PIPSDISH AT THE MARQUESS TAVERN

These have been three exciting weeks for many reasons. First and foremost, I’ve been given the great privilege by my friends at The Marquess Tavern in Canonbury of using their kitchen and elegant restaurant for my PipsDish pop-up.

The reason this is so generous is that as a successful gastro-pub, The Marquess has it’s own reputation and it takes a huge leap of faith to let someone else come in and run their own show for 3 weeks. But that’s the spirit of collaboration. They get that. And their local customers and regulars love having something different, like a London pop-up restaurant, for a while.

What’s even more exciting for The Marquess is that they have a new chef starting in October. So in effect I’m the warm-up act, while the main event is still to come. Gethin Russell Jones, is an immensely talented young chef with a stunning track record. Gethin was the Head Chef at Graze in Brighton and before that cut his teeth as sous chef at Ju Tanaka’s Pearl in London. Tanaka says of cooking ”When creating a new recipe, I always think how each and every ingredient will complement each other to create a complete and balanced dish.” With training like that The Marquess Tavern is set to be an even bigger hit, after the PipsDish pop up restaurant departs.

I’ve also had the privilege of working with Ed Crowley as my assistant. He’s an ambitious and charming guy who is starting to find his voice in the food world. Watch out for him. And read his blog. We’re about to launch the last week of the pop-up restaurant, and after almost full houses, every day this week, we’re hoping for the same. Bookings are already coming in but we have some places for Wednesday, Friday and Saturday, tell your friends and if you haven’t booked a table, email me or call 07764 336 220.

Here are the menus from the last 3 weeks, created from the fresh, seasonal products supplied by Farm Direct, Sillfield Farm, The Well-Hung Meat Company, Neals’s Yard Cheese and Tony Booth at Tayshaws.

Wednesday – Cornish Crabcakes, Watercress, Tartare Sauce – Roast Venison with Chorizo, Fruit Compote Meringues with Chantilly.

Thursday – Braised Fennel & Kuri Squash Soup – Hake with Romesco – Mrs Kirkwood’s Lancashire Cheese, Plum Ice Cream with Baked Peaches.

Friday – Beets Salad with Toasted Walnuts & Niblets of Giblets – Chicken Stew – Ed’s Double Baked Brownies with Ice Cream

Saturday – Ed’s Onion Soup with Parmesan Rinds – Roast Pork Belly with Girolles and Liver Pate – Plum Alaska

Wednesday - Golden Borscht Soup, Pan Fried Pollock with Pernod, Victoria Plum Sorbet, Wild Boar Fat Oatcakes & Cheeses from Neal’s Yard Dairy

Thursday - Grilled Cornish Sardines with a Chervil Crust, Woodpigeon & Girolles on Toast, Puy & Chorizo Daal, Poached Plum Alaska

Friday - A Broth of Many Squashes & Braised Fennel, Orange & Honey Poached Ham with Black Kale and Yellow Carrots, Quince & Bramley Crumble with Custard

Saturday - Ed’s Ham Hock Terrine, Whitby Landed Fish Stew, Apple Crumble Ice Cream and Cheeses from Neal’s Yard Dairy

Wednesday - Fish Soup with a Lemon Mayo Crouton, Slow Roasted Pork Shoulder with Quinces, Plum Sorbet & Cheese

Thursday - Rabbit on Toast, with Hedgehog Mushrooms and Lemon Pork Crackling, Loch Duart Salmon with Dorset Palourde Clams, Watercress & Swiss Chard Salad, Rhubarb & Custard Ice Cream with Rhubarb Stewed in Porter

Friday - Chicken Broth, Free-raise Rose Veal Braised in White Wine, Spiced Plum Ice Cream & Jelly

Saturday - Salmon & Wild Garlic Broth, Squash, Oakleaf & Courgette Salad with Champagne Dressing, 3 Day Cooked Welsh Blackface Mutton, Orange & Quince Pudding with Custard.

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