REVIEW: The Fitzrovia Collective

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It feels like such a long time ago now but I lived in Fitzrovia from 2005 – 2010. I lived in a wonderful flat just off Goodge Street. Back then the food scene was limited to only a few good restaurants. I spent most of my time drinking in Charlotte Street Hotel (oh how I miss those days) and dining at Fino (now sadly closed).

For special occasions I would head to Pied à Terre or Roka. I’d often meet friends in Soho or Mayfair for meals out. Now the area has completely transformed, it’s bursting with amazing restaurants – I regret ever leaving!

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When I heard that chefs Jun Tanaka (The Ninth), Ben Tish (Salt Yard) and Allan Pickett (Piquet) were collaborating for a special event: ‘The Fitzrovia Collective’ I knew it was a night I couldn’t miss.

Plus I recently visited The Ninth and was totally blown away by the skill in the kitchen – so knew this event would be a winner.

‘The Fitzrovia Collective’ is a series of one-night-only dinners offering a six-course tasting menu with the option of wine pairing.

The evening began with a wonderfully crisp Lampo Prosecco served with House bread sticks with anchovy and crème fraiche mousse (Piquet). Followed was Salt Yard’s delicious Pinchos of slow cooked Dorset snail, Iberico pancetta and potato – the Iberico had just the right amount of fat.

Our favourite of the night was the Flamed mackerel, pickled cucumber and sea pursiane cooked by The Ninth.

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Up next was Piquet’s heavenly Roast seabass with yeasted cauliflower purée and mushroom persillade.

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To finish was The Ninth’s Tart Tatin – it was an absolute thing of beauty! The pastry was light just how it should be and the caramalised apples – just wow. It was served with rosemary ice cream, a first for me but it didn’t disappoint.

I left the restaurant happy and content my only regret of the evening was that I was no longer a of resident of this blooming neighbourhood.

Jar Kitchen’s Supper Club Series – Menus

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In our last post we announced that Jar Kitchen will be teaming up with their suppliers to launch an exciting Supper Club series – LAND. AIR. FIRE. EARTH. SEA:

  • LAND: 6 June – Meat
  • FIRE: 4 July – BBQ, Grilling and Smoking
  • AIR: 1 August – Game
  • SEA: 5 September – Seafood
  • EARTH: 3 October – Vegetables

We now have full menus for each supper club, which we’re sure you’ll agree with us that this is definitely not one to miss..

LAND – PIG (WALTER ROSE)

Nibbles: Crisp pig ears with smoked mayo; Lardo croutons
Pig terrine (trotter and jowl), house made pickles and crisp quails egg
Braised pig cheeks with smoked pomme purée, cider apple fondant, sage jus
Chocolate ganache, hazelnut, piggy popcorn, fior di latte

SEA – FISH (CAPITAL SEAFOOD)

Nibbles: House made taramasalata served with seasonal vegetables; Colchester oysters
Charred octopus, grapefruit, coriander, chilli
Roasted turbot, lemon verbena, beurre noisette, cauliflower purée
Set lemon cream with raspberry and lavender shortbread

AIR – GAME / POULTRY (CANON & CANON)

Nibbles: Game based charcuterie from Canon and Canon
Mixed game terrine, house made pickles, sourdough
Pheasant, toasted sourdough purée, burnt onion, blackberry game jus
Cherry & Chocolate: cherry mousse, dark chocolate soil, milk chocolate ice cream

FIRE – BBQ / SMOKE / GRILL (TBC)

Nibbles: smoked nuts; Cured meats (smoked)
Hot smoked and cured trout, pickled beetroot, house made rye bread with herb butter
Lamb – smoked belly, cutlet, devilled kidney with wholegrain mustard jus, smoked butter potatoes, and corn on the cob
Smoked Jar Kitchen yoghurt panna cotta and grilled pear

EARTH – VEGGIE (TBC)

Nibbles: Secretts Farm baby vegetables; Baba ghanoush; Flatbreads; Dukkah
Roast potimarron, cobnuts, honey and goat curd
Griddled baby vegetables (fennel, leek, courgette) white onion purée, gremolata, vinaigrette
Cauliflower, romanesco, gubbeen, sourdough crumb
Strawberries & Cream: strawberry mouse, strawberry gel, langues de chat, milk jelly

Tickets cost £50, to book call 020 7405 4255.

www.jarkitchen.com

 

Jar Kitchen to launch supper club

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Jar Kitchen will be spicing up our Mondays with an exciting supper club series: LAND. AIR. FIRE. EARTH. SEA. Launching on 6 June, the series will showcase Jar Kitchen’s fantastic suppliers and will pay homage to quality British produce.

Tickets cost £50 (includes nibbles, food and drinks parings):

  • Land – 6 June – Meat
  • Fire – 4 July – BBQ, Grilling and Smoking
  • Air – 1 August – Game
  • Sea – 5 September – Seafood
  • Earth – 3 October – Vegetables

More details to follow soon…