karohemd: Gentoo penguins in Antarctica, by me (Hungry)
[personal profile] karohemd
For my overnight stay I had more or less randomly picked a hotel just down the road from The Hampshire Hog, a "pub and pantry" I had been wanting to visit for while as I know the owner Ed on twitter and had heard good things about their food. Breakfast wasn't included in my stay so rather than subjecting myself to chain hotel fare, I walked five minutes to the Hog and I'm glad I did. The main room is bright and airy with rough wooden tables and mismatched chairs. When you look at the menu you realise it's a place where you could spend hours having brunch with a variety of dishes but I had lunch coming up at 12:30 and been told to arrive hungry so I only chose a portion of buttermilk pancakes with blueberries, banana and honey butter.

Buttermilk Pancakes, Blueberries, Banana, Honey Butter

The pancakes were crispy on the outside, soft in the middle and the fruit were lovely, too. With it I had a pot of excellent Earl Grey tea (loose leaf, no less, from The Rare Tea Company). As the light was perfect to read by and I didn't have to check out of my hotel before midday, I spent another hour or so with a large glass of freshly squeezed orange juice. A perfect morning.

My lunch destination was Axis at One Aldwych in Covent Garden. I live in this slightly bizarre world where as a "foodie" on twitter and other social networks I'm in contact not only with other like-minded people but also chefs from around the country. They regularly post menu updates and photos of new dishes and are happy to chat with their followers so I had "known" executive chef Tony Fleming for a while. I even booked my table through him and he promised me an interesting menu after checking for any allergies or dislikes. As I will try everything at least once, I love this sort of arrangement when chefs offer to "cook for me" and I don't necessarily know what I'll be having and the chefs love it when they can exercise their ideas without restriction.

Axis is one of the two restaurants at One Aldwych and situated in the basement but has also its own entrance from street level via a sweeping marble staircase. The dining room is well lit and furnished with tables dressed in white and comfortable chairs. On my table was a personalised printout of my menu entitled "Surf and Turf Tasting" and it looked very exciting indeed. Again I asked the waiter to recommend a couple of glasses of wine to go with the majority of the menu and again his choices were perfect as was service throughout my almost three hour meal.
This was my meal:

Lamb, Lobster, Pea

"Lamb, Lobster, Pea" BBQ style piece of crispy lamb with soft meat and a piece of perfectly cooked lobster tail, brought together by the pea. The antenna, although inedible, was a nice touch.

Scallop, Pork Belly, Prune

"Scallop, Pork Belly, Prune". A soft scallop sitting on a piece of braised pork belly and prune puree. Rather soft and sweet but not overbearingly so and I loved the flavour combination of scallop and pork.

Turbot, Duck, Broccoli

"Turbot, Duck, Broccoli". This combination might sound slightly strange but it worked really well. The turbot was roasted on the bone, the duck cooked dark pink, just how I like it. Some of the best broccoli I've had, too.

Rabbit, Langoustine, Carrot

"Rabbit, Langoustine, Carrot". This was, to my mind, the most inventive dish. The loin meat was wrapped around langoustine which meant it was protected and remained perfectly moist. The other piece was slowly cooked leg meat. The carrot and beet leaves rounded off the dish nicely.

Veal, Crab, Asparagus

"Veal, Crab, Asparagus". The piece of braised rose veal had almost the flavour of beef and fell apart, a truly remarkable piece of meat. It sat on top of the best crab cake I have ever had, it was fresh and light with excellent flavour and flake. The asparagus was tender with a bit of crunch. Lovely.

Gingerbread, Banana, Salt Caramel

"Gingerbread, Banana, Salt Caramel". An excellent gingerbread soufflé, fluffy and light and cooked thoroughly. The piece of banana was crusted with lovely caramel, the ice cream and the salted caramel sauce brought everything together. With that I had a superb Australian dessert wine called Xanadu (the only one I remember, I need to get better at this).

Chef Tony Fleming came out for a chat and gave me a quick tour of the kitchen and the other parts of the hotel. Many thanks to him, his brigade and the front of house staff at Axis for looking after me so well. I walked back to the tube and then to my train to Cambridge a very happy man and didn't need anything else that day, despite clubbing all night and celebrating with friends.
From:
Anonymous
OpenID
Identity URL: 
User
Account name:
Password:
If you don't have an account you can create one now.
Subject:
HTML doesn't work in the subject.

Message:

If you are unable to use this captcha for any reason, please contact us by email at support@dreamwidth.org


 
Notice: This account is set to log the IP addresses of everyone who comments.
Links will be displayed as unclickable URLs to help prevent spam.

April 2016

M T W T F S S
    123
45678910
11121314151617
18192021222324
252627 28 2930 

Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated 29 May 2017 03:53 am
Powered by Dreamwidth Studios