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Restaurant Ynyshir’s Chef Patron Gareth Ward to Cook at The Twenty Six

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Chef Patron at Ynyshir Restaurant, Gareth Ward in a one-off event at The Twenty Six  

A “one night only” nine-course tasting menu event will take place on 17th September, at The Twenty Six in Tunbridge Wells.

Gareth’s menus at Ynyshir reflect seasonal availability of Welsh and British ingredients from both sea and land, including Dyfi Valley Welsh lamb, wild deer, duck and partridge, foraged sea herbs at Ynyslas beach and wild garlic in the Cumbrian mountains. Ynyshir is a Michelin star, four AA rosette restaurant with rooms, and is number 12 in The Good Food Guide 2018

Cooking at The Twenty Six, Gareth and his team will create a dining experience to showcase Ynyshir, that takes guests on a creative journey through Wales and the British Isles over a nine-course tasting menu

With only 26 places available for this exclusive culinary night, it’s certainly not one to be missed.
When: September 17th,  2017 – guests to arrive at 7.30 for drinks, to be seated for dinner at 8 pm. Served in one sitting for dinner on a long communal table to 26 guests
Tickets: £60 per person.  Reservations are open on www.thetwenty-six.co.uk or call The Twenty Six on 01892 544607 to book. A deposit will be taken at the time of booking.
Where: The Twenty Six, 15a Church Road, Tunbridge Wells, TN4 0RX

Peruvian-Japanese Restaurant Mommi

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Peruvian-Japanese Restaurant Mommi has gained Gluten Free accreditation from Coeliac UK

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The Frog makes a small leap….

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Adam Handling, owner of The Frog E1 has traveled a short distance to Liverpool Street and today (26th of June) opens Bean & Wheat, a coffee shop and deli.

Bean & Wheat will be focusing on using only locally-sourced artisan ingredients and supplies from London-based coffee roasters and bakeries. It will be open for breakfast and lunch to eat in or takeaway. Adam and the team at The Frog E1 have developed the menu to reflect the innovative, flavoursome combinations that regular customers at The Frog E1 have been delighting in for just over a year now, but in a more relaxed non formal setting, where Adam will be looking to again champion a  ‘no waste’ philosophy.

There will be a wide range of breads, baked by local bakeries such as the E5 Bakehouse, including a Hackney Wild loaf and Walnut Rugbrød (a Danish dark rye sourdough). E5 Bakehouse have been making bread in the local area for many years and have a “mother dough”  starter for the sourdough breads that is older than chef himself. To go with the amazing bread selections customers will be able to choose from an array of daily changing savoury and sweet toppings presented in small glass jars that the kitchen at The Frog E1 will prepare and supply each morning, depending on what the chefs have been cooking. An example of what is planned is a delicious duck liver parfait utilising the duck livers from the 200 ducks which the restaurant uses every month that would otherwise potentially be wasted. The chefs will also be creating rich chunky pork terrine, and an earthy bean hummus which is drizzled with a herb oil made using the tops of the herbs which are usually thrown away by chefs.

Bean and Wheat will also serve salads as part of their offering, using seasonal vegetable off-cuts, such as cauliflower stalks, grains and beans. For those with a sweet tooth, you will be able to choose from a selection of retro-inspired cakes, freshly baked by the chefs.

Alongside a range of blended and single origin coffees from independent London roasters, teas from luxury tea company Newby Teas will be Adam’s very own Black & White cold-pressed juice range. Adam created the Black & White presses as part of the company’s effort to reduce food waste. The presses are made using only handpicked and delicious fruit and vegetables that are slightly misshapen and so rejected by restaurants and retailers. The juices will be cold-pressed locally each day and delivered to The FrogE1and Bean & Wheat. who also offer an extensive range of juice combinations to encourage a healthy lifestyle.

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Adam Handling says “I’m hugely excited about the opening of Bean & Wheat, I think there’s a real demand for innovative food to grab and go.  On the other hand, food wastage is an issue that’s increasingly important in our industry, and one that’s particularly close to my heart. Restaurants tend to waste so much food on a day-to-day basis, and we are trying to tackle this – in the next few years we hope to reach zero-waste status.”

The company hopes to eventually eliminate food wastage in all The Frog restaurants and Bean & Wheat, by ensuring that nothing is thrown away needlessly. Any wastage that can’t be used by the kitchen is sent off-site to be made into compost, which they utilise to grows the majority of its own fruit, vegetables and herbs. The Frog’s Flagship restaurant, opening in Covent Garden this September, will also contribute its by-products to Bean & Wheat.

Bean & Wheat is situated in East London on Artillery Passage, a narrow street just off Artillery Lane, a well used route that links Spitalfields with the City.

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Smokeworks “Steampunk BBQ” arriving at Station Road

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We love it when a place is taken over by an innovative company who obviously want to put their mark on it but want to retain the history.

Well, the great CambsCuisine are doing just that.  Known for culinary hotspots including St John’s Chophouse, The Crown & Punchbowl, Cambridge Chophouse and the Millworks, their creative juices, both visually and culinary, are once again flowing with the soon to be opened Smokeworks Number 2 in Station Road, Cambridge.

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Once known as the Great Northern pub, CambsCuisine have taken this once derelict old boy and turned it into the fabulous new boy in town!   Of course, you can still pop-in and have a beer or a cocktail or two but now you can also enjoy some brilliant BBQ – as their motto says “slow cooked. fast”

Can’t wait to try the “At Table” ready to order system and you will now be able to book your table on-line on the website and on favouritetables.com

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Ribs, wings and more pulled meat than thought humanly possible, the menu is one that, even as you read it, makes the mouth water.  Even as I type, thoughts of naughty fries and a pulled chicken, smoked bacon & bacon jam bun is making concentration difficult.

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So, as you come out of the station, keep walking straight ahead – the aromas of the Steampunk BBQ will lead you there – but not until around the 23rd June!

 

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Chef Mark Greenaway wins Prestigious award with first Cookbook

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Scottish cookbook by Mark Greenaway, ‘Perceptions – Recipes from Restaurant Mark Greenaway’ has won the ‘Best in World’ title at this year’s Gourmand Cookbook Awards in Yantai, China. To think that someone from Scotland was up against France’s ‘La Bonne Etape’ and Singapore’s ‘Octophilosophy’ by Andre’ Chang is truly inspiring.
Mark, who travelled to China to collect the award, said ‘when writing a cookbook, winning awards is the furthest thing from your mind. I really just wanted to write the best cookbook I knew I could. It was such a long journey to get to where I am, and find myself lucky enough to be in the position to write a special cookbook for Scotland. When you consider the title, I really couldn’t have wished for better subject matter, as it has been my feeling for many years now that the perception of Scottish food does need to change. We do such an amazing job of promoting produce all over the world, and I felt it was way overdue that we show the world what we do with it’.
Perceptions shows off what Scottish food is all about. Featuring recipes that defy the often misrepresented reputation of Scottish cuisine, the philosophy behind the book is to challenge the perception of Scottish food forever by championing the world-class array of Scottish produce through fresh eyes, new techniques and beautiful recipes for the discerning cook.
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As one of the largest cookbook awards in the world and with entries from over 200 countries, Mark, the team, and his publisher Relish were delighted to be included in the final shortlist of seven books, in amongst some exceptional chefs with top ranking restaurants. To win this accolade however shows the impact that Scottish cuisine has globally.
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Mark Greenaway Bio:
Mark Greenaway of Restaurant Mark Greenaway in Edinburgh was the only chef in Scotland to be newly awarded 3 AA Rosettes for Culinary Excellence in 2012, his commitment and drive place him in the very top tier of Scottish chefs.  Restaurant Mark Greenaway has held its 3 AA Rosettes every year since 2013, and has now been named number 13 in the UK by Square Meal in their 2016 list of the top 100 restaurants. It has also been voted Best Restaurant runner up in the Observer Food Monthly awards in 2013, 2015, 2016.
Mark is an ambassador for Scotland Food and Drink and played a key role in supporting the year of food and drink 2015. He works closely with Seafood Scotland and in March 2016 he joined them at the Seafood Expo North America in Boston.
In January of 2017 Mark appeared on BBC1’s Saturday Kitchen, and throughout 2015 Mark appeared as a weekly guest chef on STV Edinburgh’s The Fountainbridge Show. In 2014 Mark appeared live as a guest on BBC’s Newsnight and as a guest chef on Channel 4’s Sunday Brunch. In April 2012 Mark represented Scotland on BBC2’s Great British Menu and appeared again in the 2013 series. In early 2013, Mark mentored a group of teenagers from Linlithgow Academy in Scotland as they endeavoured to launch a healthy take-away business for Teen Canteen. This was filmed for a 3-part documentary series that was aired on BBC2 in November 2013.
2016 has seen the launch of Mark’s first cookbook, Perceptions – Recipes from Restaurant Mark Greenaway.  Featuring recipes that defy the often misrepresented reputation of Scottish cuisine, the philosophy behind the book is to challenge the perception of Scottish food forever by championing the world-class array of Scottish produce through fresh eyes, new techniques and beautiful recipes for the discerning cook.
Throughout 2014 and 2015 Mark was a weekly columnist for the Edinburgh Evening News and was a guest chef columnist for Scotland Now in September 2014.
With a passion for Scottish ingredients, Mark uses only the very best local, seasonal produce, transforming them with modern techniques. Mark’s signature style is desserts; a visit to Restaurant Mark Greenaway is an invitation to indulge in dessert.
Awards and Accolades
Gourmand Awards – Best Cookbook in the World in the Chef Category 2017
Scottish Food Awards 2017 – Best Contemporary Dining Destination
Observer Food Monthly Awards – Runner-up best restaurant in 2013, 2015, 2016
Square Meal – Ranked number 13 in the top 100 UK restaurants 2016
The AA Awards – 3 AA Rosettes for Culinary Excellence held since 2013
Notable Wine List – AA Guide 2016
Recommended in the Good Food Guide 2016
Recommended in the Michelin Guide 2016
i-On Food and Drink reader awards 2014 – Highly Recommended
Restaurant Magazine – Top 100 UK Restaurants 2014
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Chef Damian to open Gastropub with International theme

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It is not enough that one of our favourites, local Chef Damian Wawrzyniak, cooked with the fabulous Mary Berry, he is now spoiling us with the opening of  House of Feasts in Eye Green, near Peterborough, Cambridgeshire next month.

The 70-cover restaurant will serve a hearty menu with varied influences, according to Wawrzyniak.

He told Favourite Tables: “We will be serving an international menu with lots of meat dishes. The House of Feasts also has a large garden and we will be running BBQ’s and hog roasts in the warmer months.”

The current plan is to close the site (previously the Maccaloo gastropub) for refurbishment at the end of May to a grand opening on 9 June. Damian’s wife Alicja, an accomplished interior designer, will be project managing the refit and design concept working alongside him and head chef Dominik Pietrzyk.

Damian is a “local” chef hailing from St Neots, but with an international reputation. Early on in his career he worked at Noma in Copenhagen, at the London 2012 Olympics ran the Seafood restaurant and has recently taken restaurants from concept to successful launch in London together with a project at Park Royal London developing a culinary academy owned by the Maroush Group. He has also graced our TV screens cooking his now famous Babka, the brioche style polish cake traditionally baked at Easter, which he cooked on the BBC Two programme Mary Berry’s Easter Feast.

Favourite Tables first met Damian back in 2013, he was one of our first Chef’s Table interviews. Back then he had the vision to one day run his own restaurant, stating then that his restaurant would be a place where customers could find “honest prices and traditional flavours.” He had planned to open a restaurant at the end of 2016 and had investigated a number of options for funding even initially via a crowdfunding project. House of Feasts is for both Damian and Alicja a realisation of their dream with the pair financing the lease, refurbishment and rebranding of the restaurant themselves. Damian told us: “It was a long journey and the hard work will start now, but Alicja and I are looking forward to welcoming everyone to the House of Feasts in June.”

Favourite Tables is looking forward to visiting House of Feasts and catching up with Damian soon!

 

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“you have to hand it to some customers”

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“If you wanna have a meal cooked by a Michelin chef who’s gone out of his way to do food differently, not just copying the big boys, get your arse down to Brown&Bean,” says chef Anton Piotrowski. Oh and bring your hands, if the Evening Standard headline is to be believed

 

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‘For goodness sake, buy some plates!’ Masterchef winner’s new restaurant serves food directly onto diners’ hands

Chef Anton Piotrowski, BBC MasterChef winner and former head chef at the Treby Arms, where he won and retained a Michelin star for three years. commented: “Bad publicity is good publicity, I guess,” he says. “The proof is that Brown & Bean has been fully booked since we opened two weeks ago”. Anton and two close friends run the trendy Plymouth restaurant which has an a la carte lunch menu and two-course deal during the day plus a £45.00 nine-course taster menu in the evenings.

We do serve food on plates!!!

 

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It’s just for the first dish: “The rest of the eight courses are served on plates,” he exclaims. “That first course is called ‘how the chef tastes’ and it’s designed to make customers feel comfortable and relaxed. You eat it almost like you would treat a tequila slammer. It’s a burnt apple sauce with Szechuan pork, pickled white beetroot and radish topped with apple blossom that we put on your hand, then underneath there’s a plate filled with pork gravy, goat’s curd and dill oil with a bit of soft bread – you lick the apple off your hand then use the bread to wipe up the sauce.”

 

It’s not that different from eating fast food, he reckons. You don’t think twice about no plates at McDonalds or in KFC where the slogan is ‘finger lickin’ good’. “You’ve got many cuisines around the world that people eat with their fingers.

 

The restaurant now has international media, Radio and TV stations all scheduling to interview chef and even ITV’s This Morning have put in a call.

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Mothers Day Menus

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These restaurants have special

Mothers Day Menus

 

springer_icon In Cornwall   http://www.thespringerspaniel.co.uk/mothers-day/

 

  In Brighton   https://www.coalshed-restaurant.co.uk/menus/mothers-day-menu

  image002 In Brighton https://www.saltroom-restaurant.co.uk/menus/mothers-day-menu

12079086_10153792052393254_8511519054492712477_n Beverley Nr Hull    The Westwood restaurant mothers day menu

 

Maybush_icon On the Thames at Newbridge   The Maybush Mother Day 2017

 

 

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Afternoon Tea at The Salt Room – Brighton

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The Salt Room Afternoon Tea

The Salt Room Afternoon Tea

Award-winning restaurant The Salt Room on Brighton’s seafront (recently included in the Sunday Times top 100) is pleased to announce the launch of their highly anticipated Afternoon Tea available from the 20th February.

Famed for locally sourced seafood and uninterrupted sea views, Afternoon Tea at The Salt Room plays to the restaurants strengths with captivating sweet and savoury offerings.

First, choose your tipple! Options include a variety of interesting JING teas, Roasted Bean Coffee Co. coffee or Champagne or a “Tea-Tail” cocktail for an added touch of luxe.

Then there are 5 options to choose from the Savoury Section including Truffled grilled cheese and Aged beef tartare & egg yolk jam sandwich – an innovative play on a traditional finger sandwich. Candy floss, Pistachio & raspberry Battenberg and a Rhubarb & custard macaroon are just a few of the treats on offer from the Sweet Section. Full menu below.

 

AFTERNOON TEA

JING tea or Roasted Bean Co., 24.95

 Jing flowering tea, 26.95

 East London G & T, 29.95

Taittinger Champagne, 34.95

 

SAVOURY (CHOICE OF 4)

Crab Scotch egg

 Rockeffeller oyster

Truffled grilled cheese

Salmon & squid ink bun

 Aged beef tartare & egg yolk jam sandwich

 

SWEET

Candy floss

 Plain scones

 House made clotted cream & strawberry elderflower jam

Chocolate pebbles

Pistachio & raspberry Battenberg

 Rhubarb & custard macaroon

Orange & yuzu posset

 

To book please call 01273 929488 or book via Favourite Tables or www.saltroom-restaurant.co.uk
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The Salt Room in Brighton celebrates its second Anniversary in style

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February 2017 sees award winning Restaurant The Salt Room celebrating their second anniversary. Located on the Brighton seafront opposite the new i360 Tower The Salt Room focuses on delivering the finest seafood to the table.

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Salt Room’s fruits of the sea

The Salt Room will be launching a brand new menu from the 16th February that boasts fresh and locally sourced seafood and some of the finest cuts of meat paired with delicate ingredients resulting in irresistible flavour combinations.

Fish Burger

Fish Burger

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Fresh Crab

The new menu will be divided into ten sections:

Snacks – Oysters – Raw Bar – The Starters – Crustaceans – Whole Fish & Share Dishes – Mains – Lobster – Meat and Side Dishes. With choices ranging from:

  • Seaweed Sourdough with Brown Crab Mayo and Tarragon Butter
  • Salt Cod Fritters with Whipped Smoked Cod’s Roe
  • Oyster served with shallot vinegar, verjus or horseradish and lime
  • Raw Beef with Cured Yolk, Sesame and Ponzu
  • Scallops in the Shell with Rosemary, Orange and Smoked Paprika
  • Bouillabaisse with Saffron and Red Pepper
  • Truffle Gnocchi with Mushrooms and Berkswell Cheese.

The now legendary seafood platter, ‘Surf Board’ will also be on offer from the new menu. Think oysters, langoustines, crab claws, clams and prawns garnished with wedges of juicy lemon and unusual sea herbs, all piled high onto a board for the table to share!

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Since it opened in 2015, The Salt Room have received several accolades and has been highly praised  in National and Regional press including Sunday Times Magazine, The Independent, Time Out, Stylist and many more.

The restaurant is owned by Razak Helalat who also runs the very successful sister restaurant The Coal Shed which opened nearly 6 years ago. Raz has teamed up with Head Chef Dave Mothersill whose cooking style has helped to define The Salt Room’s individuality, creativity and competitive edge.

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Sharing Roast Lamb

“I’m absolutely thrilled to be going into our 3rd year in business at The Salt Room. Since opening nearly 2 years ago, we’ve continued to grow internally and constantly overcome challenges. This has helped us to remain innovative in Brighton’s continually competitive restaurant scene. I’m absolutely delighted with everything that we have achieved so far and am looking forward to the future of both The Salt Room and The Coal Shed.”