ONE WEEK KITCHEN RESIDENCY
TUES 30th JUNE - SAT 4th JULY
Chef Patxi Andres, joins us for a week of food from his home country of Venezuela.
Previously cheffing at BAO and Saltine, Patxi has been working on his own food, doing international pop-ups at various locations, including Mambow, Carousel, Sonora, Ancentral Wines, Oranj, The Gun - as well as others in Paris and Brussels...
The menu explores the food of Venezuela, but presented in Patxi's style: flavoursome, contemporary and clean. Menu highlights include Skate Wing w/ sofrito, ripe plantain and comté. Grilled pork collar is served w/ chicken jus and spinach; and mackerel is wrapped in a plantain leaf before being cooked and served w/ onoto - the seed of the achiote tree, which has a sweet, peppery flavour - and rice.
Full menu served throughout the week, Tuesday til Saturday, with a £25 Set Menu available on Wednesday.
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TWO WEEK KITCHEN RESIDENCY
TUES 7th - SAT 18th JULY
Dublin born chef, Mark O’ Brien has spent the last ten years working his way through some of the best restaurants in London. Stints at Barbecoa, The Dairy, and Birch (Zebra Riding Club) have all given him a grounding in modern cooking, whole animal butchery and live fire.
Set to open his own American-Style Barbecue restaurant, Snake Oil Barbecue, in Margate in the coming months, Mark was also one of the Final three contestants on this year's series of Masterchef: The Professionals.
The menu is inspired by the food of the American South, taking in influences from American steakhouses and Southern barbecue joints. Menu highlights include the sharing cornbread made with jalapeño and cheese; a cheese dip served with fried onions that can be scooped up with Ritz crackers; pigs head crubeens - a deep fried croquette style snack that is served with hot & sweet mustard and house made pickles. Creole mussels come with a smoked prawn butter; beef rump tartare is dressed with ranch dressing and charred jalapeño, and served with fresh potato chips; and a pork chop is cooked Southern style, served with mustard sauce and a crayfish slaw.
The full menu is available throughout the week - Tuesday to Saturday - with a £25 set menu on Wednesdays. Bookings are open, and advised - though walk-ins are welcomed.
