For those who religiously follow us on Twitter, you will have been bombarded by photos and post updates during our lunch at Vintage Salt; the newest restaurant to take over the rooftop area of Selfridge’s department store in central London.
Designed with a seaside restaurant ‘all things nautical’ theme in mind, and a menu to complement, Elldrew popped in for a late lunch and was totally blown away by the sights and flavours…so much so we’ve paused to give Vintage Salt it’s own blog post.
The great British public has a reputation of forming orderly lines with no notice, but sometimes the clue is in the queue. On a recent drive to the Cotswolds we stumbled across The Telegraph’s online ‘insiders guide’ to the best places to eat in the area; from typical pub grub to fine dining restaurants. As we were staying near Cheltenham we searched a 30 min radius drive from our hotel so that we could stop for lunch before the usual 3pm check-in time.
We’d heard Cheltenham was a nice place to visit (we guessed it must have something to offer other than the famous steeplechase horse racing as it has the fourth-highest rate of multi-millionaires in the UK living there) but after looking through the restaurant list we weren’t overwhelmed…the closest venue we liked was Jamie’s Italian…so we decided to continue our search. We decided on the quaint village of Cirencester and deli-café-bistro ‘Made by Bob’.
This guaranteed quick and easy Soy and Honey Chicken recipe, by MasterChef’s Monica Galetti, is delicious and a treat for the entire family. We serve the chicken with rice and bok choi, or simply slice the cooked chicken and add it to a noodle and vegetable stir fry.
For a more caramelised – stick-to-your-teeth – sensation, cook the chicken until it’s well done, it’s the best! The cooking process, inspired by her mother, has never let us down.
450g/1 lb boneless, skinless chicken thighs
4 tsp clear honey
4 tsp soy sauce
1/2 tsp sweet paprika powder (for a subtle smokey flavour)
- In a bowl, mix together the honey and soy (and paprika). Add the chicken thighs and completely coat in the marinade
- Place the coated chicken thighs into a cold, deep, heavy-based saucepan. Place the plan onto a medium heat on the hob and cook uncovered until the chicken is cooked through and the honey and soy coating has thickened to a glossy glaze (should take about 20-30 mins). We turn the chicken every 10 mins or so until it’s caramelised
NB: It’s important to start cooking the chicken in a cold pan so the chicken stews as it cooks. If the pan is hot, the honey and soy sauce will caramelise before the meat is cooked through.
Empty Chairs at Empty tables: Part 1
Alas, not a review of Les Miserables nor the song from the show, instead a review of two recent dining experiences at two rather lovely restaurants, but sadly, both were somewhat deserted hence the title of our latest two-part blog.
Our first review focuses on NW3 Bar & Kitchen.
The new Mondrian London hotel opened earlier this year to much fanfare and Elldrew were particularly excited to take a peep inside (we knew the building from when it was offices of an old client) so what better excuse than a pre-Christmas dinner in it’s main restaurant ‘Sea Containers’.
Sea Containers has been aptly named after the building that houses the hotel (Sea Containers House) and is award-winning New York chef and restaurateur Seamus Mullen’s first European restaurant. To be honest we had no idea who Seamus Mullen was beyond what we’d read in the papers, but we were nevertheless excited to try his “farm to table” dining concept.
For our third visit back to this fantastic resort we just had to return to Kabuki – the 1 Michelin-starred Japanese restaurant at The Ritz-Carlton resort. This visit we dined twice as the food was exquisite and again lived up to it’s ‘best Japanese restaurant in Europe’ status. Mouthwatering, visually spectacular, if you are visiting Tenerife (South) Island then this restaurant has to be on your to-do list.
You know when you’re watching a talent show on TV and you think the act is terrible yet they get a standing ovation, or the opposite happens, your favourite act is booed and you wonder if you’re watching the same programme? At the end of the day everything we experience comes down to personal preference, this also applies to any restaurant we eat in. Of course each of us have expectations or standards when it comes to food quality and service (even more so with that ‘discretionary’ service charge which has pretty much become a mandatory on the bill), but as novice writers (or dare we say bloggers) we still believe that a review of any restaurant should be written fairly, leaving the reader to make up their own mind.
An article on the recently opened Spring restaurant in London, by Camilla Long for The Sunday Times magazine ‘food and drink’ section, had so much venom in it (she even went as far to insult the 1547 historic building the restaurant is located in) that we had to wonder how hers and our dining experience could differ so greatly…could she really not have enjoyed Spring that much to give it such a bad critique? Truth be told we only got three quarters of the way through her article as by the end of it she was cleverly trying to fill space with meaningless words and pointless dribble. So, like Ms Long, Elldrew have an opinion and a platform to voice our views and with that in mind we would like to stand up, push back our chairs and give Spring a standing ovation, because we think it deserves it!