I'd been speaking to a well known food blogger and @Hermanoprimero on twitter for a while now - we're all techies, we're of a similar age, and we're all obsessed with food. I thought it would be fun to organise a lunch, so when one of them suggested we meet there, it seemed like a very good choice. I've eaten Mike's venison before (some of the best I've ever had), and The Ledbury is one of my favourite restaurants in London.
The man currently behind the stoves at is Barry Fitzgerald, who'd previously worked at Arbutus and Honey. He recently took over the mantle from Stevie Williams, who'd made the Harwood Arms the only Michelin starred pub in London.
We began with an amazing venison scotch egg - crispy panko breadcrumbs, delicious meat, perfect egg. I think the picture speaks for itself...
I had the Cornish crab on toast, with a chilled courgette and basil soup. The soup was packed full of flavour (and not too courgetty actually), a bowl of green seasonality, with spiky basil, and clean herby flavours. The crab toast was delicious! The light white meat on the top was delicate and sweet, but the bottom of the toast contained a rich layer of brown meat. It wasn't just that the brown meat was packed full of flavour, it tasted as though it had actually been dressed in a reduction of shellfish. It tasted of the best bisque, a sort of ground shell intensity that worked perfectly on the toast and was a perfect foil for the verdant soup.
|Cornish crab on toast, with edible flowers|
|Chilled courgette and basil soup, with Cornish crab on toast|
|Roast plaice on the bone, with smoked potato, baby gem and potted shrimp butter|
|Brown sugar doughnuts, with sea buckthorn curd and sour cream|
|Warm salad of wood pigeon, with |
creamed livers, bitter leaves and turnips
|Cheek and jowl of Middlewhite portk, |
with celeriac, white cabbage and crackling
|Fresh mint ice-cream with Harwood Arms bournon biscuits|
The other lunch...
|Chicken live pate, with spiced chutney, |
chicory and caramelised onion bread
Slow cooked neck of roebuck, with
creamed celeriac, wild mushrooms and horseradish
|Raspberry and blackberry trifle, |
with sherry sponge and brandy snaps
(and yes, it really is that colour!)
27 Walham Grove
27 Walham Grove
London SW6 1QP