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A very Happy New Year to all, may it bring happiness and fulfillment and where you might ride life's inevitable storms may you do so bound by friendship & love.

Bits and bobs:
  Brrr! time to warm up with lots of comfort food and lots of new dishes. We have cranked up the engines and lit the ovens and today opened after our winter break.  I've taken my cue from the food of the Middle East and citrus fruit season for my chef's seasonal menu: a kind of duck a l'orange with preserved clementines and confit duck legs; more orange & saffron in a frozen parfait with salted popcorn; Scotch eggs get the treatment by being made with a fragrant mix of chick peas and chicken ; Pomegranates predominate in the winter jewel salad and in the pomegranate and rosewater sorbet too; the much requested beetroot risotto with goat's cheese is back too.  Plus I've added venison to the regular main menu and made the steak pie the stout version.  There is also a longer "Tapas & Starters"  list - just perfect for nibbles over a glass of wine.   All in all plenty to get your teeth into!

Recipe Zone:  New years resolution is to share my recipes more regularly by blogging them.  Here are three to get going:

That Steak & Stout Pie  
A very fast and very healthy brussel sprout, spinach & tofu saute
Italian Chocolate & Nut Cake (GF)  which as promised is on the menu now!

Wine Notes:

Friday 16th January 7pm: Wine School 2015 Kicks off with a splendid Whisky Tasting led by Richard Fox and no less than seven magnificent specimens to savour.  Afterwards you can enjoy a Haggis Supper with the good stuff flown in from Scotland specially. The whisky tasting class is 250 Ron pp and the Haggis supper is 100 Ron. See all details by clicking on the thumbnail.  Please do book ahead as places are limited.

Wednesday 14th January 7pm Wine Match #04  with Crama Girboiu. Some great wines from the Bacanta, Epicentrum and Livia ranges matched with the new menu

Wine of the Month: Corcova Cabernet Sauvignon Merlot, 2011, Mehedinti, România
This classic Bordeaux blend crafted by French wine maker Laurent... in the vineyards of Corcova, it is drinking beautifully, soft velvety tannins, this one is ready to go. Waiter! Spend Ron 250 or more on dinner and bag one for home



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