seafood scene or are a connoisseur, there is something for everyone at The Seafood Bar. The restaurants live by the ‘Lekkerbek’ philosophy (what might seem simple on the outside, is complicated on the inside), with unfussy dishes on the menu which allow the fish to speak for itself. All feature the freshest, seasonal produce, with shellfish taking centre stage.

Upon arrival we are greeted by the sommelier who swiftly recommends we don’t have the champagne but instead start our evening with a glass of Ferrari Trento DOC, a Blanc de Blanc that is perfectly creamy and dry. Bubbles dancing on my tongue with every sip, I’m converted. This arrives with one of the restaurant specialities, Maldon and West Mersea oysters. Both are delicious and distinct in taste. The Maldon offering a meatier taste while the West Mersea is fresh and full of cucumber tones.

Next up was the Sea bass ceviche, plump, juicy slices of fish marinated in lime and topped with chilli and coriander. Bursting with flavour this simple combination is both unbelievably fresh and tasty.

Highly recommended is La Plancha grill, a selection of crustaceans and fish that includes a half lobster, shrimp, squid, slip sole, king prawn, salmon and seabass fillet – all served with mussels in a light tomato sauce. This dish is probably best shared or skip the starter as the portion size is generous. I’d suggest you order a side of bread to mop up the tasty sauce. My guest opted for mussels cooked French style with white wine, garlic and cream. They didn’t disappoint, the bowl of delectable, meaty orange jewels pop with flavour. I’m quickly buying into the ‘Lekkerbek’ philosophy.

An array of quality wines from across the world are perfectly paired with The Seafood Bar menu, including Ruinart Champagne, Austrian Grüner Veltliner, and Provençal rosé wines.

Sustainable seafood is at the heart of The Seafood Bar. The de Visschers have huge respect for the environment and maintain close relationships with producers to ensure all seafood is sourced ethically and sustainably. Most recently, The Seafood Bar partnered with Nordic Blu to source the world’s most sustainably farmed salmon. The founding family not only looks to contribute to the preservation of healthy fish stocks by sourcing sustainably, they are also making other changes to minimise the restaurants’ environmental impact.

It’s early doors, but as the restaurant begins to fill you can see that it is going to be a Soho success. The space is a mixture of exposed brickwork and white clean surfaces peppered with quirky neon lights and signs. It feels cool but without trying too hard. The basement bar has a different vibe, perfect for a cocktail and smaller plates. There’s a schedule of events planned that will include late night oyster parties.

Reservations can be made at The Seafood Bar or call 020 7734 5656

by
Keep Reading
Art

HOTEL HEUREKA: VENICE WILL ALWAYS BE WAITING

Here at House of Coco, there is never a shortage of amazing hotels to tick off the bucket list. For our return to travel, we chose one of the most spectacular hotels in the world, Hotel Heureka, right in the heart of Venice’s oldest districts to escape the crowds.

Situated in the centre of traditional Venice, in the Sestiere of Cannaregio, Hotel Heureka combines the comfort of a boutique hotel, the intimate atmosphere of a private home and the mystique of a 16th century Venetian palazzo. With just 10 exquisite rooms each with their own distinct personality, visitors feel as though they are guests of a great Venetian family – ideal for a grand return to Europe. Reopened in 2017 after a major renovation, as you wander the exquisite halls you can almost make out the chatter and music of a party that would have taken place in Venice’s heyday, hundreds of years ago, mask in hand.

The interior layout of the hotel’s palazzo is organised around a ‘portego’ – a typical Venetian passage – leading into the atrium, the main lobby area, and the private garden beyond. We wandered over to the bar every evening and enjoyed a different cocktails, from the classics to the hotel’s signature serves in the cool air of the outside terrace. We chose to relax and unwind in this tranquil haven rather than on St. Mark’s Square and other touristy hot spots. The open-air, spacious feel continues on the other levels of the hotel, with a Piano Nobile on the first and second floors surrounded by bold patterns and artfully placed fabrics designed by Lacroix and Rubelli.

After a day exploring all that Venice has to offer we settled in for one of the best night’s sleep of our lives in one of the chic and decadent suites, each like their own art gallery. The design-led hotel is located on the gentle waters of the Madonna dell-Orto canal and lulls you into a deep sleep amongst plush pillows each night. Breakfast was served surrounded by fine artworks in the drawing-room and on one of the days we enjoyed our first cup of tea beneath the leafy trees of the private garden. Mouth-watering pastries were followed by steaming coffee, juices and delicious cheese and fruit.

There is plenty to explore directly from the hotel. Close to the ornate front door you can venture into the oldest Jewish Ghetto in the world, the bridges over the cerulean Grand Canal, museums, hole-in-the-wall bars far from the tourist trail, lively cafes, art galleries and world-class restaurants. With no cruise ships in the city currently, there has never been a better time to visit and enjoy the slow-paced anticipation of the city as 2021 draws to a close and 2022 is ready to welcome visitors with open arms.

Where to eat

Osteria Alla Staffa on Calle Ospedaletto is arguably one of the best traditional restaurants in Venice. Small, cosy and delicious. We chowed down on plate upon plate of Venetian-style pasta and as the waiters reminded us, this is not the place you come for pizza, much to the puzzlement of many American tourists. The restaurant offers mid-range pricing and offers a cracking local wine list, poured by a very knowledgeable team.

Where to drink

Down one of the most beautiful canals in the city lies Vino Vero owned by husband and wife Matteo and Mara. Vino Vero opened in 2014 and was the first wine bar in Venice solely dedicated to natural wine. You can guzzle wines by the glass and sample artisanal Cicchetti whilst watching the water taxis speed past on the way to the lagoon and eavesdrop on local conversation and gossip.

With the world finally opening up and the UK lifting significant restrictions in October 2021, Hotel Heureka has stood the test of time in a city that has constantly reinvented itself, welcoming each visitor like the guest of honour. The juxtaposition of the old and new in both the city and the hotel gave us hope that things have to change slightly before getting better. If you are looking for somewhere to seek solace after months of uneasiness, you’ve found it!

Hotel Heureka prices are €230 for a Deluxe Room, €460 for a Junior Suite and €1,200 for the Heureka Suite. Prices are per room and include breakfast à la carte, service and VAT.

To book, visit: www.hotel-heureka.com.

by
Keep Reading
Chef's Table

An evening of guilty pleasures with Six by Nico Canary Wharf

London’s most playful and experimental restaurant, Six by Nico Canary Wharf is once again taking foodies on a six-course culinary roller coaster with its new ‘Guilty Pleasures’ Menu.

Running from 20 September to 31 October, the Guilty Pleasures Menu is a celebration of pure indulgence and aims to remove the stigma around our favourite unglamorous junk food.

As with any Six by Nico Menu, the Guilty Pleasures menu flips all our late-night favourites, including a Lamb Kebab, Nutella & Waffles and even a Can of Tuna on its head – elevating their status to gastronomic masterpieces. We tried the Guilty Pleasures Menu with wine pairings to match – which is a must-do for those looking to enjoy the full Six by Nico experience.

Six by Nico Canary Wharf

Innovative Culinary Delights at Six by Nico Canary Wharf

We start with the Spaghetti Bolognese, which combines octopus and pork with fregola sarda and aged pecorino foam, an excellent precursor of the kind of culinary cartwheels to come. This is followed by a ‘straight from the can’ tuna ceviche, which offers a perfect mouthful of pickled watermelon, Tokyo Turnip, Bonito, Dashi Jelly and Avocado Purée.

Course three was Chef Nico’s take on a lamb kebab, which comprised a wonderfully tender sous vide spiced belly of suckling lamb, nestled on some pickled white cabbage, rose harissa emulsion and cucumber chutney. This was certainly unlike any lamb kebab we’ve ever imbibed in, and a clear favourite in our table.

A Culinary Journey of Creative Indulgence

The ‘lamb kebab’ was followed by Chef Nico’s Fish Supper 2.0, which was an undoubtedly creative take on classic fish and chips. The ‘perfect bite’ consists of a Scrabster cod, caramelised cauliflower, and curry sauce – with hints of caper & raisin. Another junk food favourite, Nico’s Fried Chicken foregoes the grease and instead offers a delicious chicken leg roulade with barbecued corn, hen of the woods & black garlic sauce. A sinful and indulgent combo that never overpowers the palate.

The piece de resistance, of course, was the Nutella & Waffles, perfect for those looking to end this dynamic tasting menu with a saccharine finish. Nutella lovers will enjoy the Chocolate and Praline Cremeux, balanced with sour cherry, stroopwafel and crème fraiche. A final flourish to what was yet another bold, creative and exciting offer by one of London’s most exciting culinary talents. You will never view your junk food the same again.

The Six by Nico ‘Guilty Pleasures’ Six Course Tasting Menu is £37 per person and an additional £33 for matching wine pairings. To book your table visit www.sixbynico.co.uk

Guilty Pleasures – CANARY WHARF

by
Keep Reading
Chef's Table

Isla unveils revamped new menu and we’re here for it

Isla, The Standard’s effortlessly cool, lounge/terrace is back and with a bang. #TeamCoco babe Hannah Tan-Gillies checked out the refreshed seasonal menu, which was a celebration of Britain’s Island geography.

The Standard’s distinctively retro aesthetic is on full show at Isla, which now boasts a refreshed garden terrace. Inside, the space is characterised by shaggy fur walls, sleek artwork, and plenty of foliage – all in an inviting yet bold colour palette that isn’t afraid to take a few design risks.

Dark leather sofas and an eclectic library of books and records are dotted throughout the space a, which is centred around a cosy fireplace, a relaxed yet vibrant aesthetic that extends to the dining area. Outside, a mid-century modern outdoor fireplace and retractable awning adds warmth to the cool and contemporary new garden terrace, ideal for dining al fresco even in the autumn months.

Start off with some cocktails. We especially enjoyed the Fino Sour, which was a zesty combination of Barsol pisco, quebranta, orange marmalade, fino sherry and kaffir lime leaves. The Thyme Colins, combines Tanqueray with lemon thyme, elderflower, and aromatic tonic water, while the Pink Rock combines Tanqueray with Mastiha liqueur, pink grapefruit, mint, tonic water, and pink peppercorn. Two vastly different expressions of everyone’s favourite gin cocktail. The masterfully crafted cocktails exuded the same panache as the refreshed menu – confidently combining unexpected notes and flavours in a way that only Isla can achieve.

The revamped menu draws on plenty of international inspiration and is focused on flavourful yet seasonal dishes. The small plates pack a wonderful flavour punch – while the larger plates offer a hearty yet explorative mix of land and sea.

We sampled a selection of snacks and small plates, but the standouts were undoubtedly the Padron peppers, and wonderfully flavourful Iberico Jamon shoulder. The Scallop XO was perfectly cooked and seasoned, while the Oyster with Cider and Dill added a refreshing zing to a timeless classic.

For the large plates, we tried the delicious and hearty Chicken supreme with chicken sauce, which was a simple yet perfectly executed dish, followed by the Ikejime trout with salsa verde that was deliciously fresh – and highlighted Isla’s Island inspirations. The pink Fir potatoes with nori and aioli served as the perfect complement to the large plates, serving as a hearty side without overpowering the flavours of the large plats too.

For desserts, don’t leave without trying the poached pineapple with bread ice cream, which was yet another excellent example of Isla’s bravery when it comes to trying out experimental new flavour combinations to stunning effect. So, believe us when we say that whether you’re looking for a place to enjoy a few midweek cocktails, dine or simply lounge and spend an evening, there is no better place than Isla across the British Isles.

For more information, visit www.standardhotels.com

by
Keep Reading
Chef's Table

Gillray’s Steakhouse & Bar: a must-visit institution for steak lovers

Over the years, I’ve visited Gillray’s on several occasions and they’ve always stood out as one of the venerable institutions in London where steak lovers would go for their dose of high-quality meats. I visited recently to see if anything has changed in the Gillray’s experience. I happen to have visited with the same friend I invited to the restaurant more than 10 years ago and it was interesting to compare notes.

Firstly, there were a lot fewer business diners as you would expect in the post-pandemic environment and the atmosphere was more relaxed with families visiting the restaurant and tourists from other parts of the country. The lighting was significantly brighter than before, although you can see enjoy the scenic views of the iconic London Eye close-up.

The menu is helpfully divided up into sections like “For the Peckish” and “For the Ravenous” to help you pick just the right amount of food to satisfy those hunger pangs. High on the list of starters to try is the utterly divine, Yorkie Sliders. Despite the word sliders, this is not a hefty starter and the addictively appetising Deano’s bacon jam served on top of melt-in-your-mouth pulled beef ribs, along with ‘Lyburn’ smoked cheddar makes this one of the most popular dishes on their menu. My guest wanted to balance his meat intake with a healthy dose of vegetables hence why he ordered the marmite Caesar wedge salad. The execution is pretty much like the classic creation but served with marinated anchovies to give it that added punch of umami richness.

Now moving onto the main act with the steak: whilst they don’t give you an option to choose the provenance, they do have some heftier options like the Tomahawk (800g) and Gillray’s Bull’s Head (1kg prime rib). My friend is always up for an audacious challenge and ordered the Tomahawk whilst I was more on the conservative side and opted for the 250g sirloin. You’ll find the steaks here have more of a classic feel. You have more of a bite to the steak than say the more-recently popular A5 wagyu. The steaks are dry-aged so they have an intense, deep flavour that develops with every bite. They have all the quintessential sauces and sides to keep your most demanding steak traditionalist happy.

As much as their signature sticky toffee pudding appeals, which is served with dreamy butterscotch sauce and Dorset clotted cream ice cream, you would probably have had to skip lunch to facilitate a 3-course dinner here given how generously portioned some of their steak offerings are. Thankfully there’s no pretentions at Gillray’s and they will happily provide a takeaway box for any unfinished steaks, so you can enjoy them further at home, maybe for a steak sandwich lunch?

If you are looking for a digestif post-meal, then head to their adjacent gin bar. With over 100 gins on offer, this is the gin palace, that will impress the most tricky of gin connoisseurs. Most impressive is the fact, they have their own, bespoke Gillray’s gin made in collaboration with Rebel Distillers. It has a warming, sweet hint of liquorice that pairs particularly well with steak. Their house version of a grapefruit gin and tonic did help to settle my pleasantly full stomach with very little bitterness in the aftertaste.

Gillray’s has firmly established itself as an institution for steak lovers to make their regular pilgrimage to satisfy their meat cravings and now with an even more relaxed atmosphere, there’s no better time to visit.

Gillray’s Steakhouse & Bar: a must-visit institution for steak lovers

by
Keep Reading
Cocktails

Celebrate World Coffee Day with one of these sophisticated cocktails

To celebrate World Coffee Day, Mr Black, the sophisticated cold brew, coffee liqueur has created some of their favourite cocktails perfect for coffee lovers.

Mr Black Espresso Martini

Ingredients:

• 60ml Mr Black

• 30ml Coffee

Method: Add ingredients to a shaker with ice. Shake hard. Strain into a Coupe glass.

Coffee Tonic

Ingredients:

• 45ml Mr Black

• Top with Tonic

Method: Combine ingredients, top with tonic and store, garnish with a citrus wedge.

White Russian

Ingredients:

• 30ml of Mr Black Coffee Liqueur

• 25ml of Chase Vodka

Method: Mix ingredients and ice and top with milk or milk alternative e.g. oat or coconut and serve in enamel mug over ice.

Mr Black Chocolate Espresso Martini

Ingredients:

• 45ml Mr Black

• 15ml Creme De Cacao

• 30ml Vodka

• 30ml Espresso or Coffee

Method: Shake hard on ice and strain into a Coupe glass and garnish with shaved Chocolate.

Mr Black Cold Brew Irish Coffee

Ingredients:

• 2 parts Mr Black Coffee Liqueur

• 1 part Whisky

• Dash of cream

Method: Build the ingredients in a rocks glass over ice.

Mr Black is used by some of the World’s Best Bars including The Savoy, as well as renowned institutions including the new NoMad London, Ronnie Scott’s, Callooh Calley, Swift Bar and JKS’s Brigadiers where it is served on nitro tap. Mr Black is also available to purchase at Waitrose and Amazon.

by
Keep Reading