Bringing the customer back to your table requires an art - the art of Consistency! Maintaining food consistency means ensuring that every dish served has the same taste, look, aroma and texture, every time for every customer.
My recent visit to London with my family brought me back to the tables of Little Social and Heddon Street Kitchen, both of which did not disappoint. On the contrary it strengthened my admiration for both the Michelin starred Chefs for their dedication to do it right!
At Heddon Street Kitchen (part of renowned Chef Gordon Ramsay Restaurants)
I was particularly drawn to their promise that “Kids Eat Free All Day, Everyday”. Chef Ramsay’s commitment to this endeavor has not gone unnoticed.
Heddon Street Kitchen is a sleek brasserie that showcases an eclectic menu in a large contemporary space. The fish & chips is a must try. But let me explain a little bit first about the variety of fish for the dish here.
Cod profile: Fillets are typically thick loins with vertical cuts starting at the backbone and working down to the belly. The fish is white, flaky with a mild flavor, packed with protein, vitamins, and minerals. Sweet, tender, firm and flaky.
The Roasted Cod was served on a bed of crushed potatoes, artichoke, capers, red wine and lemon sauce. It was perfectly prepared.
Haddock profile: Northern Atlantic fish, in UK it is caught around the northeast of England and west Scotland. Related to cod yet distinctly different. It possesses a mild sweet taste with lean white flesh and medium flakes with a texture which is firm yet tender after cooking. Vitamin B, protein, omega-3 fatty acids and potassium content.Haddock is revered as the “go-to” fish for fish & chips.
I prefer Cod in the US, but haddock in the UK.
Battered Fish & Chips arrived hot, golden, puffy & crispy on the outside, followed by a little chewiness, flaky and moist inside. “Mushy Peas” generally made from dried marrow fat of mature green peas was sweet and starchy, the perfect English accompaniment together with the bright tartare sauce. The chips were crispy on the outside and tender inside, and well-seasoned.
We could not resist but finish with Sticky Toffee Pudding accompanied with Clotted Cream Ice Cream, decadently sublime! Thrilled with the signature dishes we explored some of the newer items on the menu which were quite delicious.
As with the consistency of the food, service must be maintained at the highest levels. On our visit, service was impeccable, attentive, wit and humor, exquisite cuisine, and the hospitality much appreciated.
We had a good chat with Amit Crozier Norris, The F&B Manager, friendly demeanor and caught up on the upcoming events.
The boys enjoyed their free meals without any gimmicks attached and devoured their desserts!
Thank you, Chef Gordon, and Heddon Street Team, see you again on our next visit to London.
Little Social is Jason Atherton’s bistro and wine bar on the edge of Mayfair. A neighborhood bistro showing a hint of French influence. Quite literally across the street from flagship restaurant, Pollen Street Social.
There is something special to be said about all of Chef Atherton’s restaurants (which I am pleased to confess I have visited over the years): Berner’s Tavern, City Social, Social Eating House, Pollen Street Social and Little Social all under ‘The Social Company’ venture.
With four Michelin Stars under his belt, this prolific chef has mastered the art of casual fine dining not just in London but in Dubai, St Moritz, New York, and Shanghai as well.
Liam Dundon, General Manager, an amazing host with great customer skills, patience, excellent wine recommendations, extreme food knowledge which is a great asset to chefs and customers! The whole meal was planned and delivered in perfect synch without a hitch. A composition of consistency…..
The window table was the perfect setting for our family meal. And it was, yet another superb experience all around.
Snacks Tastes:
Sourdough, Estate Dairy Cultured Butter
Gordal Olives (ovoid shape, with a little less oil content but more pulp, a large Spanish table olive with lemon & chilli). These have a firm, meaty richness, and juicy flavor profile, matching their imposing size. They were so delicious that we ordered a second round!
Smoked Cecina (tender sliced sea salt, sherry and spices cured grass fed beef smoked over oak wood, with a deep red color). An emphatic beefy flavor with a smoky undercurrent and prominent notes of salt, earthiness, and aged wood.
Starters Tastings:
Cornish Crab (sustainably harvested, high in Omega-3) Salad, Nashi Pear, Radish, Lemon, Pickled Cucumber, Salmon Caviar.
Rich zingy flavor, fresh and sweet, lush taste of the sea, a true taste sensation. Pear; crisp bite of an apple, juicy, thirst-quenching sweetness, flavor of a deliciously fresh sweet pear with creamy white flesh.
Chargrilled Heritage Carrot, Miso Aubergine, Walnut Pesto.
Carrots; Bitter, sweet mild earthy flavor. Aubergine; Sweet deep-in-flavor, umami packed. Pesto; nutty and garlicky.
Main Tastings:
Whole Dorset Lemon Sole Morecambe Bay Shrimps, Lemon, Beurre Noisette.
Maple Glazed Pork Chop, Pomme Puree, Cavelo Nero. (Cavelo Noir also known as Tuscan Black Kale bittersweet.)
Roast Cornish Seabass, Crushed Potato, Lemon & Herb Butter, Fennel. Seabass had a mild subtle flavor with a buttery, moist and flaky texture. Always a versatile and tasty choice, full of protein, low in calories and an excellent source of omega-3 fatty acids.
Wild Mushroom Penne, Rocket, Aged Parmesan. A humble dish that was elegantly presented with the bright green rocket atop as garnish and a cloud of white parmesan.
Wine Tastes: Liam recommended a gorgeous White Burgundy, from Domaine Ninot Rully La Barre. Happy to report this paired well with the fish, pasta as well as the pavlova.
Desserts Tastes:
Vanilla Crème Brûlée (a rich creamy dessert, slightly sweet, tangy, delicious burnt Brûlée and crunch on top).
70% Dark Chocolate & Coffee Moelleux, Vanilla Ice Cream (a decadent chocolate souffle or should I say more like a gâteau moelleux aka molten lava, a rich and moist cake that satisfies the cravings of any chocolate lover).
Honey & Pistachio Pavlova, Strawberries, Berry Sorbet (it has been a while since we had a showstopper pavlova on our table. Crispy meringue on the outside, soft and marshmallow-y on the inside, which contrasted perfectly with the sweet flavor of the honey.
Thank You Chef Atherton, Liam, and the team for your hospitality and for nourishing us with the creative cuisine that will serve as fond memories forever! See you all on our next visit to London!