Scandinavian Pop-up success in London

Last week saw us hosting our third London Pop-up in cooperation with our spnsors, cult Scandinavian brand iittala and design store Skandium and their achingly beautiful Fitrovia outpost Republic of Fritz Hansen. For me, who grew up with all this beautiful design around me as part of everyday life in Copenhagen and Stockholm, it is sheer joy to design a meal around the stunning tableware and classic pieces of furniture.

This time, tickets sold out in less than 2 hours!

40 guests enjoyed a Scandinavian 7-course taster menu featuring our poached and cured salmon, classic ingredients such as "klimp" and "Gubbröra" - all rapturously received. As usual the dish that really caused a stir was our cured wild venison Carpaccio using fillet of  wild red deer from Radwinter just south of Cambridge.

Designer Klaus Happaniemi whose new Nordic saga design for iittala has become an instant classic attended with his wife, celebrated textiles designer Mia. The 5 tables in the stunning showroom oozed Scandic chic - as did the food.

If you are interested in attending our next pop-up along the same lines, there are still some tickets for sale for Wednesday 17th June at design emporium Heal's where we will lay on another Nordic feast in the stunning former Spa room!

Summer Pastries in print and on radio

Copy deadlines being what they are in the magazine world, I have just filed my article for the gorgeous July issue of Cambridge Magazine on the delicious topic of summer desserts. I will also be speaking to Mike on when I start a new regular slot on the Food show on the first Thursday of every month, which I am really looking forward to.

The recipe I wish to share with you is for the fantastically tender pastry Pâte Sablée, which means sandy pastry, and gives some idea of the rather alarming fine-graimed texture of this delicate pastry. I use it to make "Sablées aux Framboises" which will be part of our next master class on pastry.

Pâte Sablée
The French name means “sandy pastry” as this pastry looks very crumbly and
dry when first mixed. It uses icing sugar instead of caster sugar and is very
delicate due to the high fat content. It makes a very tender pastry perfect for
smaller pastry discs and biscuits.
285g plain flour
A pinch of salt
225g unsalted butter, softened
2 medium egg yolks
110g icing sugar, sifted
1. Place all the ingredients in a food processor fitted with the steel blade and
run in short bursts.
2. Tip out. Gently squeeze into a disc, wrap in clingfilm.


Sablés aux Fraises (serves 6)
285g quantity pâte sablé
600g strawberrieshulled and sliced
Raspberry coulis
Icing sugar for dusting
1. Divide the chilled dough into 2 pieces. Roll out each disc to the thickness of a 20 pence coin. Cut out a total of 18 circles, 7-8 cm circles. Place on a baking sheet and chill for 10 minutes.

2. Bake in a pre-heated oven at 190 C for 8 minutes or until lightly golden. Watch so they don’t burn and use your nose to guide you - when you can smell biscuits they are ready to take out. L eave them for half a minute more and they will be burnt.

3. Save a few sliced strawberries for garnish. Mix remaining strawberries with enough coulis to just coat them.
4. Place a disc each on 6 plates. Arrange a few slices of strawberry on top.
Repeat with a second layer. Cover with a third disc and dust with icing sugar.
5. Serve with remaining coulis and a few whole strawberries.


Raspberry Coulis
Push fresh raspberries through a sieve. Sweeten to taste with sifted icing sugar.

TripAdvisor Excellence!

We are thrilled to have been awarded a Certificate of Excellence by TripAdvisor for our string of top scores and extend a big thank you to all of our private and corporate guests who have given us such wonderful praise.

We strive for quality in everything we do and look forward to building on our success when we open our bakery and deli this autumn.

The Big Build May 1st

May 1st and we are looking at a veeeery basic looking space which feels just a little bit scary! The old concrete floor has been broken up over the past two weeks and the bare earth underneath is now exposed. More rubble is to come away before the new damp proof membrane and concrete slab is laid for us. Next, some new walls and doors, including the new entrance to what will be our new deli and café! We can't wait.