No matter what dizzy heights our ‘tropical’ weather might reach over the Diamond Jubilee Bank Holiday, a dollop of congealed Coronation chicken’s about as exotic as it’ll get at most of Queenie’s street parties. Do your tastebuds a favour, then, and skip the alfresco free-for-all in favour of Namaaste Kitchen’s Jubilee menu. They’ll even chuck in a patriotic Union Jack napkin.
The Guinea Grill Jubilee ‘No Menu’
60 years is a long time, just ask the Queen, and to celebrate the Guinea is putting on the menu they served all those years ago, the ‘no menu’ for diners booking on any Friday and Saturday evening in June. You roll up, sit down and get Scottish smoked salmon, a choice of Aberdeenshire sirloin cut, originally hanging in the pub but now safe in a glass fridge, and cooked on a grill right by the door.
Ecogrill. Grill your BBQ, save the planet
Performance wise the ecogrill was very easy to get going, was ready to cook on within half an hour of lighting and was hot enough to cook on for at least couple of hours, which is a big improvement on the traditional, flash in the pan, disposable affairs.
Thai Chicken Burgers
East meets west in this burger. Classic Thai flavours delivered the all American way!
Crab, Squid and Crayfish Ravioli with Horseradish Emulsion, Black Truffle and Salmon Caviar
This exclusive starter is surprisingly easy to make as the ingredients do all the talking. Truffles, caviar, crayfish and crab may not be everyday eating for most of us, but I guarantee this dish is well worth a second mortgage.
Chef Manjit Gill brings Bukhara to London
I can’t stand the heat, but there’s no way I’m getting out of this particular kitchen. Not when Bukhara’s head chef JP Singh is busy threading mammoth prawns intricately onto five-foot skewers, and Manjit Gill himself is explaining the finer points of controlling fierce tandoor temperatures.
Lamb Loin and Savoury Marshmallow served with a Chocolate Port Sauce
Inspired by a snack from Anderson’s childhood in America, the s’more – a campfire treat made by sandwiching toasted marshmallows between two biscuits with a piece of chocolate – the ‘Around the World on One Plate’ recipe is a savoury interpretation of this snack and features a savoury marshmallow on a biltong twig, served with loin of lamb and dressed with a rich chocolate and port sauce.
The Windsor. Is the new burger fit for a Queen at Gourmet Burger Kitchen?
GBK don’t really figure on the burger foodies’ radar; too chain, too unhip, but they carry on feeding normal people and doing it very well. Getting in the spirit of Jubilee. they’ve partnered up with the Royal Farms in Windsor to create a limited edition burger available for a restricted time only across all GBK restaurants from May 28th.
The Blacksmith & The Toffeemaker
‘Down here in London we love spilling out of our new media jobs and into the pub for a few beers of a weeknight. Wads of cash sear clean through the pockets of our trousers and the pub is a triffic place to get rid of them at weekends while nurturing our transient London-based friendships.’ Has William been on the Bitter?
Sausage by Nichola Fletcher
We Brits tend to think we invented sausages, or at least have the patent, although back in the days before we all became primly PC we used ‘sausage eater’ as a term of abuse when facing another football defeat at the hands of the master race. Of course their sausages weren’t as good as ours, much wurst in fact.