Temper

I’m going to keep this one short & sweet. Or rather, short & smokey.

Because you’ll see, there’s not much to say about Temper, except for the fact that it’s grill-iant.

Temper • London Restaurant Review • Cake + Whisky

Not that it should come as a surprise.

The first restaurant of London BBQ-master Neil Rankin (of the Pitt Cue & Smokehouse fame), this place has some seriously good breeding.

Temper • London Restaurant Review • Cake + Whisky

The settings are quite simple (though they do look fancy): 180 seats, arranged around a central open fire pit, where everything is cooked using only wood and charcoal.

Temper • London Restaurant Review • Cake + Whisky

Ask for a seat at the counter, where you’ll be able to watch the chefs work their magic…

Temper • London Restaurant Review • Cake + Whisky

…and indulge in a bit of plate-spotting while you wait!

Temper • London Restaurant Review • Cake + Whisky

Though a couple of the cocktails (On the Nose & Sage Advice) will also do the trick, if you’re not as nosy as I am!

Temper • London Restaurant Review • Cake + WhiskyTemper • London Restaurant Review • Cake + Whisky

Best enjoyed with a side of Scotch bonnet chilli -a shredded meat concoction, hidden under a blanket of melted cheese, red onion & fire-y green chilli that”ll put any con carne experiment of yours to shame.

Temper • London Restaurant Review • Cake + Whisky

Though the menu also features tacos & Cornish seafood bits, we went for a feast of what Temper’s been acclaimed for -Meat,  with the sort of punchy, international flavours Rankin’s famous for.

Temper • London Restaurant Review • Cake + Whisky Temper • London Restaurant Review • Cake + Whisky

There’s beef, lamb and goat.

All butchered in house, grilled whole and served atop juice-drenched home-made flatbread.

All absolutely phenomenal.

Temper • London Restaurant Review • Cake + Whisky

Red curry beef skewer.

Spicy & zingy, and the perfect barbecue translation of the Thai classic.

Temper • London Restaurant Review • Cake + Whisky

Burnt end Thai larb.

Temper • London Restaurant Review • Cake + Whisky

A delightful, clever nose-to-tail approach to my beloved Lao meat salad.

Temper • London Restaurant Review • Cake + Whisky

Burrata, lime & jalapeño – an instant summer favourite!

Temper • London Restaurant Review • Cake + Whisky

Smacked cucumber -the perfect barbecue side, if you ask me.

Temper • London Restaurant Review • Cake + Whisky

All in all the perfect tear n’ share barbecue feast!

After that, puddings are not quite necessary but absolutely compulsory.

Temper • London Restaurant Review • Cake + Whisky

The butterscotch Kouign-Amann with dulce de leche ice cream is caramel inception in the best possible way.

Crispy, butter-and-sugar-enriched, caramelised puff pastry, topped with a silky caramel sauce, and then some caramel ice cream for good measure.

The dream.

Temper • London Restaurant Review • Cake + Whisky

But then, there’s the dessert to end all desserts. The ultimate indulgence.

Temper’s chocolate cookie with fior di latte ice cream.

Just baked, soooooo goeyand absolutely irresistible.

Temper • London Restaurant Review • Cake + Whisky

Take any meat lover with a sweet tooth – it’ll take their breath away!

Temper, 25 Broadwick Street, London W1F 0DF

Temper

Smokestak Barbecue, London

Much like this famous restaurant critic, I thought I was done with barbecue. Thought I had seen it all, tasted it all and that there wasn’t much point in having to deal with smoke-scented coats and sweaters if the only thing I got for all that hard work was dry meat the texture of cotton-wool covered in ridiculous amounts of overly sweet barbecue sauce.

And then Smokestak came along and convinced me that maybe, there were times when smoke-scented winter coats were worth it.

Smokestak Barbecue, London | Cake + Whisky

The decor alone makes it clear that this is not your average ‘Murica-inspired diner. No red leather booth, no US flags, no ketchup and mustard in squeezy bottles. Instead, plenty of grey shades, dark wood, unpolished metal and leather details. Industrial, stylish, to the point.

The menu goes in the same direction: no pulled pork, a few true-to-their-roots classics, and plenty of twisted ones, all cooked with incredible attention to detail.

Smokestak Barbecue, London | Cake + WhiskySmokestak Barbecue, London | Cake + Whisky

Unsurprisingly, the brisket bun (a butter-brushed soft bun pilled high with super soft meat and pickled chilli) is an absolute dream.

Smokestak Barbecue, London | Cake + Whisky Smokestak Barbecue, London | Cake + Whisky Smokestak Barbecue, London | Cake + Whisky

So are the thick-cut pork ribs. Rich, fall-off-the-bone meat, finger-licking good sticky glaze, punchy cucumber pickles, textbook barbecue perfection.

Smokestak Barbecue, London | Cake + Whisky Smokestak Barbecue, London | Cake + Whisky

Somewhat gruesome-sounding pigtails turns out to be little morcels of crackling-like sticky joy. An instant favourite.

And unlike many other barbecue restaurants, where anything that’s not meat is hardly ever worth ordering, side dishes at Smokestak are as stellar as the main bits.

Smokestak Barbecue, London | Cake + Whisky

Try the Celery, fennel, almond slaw, with delicate notes of preserved lemon and cumin. It’s fresh and light, crunchy and surprisingly moreish.

Smokestak Barbecue, London | Cake + Whisky

Order the Smoky rarebit jacket potato. Not doing so would be a mis-steak.

Blackened, crispy skin spud, scooped out, pimped with plenty of cheesy, ale-y rarebit mix, then re-stuffed, and quickly popped under the grill to emerge in all its golden, cheesy beauty.

But then again, there are many other things to love about Smokestak. The strong, perfectly mixed cocktails. The paper-thin, delicated slices of bacon-like cured pigs jowl… Not to mention what’s possibly the best sticky toffee pudding in the whole of London.

Because when it comes to great barbecue, Smokestak doesn’t just meat expectation but exceeds them from start to finish. It makes decisions very, very hard to make and pretty much garantees you’ll leave very, very full indeed.

Smokestak Barbecue, London | Cake + Whisky Smokestak Barbecue, London | Cake + Whisky

Good thing the little Shoreditch pocket Smokestak is located in is a nice place to go for a walk afterwards… Everyone knows that ace street art and a therapeutic dose of thrift shopping is the best way to fight off the meat sweats!

Smokestak35 Sclater St, London E1 6LB
Smokestak Barbecue, London

Classic Beef Bourguignon

For most of last week, I wondered what had happened to the weather and why it was so bloody cold all of a sudden.

And then I remembered. November.

Beef Bourguignon | Cake + Whisky

So, I suppose it’s only fair that days are getting chillier every week and there really is no point complaining about it.

It’s not even that bad to be honest. Biting & dry. Pretty much the best you could expect, really.

Beef Bourguignon | Cake + Whisky

And then there’s the feeling of going back home to a steaming bowl of beef bourguignon and a glass of smooth red wine (my new fave, Pascual Toso’s Cabernet Sauvignon, in case you were wondering…)

Beef Bourguignon | Cake + Whisky

Rich, intense and incredibly comforting, this classic French stew is much easier to make than you’d expect.

If you’re after a beautiful warming dish, try it; I’m sure it’ll meat all your expectations!

Beef Bourguignon | Cake + Whisky

Beef Bourguignon (serves 4)

Ingredients:

  • 1 tbsp olive oil
  • 10g butter
  • 500g beef shin, diced
  • 4 slices bacon, finely chopped
  • 1 small garlic clove, finely chopped
  • 1 medium white onion, sliced
  • 2 carrots, peeled and sliced
  • 1 vegetable stock cube
  • 40cl red wine (I used Pascual Toso 2014 Cabernet Sauvignon*)
  • 1 tsp corn flour
  • salt & pepper
  • spring onion, finely sliced (to serve)

1. Put the olive oil and butter into a big pot or Dutch oven. Fry the meat on all sides until well browned, season and set aside.

2. In the same pot, fry the bacon until slightly golden, then add the onion and garlic and cook until slightly golden.

3. Put the beef back in the pan. Add the carrots and the stock cube, then pour the wine on top, then sprinkle with the corn flour and mix well.

4. Bring the pot to a boil, then reduce heat to medium and simmer, covered, for 1.5h.

5. Remove the lid and cook for a while longer to give the sauce a change to thicken a bit.

6. Sprinkle with spring onion and serve immediately (it goes especially well with mashed potatoes or steamed rice and a little bit more of that red wine on the side) or pack & refrigerate/freeze, then reheat on a low heat, adding a bit of water if required.

*the bottle I used was gifted to me by the brand but all love for the age-old stew-and-wine combination my own.

Classic Beef Bourguignon

Market Porter Supperclub

A few months ago, I made the decision to make the difficult step to step away from supermarkets and find alternative solutions when it comes to buying food.

I wanted better ethics, better quality, and most importantly, I wanted to stop giving my money to corporations and instead, support local, independant people dedicating their life to improving the way food is produced and sold in the UK.

Market Porter Supperclub

“When we started Market Porter, we did it because the stuff we were buying in the supermarkets just wasn’t cutting it. We knew that there were people out there who were doing it better. People from across the UK who’ve made it their life’s work to care and get a kick from producing food that is so much better than just edible. People who deserve to get their produce into the hands of the wider British public.”

Needless to say, Market Porter’s moto resonates pretty strongly with me.

Market Porter SupperclubMarket Porter Supperclub

You can take my words for it. Market Porter carefully selected produce is as good as it sounds.

But then again, you don’t have to.

Market Porter SupperclubMarket Porter Supperclub

Instead, you could let pictures of a recent dinner I attended do the talking…

Market Porter Supperclub

For their first-ever supperclub event, Market Porter teamed up with Young British Foodies 2015 Chef of the Year, Adam Rawson, for an unforgettable 7-course tasting menu, showcasing meat, cheese, charcuterie and chocolate from independent producers across the UK.

Market Porter Supperclub

The lovely Table Café restaurant, a champion in its own right when it comes to commitment to impeccable sourcing and quality British ingredients made for the perfect settings for the great British wonders to come…

Market Porter Supperclubmarket-porter-supperclub-16

Starting with a few super-local cocktails highlighting the complexity and versatility of Jensen’s Old Tom Gin, a beautiful spirit brewed in small batches using only traditional gin botanicals based on recipes from the 1840s.

Market Porter SupperclubMarket Porter Supperclub

Paired beautifully with Square Root fantastic soda range.

market-porter-supperclub-18Market Porter Supperclubmarket-porter-supperclub-19

All mixed expertly in front of an eager crowd, with results definitily going way beyond expectations!

Market Porter Supperclub

The London Collins (Jensen’s Old Tom, bitters, Meyer lemon soda).

The perfect balance between sweet and tart, and one that will steal any fresh, citrusy cocktail lover’s heart.

Market Porter Supperclub

The Britain’s Finest (Jensen’s Old Tom, Cocchi di Torino, Maraschino, orange bitters) was a bit more unexpected and possibly even better.

Market Porter Supperclub

Basically a gin cocktail masquerading as a whisky drink and doing so well at it it’d steal a great scotch’s thunder any day.

Market Porter Supperclub

Meanwhile in the (open) kitchen, Chef Rawson’s team were busy chopping, roasting, baking and making the most of Market Porter’s incredible offering.

Market Porter SupperclubMarket Porter Supperclub

Starting with a beautiful dish of Soft Highland Brie (from Highland Fine Cheeses) with oats, smoked russet apple and nasturtium.

Market Porter Supperclub

Now, as you already know, I’m the worse French person ever and I don’t actually eat cheese, but I took it upon myself to at least try this beauty (tough job eh?).

Market Porter Supperclub

And you know what? I LOVED IT!!

I was so subtle, and very un-brie like. Sweet and comforting, with every ingredient (crunchy, tart apple cubes, piquant nasturtium leaves, super textural oat granola and a caramelized apple puree so good I could eat bowlfuls of it at a time) bringing something to the table to make this simingly simple dish so much more than the sum of its elements.

Market Porter Supperclub

The next dish was the one I most had my eyes on: Pork cheeks (from Lakehaven Farm) with chervil root, shallot and watercress.

Market Porter Supperclub

A cheap, often under-estimated cut of meat that can proove so rewarding when cooked right.

Market Porter Supperclub

Which is just what Chef Rawson’s team did and it was love at first bite for me & absolutely everyone at the table.

The meat was super tender and juicy, yet there was a freshness to it I really didn’t expect from that dish.

Quite a brilliant surprise & a great reminder that underrated cuts are definitely worth a second look.

Market Porter Supperclub

Dorset air-dried beef (from Capreolus Fine Foods) with potato, rosemary and enoki mushroom.

Not quite as much of a crowd-pleaser than the previous dish, but possibly the most interesting one on the menu.

Market Porter Supperclub

Charcuterie is a difficult, demanding ingredient to work with as it’s so strong in flavour and tends to overpower any other produce it’s forced to share the plate with.

Pairing it with dashi & mushroom, which have similar, deeply umami flavours to that of cured beef, accentuated those notes, making the whole thing a challenging, yet fascinated dish.

Market Porter Supperclub

Roast chicken (from Merrifield Farm) with leek, Cornish blue (from Cornish Cheese Co) and tempura eel.

Market Porter Supperclub

Not my favourite dish (the blue cheese was very subtle, but I’m still not the biggest fan of the slightly flour-y texture).

The eel tempura was fantastic though, a bit like super fancy, complex-tasting chips. Simply divine.

Market Porter Supperclub

The last savoury dish, Gammon (from Lakehaven Farm) with egg, pineapple and chips, was highly anticipated, if only because unlike the rest of the menu, everyone sort of knew what to expect.

Market Porter Supperclub

Or at least, we all thought we did.

But of course, it wasn’t quite what anyone expected…

Market Porter Supperclub

Thick, salty gammon, crispy matchstick fries, rich orange egg yolk, chargrilled pineapple & HP brown sauce, it was all there in the plate, yet it couldn’t have tasted more different from the pub classic.

A refined, adult take on a childhood favourite and the ultimate nostalgia dish!

Market Porter Supperclub

The thin borders between sweet and savoury were further explored with the next dish, an ode to Ocelot‘s incredible Hebridean sea salt chocolate.

(seriously guys, if you’re into Lindt’s sea salt chocolate, get your hand of this one IMMEDIATELY, it’s THE BOMB!!)

Market Porter SupperclubMarket Porter Supperclub

Much like the chocolate itself, the cookie & cream-inspired dessert, featuring a vibrant chocolate custard with cookie & cocoa nib crumbs and milk sauce, was deeply salty and savoury.

An absolute triumph if you ask me.

Market Porter Supperclub

Last but not least, alittle play on the iconic Custard Cream biscuit, served with a ganache mixing custard cream filling with Creighton’s white chocolate and balanced with tart preserved orange bits.

The ultimate indulgence to finish of a beautiful meal championing British finest ingredients.

Market Porter Supperclub

Sadly the pop-up was a very, very short affair (only two days with tickets selling like hotcakes), but a little birdie told me that there might be more coming up in the future, so keep your eyes peeled for that.

And in the meantime, I strongly encourage you to treat yourself to a bar of that fantastic sea salt chocolate & a few more things from Market Porter incredible selection of amazing goodies from local, independant producers.

Meat, cheese, charcuterie, chocolate (and even a few Christmas goodies), they have it all and from what I tasted, I can voutch it’s all top notch quality and taste, right to the last morsel.

25/05/2017 edit – Market Porter has had a bit of a makeover and are now Heartier. They’re still the same friendly Market Porter bods, only better & heartier!

Market Porter Supperclub

Rabbit Ragu Pappardelle

The best recipes are almost always circonstancial.

Whether it’s a trip to the farmer’s market, a recent visit to a new favourite restaurant or simply a massive fridge forage and the realisation that half of what’s in it needs using, those lightbulb moments are what inspire me most in the kitchen.

With Autumn being very much on its way, I’ve been craving comfort food more and more in the last few days.

So of course, I turned to Italian classics, because as much as I wish the French would do better at it, nobody does comfort food quite like the Italians…

Rabbit Ragu Pappardelle recipe | Cake + Whisky

With bolognese on my mind, I went on a little bit of a fridge/freezer forage.

Memories of a beautiful pasta dish we had in Paris, the last few remaining pieces of rabbit my grandma brought in her luggage when she last visited, a can of olives fished from the back of a cupboard, a few bits and bobs from a previous Farmdrop order

… slowly, all the pieces of the puzzle fell into place and this rich and zingy Rabbit Ragu Pappardelle recipe was born!

Rabbit Ragu Pappardelle recipe | Cake + Whisky

Rabbit Ragu Pappardelle (serves 2-3)

Ingredients: 250g fresh pappardelle (I get mine from La Tua Pasta via Farmdrop), 1/2 rabbit (about 600g, preferably leg pieces as they have fewer small bones), 1 small shallot (finely chopped), 2 rashers of smoked bacon, cut into small pieces, handful of cherry tomatoes (about 200g, chopped roughly), small handful pitted black olives (about 15, sliced), 1L good quality chicken or vegetable stock, zest of 1/4 lemon (grated), 2 bay leaves, 1 fresh sprig of thyme, pinch of smoked paprika, 5 pepper corns + freshly ground black pepper, sea salt, good quality olive oil, grated parmesan to serve

1. In a large pot or Dutch oven, heat up 2 tbs of olive oil, then add the rabbit pieces. Season with a small pinch of sea salt. Cook over high heat for a few minutes until golden. Add the bay leaves and the peppercorns, then pour in the chicken/vegetable stock. Cover the pot, reduce to a small simmer and cook for about an hour or until the meat starts falling off the bones, topping with a little bit of water if necessary.

2. Take the rabbit pieces off the cooking stock and let if cool off before taking all the meat off the bones. Discard the bones and shred the rabbit to bite-sized pieces.

3. Cook the pappardelle according to packaging instructions.

4. In a large pan or wok, heat up 2 tbs of olive oil. Add the chopped shallot and the bacon bits and cook until golden. Add the tomatoes and cook until they start breaking down (about 5-10 min), adding a bit of the cooking stock if necessary. Throw in the sliced olives, lemon zest and smoked paprika, season with salt and pepper and cook for another 2-3 min.

5. Drain the pasta, add to the pan and toss to coat. Serve immediately with some freshly grated parmesan.

What inspires you to get cooking?

PIN FOR LATER:

Rabbit Ragu Pappardelle recipe | Cake + Whisky

Rabbit Ragu Pappardelle

Greek Chicken Skewers + The Real Greek Cookbook Giveaway

You know that frustrating feeling when you go to a restaurant, you have the most *amazing* dish and you know that you won’t for the life of you be able to have this again ever because the restaurant has an ever-changing menu and they won’t give you a recipe so you can make it yourself at home? SO FRUSTRATING!

Well, that won’t happen with The Real Greek.

Not only do they keep classics and favourites right and centre on their menu all year round, but they also just released a cookbook running you through those same recipes that have made their success on London’s restaurant scene.

The Real Greek Cookbook with Tonia Buxton

A stunning collaboration between the team of experienced chefs at The Real Greek and the restaurant’s consultant Tonia Buxton, the cookbook is a comprehensive guide to creating restaurant standard food at home.

From delicious meze dishes to scrumptious feast, it’s the perfect companion for beginners and well-read foodies alike to explore the wonders of Greek food.

Greek Chicken Skewers from The Real Greek Cookbook | Cake + Whisky

With over 100 recipes to choose from, deciding where to start was no easy job, but I decided to try recreating one of the dishes we indulged in at The Real Greek cookbook launch: Marinated chicken skewers.

The ones we had at the restaurant were simply beautiful: tender chuncks of chicken with sweet pepper and onion pieces, basted in a light and fresh marinade, with the subtle flavour of the charcoal there had been cooked over.

Greek Chicken Skewers from The Real Greek Cookbook | Cake + Whisky

So I was curious to see if I could achieve the same results at home.

And the good news is, I did! …oh, and there’s another good news!

I teamed up with Blink Publishing to give out a copy of The Real Greek with Tonia Buxton cookbook so you also get to cook restaurant-worthy Greek recipes from the comfort of your own home!

a Rafflecopter giveaway
https://widget-prime.rafflecopter.com/launch.js

Greek Chicken Skewers from The Real Greek Cookbook | Cake + Whisky

Chicken Skewers (serves 4-6)

Ingredients: 6 chicken breasts (boneless and skinless, cut into 3cm chunks), 1 small red pepper (deseeded), 1 small yellow pepper (deseeded), 1 red onion; For the marinade: 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp freshly chopped rosemary, 1 tsp freshly chopped thyme leaves, 1 tsp ground paprika, sea salt and freshly ground black pepper

1. In a large bowl, mix together the ingredients for the marinade. Season with salt and pepper. Add the chicken chunks, coating them well, then marinade for at least 1 hour, but preferably longer (ideally overnight in the fridge).

2. Cut the peppers into 2 cm pieces. Quarter the onion and cut the leaves into 2cm pieces.

3. Soak 6 wooden skewers to prevent them from charring. When ready to cook, thread the chicken, peppers and onion alternately onto the skewers. Season with salt and pepper.

4. Cook under a medium-hot grill or in a griddle pan for 8-10 minutes, turning every couple of minutes and basting with any remaining marinade.

5. Cut each skewer in half and arrange crossways on individual serving plates.

I served my Greek chicken skewers with a side of tzatziki and pan-fried pepper slices, but lemon mayonnaise would also work well.

A’meze’ing, isn’t it?

The Real Greek with Tonia Buxton, RRP £20, out now, Blink Publishing

Greek Chicken Skewers + The Real Greek Cookbook Giveaway

Butchery Masterclass at Barbecoa

I must admit I’m a bit of a Jamie Oliver fan-girl: the books, the TV shows, the YouTube channels, the food… I love it all. And yet, I had never been to any of Jamie’s restaurants. Shocking, I know.

So when a lil’ email popped into my mailbox, inviting me to an exclusive butchery masterclass at fire-and-meat focused Barbecoa, I was very excited to say the least!

Butchery Masterclass at Barbecoa | Cake + Whisky

Butchery Masterclass at Barbecoa | Cake + Whisky

Located just behind St Paul’s Cathedral, Barbecoa is a beautiful restaurant.

Butchery Masterclass at Barbecoa | Cake + Whisky

Butchery Masterclass at Barbecoa | Cake + Whisky

There’s a beautiful bar, a gigantic, open kitchen, lushious dark wood and gorgeous views. That I obviously didn’t take any picture of. #BadBlogger

Butchery Masterclass at Barbecoa | Cake + Whisky

Butchery Masterclass at Barbecoa | Cake + Whisky

Butchery Masterclass at Barbecoa | Cake + Whisky

And then there’s an entire wall worth of whiskies… Way to make this girl fall in love, well played Barbecoa!

We started things off with a glass of bubbly and some nibbles.

Butchery Masterclass at Barbecoa | Cake + Whisky

Crispy pork crackling with thyme and apple ketchup (I bet you can’t have just one!)

Butchery Masterclass at Barbecoa | Cake + Whisky

Moroccan-spiced lamb pasties (so selicate and delicious!)

Before moving on to the main event, the Plat de Resistance if you will…

(vegetarians friends, look away now!)

Butchery Masterclass at Barbecoa | Cake + Whisky

A man, a lamb and a rather dramatic setting for a butchery masterclass!

Butchery Masterclass at Barbecoa | Cake + Whisky

Barbecoa butchers all of its meat in-house and regularly runs butchery masterclasses.

Butchery Masterclass at Barbecoa | Cake + Whisky

Butchery Masterclass at Barbecoa | Cake + Whisky

One of the restaurant’s award-winning butchers will guide you through the process of breaking down an animal and all the steps until it reaches the plate.

Butchery Masterclass at Barbecoa | Cake + Whisky

Butchery Masterclass at Barbecoa | Cake + Whisky

From breaking down the animal…

Butchery Masterclass at Barbecoa | Cake + Whisky

Butchery Masterclass at Barbecoa | Cake + Whisky

… to tips on how to best choose, prep and cook meat at home…

Butchery Masterclass at Barbecoa | Cake + Whisky

Butchery Masterclass at Barbecoa | Cake + Whisky

… and some of the trade’s best kept secrets, it’s the perfect event for those like me who love to take a peak behind the restaurant scene’s curtains.

Butchery Masterclass at Barbecoa | Cake + Whisky

Or well, any meat lover, really!

But there’s much more to Barbecoa than just meat…

Butchery Masterclass at Barbecoa | Cake + Whisky

Butchery Masterclass at Barbecoa | Cake + Whisky

Butchery Masterclass at Barbecoa | Cake + Whisky

Including magicians/bartenders playing with fire to craft the most delicious cocktails.

Butchery Masterclass at Barbecoa | Cake + Whisky

Best of them all is the Barbecoa Blazer (Blazed Apple & Cinnamon Evan Williams, Orange, Cherries, Aromatic Bitters)

Butchery Masterclass at Barbecoa | Cake + Whisky

Basically a whisky version of the best mulled wine you’ll ever be able to put your hands on. #BringWinterBack #justkidding

What more could you possibly need to make it the best night ever?

More nibbles? Oh, go on then!

Butchery Masterclass at Barbecoa | Cake + Whisky

The cutest little mushroom and carpaccio rolls with bearnaise sauce.

Butchery Masterclass at Barbecoa | Cake + Whisky

Butchery Masterclass at Barbecoa | Cake + Whisky

Homemade taramasala on plain and squid ink crackers.

Butchery Masterclass at Barbecoa | Cake + Whisky

Mind-blowingly good beef short rib croquettes with ‘nduja mayo and daikon pickles.

So good. Someone please send a box full of those to my desk.

Butchery Masterclass at Barbecoa | Cake + Whisky

Adorable chicken wing drumlets with yoghurt & lemon zest. Another winner.

Butchery Masterclass at Barbecoa | Cake + Whisky

Topping it all of with refreshing little shoters of rhubarb sorbet. The perfect way to balance of a rather rich meal (canapés are a legit meal, right?)

Barbecoa definitely lived up to its reputation of cathedral of meat & fire and the perfect introduction to Jamie Oliver’s restaurant empire. Now I simply can’t wait to discover more!

Want to become a master in lamb chopping yourself? More info on Barbecoa’s website

Or you know, just pop in for a cheeky cocktail or two. I bet you won’t find a better place in the City!

Butchery Masterclass at Barbecoa