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Snail flatbread


Marmalade pudding


and chip shop,” says Søgaard, who sources the plaice from fishmonger, Flying Fish. The sauce is made from shallots, garlic,


leeks, fried ginger and apple, which are sweated down. Whole spices, including cardamom pods, coriander seeds, cloves, star anise and fennel seeds, are added, followed by turmeric, mild curry powder, white wine vinegar and veg- etable stock. Once it is cooked, it is blended and strained and emulsified with butter. “I’ve always been a huge lover of sauce, it’s


just such a great opportunity to add flavour to something, which is why our BF sauce – the brown sauce we do with the house sausage – is one of the sauces we’ve played around with the most. We want people to say ‘that’s staple Bis- tro Freddie, that’s not just HP’,” Søgaard says. The BF sauce, which contains apples, onions, ginger and prunes, is tangy and sweet, com- plementing the savoury flavour and meaty tex- ture of the sausage. Elsewhere on the menu is eggs mayonnaise, anchovy and fried parsley; chicken and tarra- gon pie; and milk and blackcurrant ice-creams with a delicate brandy snap. While Søgaard


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From the menu


Snacks ●Alma mill baguette, cultivated butter £4.50 ●Eggs mayonnaise, anchovy, fried parsley


●House sausage, BF sauce


£5.50 £8


Starters ●Mushroom parfait, pickled mushrooms, grilled bread


●Snail flatbread, garlic and tarragon butter, chicken skin


Grill and mains ●Grilled cabbage, roasted celeriac purée, hazelnuts


£8 £13.50


●Fried plaice, curry sauce, fried capers £23 ●Chicken and tarragon pie (to share) £38


£14


Desserts ●Milk and blackcurrant ice-creams, brandy snap


£9


reinterprets traditional sauces, her restaurant also pays homage to Selin Kiazim and Laura Christie’s Turkish restaurant Oklava, which occupied the same space as Bistro Freddie until its closure in January this year. Like her predecessors, who sought to create a business with equitable structures under strong female leadership, Søgaard places huge importance on a gender-balanced kitchen. “I’ve always been the only woman in kitch-


ens and this industry is built in a way that is not geared towards women’s lifestyles, and that’s why it’s been such a male-dominated field. There are so many talented women out there, so I wanted to create a restaurant that would make space for them,” she explains. Søgaard hopes Bistro Freddie will feel wel- coming for diners, too, especially with the 12-seat counter that wraps around the open kitchen. “We love interacting with our guests,” she says. “All my chefs are so personable and we want people to feel they’re a part of that.”


74 Luke Street, London EC2A 4PY www.bistrofreddie.com


24 November 2023 | The Caterer | 37


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