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Francos

At the Chef’s Table with Stefano Turconi of Franco’s

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Stefano joined Franco’s as a senior chef de partie two years after the restaurant’s initial re-design in 2005.  After successfully working in all the sections of the kitchen, he was soon promoted to the position of senior sous chef.  Two years later when the previous head chef resigned, it was an easy decision to promote Stefano to Head Chef Stefano continues to inspire and delight with new dishes on a daily basis.  Although from the north of Italy, Stefano has a passion for many of the ingredients from central and southern regions.  With Stefano’s thoughtful guidance, Franco’s continues to focus on ensuring the consistency and quality of all the products we serve.

 


 

Question: What would be your last dish (to eat) “the death row question”

Stefano: Pizza with spicy Calabrian sausage

Calabrian sausage pizza

Calabrian sausage pizza

Question: Which restaurant would you like to go to? (that you haven’t had the opportunity to visit yet)

Stefano: I would love to try Osteria Francescana – Massimo Bottura’s 3 Michelin Star restaurant in Modena, voted best world restaurant 2016/18

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Question: How important is a Michelin star? a chef in France, who has 3 Michelin stars, recently asked that they are removed because of the pressure – your thoughts

Stefano: Michelin star it is the very top of the game, but not the most important thing in hospitality, you can have a successful restaurant even without it.

 

Question: What’s the most overused word on restaurant menus’ today

Stefano: These days you can always see in most menu the word’s healthy and light

 

 

Question: If you received a call from Buckingham Palace asking you to create a Dinner Menu with dishes or ingredients from your home region in Italy what would you feature?

Stefano: If I needed to choose ingredients or dishes from Lombardy, It would have to be some risotto some gorgonzola cheese and a pudding made of panettone.

Risotto with Gorgonzola

Risotto with Gorgonzola

Classic Panettone

Classic Panettone

Question: What is your favourite dish on the current Franco’s menu/s in which you use foraged ingredients or produce from your most local supplier?

Stefano: Cornish hake with fennel black olives and saffron

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Question: If for one night you could be invited to cook alongside any Chef past or present who would that be and why?

Stefano: Definitely Nico Ladenis OR Marco Pierre White two of the best chefs ever

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My Favourite Tables– Two restaurants I have visited and why?

 

Restaurant (1): Locanda Locatelli: simply the best and most original Italian restaurant in London

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Restaurant (2): Chez Bruce: a very interesting style of food, using various worldwide ingredients

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Favourite 5 Go To Cambridge

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Our recent report on the must-try dishes in and around Brighton proved so popular that we are now doing the same for Cambridge and like Brighton we could not settle on just 5…

So here are some incredible plates of food we found in and around Cambridge. We picked the dishes that we wanted to try and all the pictures were taken with our iPhone7 plus with no filters used. All the Restaurants are #BestRestaurants on favouritetables.com

 

The first stop… Johnsons of Old Hurst

  • Fillet Steak

Just outside Cambridge in Old Hurst is a 100 year old family run farm. The farm also has a small petting zoo, with alligators (not so petting friendly) and Tearoom/cafe and a farm shop with its own Butchers. Around 18 months ago they opened Johnsons Steakhouse. All the meat used in the Steakhouse is reared on the farm and butchered on site. The beef is then Dry Aged over Rock Salt for 28 days. The dish we choose, A Fillet Steak that came with Double cooked chips and Beer Battered onion rings. A blue cheese sauce, flat mushroom and vine tomatoes.

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28 Day Dry Aged Fillet Steak – Johnsons of Old Hurst – Cambridge

 

  • Rolled Pork Belly

The Plough at Coton just south of the Cambridge city centre has some impressive accolades including Chef of the Year for Cambridgeshire. Our pick is the Glazed Pork Belly |Burnt Apple Puree | Smoked Mash | Seasonal Greens. A dish that is rightly very popular on the main menu. We were lucky enough to have fine weather on the day of our visit, so sat outside on the terrace. As we were not driving a quick tour around the extensive wine list, many available by the glass, was called for.

 

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Glazed pork belly – Plough at Coton – Cambridge

 

We Could not resist the Caramelised apple and pear crumble, with custard

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  • Super Tabboulah Salad with Chicken

Pumpkin | Honey | Grilled Tenderstem Broccoli | Nuts | Cous Cous | Cracked Wheat

The Millworks is on the River Cam in the centre of Cambridge. Housed in an old watermill the building has recently been completely restored and re-energised into an eclectic modern brasserie.

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Super Tabboulah Salad with Chicken – Millworks Cambridge

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  • Rhubarb Seabass (Lalbagh)

The Lalbagh restaurant is an Indian and Bangladeshi in the village of Bourn just 4 miles from the City Centre. A family owned restaurant that has achieved numerous awards for it distinctive menu. Our favourite dish Lalbagh Rhubarb Seabass | Pan Fried Fillet | Garlic | Spices | Sweet & Sour Rhubarb Puree

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Rhubarb Seabass – Lalbagh Restaurant, Bourn – Cambridge

We have to also mention the amazing Peshwari Champen starter, Lamb Cutlets | Garlic Marinate | Raw Papaya | Paprika | Fennel | Cream

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Tandoor Lamb Cutlets – Lalbagh Restaurant, Bourn – Cambridge

 

  • Seared Scallops

At The Three Horseshoes at Maddingley, it’s the Seared Scallop starter that is the standout dish served with Chorizo | Peppered Watercress | Salsa Rossa.

A picturesque thatched inn, The Three Horseshoes is nestled in an idyllic village just 3 miles from Cambridge city centre. We ate in the bar area (because our dog would be allowed in). The main restaurant was very popular on a Wednesday evening we visited.

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Seared Scallops – The Three Horseshoes, Maddingley – Cambridge

 

  • Marinated Monkfish

The Galleria Restaurant on Bridge Street sits right on Magdelene Bridge overlooking the River Cam and has a great view of the Punts gliding up and down the river (main picture above is from just outside) This dish is a stunning Marinated Monkfish Fillets | King Prawns | Basmati Rice | Chilli & Coconut Cream Sauce

We were informed that this dish has made it on to a popular tourist website as one of the best in Cambridgeshire and we would not argue with that.

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Marinated Monkfish with King Prawns – Galleria – Cambridge

Having seen the Sticky Toffee Pudding being delivered to a nearby table, just had to try and yes it was as good as it looks…

Sticky Toffee Pudding - Galleria - Cambridge

Sticky Toffee Pudding – Galleria – Cambridge

  • Monster Ribs

The original Smokeworks is on Free School Lane right in the City Centre. This dish – “The Monster Ribs” is not for the faint-hearted. A full rack of Deep Cut St Louis Ribs with sides of Beef Dripping Mash | Sweet Potato Fries | Corn on the Cob | Cabbage Mustard Slaw (half racks are available for those of a nervous disposition)

 

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Monster Ribs & sides – Smokeworks – Cambridge

 

 

 

 

 

 

 

 

 

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Chef’s Table Interview with Gareth Stevenson from Palé Hall

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Gareth currently heads up the team as Head Chef at Palé Hall, the luxury country house hotel and restaurant in North Wales. Since taking the helm at Palé Hall he has truly established his credentials as a rising star. Originally mentored by the Hotel Restaurant adviser Chef Michael Caines, who Gareth had previously worked with as Head Chef as part of the ABode Hotels and Restaurant Group. Gareth and Michael had worked closely to develop a fine dining menu at Palé Hall to tantalise the taste buds of all those lucky enough to experience it.

We asked how did it begin…

So I never really planned on becoming a chef, I had always been interested in food, and always cooked and baked with my Mum, but I fell into cooking as a backup. I worked for free for a few weeks at a hotel called Northop Hall near the border with Chester, my uncle is a gardener there so he had a word with the head chef to see if I could try it out to see how I got on. So I started there full time when I started college at Deeside (now Coleg Cambria) when I was 20.

 

I did 2 years there before I went to the Abode. So basically I applied there when I was coming to the end of my second year at college before it was opened, I felt stepping straight into the kitchen at the Grosvenor was maybe a step too far so working at somewhere maybe a small step below under somebody like Michael Caines would be a better fit. I was part of the opening team there as a commis and worked myself up from there. I worked under Stuart Collins to start with ( owner of Docket No.33) and it would be fair to say his impact on my career, through style, attitude, discipline and training was a big one.

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Question: What would be your last dish (to eat) “the death row question”

 

Gareth: This might not go down too well with some people, but I love faggots, baked potatoes with butter and mushy peas. One of those meals that always brings back nice memories of my childhood.

English-Faggots

 

Question: Which restaurant would you like to go to? (that you haven’t had the opportunity to visit yet)

 

Gareth: Frantzen in Stockholm – it has recently been awarded 3 Michelin stars. Every time I see them make or create a new dish, I can’t help but be blown away by the attention to detail, not just in the procurement of the product and the cooking, but the way they have thought out the whole experience, for every single dish.

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Question: If you could change any misconceptions about restaurants/restaurant food, what would they be?

Gareth: That it is expensive. Food is not, and should not be cheap, ignoring the fact that a producer has put in time and money to create what we use.  It might take 5 days to make a sauce from stock to the finished article, there might be 15 people involved in cooking, serving and cleaning up after your meal, we have been misled by chain “restaurants” selling poor food at low prices.

Question: How important is a Michelin star? A chef in France, who has 3 Michelin stars, recently asked that for them to be removed because of the pressure – your thoughts?

Gareth: I think in terms of the business, it is massively important, there are statistics to back it up with regard to increases in numbers. For the chef, I’ve not been awarded one yet so I can’t honestly say, that it is an added pressure and stress? Of course, but it is also a massive personal achievement. However, as the cliché goes, cook for your guests, not the guides.

 

Question: If you received a call from Buckingham Palace asking you to create a Dinner Menu with dishes or ingredients from either Wales or from the area you grow up in, what would you feature?

Gareth: I’m from Leicestershire originally, so I think with hand raised pork pies, Stilton and Stichelton Red Leicester we could contribute to a buffet. However, we have some phenomenal local producers here in Wales. I would be tempted to do a beef wellington using our local Welsh black beef, something very regal about a Wellington. I think some Anglesey Lobster would go down well to start, a nice raviolo, and then I’d do a Tarte Tatin with vanilla ice cream, using apples from our orchard here at Palé.

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Question: What is your favourite dish that you have created in the past 6 months which you use foraged ingredients or produce from your most local supplier?

Gareth: We don’t forage much, wild garlic, pine, wood sorrel and elderflower is about it, but we have had a dish on the tasting menu this spring. Roast Welsh black beef fillet –  we braise some cheek with it too, then we make a puree of wild garlic, some wild garlic oil, and some really lightly sautéed wild garlic, we serve it with morels, pommes maxim and beef madeira sauce.

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Question: If for one night you could be invited to cook alongside any Chef past or present who would that be and why?

Gareth: Maybe Charlie Trotter, he was a bit of a superstar. After his death, I read a piece by a gentleman who had eaten a tasting menu at his restaurant, over 50 times, and never had the same dish twice. I think that is pretty remarkable when you cook at his level.

 

Late Charlie Trotter

 

 

My Favourite Tables– Two restaurants I have visited and why?

 

Restaurant (1): Sticky Walnut, they just do good food well, I used to work across the city from there so if I did eat out in Chester, it would be at Sticky. @StickyWalnut

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Restaurant (2): Docket No. 33. Whitchurch. @Docket_no33. Chef Stuart Collins was my first executive chef, so has had a big impact on my career, and he owns this restaurant with his wife Fran. Such a good little restaurant, big flavours, well cooked, it’s the sort of thing I aspire to one day.

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An evening with Gareth Stevenson

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Following on from our series of special evenings with Michael Caines now Palé Hall’s very own Head Chef Gareth Stevenson will be stepping out of the kitchen on Wednesday 4th July to host his first evening.

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He will present each course personally, providing an insight into the creative process that shapes each of the exceptional dishes on this evening’s menu.

£99.00 per person non-resident or stay the night from £475.00 per couple.

To make your reservation for Wednesday 4th July please contact us on 01678 530285 or via email.

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Top100 and How Our #BestRestaurants Ranked

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How the #BestRestaurants on favouritetables.com rated on the SquareMeal Top100

 

 

At No.   7 –      64 Degrees, Brighton:

Recently featured in the #Favourite5 best dishes

At No. 19 –      Little Fish Market, Brighton

At No. 20 –      Benedicts, Norwich

At No. 23 –      Andre Garrett at Cliveden, Maidenhead

At No. 24 –      The Salt Room, Brighton

At No. 29 –      Ynyshir, Machynlleth Wales

At No. 39 –      The Coal Shed, Brighton:

Recently featured in the #Favourite5 best dishes

At No. 40 –      Adam’s, Birmingham

At No. 42 –      Restaurant Mark Greenaway, Edinburgh

At No. 58 –      Freemasons at Wiswell, Clitheroe

At No. 81 –      Skosh, York

At No. 82 –      Restaurant James Sommerin, Cardiff

At No. 89 –      Roger Hickman’s Restaurant, Norwich

At No. 97 –      The Whitebrook, Monmouth

At No. 98 –      Lympstone Manor, Exmouth

At No. 99 –      The Dining Room at Chewton Glen, New Milton

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At the Chef’s Table – Jesse Dunford Wood

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Jesse’s food is firmly based in Britain, although his experiences cooking very international and contemporary food with superstar chefs – in Chicago with the late Charlie Trotter, and in Sydney with Mark Best have also been strong influences.

Mark Best Late Charlie Trotter

 

An apprenticeship with Michael Caines (2**) and also time spent with British chefs Rowley Leigh and Mark Hix culminated in opening the National Dining Rooms at the National Gallery in 2006. Together with restaurateur Oliver Peyton, now a TV authority on ‘Great British Menu’, they won the Best British restaurant from Time Out for original and interesting food.

 

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In April 2010, he relaunched the Mall Tavern in trendy Notting Hill Gate, cooking colourful and delicious British seasonal food, later winning the Rising Star Award by the Tatler Restaurant Guide. It was voted 20th best Gastro Pub in Great Britain from the trade magazine The Morning Advertiser.

In May 2013 Jesse opened PARLOUR in NW10, Kensal Green, an all-day bar and dining room, the next stage in an exciting career. Also included in the best 50 Gastro Pubs every year since opening, and winning BEST BREAKFAST in London from the Evening Standard.

Away from the restaurants and pubs, TV appearances include the BBC’s ‘Masterchef’, ‘Market Kitchen’ and ‘The Truth About Food’, and a regular contributor to various cookbooks and magazines, including the brilliant FORAGER handbook by Miles Irving.
2016 has seen lots of menu development work with both British Airways and United Airlines for European and Transatlantic Business and First Class Cabins.
2017 sees the publication of his first Cook Book ‘MODERN BRITISH FOOD’ with Absolute Press cookery publishing house. Exciting Times!

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Q: What would be your last dish (to eat) “the death row question”

A: Macaroni Cheese with Smoked Bacon & a Crunchy Cheesy Top, great comfort food before I get my head chopped off.

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Q: Before you chose to be a chef did you have another career in mind?

A: I was going to be a Doctor, then I got my science GCSE grades, and they weren’t good enough, so I decided on Photography, but I got distracted by cooking dinner parties and thought that a much better idea, so I got a job in a restaurant washing dishes in Edinburgh, and that was me hooked.

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Q: Which restaurant would you like to go to? (that you haven’t had the opportunity to visit yet)

A: Love to go to the new NOMA, progressive and at the forefront of Modern Food, and also Alain Ducasse in Monaco, the ultimate in Luxury.

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Q: What is set to be the next ‘new’ ingredient? And which in particular interests you.

A: I think Choux pastry is currently staking it’s claim, with Profiteroles, Eclairs and even churros style deep-fried versions all over the place at the moment, sweet and savoury. To keep up with the kids, we do amazing duck liver profiteroles here, which are to die for. Ask my wife, most of the reason my wife married me.

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Q: If you could change any misconceptions about restaurants/restaurant food, what would they be?

A: This is a performance-based industry, and we have to produce, day in and day out, relentlessly for breakfast lunch and dinner. If we give you one bad performance, please give us another chance, it was most probably one bad night.

Everyone has a bad day once in a while no?

 

Q: If you received a call from Buckingham Palace asking you to create a Dinner Menu from your book Modern British Food what would you feature?

A: Those Duck Liver Profiteroles, followed by Smoked Salmon that we smoke here on site with our famous Soda Bread. We do an epic Roast Dinner, with all the trimmings and lastly our Toasted Marshmallow Wagon Wheel is a classic here at Parlour and fit for a King, and a Queen too…

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Q: What is your favourite dish on the current Parlour menu/s in which you use foraged ingredients or produce from your most local supplier?

A: Not foraged, but very personal to me is the Lop Eared Pig, which we receive as a whole beast from a favourite supplier Mary Holbrook in Somerset. We do lots of amazing things with, using the trotters and tail. And all the bits in-between.

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She also provides us with Goats’ cheese, which she is quite famous for, her Tymsboro’ and also a few baby suckling kids in the Spring.

What a treat.

Q: If for one night you could be invited to cook alongside any Chef past or present who would that be and why?

A: Love to work with Escoffier in his prime and see how hard REAL chefs used to work. He set the standard for many of the things we do here today in the modern kitchen. Genius and visionary, back when we are basically cooking food over burning wood still.

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My Favourite Tables – Restaurants I have visited several times and why?

Restaurant (1):  Perilla Dining in Newington Green, is progressive, energetic, simply set up and exceeds expectations. A chef’s chef doing creative modern food in a simple surrounding.

 

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Restaurant (2):  Ida Restaurant in Kilburn Lane, 5 mins walk from my own place Parlour. Owned and run by wife & husband, helped by their kids and also somewhere building a reputation on a meagre budget. Lovely Italian food, in a rustic homemade setting.

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Favourite Five (plus one) for Brighton this May

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Favourite Tables recently had a great time visited Brighton and we wanted to find the top five dishes, from all the Favourite Tables restaurants, that we could say are the “must-try” dishes on menus and that are available during the whole of May.

So putting our money where our mouths are, several meals were consumed and this is our summary of the Best of the Best. So no matter how much time you will be spending in Brighton this month, a day trip, in town for business meetings or weekend away these are the tried and tested dishes that you simply need to discover for yourselves.

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  • Jerk Monkfish Tail

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Jerk Monk Fish Tail – The Set Restaurant

Inside the Artists Residence, a 23-bedroom townhouse hotel at the top end of Regency Square is The Set Restaurants and their accompanying Cocktail bar, The Fix. The inside of both restaurants is original, relaxed and casual with a rustic and eclectic decor. Our first Favourite Five dish is a Jerk spiced Monkfish tail with Mango Salsa, chargrilled sweet corn, Jerk & Squid ink reduction and cornbread.

 

The Set Restaurant: Directions, Menus and Bookings

** Special mention for the uber-yummy Miso Marshmellow given to us as an appetiser.

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  • Suckling Pig Three ways “Assiette” 

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Assiette of Suckling Pig – Drakes Restaurant

The Restaurant at Drakes Hotel is featured in numerous food guides and has received many accolades recently. You can easily forget you are only a short distance from the busy city centre on Marine Parade, in this cool and calm restaurant. Service was, as you would expect, impeccable. The Trio of Suckling pig – Tenderloin, Loin Cutlet and Rolled Crispy Belly with Morcilla Slices, Red Lentils, Apple Sauce and Quince is one of the stars of our Favourite 5 for Brighton.
 

The Restaurant at Drakes – Directions, Menus and Bookings

 

** The Wagyu Beef Tartare, pre-starter was outstanding.

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  • Spiced Rack of Lamb

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Spiced Rack of Lamb – The Coal Shed Restaurant

The Coal Shed on Boyces Street (those visiting from London can now sample Coal Shed cuisine closer to home with the recent opening of a sister restaurant near Tower Bridge) is famed for its Steaks, the Rib-Eye being regularly mentioned by diners. However, following the recommendation of Nick our waiter we went for the Spiced Rack of Lamb. The lamb comes from a small holding in Oxford and is cooked medium rare, with a chickpea ragu made with tomato, onion, coriander, cumin & ras el hanout (similar to the Indian spice, garam masala), a ginger yoghurt dressing, sliced spring onions and Zhug (a Yemeni dressing made from, fresh coriander,parsley, chilli, olive oil, lime and garlic) The cooking of the lamb was stunning.

 

 

The Coal Shed – Directions, Menus and Bookings

 

  • Tandoori Black Bream

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Tandoori Black Bream – Indian Summer

One of, if not the, oldest restaurant serving Pan-Indian cuisine in Brighton. Try the Indian Summer’s Tandoori Black Bream, which is marinated in roasted spices and then cooked in the tandoor oven. Served with Mumbai Aloo (spiced potato) and a Sesame Raita, accompanied by a fresh Fennel, Pomegranate and Baby Tomato Salad. The fish was full of flavour, mildly spiced and the skin light and perfectly crispy.

 

Indian Summer – Directions, Menus and Bookings

 

  • Cuttlefish with Ink Tagliatelle
Cuttlefish Tagliatelle - 64 Degrees

Cuttlefish Tagliatelle – 64 Degrees

 

Restaurant 64 Degrees was voted Best Restaurant in the Brighton Top 20 Awards two years running (Head Chef Michael Bremner also won Best Chef both years) The restaurant is described as innovative, eclectic small-plate dining in a sleek, industrial-style space with an open kitchen. We sat at the Chef’s Counter to watch the preparation of our chosen dish, Cuttlefish with Ink Tagliatelle and Oregano. The short list of ingredients does not do justice to the flavour this dish delivers. The Cuttlefish soft and perfectly cooked, The Black Ink Tagliatelle thin and exactly prepared to add texture to the dish.  

 

Restaurant 64 Degrees – Directions, Menu’s and Bookings

 

And our “Plus One”

  • Pumpkin Seed Icecream
Pumpkin Seed Ice Cream - Silo Brighton

Pumpkin Seed Ice Cream – Silo Brighton

 

We had intended to just feature five dishes for our Favourite Five for Brighton, However, when we tasted this Pumpkin Seed Ice cream it just had to be listed. Silo of Brighton is described as a Zero Waste establishment or Pre-Industrial food preparation Kitchen, that said they do create beautiful, innovative dishes which are full of incredible flavours. The slightly nutty not too sweet creamy ice cream, subtle pine oil and the Oats and Seeds topping is just incredible.

 

Silo Brighton – Directions, Menu’s and Bookings

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We Chat To Josh Overington Chef Patron of Restaurant Le Cochon Aveugle In York

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Josh Overington has been passionate about food and it’s origins since he was a young boy, when his Grandfather – a gourmand in the truest sense and a huge influence in Joshua’s life – introduced him to the culinary delights in Yorkshire, as well as further afield in France and other parts of Europe. This led to a year in Sydney, where Josh got a taste of what it was like working in a restaurant kitchen. Returning to the UK he worked for the next couple of years in some of the best kitchens in England, Josh then went to Paris to Le Cordon Bleu to hone his skills further.

Returning to York with partner Victoria, Josh opened the doors to Le Cochon Aveugle (and later, his wine bar, Cave du Cochon) where his set menu changes not just with the seasons, but on an almost daily basis, according to the produce available to him from his carefully selected growers, producers and farmers. He believes in cooking with a lightness of touch – using his skills purely to enhance and showcase the inherent quality of the food itself.

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Q: Which Chef/s influenced you in the past? Who continuous to influence you now?

A: David Kinch – Manresa

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& Alain Passard – L’Arpege

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Both have and continue to inspire me – their use of and focus on vegetables is a constant source of inspiration and helped me to develop in the kitchen.

Q: What would be your last dish (to eat) “the death row question”

A: I keep changing my mind! But at the moment, I’m craving Sunday dinner, so it would have to be Roast Rib of Beef, roasties and Yorkshire puddings.

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Q: Which restaurant would you like to go to? (that you haven’t had the opportunity to visit yet)

A: At the moment there are two – The Sportsman in Kent and Crown at Burchett’s Green. The food from both looks right up my street, the kind of food you just want to demolish. Need to get to them!

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Q: Which city or country is the most innovative in terms of food?

A: I still think Paris is up there. From the bistro scene to the very fine dining, it is constantly changing and staying fresh. The bistronomy restaurants are responsible  – it’s such a great way to dine.

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Q: Who have you cooked for that has given you the most pleasure?

A: I’ve cooked for a lot of people, but I always enjoy going home and cooking for my nan.  She and my late grandfather fed me many times growing up, so it’s nice to return the favour.

Q: What is your favourite dish on the current menu/s in which you use foraged ingredients or produce from your most local supplier?

A: Our menu changes each day, so it’s hard to say exactly. We work with renowned grower Ken Holland, so our produce changes each day according to what is ready to be harvested. Currently, we have a braised baby leeks on with sauce gribiche, oyster emulsion, which is so tasty – especially at this time of year when you’re yearning for some new Spring produce.

Q: If for one night you could be invited to cook alongside any Chef past or present who would that be and why?

A: Fergus Henderson – he’s written my favourite cookbook. I’d like to pick his brains and have a drink or two with him!

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My Favourite Tables – Restaurants I have visited several times and why?

Restaurant (1):  The Black Swan at Oldstead and Chef Tommy Banks

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Restaurant (2):  Skosh, York and Chef Neil Bentinck

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Lunch By The Sea – A Favourite Tables Offer

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The Restaurant at Drakes reflects the same high level of excellence and quality that has made the hotel famous and provides one of the finest dining experiences along the South Coast. Through the evident skills of a devoted Head Chef and his dedicated team, The Restaurant still sets the standard in Brighton for top quality accomplished fine dining with warm yet professional service and innovative menus.

The Restaurant at Drakes has again received the highest score awarded to Brighton restaurants in The Good Food Guide 2018, for the 9th consecutive year.

We are very proud that Favourite Tables has been chosen to make this fabulous 

SPRING LUNCH OFFER 

available to all users of our #BestRestaurants platform.

Three Courses For The Price Of Two

Please let the restaurant know you have seen the Favourite Tables Offer at the time of booking by calling 01273 696934 then Option 2 for The Restaurant

This Exclusive Offer Runs Until 23rd April 2018

March lunch menu copy

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A very Dog Friendly Brunch at Bellanger

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Set on the quiet pedestrian-only section of Islington Green, Bellanger a French style brasserie was a ideal location for our catch-up brunch with family and of course office dog Alfie.

It was Alfie who was first to receive a very warm welcome from General Manager, Scott Laurie and the front of house team. A simply beautiful restaurant with a warm atmosphere as soon as you walk in. Once we were shown to our table a bowl of water and a bone shaped hand-made biscuit appeared, for Alfie that is…

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Some warm bread, water and the Brunch menus followed. We were given a good amount of time to read the menus and make our selections.Very welcoming but discreet staff and a great menu

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Steak Tartare, Escargots à la Persillade and Salmon Rillettes with Toasted Sourdough were the Hors D’oeuvres chosen.( The pretty woman quote “slippery little suckers” was uttered)

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Mains of T-Bone Pork Chop with Sour Cherry Sauce, Confit Duck with Wild Mushrooms & Red Wine Jus, Grilled Plaice with Capers and Brown Butter Sauce and Choucroute à L’alsacienne (salted & smoked pork belly, ham hock, frankfurter, ham & garlic sausage and montbélier sausage, served on pickled cabbage)

 

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Four adults and a Cockapoo had a very pleasant afternoon brunch with a few glasses of Pommery Brut Royal NV and Fitou ‘Origines’ 2015, Bertrand-Bergé.

We would be delighted to recommend Bellanger and our only fault…they don’t have a Cambridge restaurant