Best of British at the Chop House
What: Some very fine British food and drink producers set out their stalls, quite literally, at Paternoster Chop House for the launch of its Best of British season. Lord Newborough’s Welsh Rhug Estate supplied prime organic meat and rose veal came from Percy Weatherall’s pedigree Ayrshire herd in Scotland. Paternoster bar’s marble surface was transformed into a Crustacea bar, supplied by Kevin Bartlett of Top Catch in Paignton, Devon, while Forager, Neal’s Yard Dairy and British sparkling winemaker Nyetimber provided herbs, fine cheese and bubbly. What’s that? But it’s only Tuesday? This is how we dine every evening at Paternoster, don’t you know, darlings…
When: Tuesday 19 June 2012
Why: To meet some of the fantastic British producers who supply Bruce Wilson, head chef at Paternoster Chop House. Also, an opportunity to mark the start of a summer of truly British goings-on, from evenings with a local brewer to a pop-up British crustacea bar and freshly shucked oysters served with English bubbly Nyetimber, every Friday lunch until 20 July.
Who: The likes of Square Meal, The Spectator, chocolatier Paul A Young, Bibendum, Lord Newborough and the Sustainable Restaurant Association, which recently awarded Paternoster a three-star sustainability rating.
What they were drinking: Nyetimber and Pimm’s
What they were eating: From the Crustacea bar, Cornish lobster with mayonnaise, winkles, scallops, clams, freshly shucked Colchester rock oysters, cockles as well as palourde and razor clams. Cheeses included Keen’s Cheddar and Colston Bassett Stilton; there was bronze chicken and chestnut mushroom terrine, Aberdeen Angus fore-rib of beef and suckling lamb, all from Lord Newborough’s Rhug Estate, plus pickled roses and wild horseradish from the Forager boys. And for pudding, meringues with strawberries from Secretts and Ivy House Farm cream with elderflower and raspberry jelly.
Paternoster Chop House is a D&D London restaurant.
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