A few days ago I shared my review of Grow Your Own Cake, published by Frances Lincoln. Click through to read more and to enter my giveaway to win your own copy of the book.

This intriguing cookbook features 46 recipes for savoury and sweet cakes and bakes featuring vegetables and fruits you can grow yourself. The author Holly Farrell, an experienced gardening writer, shares invaluable tips on how to grow and harvest each crop, before putting it to use in the recipe provided. Photography is by Jason Ingram, who illustrates both gardening tips and recipes throughout the book.

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Book jacket; sweet potato image by Jason Ingram

Pete and I have thus far made two recipes from the book, an Upside-down Pear Cake and this Sweet Potato and Marshmallow Cake, published below with permission from Frances Lincoln. I love the idea of taking a combination associated with American Thanksgiving menus and turning it into a cake.

We weren’t sure what to expect from this cake – in taste, in texture, in appearance. To our surprise the crumb is actually fairly light and not overly sweet, in fact it’s a lovely gently flavoured sponge which would work very well on it’s own, without the ganache filling or marshmallow fluff topping. We over-baked by just a few minutes, which gave the outside a slightly darker colour, but it didn’t affect the taste at all.

I am not sure adding mini marshmallows into the batter serves much purpose – as the cake cooks they seem to melt away leaving odd pockets in the sponge, lined with a crunchy sugar glaze – so I might skip those next time. The sweet potato cake is the real winner in this recipe, and you could lose the marshmallow elements if you wanted to and serve it as a simple unadorned sponge.

Sweet Potato and Marshmallow Cake on Kavey Eats (2)

Sweet Potato & Marshmallow Cake

If sweet potato & marshmallow casserole, the traditional Thanksgiving dish, is too sweet for your turkey dinner, use this great pairing in cake form instead. It is perfect after a long winter’s walk.

Makes a two-layer cake

Ingredients

Mashed sweet potatoes
800–900g/1lb 12oz–2lb sweet potatoes

Cake
400g/14oz plain flour
11⁄2 tbsp baking powder
3⁄4 tsp salt
1⁄4 tsp black pepper
1⁄2 nutmeg, finely grated, or 1⁄2 tsp ground nutmeg
165g/51⁄2oz unsalted butter
250g/8oz light muscovado sugar
4 eggs
450g/1lb mashed sweet potatoes
90g/3oz mini-marshmallows

Ganache
45ml/11⁄2fl oz double cream
100g/3oz white chocolate

Decoration
1⁄2 jar of marshmallow fluff (about 100g/31⁄2oz)
100g/31⁄2oz marshmallows

Equipment
2 × deep, round cake tins, 20cm/8in diameter, greased and base-lined

Method

  • For the mashed sweet potatoes, preheat the oven to 180°C/350°F/gas mark 4. Roast the sweet potatoes for around 45 minutes until they are soft. Remove from the oven and leave to cool completely, then pop them out of their skins. Mash well (use a potato ricer if you have one).
  • For the cake, preheat the oven to 170°C/325°F/gas mark 3.

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  • Combine the flour, baking powder, salt, pepper and nutmeg in a bowl and mix well; leave to one side. Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well to incorporate after each egg. Mix in the mashed sweet potato, then the flour and spice mix. Quickly stir in the mini-marshmallows and divide the cake mixture between the two tins. Make sure that all the marshmallows on the surface are coated with mixture to prevent them burning. Bake for 50–60 minutes. To check if it is ready insert a skewer into the cake; if it comes out clean the cake is cooked. Remove from the oven and leave for 10 minutes in the tins, then turn out on to a wire rack to cool completely.

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  • For the ganache, heat the cream in a small saucepan over a medium heat until just under boiling point. Pour over the chocolate and stir until it has melted and is smooth. Leave to cool until the mixture is thick enough to spread without running.

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  • To assemble, sandwich the two cake layers together with the ganache, spread marshmallow fluff on the top and sprinkle with whole marshmallows.

Sweet Potato and Marshmallow Cake on Kavey Eats (1)

Kavey Eats received a review copy of Grow Your Own Cake from Frances Lincoln, part of Quarto Publishing Group UK. Grow Your Own Cake by Holly Farrell, photographs by Jason Ingram is currently available from Amazon for £14.88 (RRP £16.99).

 

It’s not often I visit Kingston-upon-Thames, being based as I am in the wilds of North London. But an invitation to enjoy Ribstock-winning barbeque in a pub not too far from my sister’s house in South London was too tempting to pass up, and on a gloriously sunny day in late March, we made our way down. We drove and parked in the public pay and display just opposite but if you want to take advantage of an impressive beer list and whisky collection, I’d recommend you travel by train to Kingston station, just a couple of minutes walk.

On our arrival, pub licensee Leigh White filled us in. The Grey Horse is now run by the team behind The White Hart Witley, where Sam Duffin installed BBQ Whisky Beer after moving it out of it’s original Marylebone home. The White Hart became well known for its extensive whisky bar, strong craft beer selection, live music and excellent barbeque. And when I say excellent barbeque, I’m not exaggerating – BBQ Whisky Beer won Ribstock 2013, beating the likes of barbeque stars Blue Boar Smokehouse, Carl Clarke of Rotary, Cattle Grid, Neil Rankin, Prairie Fire BBQ, Red Dog Saloon, Roti Chai Street Kitchen, The Rib Man and Tim Anderson of Nanban!

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The same team have now taken over The Grey Horse, which closed in 2014 and has since been extensively refurbished. When it reopened in November last year, the space had been reorganised to provide a traditional pub area to the front, a dining room with open kitchen behind and a live music venue called RamJam Club at the rear. RamJam has its own small kitchen too, so either the pub or guest chefs can cater separately for the club and small outside space.

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The new dining room opened this January and it’s a lovely space. A huge skylight lets in plenty of light, giving an upwards view out to blue sky, grey clouds or perhaps a starry night. Along one side of the room is an open kitchen and along the other a row of tables in a long alcove. At the back, exposed brickwork with a mural of Jimi Hendrix – he played here in the venue’s previous heyday, so it’s said. I’m not a fan of the high tables with stools that take up the central space; a killer for anyone with back or hip probblems – always smacks of style over substance, but that’s the only minus amongst the pluses for me.

The pub area is more traditional albeit with whisky-laden shelves (and board list) that make Pete determined to return without the car before too long!

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As I mentioned, the beer list is appealing. Pete has a half pint of Twickenham Tusk, on draft which he describes as dry with a pleasant floral hoppiness.

For the rest, we stick to soft drinks including a Dalston Cola and a Rocks Ginger and Wasabi. Both excellent and such a nice change from the big brand fizzies.

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We dither so much over which starters to order that we eventually decide on three!

First choice is crab cocktail, charred gem, fried avocado, nduja aioli (£7) and it’s plated in the deconstructed style that’s become so prevalent. Plenty of sweet fresh crabmeat, deliciously charred baby gem lettuces, odd but good-odd crumbed and fried slices of avocado and a generous smear or spicy nduja aioli. Can’t go wrong ordering this one!

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Next is the only meh dish of the meal – fried Ogleshield, pickled wild mushrooms and spinach puree (£6). Inside the deep-fried balls we expect to find gooey melted Ogleshield, a delicious sticky-soft washed-rind cheese by Neals Yard Dairy, but instead the filling is super dry, way too crumbly and lacking in much flavour. The spinach puree is more of a decoration than a key element – a shame as it tastes great. The big redeeming factor is the heap of pickled wild mushrooms which are redolent with red wine vinegariness and sweet shallots.

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Our third and final starter is chicken wings, hot sauce, blue cheese, sesame and celery (£6). Six plump chicken wings are covered in a fiery hot sauce – tingling-on-the-edge-of-burning rather than blow-your-head-off painful. The blue cheese dip is properly cheesy and thick enough to cling generously to dipped wings. The celery I leave for Pete, who praises it’s braised nature – gentle crunch and gentle flavour, nice with the blue cheese dip.

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For my main, how can I not choose Sam’s Ribstock winner, the Jacob’s Ladder beef rib? Available in small, medium or large (£10, £13, £16) I’m surprised at how hefty my £10 rib is and can’t help but laugh at a nearby diner’s look of shock when his large portion is served! Mesquite-smoked and rubbed with Sam’s own spices before being smothered in homemade barbeque sauce the meat is melty-soft inside with perfect char and texture on the surface; the flavour is smoky and beefy, intense and fantastic!

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It’s true, Ribstock totally called it, this barbeque is fantastic and absolutely worth the trek across town! Next time I come, I’m skipping the starters, good as two of them were, and going all in on the smoked ribs three ways (£20) featuring beef rib, pork rib and iberico rib!

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Pete is a sucker for a burger, so he chooses the classic burger (£9) which comes with smoked bacon and American cheese plus lettuce, onion, tomato, dill pickle, burger mayo and ghetto sauce (whatever that may be!) Skinny fries (£3) are extra, or you could order a coal roast sweet potato, dill aioli, black garlic (£4) or house pickles (£3) amongst other sides.

Just three days earlier, Pete and I tasted nine different beef patties (plus burgers made with each of those nine) to help our local pub decide on which to serve in their soon-to-be-upgraded burgers. Three stood out above the other six, of which one was a clear winner – on taste, juiciness and texture.

To Pete’s delight, the patty in this burger is the match of that winner; it has an intense beefiness to the flavour, excellent juiciness and a texture that gives just the right amount of chew without leaving one chewing and chewing like a cow eating cudd! The bun is well chosen, both for flavour and texture, and there is good balance of all the secondary ingredients and condiments.

All in all, this is a top burger!

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By this point, you’d be right in thinking we are quite full. But I always try to order one dessert just to assess a restaurant’s sweet offerings – too many restaurants treat desserts as an afterthought and they don’t always match up to the savoury menu.

I cannot look past the dark chocolate and peanut butter tart, salt caramel ice cream £6), which Pete won’t enjoy because of the peanut. So Pete goes for the cornflake ice cream sundae, dulce du leche and hot fudge sauce (£6).

The sundae first; a classic bowl of ice cream, cream and sauces with the extra crunch and flavour of cornflakes! It’s good and Pete somehow finishes the entire bowl!

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The tart is delicious too; peanut butter chocolate topping over crunchy base and with crushed caramel sprinkle, it’s super rich and fairly sweet – perfectly partnered with a properly salty salted caramel ice cream, which makes a pleasant and surprising change. I only manage half of this but I enjoy every mouthful!

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After all that we’re full to bursting but it’s definitely been worth the bloat – the food has been delicious, and the barbeque rib just phenomenal.

This isn’t our neck of the woods but we’ll definitely be back, as this is way more than just a decent local pub – for barbeque lovers it’s a destination restaurant, well worth the visit wherever you live.

Kavey Eats dined as guests of The Grey Horse.

The Grey Horse Menu, Reviews, Photos, Location and Info - Zomato

 

The premise of using vegetables in cakes is nothing new – carrot cake has been a well known favourite as long as I can remember, chocolate and beetroot cakes and brownies have gained popularity in the last decade and more recently courgette cakes are stretching peoples’ definitions of what a cake can be made with.

For me, it goes much further than that, as I’ve long been a huge fan of fellow blogger Kate Hackworthy who writes the much-loved and respected blog Veggie Desserts. As the blog name and tagline suggest, the recipes Kate develops and shares are all about using vegetables in ‘cakes, bakes, breakfasts and meals’ and Kate has won much recognition for the innovation of her recipes, and the stunning photographs with which she illustrates them. You’ll find everything from cookies featuring romanesco cauliflower, cupcakes featuring cucumber, peas or spinach, and cakes full of celeriac, kale and swede! So when I first heard about a cookery book focusing on vegetable- and fruit-based cakes I was already primed for these kind of recipes!

growyourowncake

However, publisher Frances Lincoln have taken a different slant for this new title and teamed up with established gardening author Holly Farrell (who has written multiple books on kitchen gardening and contributed to a range of gardening magazines) and Jason Ingram (a garden and food photographer). Holly is also a keen baker, and in Grow Your Own Cake, she treats the garden as a larder for her baking, providing not only recipes but advice on how to grow the main crop featured in each one.

The recipes range from savoury to sweet, using both fruit and vegetables from the plot, with detailed and well-illustrated guidance for the novice gardener looking to grow some of their own produce in their garden or allotment.

There are fifty recipes in the book; some are already classics, such as the carrot cake and beetroot brownies I mention above. Others such as fennel cake and pea cheesecake are more unusual. Recipes are organised somewhat seasonally, with the first chapter covering spring and summer cakes and the second autumn and winter ones. Next come afternoon tea ideas, puddings and savoury bakes.

Many of the recipes are appealing and I’m waiting eagerly for the main ingredients to come into season in our allotment, rather than buying from the supermarket out of season. I’d like to try the rose cake (featuring home made rose water), the parsnip winter cake (ours didn’t survive the slugs so none for us this winter) and the tomato cupcakes, to name a few.

Photography is lovely – pretty and practical without being overly fussy in the styling, a little old school but comfortingly so. My only complaint on this front is that while there are plenty of photographs of the gardening element of the book, there aren’t as many food images as I’d like to see – it’s frustrating not to have a picture of the finished dish for many of the recipes, especially when they are unfamiliar – what kind of colour do the tomato cupcakes have, for example and how should the icing for the sweet potato and marshmallow cake look? A few more images on the food side would be a huge help.

Thus far, Pete and I have made two recipes from the book, the Upside-down Pear Cake and the Sweet Potato and Marshmallow Cake; both have worked well, though the lack of photographs has made it feel a little more of a shot in the dark, even with Holly’s fairly clear instructions. Most importantly, both were delicious, and I’d happily make and eat both again.

I have permission to share the Sweet Potato and Marshmallow Cake recipe with you, so keep your eyes peeled for that in an upcoming post.

Sweet Potato and Marshmallow Cake on Kavey Eats (1)

In the meantime, here’s an opportunity for you to win your own copy of this lovely book:

GIVEAWAY

Frances Lincoln are offering two copies of Grow Your Own Cake for a Kavey Eats reader giveaway. Each prize includes delivery to UK addresses.

HOW TO ENTER

You can enter the giveaway in 2 ways – entering both ways increases your chances of winning:

Entry 1 – Blog Comment
What kind of fruit or vegetable have your tried in cakes and what did you think?

Entry 2 – Twitter
Follow both @Kavey on Twitter. Existing followers are, of course, welcome to enter! Then tweet the exact sentence (shown in italics) below.
I’d love to win Grow Your Own Cake published by @Frances_Lincoln from Kavey Eats! http://bit.ly/KaveyEatsGYOC #KaveyEatsGYOC
(Do not add my twitter handle or any other twitter handle to the beginning of the tweet or your entry will be considered invalid.
Please don’t leave a blog comment about your tweet either; I track twitter entries using the competition hash tag.)

RULES, TERMS & CONDITIONS

  • The deadline for entries is midnight GMT Friday 6th May 2016.
  • The two winners will be selected from all valid entries using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • Each prize is a copy of Grow Your Own Cake by Holly Farrell and Jason Ingram, published by Frances Lincoln. Delivery to UK addresses is included.
  • The prizes are offered by Frances Lincoln and cannot be redeemed for a cash value.
  • One blog entry per person only. One Twitter entry per person only. You may enter both ways but you do not have to do so for each individual entry to be valid.
  • For Twitter entries, entrants must be following @Kavey at the time of notification.
  • Blog comment entries must provide a valid email address for contact.
  • The winners will be notified by email or Twitter so please make sure you check relevant accounts for the notification message.
  • If no response is received from a winner within 10 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Kavey Eats received a review copy of Grow Your Own Cake from Frances Lincoln, part of Quarto Publishing Group UK.
Grow Your Own Cake by Holly Farrell, photographs by Jason Ingram is currently available from Amazon for £14.88 (RRP £16.99).

 

If you don’t know Kingly Court in Soho, you’d be forgiven for not realising it’s there. An open space between buildings fronting onto Ganton Street to the North, Carnaby Street to the East, Beak Street to the South and Kingly Street to the West, this tiny enclave has become a bustling food hub with over twenty restaurants, bars and cafes crammed into its small area.

On the second floor, looking out over the open court space, is Señor Ceviche. This funky and colourful restaurant and cocktail bar is modelled on the vibe of Barranco, an increasingly bohemian district of Lima that is home to artists, musicians and designers and full of charming boutiques and lively restaurants and bars.

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At the back of the room is the open kitchen and to one side the bar. Decor is eclectic, with pattern-painted wooden floors, wooden panels on some of the walls and colourful posters on the others. The industrial-style ceiling has been left uncovered, as is increasingly common these days. Some beautiful traditional tiling finishes the charmingly mish-mash look.

The food is fun too, with colourful dishes based on Peruvian streetfood. As is only fitting, a few of the dishes showcase Japanese flavours too; Peruvian cuisine has been much influenced by Nikkei immigration in the last century and this fusion of traditions is prevalent in Peru.

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Of course, there’s a great cocktail list with several Pisco-based options. Pete has a straight Pisco Sour (£8.50), also available in passion fruit, lemongrass, spiced pineapple and strawberry flavours. I enjoy my tall Ayahuasca (£9) – a blend of rum, peach liqueur, spiced pineapple syrup and ginger beer.

The vibe is relaxed, with upbeat music playing, but not so loud that you can’t chat to your friends as you eat.

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The menu is split into several sections and staff advise ordering around 3 dishes per person from across the menu.

From Para Picar we choose Aubergine picarones (£6), sweet potato and aubergine doughnuts with aioli and roasted peanuts. I love the sweet potato batter but the aubergine inside is bland and the aioli lacks punch too. The sweet potato is definitely the saving grace of the dish though, and makes it a thumbs up rather than a so so.

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The Sanguchitos (sandwiches) section is short and sweet but we’re keen to try one so we choose Atun (£5.50). The small brioche bun is filled with seared tuna in a miso and honey glaze, with spring onion, cucumber and tarragon mayo and it’s gorgeous! Definitely order one per person as the juiciness of the filling means it disintegrates fast and isn’t easy to hand over; not that you’ll want to share anyway!

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Part of me feels that we ought to choose Senor Ceviche (£9) from the Ceviche & Tiradito section, named as it is for the restaurant itself. But Pete’s not a fan of octopus or squid so we order Mr Miyagi (£7) instead – salmon with tiger’s milk (the colloquial name given to the dressing of fish juices and citrus), pomegranate, purple shiso and salmon scratchings and we’re not sorry. Soft, slippery salmon pairs perfectly with its dressing, and the pomegranate, shisho and crispy salmon skin add sweetness, herb and crunch.

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It’s the Peruvian Barbecue section of the menu I find hardest to resist.

First we have the Anticucho de res (£7), two skewers of thinly cut and folded beef heart grilled and served with a crunchy red salad, a vivid sweet potato mayonnaise and a little tapenade-like pile of olives, aji panca (chilli pepper) and mint. I love these skewers; not too chewy and with a mere hint of offal flavour, the beef heart is smoky from the grill and nicely balanced by the garnishes. Pete agrees it’s not too awful for offal but leaves the majority of it to me.

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I do like the flavour of the crusted marinade on the Pachamanca pork ribs (£9) but they’ve been cooked too long, resulting in a thicker blackened crust and more lingering burnt flavour than is ideal; a little char is wonderful but too much just tastes of soot! Under the very thick crust, the meat is nicely cooked and the herbs, spring onions and coriander scattered over the top bring a little freshness back. Grilled a few minutes less I think this dish would be a winner.

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As it’s name implies, Super pollo (£8) is super, one of my favourite dishes of the meal. The marinated and grilled chicken is superbly moist, and here the charring is just right to add flavour without overwhelming the dish. The red pepper sauce and piquillo pepper salsa are spot on. The only thing I would change about this dish is to suggest better filleting of the meat – too many lumps of cartilage to spit out for my liking.

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From Sides & Salads we choose the Frijoles negros (£4), black beans cooked with smoked bacon, burnt aubergine, aji panca, pineapple and sour cream. I can’t really detect the pineapple but the overall flavour is lovely, though in retrospect I think one of the salads may have been a better match for the other dishes we chose.

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We’re a little full really to have anything from the Postre (dessert) section but agree to share a portion of Tres Leches (£5). I’m glad we do as this modern take on the traditional cake features a delightfully light and moist chocolate sponge, pisco syrup, white chocolate and saffron cream and dulce de leche ice cream. A lovely dish to finish a vibrant and enjoyable lunch.

The bill, with a coffee added, is £61.50 before service, so about £30 a head and we’ve certainly been a little greedy – we would have been perfectly full and contented with one or two fewer dishes!

The food and atmosphere here is lovely, and the place is busy during our weekday lunchtime visit. I’d recommend planning in advance and booking a table, especially if you’re coming in a group for an evening meal. During the weekday, you may be able to wing it, especially if you avoid the weekday lunch rush and pop in for an early or late lunch.

Kavey Eats dined as guests of Señor Ceviche.

Señor Ceviche Menu, Reviews, Photos, Location and Info - Zomato
Square Meal

 

You might be wondering why I’m sharing chocolate eggs with you now, on Good Friday, when it’s a little late to get your hands on them in time? But the good news is that Brownie Heaven sell their amazing eggs all year round, so if you didn’t get the egg of your dreams this Easter, why not make up for it by ordering one of these beauties for yourself?!

I’ve been seeing a few of these brownie-coated egg creations recently but Brownie Heaven have been making them since 2010 and believe they are the original brownie egg baker! Their Chocolate Brownie Scotch Eggs are made by wrapping a Cadbury’s Creme Egg, Cadbury’s Caramel Egg or Ferrero Rocher in a thick layer of chocolate brownie mixture and baking it in an egg shape. The Creme egg ones are dusted in biscuit crumbs, the Caramel egg version are coated in salty pretzels and the Ferrero Rocher eggs are coated in crushed Ferrero Rocher chocolates.

Brownie Heaven’s range also includes regular brownies, not just plain chocolate ones but a riot of flavours including Chocolate Chilli, Cognac Truffle, Dr Pepper flavour, Irish Whiskey, Milk Chocolate Chip, Rocky Road, Salted Caramel, Sticky Peanut Butter and more. Brownie Heaven have been making and selling their brownies since 2007, starting in their coffee shop and catering business in East Yorkshire, before expanding to food festivals and markets, before finally setting up their website for online mail order.

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They usually sell their Chocolate Brownie Scotch Eggs in boxes of four of one type, but recently sent me a mixed box for review with two Scotch Cream Eggs, one Salted Pretzel Scotch Caramel Egg and one Ferrero Scotch Brownie Eggcelente. A box of four Cadbury’s Creme Egg Chocolate Brownie Scotch Eggs or Ferrero Rocher Chocolate Brownie Scotch Eggs retails for £22.95, a box of Salted Pretzel Caramel Scotch Eggs is £23.95 and both prices include courier delivery in the UK.

I thought these were great fun, and a really unusual idea too, even if they’ve been much copied since. The brownie is dense and rich, so a quarter or half egg at a time is plenty, which means you can share these with a friend or just eke them out for a week! We shared ours with some friends who also really enjoyed them.

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GIVEAWAY

Brownie Heaven are offering one mixed box of Chocolate Brownie Scotch Eggs to a reader of Kavey Eats. The box will contain two Scotch Cream Eggs, one Salted Pretzel Scotch Caramel Egg and one Ferrero Scotch Brownie Eggcelente and includes delivery to a UK address.

HOW TO ENTER

You can enter the giveaway in 2 ways – entering both ways increases your chances of winning:

Entry 1 – Blog Comment
If you were designing a new brownie for Brownie Heaven, what would you put in the centre of a Chocolate Brownie Scotch Egg?

Entry 2 – Twitter
Follow both @Kavey and @brownieheaven on Twitter. Existing followers are, of course, welcome to enter! Then tweet the exact sentence (shown in italics) below.
I’d love to win a box of Chocolate Brownie Scotch Eggs by @BrownieHeaven from Kavey Eats! http://bit.ly/KaveyEatsBH #KaveyEatsBrownieHeaven
(Do not add my twitter handle or any other twitter handle to the beginning of the tweet or your entry will be considered invalid.
Please don’t leave a blog comment about your tweet either; I track twitter entries using the competition hash tag.)

RULES, TERMS & CONDITIONS

  • The deadline for entries is midnight GMT Friday 6th May 2016.
  • The two winners will be selected from all valid entries using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • The prize is a Brownie Heaven box containing two Scotch Cream Eggs, one Salted Pretzel Scotch Caramel Egg and one Ferrero Scotch Brownie Eggcelente. Delivery to a UK address is included.
  • The prize is offered by Brownie Heaven and cannot be redeemed for a cash value.
  • One blog entry per person only. One Twitter entry per person only. You may enter both ways but you do not have to do so for each individual entry to be valid.
  • For Twitter entries, entrants must be following @Kavey and @brownieheaven at the time of notification.
  • Blog comment entries must provide a valid email address for contact.
  • The winners will be notified by email or Twitter so please make sure you check relevant accounts for the notification message.
  • If no response is received from a winner within 10 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Kavey Eats received a review box of Chocolate Brownie Scotch Eggs from Brownie Heaven.

 

Pete and I have been waffling-mad the last few weeks! We’ve made regular waffles, Belgian waffles, mashed potato waffles and more, and the list of ideas still to try is at least ten times that long.

It’s all down to our new waffle maker, Sage by Heston Blumenthal The Smart Waffle. We’ve already test driven the Smart Scoop ice cream machine, the Quick Touch microwave and the Tea Maker kettle, all part of the same range, and all with similarly clever ideas that make using each one a pleasure.

The Smart Waffle has a number of clever features that set it above other waffle makers on the market. There’s a wide wraparound moat to catch and cook overflow batter, so you can safely add enough batter to properly fill the space without worrying that the excess will surge out and make a mess on your worktop. The waffle plates are made of cast aluminium which ensures that heat is distributed evenly, and they are also are good and deep, creating lovely thick, square waffles. The housing is stainless steel and easy to keep clean.

There are different settings for different types of waffles – Belgian, Classic, Chocolate or Buttermilk – and you can also adjust colour from Light to Dark with 12 levels to choose from. These combine to set temperature and cooking time automatically. Like the microwave, there’s the A Bit More button to give a short burst of extra cooking time if you open the machine when it beeps that it’s done but feel it needs a little longer after all.

So far, we’ve found it a pleasure to use, and all our different waffle recipes have all come out very well.

Double Chocolate Brownie-Style Waffles - Kavey Eats-8237 The Smart Waffle

Next on the list was a decadent chocolate waffle that would be perfect for breakfast or dessert. There are hundreds of recipes all around the web to choose from but the one that stood out was this brownie belgium waffle by American blogger Sommer. This produces a super rich chocolate waffle that’s not as sweet as you’d assume given the 100 grams of sugar. The ‘double chocolate’ comes from cocoa powder and chocolate chips and the soft interior and crisp exterior are exactly what’s promised by ‘brownie-style’. I’ve rewritten the recipe in metric measurements and provided new instructions to suit our waffle maker, though of course you can adjust to use whatever waffle maker you have.

Double Chocolate Brownie-Style Waffles - Kavey Eats (2)

Double Chocolate Brownie-Style Belgian Waffles

Makes 4 waffles in the Smart Waffle maker

Ingredients
Waffle batter

200 g granulated sugar
80 g plain flour
80 g (unsweetened) cocoa powder
1 teaspoon baking powder
1 teaspoon sea salt
2 large eggs
2 teaspoons vanilla extract
60 ml water
90 g unsalted butter, melted
120 g mini dark chocolate chips*
vegetable oil, to spray
Topping
100 ml double cream
1 tablespoon icing sugar
1-2 bananas
1 small pack blueberries

Note: If you cannot find mini dark chocolate chips, finely chop a bar of dark chocolate instead. The small size allows little bits of chocolate to distribute evenly within the batter.

Method

  • Preheat your waffle maker. Ours has a Belgian waffle setting, which we selected for this recipe, with the darkness level set to 2 up from Lightest.
  • In a large bowl mix sugar, flour, cocoa powder, baking powder and salt.
  • In a small bowl beat the eggs, vanilla extract and water, before adding to the dry ingredients and mixing together.
  • Add in the melted butter and beat vigorously to mix well and create a thick, gloopy batter.
  • Stir in the chocolate chips.
  • Oil the waffle maker with vegetable oil using a spray or wipe on with kitchen towel.
  • Spoon a quarter of the batter into each half of the waffle machine, close and cook until the machine beeps (about 3 minutes), or until fully shaped but soft to the touch.
  • Open the machine and leave to cool for 30 seconds. As these waffles are super soft and very fragile when hot, we found it easiest to place a small baking tray over the cooked waffles and flip the entire machine upside down; this is a two person job but the easiest way to get them out without breaking. After a few seconds of cooling outside the waffle machine, the surfaces start to crisp up beautifully. The inside stays soft, like a brownie or chocolate cake.
    If flipping the waffle machine over is not a good option for you, cook the waffles on the Lightest setting, open the waffle maker when it beeps done and leave in the machine to cool down for at least 5 minutes before carefully removing the waffles with a pair flexible spatulas.
  • Repeat cooking steps for second half of the mixture.
  • We served with lightly-sweetened whipped double cream, sliced bananas and blueberries.

Double Chocolate Brownie-Style Waffles - Kavey Eats (1)

You may also enjoy these sweet waffle recipes from fellow food bloggers:

Kavey Eats received a Sage by Heston Blumenthal The Smart Waffle for review. As always, I was not expected to write a positive review; all opinions are my own and I recommend only products I truly believe in. This post contains affiliate links; please see my sidebar for further information.

 

I’ve been enthusing for over a year about my friend Dom Ramsey’s bean-to-bar chocolate business, Damson, established in February 2015 and now based in dedicated premises in Chapel Market, Angel Islington. Dom makes superb chocolate which won awards from the get go and you can buy it in the shop or online. If you’ve not tried it yet, his Buffalo Milk chocolate (of which there have been several batches made with different cocoa beans) is amazing, and the Madagascar 70% is also a winner. The Liquorice & Sea Salt is not one I’m ever going to try but I know liquorice fans adore it. And if you can get your hands on the Whisky Cream – milk chocolate aged alongside wooden chips from a barrel in which Glen Garioch whisky was once aged, until the chocolate takes on flavours that soaked into the wood – you won’t be sorry!

DamsonWhiskyCream

Until recently, I thought Dom was the only bean-to-bar chocolate producer in London – the majority of specialist chocolate shops in London are chocolatiers and most chocolatiers don’t make bean-to-bar chocolate, they buy chocolate in from producers and either use it as is in their chocolate products, or blend different batches to create just what they need. Some work with the producers to have chocolate made to their personal specifications, giving them great control over quality and flavour without taking on the production directly.

But Dom tells me that the bean-to-bar category is expanding fast and that there are now many more people producing their own chocolate across the UK. Some of those are making chocolate at home, for their own pleasure and enjoyment, and others are creating businesses to sell their chocolate commercially.

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A few weeks ago I heard from Tad Osborne, founder of Tadzio Chocolate, another London-based bean-to-bar producer making chocolate from single source beans and unrefined cane sugar. He roasts, hand winnows (peels), grinds and conches by hand and then sets some of the chocolate into solid bars, using the rest to make chocolate truffles.

Tad has always enjoyed good chocolate and making chocolate brownies and truffles for friends but, like Dom, his background is not a culinary one; indeed he is currently still working as a contractor in financial services.

A few months ago he travelled to Vietnam and while there he visited MAROU’s factory in Ho Chi Minh City. MAROU, founded by Samuel Maruta and Vincent Morou, is one of my favourite chocolate brands (one I first tried through Dom, I think), so I can completely understand how Tad was so inspired. As he says, ‘their chocolate is incredible and uses nothing but sugar and cocoa solids. When I got home I bought a grinder and some cocoa beans and got to work. That was about 4 months ago.

Like Marou, Tadzio Chocolate uses nothing but minimum 70% cocoa solids and unrefined cane sugar; Tad is keen ‘to let people taste and enjoy the vast difference in cocoa varieties and regions without disguising their flavours.

I am enormously taken with the Japanese-design packaging – a small circular red seal that turns out to be Tad’s name (‘Tado’) in the phonetic hiragana script – and beautiful artistic stickers used to seal wrappers and bags. I ask Tad to tell me more about it and he explains that he spent some time living in Japan, has a Japanese girlfriend and is also appreciative of ‘the meticulous attention to detail the Japanese have in all of their activities’, something he tries to adopt himself. It’s a way to express something about himself as a person in the way he presents his products.

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As for the chocolate, Tad first sent me a bar of 71% Venezuelan Puerto Cabello and a bag of truffles made from the same chocolate plus cream, vanilla essence and salt. Both are delicious. The chocolate is well made, with a pleasing aroma, nice snap and really rich and intense flavours, mostly in the fruity spectrum – both fresh berries and dried fruit – but with quite low acidity, just enough to give balance. I would recommend that Tad tap the moulds more robustly after pouring in the chocolate as there were a few bubbles in the bar, but this is a minor issue and doesn’t affect taste or texture of the chocolate itself.

The truffles are similarly rich and intense. I can’t detect the vanilla but I’m glad of that – I’m not sure this chocolate needs it. I particularly like the smooth texture and same excellent flavour as in the bar.

It’s great to see more high quality bean-to-bar chocolate in London, and from what I’ve tried so far, Tadzio Chocolate will be a welcome addition to the category once he starts trading fully. I certainly look forward to trying more of his chocolate soon.

Thus far, Tad has set up a limited company and is licensed to sell his products, but hasn’t yet established a website or online store but you can get in touch with him via his Facebook page, or email him directly at tad.osborne@gmail.com if you’d like to place an order. His 50 gram bars are currently £3 each and a bag of 7 truffles is £6. As he makes small batches, you will need to ask him what variety he has available at the time.

Kavey Eats received review samples from Tadzio Chocolate.

 

Having spent most of the last year working down in New Malden (and living as I do at towards the north end of North London) I’ve really not eaten out in central London very much lately. So in the week following the end of my contract, I’ve really made up for lost time, eating out almost every day of my first week off.

The Cornwall Project Dining Room in the Newman Arms pub, a short walk from Tottenham Court Road station, has made a big impression on many food lovers I know in the 6 months since it opened late last summer. This new restaurant resides in one of London’s oldest pubs, the charming and tiny Newman Arms having been established back in 1730. Downstairs remains a small traditional boozer; upstairs is an equally cosy dining room – booking a table in advance is strongly recommended.

Behind the project are Matt Chatfield of the Cornwall Project and chef Eryk Bautista, a name I’d never heard before but will absolutely remember now I’ve tasted his cooking. Matt set up the Cornwall Project a few years ago, keen to find new markets for fresh Cornish fish, meat and vegetables after a slump in orders from Spain, previously a big consumer of the region’s high quality produce. In the last few years, he has successfully established long term relationships to supply some of London’s top restaurants including The Ledbury, Lyle’s and Pitt Cue. More recently, he has teamed up with chefs to establish residencies in pubs, the Newman Arms being the latest of these partnerships.

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Given the shockingly low price at lunch, two courses for £15 and three for £19, it was a pleasant surprise to be served a plate of very fresh, very tasty bread and good quality butter.

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My friend Katy was more than happy with her heritage carrots, smoked ricotta, blood orange & hazelnuts – she’d really enjoyed a similar dish featuring beetroot and ricotta on a previous visit and this version lived up to her memory. It was also utterly beautiful on the plate.

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I was far too busy eating my Cotswold egg, smoked mash, wild garlic and toasted buckwheat to get the money shot of oozing egg yolk so you’ll have to take my word for it that it was absolutely perfect; cooked sous vide I think. I loved the combination of flavours and ingredients, especially that lightly smoked mash with the wild garlic sauce, the softness of egg, mash and sauces relieved by that scattering of super crunchy toasted buckwheat.

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Katy’s main of hake, cauliflower, cider and Coolea featured one of my all-time favourite cheeses. She confirmed that the fish was perfectly cooked, fresh and full of flavour and perfect with the cauliflower, cider and cheese.

For sides, we shared the crispy pink fir with herb mayonnaise, lovely fried delights that reminded me a lot of the beef-dripping potatoes Pete and I had enjoyed at the Bukowski Grill two days earlier. More mayonnaise would have been welcome, but a minor niggle.

White sprouting broccoli with almonds & cardamon yoghurt was another super side dish; I’d never have thought to combine these ingredients but they were wonderfully well balanced and very light too.

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The star of the show for me was my pork belly, chicory, miso, peanuts & coriander. Not only was the pork belly cooked as well as I’ve ever had it – soft meat, unctuous melty fat and a super crisp crackling with just the right amount of chew – that charred chicory with peanuts, miso and coriander puree was utterly heavenly. One of the best vegetable sides I’ve ever had.

I still cannot get over the bargain of this level of cooking, of this quality of ingredients, for just £15 for two courses, with sides just £3 extra each.

Too full for dessert, we resisted the cheese board and the cake, but next time I’m coming as hungry as I can!

Definitely one to visit again and again!

 

This month sees the launch of new restaurant Dalloway Terrace, part of The Bloomsbury Hotel and making clever use of the terraced patio garden to one side of the building. A retractable roof and heavy duty clear plastic ‘walls’ have been built to keep diners warm and dry during cold or wet weather; easy to open up when it’s warm and dry.

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I visited at the beginning of the month and loved the contradiction of sitting outdoors on a cold but crisp day with paving underfoot, greenery climbing up outer brick walls and everything lit by lanterns and generously-strung fairy lights. I was certainly not cold – overhead heaters pour out lots of warmth and every guest is given a thick and soft woolly blanket to drape over their lap or around their shoulders if they prefer. I know it will be a glorious space during the summer but oh, on the cusp of spring giving way to winter, it was magical and romantic and rather enchanting.

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Cocktails are at the higher end of the London pricing scale, quite a contrast to my recent favourite at Bukowski Grill, though of course I appreciate that the styles of these two venues are completely different. The Mrs Dalloway champagne cocktail (£12) I’m recommended as an aperitif is lovely – champagne, Courvoisier VSOP, sugar and Angostura bitters; I ask them to go light on the latter and they do.

Wines are reasonably priced; a bottle of house red or white will set you back £21.50 and there are (a handful of) other bottles below £30.

Bread is not complimentary, as I’d expect it to be at this kind of restaurant (hell, if the Newman Arms, which I visited the day before, can afford it on their stunningly bargainous £19 lunch menu, surely the Dalloway can too?) Our basketed bread selection (£2.50) contains Guinness brown bread, soda bread, sourdough and oh, that Guinness brown bread has a fantastic flavour.

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There are many appealing dishes on the menu, so it’s hard to narrow down our choices.

Helen orders the crispy pig cheeks, mustard crème fraîche, apple & raisin chutney (£8), and these are superb. The meat inside each parcel is beautifully cooked, meltingly soft, full of flavour and the breading and deep-frying gives much-needed contrasting crispness. The chutney with it is also very good indeed, and balances the beefy pork cheeks beautifully. A winner of a dish.

My Balmoral Estate venison carpaccio, creamed horseradish, pickled walnuts (£11) is also enjoyable, though I am surprised to be served dried rather than fresh venison; my understanding of ‘carpaccio’ is that it’s fresh raw meat, not cured.

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No complaints on the number of fat and juicy scallops in my main of hand-dived seared scallops spinach, chanterelles & teriyaki dressing but the price tag of £25 still feels too steep, especially as the dish is not very filling without the addition of sides, at additional cost. The presentation could also do with some work, the scallops hidden in a mess of spinach leaves, drenched in far too much teriyaki dressing which makes everything soggy and forms a huge pool at the bottom of the bowl. That said, flavours are excellent and the scallops are beautiful and nicely cooked.

Shoe-string chips (£4.50, not shown) are decent, though could do with half a minute longer in the fryer. The rocket & parmesan salad (£4.5) is shockingly small, the smallest side salad I think I’ve ever been served anywhere. Stinginess like this makes a poor impression, a shame when the rest of food is making a good one.

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Helen’s seared tuna, soy & ginger dressing, pickled radish (£18) is gorgeous, a good portion, beautifully plated and cooked very well. Flavours are again very good. But it’s odd not to include any vegetables on the plate, one is absolutely reliant on ordering side dishes, and if the portions stay as they are, you may well want more than one side dish per person.

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Dessert for both of us is a chocolate mousse tart on a crushed pecan base served with salted caramel ice cream and fresh raspberries (at £3.75, one of the best value dishes of the meal). The tart itself is very good indeed; great textures, excellent flavour from good quality chocolate and a perfect portion to finish the meal. The salted caramel ice cream has a properly salty punch, a nice change from many that are far too sweet with hardly a hint of salt. The fresh raspberries finish it off perfectly. We both enjoy dessert enormously, perhaps the joint winner of the evening alongside the crispy pig cheek starter.

Some of the niggles on presentation and portion size will no doubt get ironed out after a few more weeks of service. With two drinks each the bill with service, comes to £140; at £70 a head that feels a little high even taking into account the hotel location and the professional service from well-trained staff. That said, it’s a really rather lovely setting, and perfect for a romantic meal or a low-key celebration.

Kavey Eats dined as guests of Dalloway Terrace.

 

Already well-established in Brixton and Shoreditch, chef-owner Robin Freeman’s Bukowski Grill has just opened its third branch in the heart of Soho. The latest location sits amid the trendy coffee shops, juice bars and restaurants along d’Arblay Street.

The menu is inpired by an American diner, with classic dishes such as burgers, ribs, chicken wings and sandwiches, all showcasing good quality British produce. During the week, a breakfast menu is also available, on the weekend that expands to a brunch offering.

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Decor is modern industrial (unfinished ceilings and floors, painted walls), and spacious – the chairs are far more comfortable than they look and tables are nicely spread out rather than on top of each other. There’s a view into the open kitchen a the back and the bar runs along one side of the room.

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The drinks menu is a good one; Pete enjoys a pint of Meantime’s Yakima Red on draft (£5 a pint) and I’m pretty sure that no other cocktail I try this year is going to top the frozen cherry bo (£6) from a very affordable cocktail list – bourbon, cherry and vanilla in a slushie format, this is utterly marvellous and I could happily while away a summer afternoon getting progressively happier on this!

The spiked milkshakes appeal too; dulce the leche and kahlua peanut butter or banana and bourbon or chocolate and rum (£5.95 each). That first one is on my list to try next time we visit.

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Our first starter is puck nuggets with kimchi remoulade (£5.95). To remove the guesswork for you, puck = pork and duck, though I imagine it’s also a play on the puck shape of these treats. Soft, soft pulled meat has been bound in a spicy sauce, then crumbed and deep-fried and is utterly delicious, with or without the accompanying dip. When I say spicy, I mean it, by the way. But then again, I’m a chilli wuss!

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We also enjoy a half rack of baby back pork ribs with spicy red onions and pickles (£6.15) which are again, very good. The classic barbeque marinade has a more gentle kick of heat than the puck nuggets, the meat is beautifully cooked – tender but not pappy – and the accompanying onions and pickled gherkin are spot on.

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Burgers are the draw here, so we go for two and share. The fat gringo (£9.95) includes a beef patty, Monterrey jack cheese, candied bacon, jalapeno mustard, red onions, tomato, lettuce and a smoked pickled gherkin. Like all of the burgers it’s served in a brioche bun, though you can switch bun for salad if you prefer.

The flavour combination is excellent, and the ratio of all the elements is just right – that jalapeno mustard against the sweet bacon is the big hit. It’s a bit of a shame to be asked whether we want the patty cooked medium or well done (we choose medium) and then have that ignored but since the patty remains juicy, it’s a minor disappointment.

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Burger number 2 is the bourbon bbq chicken (£6.95) which features grilled marinated free-range chicken breast, lettuce, tomatoes, mayo and a bourbon bbq sauce. I’m super impressed at how moist the chicken breast is; so often far too dry. The flavours are once again, excellent, and the brioche bun holds together well.

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Prices for burgers don’t include sides, which makes the price of the fat gringo a little steep; it comes in at £12.70 with a side of plain skinny fries.

We go for beef dripping potatoes (£3.50) and chilli cheese fries with sour cream and coriander (£4.95), both of which are great choices, if a little too much between two – if you’re having starters, one of these between two is plenty!

The beef dripping potatoes are essentially deep-fried roasties, and absolutely everything I’d ever want in a roast potato! Super texture, super flavour, all round magnificent!

The chilli con carne served on the fries has a classic chilli flavour and texture (not too sloppy, but not dry either) and is a great match with the fries – my main suggestion for improvement would be to serve the fries in a wider and shallower dish, allowing the topping to be spread across more of them. Add a small extra pot of sour cream too and these would be perfect.

Oh and I must give a shout out to the condiments, all home made. The pickles are super but so too is the homemade tomato ketchup on every table – sweet, a hint of chilli and delicious.

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Shared dessert is chocolate pot with rum raisin cream (£3.50), a well-sized pot of rich and tasty chocolate mousse topped generously with whipped cream and rum-soaked raisins. Lovely to have smaller desserts available for a sweet note after such a filling meal.

We both really like Bukowski Grill. The food is good, that’s certain. But I also like the space itself, welcoming without being achingly hipster, and friendly service too.

We’ll certainly be back – I want to try the buffalo cauliflower fritters, the smoked chicken wings, the swaledale lamb cutlets with smokey chilli jelly and the smokey beast burger – a beef patty topped with smoked pulled pork, smokey honey and a chipotle bbq sauce.

Kavey Eats dined as guests of Bukowski Grill Soho.

Square Meal

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