Espresso Martini Recipe
In celebration of International Espresso Martini Day, our Head Bartender, Alex, shares his version of the classic cocktail using some of our favourite ingredients.
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Make the most of British strawberry season with a showstopping dessert, that’s guaranteed to please.
While Wimbledon may have been off the cards this year, Head Chef, Ian Howard shows how to utlise his favourite summer flavour combination – strawberries and cream – to serve up something special. A real nod to sun drenched days, his Strawberry bavaroise with almond coral sponge and lemon curd is reminiscent of childhood summers – just with a sophisticated grown up edge.
Ingredients
For the bavaroise
1kg strawberries blitzed into a fine puree
10ml lemon juice
Lemon zest
80g castor sugar
100ml luke warm water
8 gelatin leaves
450 ml cream (semi-whipped)
For the almond sponge
150g egg whites
80g ground almonds
80g sugar
30g plain flour
60g egg yolk
To garnish
Lemon curd
Fresh English strawberries
A handful of toasted flaked almonds
A handful of finely sliced mint leaves
To plate, top a slice of the bavaroise with a piece of almond sponge. Dot drips of lemon curd and strawberry puree alternately around the plate before garnishing with fresh English strawberries, toasted flaked almonds and chopped mint.
In celebration of International Espresso Martini Day, our Head Bartender, Alex, shares his version of the classic cocktail using some of our favourite ingredients.
To celebrate London Cocktail Week, our Head Bartender, Alex, shares a delicious seasonal cocktail recipe for you to try at home. Chin-chin!
Famed for championing the very best of British produce, our menus focus on simple, seasonal dishes, filled with flavour. With the changing season, we’re starting to plan for the cooler days ahead, so a bowl of something hearty would be just the ticket. And we have just that. Take batch cooking to the next level with our green minestrone – best served with a drizzle of olive oil, cracked black pepper and a generous helping of creamy mozzarella.
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