What Sudi Sampled This Week

This week Sudi sampled:

Far too many juices from Press. Though, I enjoyed the green juice especially: kale, spinach, cucumber, ginger and more, an all liquid diet is not for me. I missed masticating far too much, though managed 36 hours and really did feel good, clear and energised from it.

A memorable mouthful of melt-in-the-mouth authentic Japanese kobe beef 10 ** rating, the highest quality ever imported to Europe by Martin Williams of ambitious, new city restaurant M. My USDA rib-eye was juicily superlative too, especially with buttermilk potato puree.

Appreciated the steaks and starters/accompaniments from six countries menu approach devised with Mike also of Vue de Monde. February 3 I will be hosting a Sudi Food Quiz Mistress event at M Restaurant based on their global menu and current culinary trends.

Breakfasted with the private bankers and owners of Caudelie at Cecconi’s. Eagerly anticipating the opening of their newest hotel, a complete re-design of The Royal Champagne

Squid & black ink gnocchi
Squid & black ink gnocchi

Tickled by marmite and eclair and other bites at Rabbit on King’s Road which offers the kind of creative, yet affordable eating the area has long needed. Squid and black ink gnocchi with wood sorrel especially impressed me. Nutbourne wines especially sparkling notably good.

Beetroot, curd & horseradish
Beetroot, curd & horseradish

Wowed by soft opening lunch at The Manor Clapham which delivered a hugely enjoyable and palate tantalising menu with tremendous depth and complexity of flavour and technique yet delivered with no pretence. Roast cauliflower has never tasted so special. Winning dish daringly pink pigeon breast with powerful sauce of black pudding, spice and tomato with parsnip. Exceptionally moreish bread in hessian bags made by chef-proprietor Robin Gill’s mother with chicken skin whipped butter. Loved my birthday dessert of iced chocolate fondant with milk snow ice cream and chocolate soil. Former Fera and Murano dessert chef, Guila is exceptionally talented.

Iced chocolaté fondant with milk snow

Sipped Perrier-Jouet Rose Champagne with unerringly charming Chinese culinary legend Ken Hom and discussed his book on truffles, his latest restaurant in Rio, Brazil and his zen approach to life.

Created canapes for my birthday party: baked wonton skins with celeriac slaw with soy/mirin, Lancashire smoked duck from Brompton Food Market and Asma (@DarjeelingExpress) Khan’s tamarind sauce a delectable hit as were ricotta and spinanch boreks even though my triangles a bit dodgy and my salted brownie with pecan birthday cake from Gail’s Kitchen recipe was divine. Maria Elia’s winter bellini idea of pears (tinned) pureed with fresh lychee was considered wonderfully exotic even though it did fizz everywhere dramatically.