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www.thecaterer.com
Andrew Jones
and Guernsey skate wing with brown nut butter and capers (£19.75).
These crowd-pleasers sit alongside more elaborate dishes, such as the paupiette of lemon sole. Here the fish is filled with a crab and salmon mousse, brushed with egg yolk, coated in Viennois breadcrumb, drizzled with clarified butter and baked. “The mousse puffs up in the centre and keeps the fish nice and moist, and the breadcrumbs on the outside are nice and crisp,” says Jones. “At the moment we serve it with butternut squash, pickled wild mushrooms, spring onions and crab cream.” While lunchtime trade is thriving, Jones is keen to exploit other opportunities, including opening for Sunday lunch and plans to intro- duce a Saturday dinner service. “We pay rent on the building seven days a week, so why aren’t we earning off it seven days a week?” he asks. Jones has also introduced a set menu for lunch and dinner, and the restaurant offers a five-course tasting menu based on the à la carte (£49.50). This is available with optional matching wines (£85), selected by operations director and sommelier Alessio Bascherini.
www.thecaterer.com
From the menu
Tasting menu £49.50 or £85 with matching wines
Salt-baked beetroot with almond milk panna cotta and balsamic vinegar
Sautéed foie gras with pineapple chutney and spiced bread
Darjeeling tea-smoked gurnard with apple salad, crispy shallots and burnt leek dressing
Roasted Rose County fillet steak, charred confit shallot, celeriac remoulade, Anna potatoes and truffled butter sauce
Mango and passion fruit cheesecake, jelly and sorbet
Dishes change two or three times a week, according to the ingredients available, such as the Darjeeling tea-smoked gurnard (see menu), which was previously made with smoked mack- erel. The size of the portions is notable for being more substantial than the average tasting menu, but far from overwhelming. “The tasting menu goes from a nice
vegetable starter that’s quite light, to the foie gras, which is a bit more protein-heavy. Then there’s the fish, which is again quite light and the crisp apple is refreshing. After that, it’s the beef followed by dessert, which is half the size of the à la carte version,” Jones says. A vegetarian tasting menu is also available and proving to be popular with diners. Jones adds: “I worked in hotels at the start of my career and learned to be accommodating and honest. It’s not about my ego; it’s about mak- ing nice food and your guests happy.”
Chamberlain’s 23-25 Leadenhall Market London, EC3V 1LR
www.chamberlainsoflondon
20 March 2015 | The Caterer | 51
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