The very creative team at Mommi are about to launch “Kids Corner” during their Sunday Lunch and Brunch service times. So what is Kids Corner we hear you ask? As any parent will know, dining out with 1 or 2 “ankle biters” – to quote Mrs Doubtfire – in your party, can from time to time become, shall we say challenging.
The little darlings can become bored with sitting still, eating their meal and finishing the main before dessert. A single sheet of A4 and a few dodgy crayons is not going to keep them “entertained” for long while you try to appreciate the culinary masterpiece Mommi are presenting you with. If only you could have your own private Children’s Entertainer on hand. Well, abracadabra!! An innovative, clever link-up between Mommi and The Kids Table does just that!
Children will be entertained in a purpose designed area of the restaurant in the pop-up children’s corner service for restaurants run by fully vetted and validated The Kids Table personnel. The team will keep an eye on the nippers while they enjoy craft, games and face painting; meaning mums and dads can enjoy a long leisurely lunch…and finish a sentence. And what delights are on offer, check out the menus HERE
A soft launch with a dedicated Friends & Family day, on Sunday 23rd September, gives you not only the opportunity to enjoy some fabulous food but also to enjoy a 25% discount off your bill.
By invite only – contact firstname.lastname@example.org to get you and your Mini Mommi’s on the mate’s only list. Just don’t tell everyone at the school gates!!
Daniel joined Wiltons in 2011, having previously worked at some of London’s finest restaurants such as Le Café Anglais, Skylon and The Wolseley. He initially went to university with the idea that he would become a Restaurant Manager. However, upon graduating, he fell in love with cooking, having been previously inspired by the many Sunday lunches at his aunt’s house where she would put on a feast of local Yorkshire produce and sherry-laced trifle! He has a firm belief that use of great ingredients and an exceptional team behind him is the perfect recipe for a world-class establishment. He has enjoyed re-introducing many of Wiltons classic dishes as well as showcasing many of his own creations.
Question: What would be your last dish (to eat) “the death row question”
Daniel: A cep risotto, it’s a classic but I absolutely love this dish.
Question: Before you chose to be a chef did you have another career in mind?
Daniel: I loved History at school and I had a brilliant teacher who really got me interested in it and I think it made me want to be a History teacher. But then came the part-time job in the kitchen and I got the hospitality bug.
Question: Which restaurant would you like to go to? (that you haven’t had the opportunity to visit yet)
Daniel: Faviken in Sweden, the whole experience is so far away from what we do here it really appeals to me.
Question: What do you think about negative reviews?
Daniel: I hate them! We have let the guest down, but you have to look at them and understand where we let them down, was it the cooking, the ambience or not understanding why they were visiting our restaurant and in turn, how do we make them feel comfortable as our guests. We have to make the reviews a tool to understand how we can improve. We have a policy of not questioning the guest if they have made the wrong choice of wine or dish and we will go some way to replacing it if they let us know during the meal we are more than happy to correct it there and then.
Question: If you received a call from The White House to say the President was in town and wanted a British Dinner Menu at Wiltons what would you feature?
Daniel: We know now that President Trump is in love with American Food but I think we would have to bring him back to his ancestral roots with some amazing Scottish salmon and the amazing products we have in the United Kingdom, be that the beef we use to make the consommé or the oysters that are paired with it. I’m sure he has a sweet tooth as well so he won’t go wrong with our formidable Summer pudding…
River Yealm oysters with jellied beef consommé and horseradish
Steamed Wild salmon with asparagus and watercress
Summer pudding the best of British products.
Question: What is your favourite dish on the current Wiltons menu/s that you re-introduced from the long history of the restaurant?
Daniel: The Cropwell Bishop twice baked soufflé is the dish that I reintroduced as it was on the menu in the past as a Souffle Monico and it is a dish that has really found a following with our regulars. We even put it on our private dining room menu as people have asked for it several times… I think it’s the balance of the cheeses we use the texture of the soufflé that seems to have the guests wanting more and even asking for the recipe!
Question: If for one night you could be invited to cook alongside any Chef past or present who would that be and why?
Daniel: I would love to cook with Thomas Keller as I think he has a level of perfection that is inspiring and I love his use of using producers who are driven in their fields. I would love to talk to him about how he has trained so many talented chefs through his kitchens and how he uses his “on the pass moments” that he posts on Instagram to inspire his team and of course how I can replicate the infamous oyster and caviar dish.
My Favourite Tables– Two restaurants I have visited and why?
Restaurant (1): J Sheekey’s it’s a little dinner treat for me and the wife before the theatre and I love that it gets me brownie points for the intimate and romantic feel of it. @JSheekeyRest
Restaurant (2): Noble Rot, I just love Lamb Conduit Street and how this restaurant has found its place here, brilliant food and wine, the table just by the fireplace in Winter is brilliant. @noblerotbar
What a beautiful view I had at the weekend – the bar at Titchwell Manor – in gorgeous Norfolk countryside – looks out to sea, white sails bobbing about on what was a stunning day!
Working up an appetite with a long walk along the beach in Hunstanton, the drive to Titchwell took us past Eric’s Fish & Chips the group’s casual dining restaurant, renowned for some of the best fish dishes in the area. *Note to self… The Cod and Chips looked amazing, must try next time*
Arriving at Titchwell Manor the welcome of the cool decor, country house feel was delightful. Alfie, the FT dog, was also welcomed! He is of course, exceptionally well behaved, so welcome in most places….but not necessarily with home made biscuits and a silver water bowl…..he wants to live there!
Eric and his team have obviously worked hard to create a beautiful place – it’s cool interiors, high ceilings, a gorgeous conservatory and walled garden. Eric was having a well deserved day off but it was great Eric – your team were warm, friendly and nothing was too much trouble.
Andy brought over the Sunday Lunch menus and organised the drinks for the humans…
A perfectly created amuse bouche arrived together with some of the freshest bread we have enjoyed in a longtime.
My starter of Norfolk asparagus with poached egg and hollandaise was scrumptious – the asparagus, slightly charred but still firm, were beautifully prepared and the poached egg was cooked to perfection. I may be changing back from sous vide eggs to the old fashioned way!
My Chauffeur, sorry Mr FT… had the Brancaster Crab with Dill, Sable, Watercress and a lime gel. Very fresh and full of flavour, the quenelles of crab matched the buttery Sable exceptionally well.
In honour of #FTbadboys, it was inevitable that Beef with Yorkshire Pudding was ordered! In deference to the badboys, the Yorkie came first! I have decided that there must be a secret piece of kit that inflates these huge yorkshire puddings that only chefs know about…but I digress. I had been told about the deliciousness of Dingley Dell pork so I had to try it for myself.
Everything said was true – it was matched with barbequed beetroot with crushed hazlenuts which was divine.
There is a truly lovely feel about Titchwell Manor and I am already looking forward to another visit soon. It’s warm and welcoming and next time we will stay over in one of the beautifully appointed rooms and will sample the Conversation tasting menu
I was in London for a few days visiting family and met up with my daughter and son on Sunday to have lunch in the Soho area. Hannah suggested Hawkmoor at Seven Dials as she had been before and wanted to visit again.
Have to say it was a great choice, a great welcome and friendly service got us seated and drinks ordered.
This is one of the best place for beef/steak in London I have been to and I have tried most. If you are nearby on a Sunday try the Sunday Roast, and be sure to save some room for their Sticky Toffee Pudding! Cannot recommend this place highly enough!
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About Favourite Tables
Our ethos is about places people love – always has been, always will be.
We know that most people choose where to eat based on recommendations from friends and family, a social interaction – a Social Marketplace
Favourite Tables is just that – our recommendations and reviews are from people who love where they go and go back to.
The popularity of each Favourite Tables restaurant is assured on the Social Marketplace and through the restaurant reviews they receive.
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