Q GRILL

A guest post by Food Porn Nation.

What makes Q Grill, Camden truly special is that it comes armed with its very own charcoal pit grill and oven house Jasper smoker, essentially a purpose built grill and smoker inspired by the smoking and barbecuing traditions of the Deep South. This means that we’re talking about some serious soul food from Memphis, Tennessee. Q Grill means business when it comes to meat and offers a selection of American dishes with a Southern and English feel. All meat dishes are carefully prepared and marinated with their own Q cajun seasonings which is then grilled and smoked for optimum smoky richness. Q Grill also serves a range of southern comfort favourites such as macaroni and cheese, fried buttermilk chicken, beef hash and cheesy grits, just to name a few.

We began our meal with the sticky hen wings with Bourbon BBQ sauce (£7.75) which was absolutely delicious. They were perfectly moist, tender and falling off the bone with a lovely charred surface and smokey undertone. The addition of extra house made BBQ sauce made these wings even more exceptional. Sweet, sticky and smokey, simply scrumptious.

Q Grill – Sticky hen wings, Bourbon barbecue sauce

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DABBOUS

When Dabbous opened in 2012, it became THE most talked about restaurant in London. The cutting-edge Modern European cooking by Oliver Dabbous, previously of Le Manoir aux Quat’Saisons, Hibiscus, Mugaritz, The Fat Duck, Noma and Texture, bewitched the critics. Dabbous went on to earn critical acclaim, a Michelin Star in 2013, and the distinction of being the most unattainable dinner reservation in town.

The décor at Dabbous is every bit as cutting edge with the restaurant carving out a dark, minimalist space. Dabbous oozes industrial chic with the sound of loud house music ringing in the background. In the basement is Oskar’s Bar, named after Ollie’s business partner and Dabbous co-founder Oskar Kinberg who was once the head barman at The Cuckoo Club, a private members’ club. Here bar snacks and a heady array of cocktail delights is served, making Oskar’s Bar a go-to destination for cocktail lovers. Together the pair also opened Barnyard in 2014.

Dabbous offers a four-course set menu (£56) as well as a seven-course tasting menu (£68). We chose the latter option, which began with a dish of burrata, basil and tamarillo which was lovely. The burrata was creamy and the basil was fragrant. But it was the deliciously zingy tamarillo that proved to be the most exciting element of this dish. It’s lively flavour and freshness brought all the elements of the dish together beautifully.

Dabbous – Burrata

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The Fish & Chips Shop by Des McDonald, with locations in Islington and The City, is a posh modern day neighbourhood fish & chip shop that takes pride in serving fresh sustainable fish. Fish and chips takes pride of place as the signature dish, and is cooked using Des McDonald’s own special batter recipe made with Camden beer and served with hand cut chips. But The Fish and Chips Shop doesn’t just serve ‘posh fish and chips’. Instead diners can also select from a range of raw bar items such as rock oysters and Atlantic prawns. There are also a variety of starters such as crab on toast with spiced avocado, and mains such as Scottish mussels marinière and Cornish monkfish vindaloo. Diners can also chose to have their fish served grilled, steamed or breaded.

Des McDonald is a man who knows his food well. Previously a Head Chef at The Ivy, Des later went on to become the group chief executive of Birley Group, Caprice Holdings, and Soho House, before eventually forming his own restaurant group, Des McDonald Restaurants etc. Des is also the restaurateur behind Holborn Dining Room, a restaurant styled in the essence of a grand brasserie. With The Fish & Chips Shop by Des McDonald, the city restaurant resembles a traditional British café, drawing on the use of salvaged timber, duck egg blue panelling and burgundy-glazed tiles. Key to its design is a rectangular bar where one can find a wide range of bottle and draft beers as well as a variety of cocktails. The wine list at The Fish & Chips Shop by Des McDonald features a variety of reds, whites and roses including some of Des McDonald’s own blended wines.

Our first course was the crumbed scampi tails (£11.50) which were wonderfully crunchy, with the coating not only helping to seal in the juiciness of the scampi, but contrasting well with the softness of the flesh. These came with a homemade tartar sauce which was zingy and creamy.

The Fish & Chips Shop – Scampi

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RANDALL & AUBIN

I recently had a lovely Sunday Lunch at Randall & Aubin as part of a Zomato meetup. An oldie but a goodie, Randall & Aubin has been a Soho institution since it opened in 1996 and is known for its fresh seafood and fun, convivial atmosphere. I have often walked past Randall & Aubin and been deterred from going in by the queues outside. But queues can be a good thing too as that must surely mean that the food is good!

Randall & Aubin

The meetup event began with a cooking demonstration by Chef Ed Baines. He took us through the intricacies of making a good seafood sauce and the key to prepping seafood such as the cod that we had for lunch and other crustaceans. The session was really informative and enjoyable, particularly the bit where we got to try the oysters! Ed began his career at the age of 16 with an apprenticeship at The Dorchester under Anton Mosimann. Thereafter he travelled the world, spending time in Australia where he was instrumental in developing the Pacific Rim cuisine there. Ed has also cooked at Bibendum, The River Cafe, and has worked as the official chef to Giorgio Armani. Thereafter he went on to open Daphne’s in South Kensington before teaming up with Jamie Poulton to open Randall & Aubin in 1996.

Randall & Aubin – Chef prepping the cod for lunch

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ROTUNDA

Rotunda is a bar and restaurant located at King’s Place, Kings Cross, so named as it is semi-circular in its layout. Situated right on Regent’s Canal, Rotunda is perfectly situated for some waterside drinking and dining. In the summer months Rotunda’s outdoor terrace opens up with deck chairs and an outside gin bar. The BBQ is fired up for some hearty meaty cooking as well.

Rotunda also has a private dining room where themed nights are held throughout the year. These are open to the public for bookings and I recently attended an Edouard Brun champagne dinner in the private dining room. This proved to be great fun with the menu designed around the champagnes. Edouard Brun is a family champagne house founded in 1898, with management of the house having been passed down through the generations. Located in the heart of Champagne, Edouard Brun maintains its quality standards by tasting each tank after fermentation and performing all blending in-house.

The first course was a lobster roll with tarragon mayonnaise and crispy lettuce. The lobster was a little salty, but it was still tasty and juicy, with the bun being soft and tasty. The accompanying champagne was the Edouard Brun 1er Cru, a fruity and well-rounded champagne made from 75% pinot noir and 25% chardonnay. It had a strong body and therefore paired well with the lobster.

Rotunda – Lobster roll

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THE NEW ANGEL

The New Angel is the latest restaurant from Michelin-starred chef, author and restaurateur John Burton-Race, and is his first London restaurant after an absence of 12 years. The New Angel is set in a converted Victorian pub on Chepstow Place, in Notting Hill, and is neighbour to another well-known London establishment, Assaggi. The New Angel opened in April 2014, and within its first year of opening it was awarded three AA Rosettes and recognised by Harden’s as one of its Top 10 new openings of 2015.

John Burton-Race has a long string of Michelin credits to his name, starting with Le Manoir aux Quat’Saisons where he worked with the renowned chef Raymond Blanc from 1983. In 1986 John opened his own restaurant, L’Ortolan in Berkshire which went on to win two Michelin stars, a feat John repeated in 2000 with his restaurant at John Burton-Race at the Landmark Hotel. John then sojourned to France for a number of years before returning to the UK in 2004, opening The New Angel in Dartmouth, Devon. This restaurant also attained a Michelin star in 2005, an achievement the restaurant retained until John’s departure in 2010.

With The New Angel Notting Hill, John seeks to replicate the French inspired contemporary European cooking for which he is so well known. The restaurant is classically decorated and oozes with warmth and elegance. Rounding off the fine dining experience is a comprehensive wine list and an experienced team of waiting staff.

We chose the tasting menu (£77) with pairing wines (£137) which kicked off with an amuse bouche of salmon gravalax with a lime and horseradish cream and some vanilla apples which was heavenly. The combination of the acidity from the lime, the sharpness of the horseradish and the sweetness of the apples was perfect judged and added a touch of magic to the delicious salmon. It was a small plate of food, but a truly delicious one at that.

The New Angel – Salmon gravalax

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MR COOPER’S HOUSE & GARDEN

Mr Cooper’s House & Garden is located in the luxury Midland Hotel in Manchester. The name of the restaurant pays homage to Thomas Cooper, a popular historical figure in Manchester who came from a family of coach-makers. The family’s house and garden, where the restaurant is currently located, was famous for the fruit that it produced and The Coopers would often open the doors of their garden to the general public so that they could have access to it for picnicking and leisurely strolls.

The décor of Mr Cooper’s House & Garden has stayed true to it origins by offering a multitude of different dining settings. There is a lounge in the garden surrounded by a wall of plants and a 30ft tree, a cosy Library where drinks can be enjoyed, and a study area with leather booths where friends can enjoy intimate chats and some lovely food.

Mr Cooper’s House & Garden comes from the hands of Simon Rogan who is undeniably one of the best chefs in the UK. He tolds two Michelin stars at his flagship restaurant L’Enclume in Cartmel, as well as a one Michelin star at Fera at Claridge’s in London. With Mr Cooper’s House & Garden the food is more casual than that served at his Michelin outposts, but no less engaging. The menu centres on a spirit of flair and creativity, and particularly interesting were the starters with their many Asian-inspired touches.

We started with some caramelised scallops (£11). These were nicely cooked and were accompanied by a delectable cucumber sambal, memorable because it was nice and tangy. To temper the sambal was a lovely tahini dressing, and as garnish there were some jalapeno fritters which were glorious. Surrounded by a light and fluffy batter, they offered a sharp bite to the dish.

Mr Coopers – Caramelised scallops

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FERA AT CLARIDGE’S

Fera at Claridges

Simon Rogan launched Fera at Claridge’s in May 2014, taking over from the space that was once occupied by Gordon Ramsay at Claridge’s. The word Fera means ‘wild’ in Latin and was chosen as the name for Simon’s London restaurant to reflect both the influence of nature and seasonality that are key to Simon’s cooking. Nowhere is this more evident than at Simon’s 12-acre farm where he grows his own fruit and vegetables, and breeds poultry, sheep and cattle.

Simon’s love of harvesting the finest produce combined with his exacting standards has earned him the distinction of being one of the best chefs in the UK. Today Simon holds two Michelin stars at his flagship restaurant L’Enclume in Cartmel, as well as a one Michelin star at Fera. Fera was also recognised as Newcomer of the Year by in both Harden’s London Restaurants 2015 Guide and Decanter Magazine.

The art deco design of the restaurant blends beautifully with the grandeur of Claridge’s. But there are also softer, natural touches such as walnut tables and a ‘tree’ in the centre of the room to complement the opulence of the dining room. Along one wall is an open entrance to the kitchen, which offers views of the pass. There is also an intimate bar area in one corner of the restaurant that accommodates five guests.

We went for the tasting menu and this was truly an experience to behold. The menu consisted of a canapé, three amuse bouches and eight courses for a very reasonable £95 (Wine to accompany 6 courses – £85.00). The canapé was a blue cheese emulsion on a chickpea and rosemary wafer. This was spectacular, with the emulsion boasting of a delicate cheesy flavour and a lovely airy lightness. The wafer was crispy and thin, and to finish was a drizzling of a tangy, sweet vinegar and elderberry gel that brought everything together beautifully.

Fera at Claridges – Chickpea rosemary wafer with blue cheese emulsion and elder berry gel

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