 Gilgamesh is offering guests throughout December a special set menu with authentic Asian dishes with seasonal ingredients.
Starters include tantalising roasted scallop and avocado roll with tobiko, monkfish tempura accompanied by a fish and citrus ponzu sauce as well as crispy black cod drenched in a rich mango sauce balanced with citrus dressed broccoli. Diners can then decide between slow roasted short rib of beef with bulgogi sauce and the signature steamed Chilean seabass with hijiki in a ginger and spring onion soy broth. Both main courses are complemented by sticky or jasmine rice, chopped Asian salad with goma and kizami wasabi dressing and a fragrant side of wok-fried lotus root, lily bulb asparagus and tofu. To follow, there is white chocolate and mint mousse with cranberry cake on offer in addition to toasted coconut panna cotta with candied water chestnuts and Thai basil. Pavels Baranovs has taken over the helm of Gilgamesh creating food that is not only beautifully presented, but also full of flavour. He is maintaining high standards for loyal customers whilst at the same time introducing twists on classic dishes. The Christmas set menu is £55 and the vegetarian set menu £45. Visit www.gilgameshbar.com for more information about the venue and menus. Gilgamesh Stables Market Chalk Farm Road London NW1 8AH A.A. Miln Head Chef Gareth Rayner shares his vision for The Coach House Restaurant... All great restaurants have an amazing chef at the helm, and the restaurant at Middleton Lodge is no different. During my stay, I had the pleasure of meeting Head Chef, Gareth Rayner, who brings with him 16 years of experience, including his previous role as Sous Chef at the 3 AA Rosette restaurant at Wynard Hall. Rayner's expertise and his passion for fresh, locally sourced ingredients has received accolades from everyone who has had the pleasure of dining at The Coach House Restaurant in the last 6 weeks since it has opened. Born in the local area, Gareth believes supporting local farmers and butchers. The meat and eggs are provided by Cockburns in nearby Beadle, the fish heralds from Hodgsons in Hartlepoole, the best fishmonger in the area and the game is from Yorkshire Game. The vegetables are currently being sourced from national supplier Wellocks, however, from Winter/Spring 2016, the restaurant hopes to have a fully functioning garden, which will provide all of the fresh produce for the restaurant to complete their 'Estate to Plate' dream. So what makes the restaurant at Middleton Lodge special? Rayner believes it’s their casual approach to dining which has strong focus on providing high quality food at a decent price - without alienating the customer. While many of the items on the menu may appear to be simple, it’s the clever use of ingredients that sets the food apart. Rayner said, “Behind the scenes there is magic. Many chefs throw lots of things on the plate and forget about flavour. Here we break the ingredients down to 3 or 4 parts. People now expect a certain standard when they dine out as it's part of the experience.” Despite opening only 7 weeks ago, the restaurant is already busy, seeing about 90-130 covers on Friday or Saturday evenings, an amazing feat to have achieved in such a short amount of time, which can be challenging given they only have 4 restaurant staff. Future plans for the restaurant include wine pairing experiences in the private dining room where guests will be able to enjoy a 5-course menu with wines perfectly matched by their sommelier and cookery courses.  So, what should you eat during your stay at The Coach House? We've rounded up our favourite dishes from our visit...
Breakfast For guests of Middleton Lodge, breakfast is included in the cost of the stay. The simple, fuss-free breakfast options of Full English, Eggs Benedict, Eggs Royale, Blueberry Pancakes with Honey, and assorted cereals and toast, is all pretty standard fare, but perfectly executed. Add to that the seriously chic décor, friendly service and laidback ambiance, and you’ll find it hard to leave. In fact, I sat reading my paper for nearly an hour afterwards, without even realising how much time had passed! During our stay, we had the full English breakfast and the Eggs Benedict. First the full English. Greasy fry up this is not. Fluffy scrambled eggs and a highly stylised placement of the food on the plate made it feel like a special affair. The tomato was carefully balanced atop a generous slab of black pudding, while whole button mushrooms and locally sourced sausage provided the perfect accompaniment. Dinner In the evenings, the dining room is buzzing with diners who've all made an extra effort to look smart. Diners include a mixture of local couples on sophisticated dates and lodgers from The Coach House. For dinner, we opted for the steak with skinny fries and Béarnaise sauce, and the duck breast on a bed of winter vegetables - both of which were sublime. I’m not exaggerating when I say that the fillet steak was one of the tastiest steaks I’ve ever eaten – hands down. Thick, juicy and perfectly chargrilled, it was bursting with flavour in every bite. My husband who had the equally scrumptious and tender duck, actually went silent (apart from an appreciative groan every now and again) as he slowly devoured the duck, only stopping to insist that I try it to share in his nearly orgasmic dining experience. Dessert was an orange and gingerbread cheesecake, which had the perfect consistency and balanced sweet and citrus flavours, which prevented it from being to saccharinely sweet. All in all, The Coach House Restaurant is the place to go for top food that's perfect in every way. Bookings are recommend if you want to secure a table on weekend evenings, which are unsurprisingly, very popular. A.A. Miln  Hankering for American comfort food? Then you'll love the new Jackson + Rye restaurant in Richmond. Diners can select from a wealth of American favourites including: macaroni and cheese, burgers, sweet potato fries, hot shrimp and grits, and toasted Reuben sandwiches. If you're on a diet, this definitely isn't the place for you, as it's impossible to resist the indulgent options on hand! Once you've polished off your hearty main, opt for one of their sinfully delicious desserts. I loved the peanut butter cookies with jam (essentially a posh version of Jammie Dodgers) and vanilla ice cream with hot chocolate sauce. If you're in the mood for a cheeky tipple before or after your meal, ensure that you try one of the many rye whiskeys or a rye whiskey cocktail. Rye whisky is a full-bodied whiskey with a long finish and wonderful complexity. As people's interest in classic cocktails has grown, rye whiskey has seen a resurgence, and rightly so. Enjoy it neat or on the rocks or try it in a Sazerac or Manhattan, two seriously sophisticated cocktails that pack a punch. To help entice you to visit, from now until Thursday, 4th December, Jackson + Rye is offering 50% off food (Monday to Thursdays only) with limited availability. For more information or to make a reservation, visit www.jacksonrye.com. A.A. Miln  1 Heron SquareLondon
Richmond Greater London TW9 1EJ A.A. Miln A. Wong launches Macanese menu this November  From 17th to 29th November 2014, A. Wong is celebrating the flavours of Macau with an exciting new 8-course tasting menu. One of the world’s first fusion foods, Macanese cuisine combines flavours and cooking techniques from Portugal with spices and ingredients from China, South America, Africa, Indian and Malaysia. As the Macanese testing menu is only available for a limited time, guests are encouraged to book in advance to avoid missing out on the opportunity to sample this delicious cuisine. Some of the delicacies on offer include: African Chicken (a roasted chicken marinated with tropical spices that's served in a bag to keep the chicken succulent); juicy prawns with garlic and spices glazed with white wine; grilled Portugese sausage; Shanghai dumplings with glazed dried pork; and a sweet egg tart for dessert, to name a few. Guests also have the chance to enter a prize draw to win a luxury holiday to Macau - a vibrant, historical city that's internationally renowned for its superb world cuisine and cosmopolitan flair. After the amazing culinary experience we enjoyed at A.Wong, we've been inspired to include Macua on our list of 'must-visit' destinations. For full details on how to enter the prize draw to win a trip to Macau, click here. For more information on the fabulous destination that is Macau, visit www.macautourism.gov.mo. A.A. Miln A.Wong 70 Wilton Rd Victoria London SW1V 1DE   This November the Tate Modern’s 6th Floor Restaurant will be celebrating the boldest, bravest and most talented food producers in the country, when it launches an exclusive Young British Foodies (YBFs) menu on Friday and Saturday evenings. The event will be the first time the British public will have the opportunity to try the produce from YBFs winners and shortlisters all in one place, making it a must-visit destination for food lovers across the capital. Diners to the restaurant can expect to find inventive dishes curated by YBFs 2014 Chef Winner Tomos Parry, [Head Chef at Kitty’s Fisher, Shepherds Market, Mayfair], alongside those crafted by Tony Martin the talented resident Head Chef. Each dish on the exciting menu heroes the produce from YBFs past and present including 2014 category winners, The Artisan Smokehouse, Arganic, the organic argan oil and Noisette Bakehouse, headed up Sarah Lemanski, the curious Leeds baker. The innovative dishes on offer include Tomos Parry’s charcoal-style Confit and grilled Welsh lamb belly, Quinoa, Yoghurt, barbequed cucumber with mint and Anglesey sea salt, pan cooked fillet of Atlantic cod, sautéed chorizo fresco, paprika dusted baby fennel, collar bacon crisp and mango and black mustard seed comfit and a dessert of toasted cornmeal cake, peach curd and brown butter pecan crunch. Each course is served with expertly matched wines from award-winning Sommelier, Hamish Anderson. The YBFs are an annual food and drink awards that discover and shine a spotlight on new and innovative UK food talent. The YBFs was founded by Chloe Scott-Moncrieff, food journalist; baker Lily Vanilli, Lily Jones, and Amy Thorne, founder and MD of TASTE PR. The showcase builds on the partnership between the YBFs and the Tate, who hosted the 2014 awards ceremony in September at Tate Britain. It highlights the Tate’s commitment to championing emerging young food and drink talent and its passion for serving the very best, seasonal British produce. The YBFs Tate Modern Restaurant Take-Over launches on Friday 7th November and runs every Friday and Saturday night until 7th December. A three course set menu including an arrival cocktail, bread and coffee is priced at £47.50. For more information and to make a booking call 020 7887 8888 or email tate.modernrestaurant@tate.org.uk. A.A. Miln |
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