Taste of London’s festive edition was full of food, drink and festive cheer. We round up our favourite dishes and find out from the chefs themselves what makes these dishes big hits. Here’s to a taste of something different…

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Scott Hallsworth on the Sticky BBQ Pork Belly bun… at Kurobuta 

I’m certainly not the first, nor will I be the last to a ‘bun’, nothing I’ve done here is particularly new, I just literally sandwiched together a handful or flavours and textures that I reckon should go together, luckily, I was right! Sometimes it’s about following your gut instinct over your cheffy sensibilities!

On his new location at Harvey Nichols’ fifth floor

I was blown away to be invited to set up on the fifth floor at Harvey Nichols. It’s an awesome opportunity to get ourselves in front of a whole new audience as well. We ended up creating a load of new dishes and drinks especially for Harvey Nichols so we’ve had a load of fun with it too.

We say: Head to Kurobuta for Scott’s epic and inventive take on Japanese dishes: from delicious meats hot off the Robata BBQ to Japanese ‘junk food’. This is one to treat yourself to.

Kurobuta | www.kurobuta-london.com

Chelsea 312 King’s Rd, London SW3 5UH | Marble Arch 17-20 Kendal Street London, W2 2AW | Harvey Nichols fifth floor Knightsbridge Dining, 109 – 125 Knightsbridge, London SW1X 7RJ 

Ceviche

Sophie Michell on the Mezcal and Lime Cured Salmon with Whipped Avocado, Coriander and Chilli… at Pont St

I love the freshness of Ceviches and house-cured fish. That was my inspiration behind the Mezcal cured salmon, with whipped avocado and mango chili salsa, the Mezcal added a touch of smokiness and it all worked really well together. The Salmon is going on the menu soon, but in the meantime readers should come and try our Yuzu and lime seabass ceviche, it packs a punch and is great for awakening the senses during winter. Come in and see me at Pont St over Christmas and let me know when you think!

We say: Any lover of fish and ceviche should come here for a refreshing twist of flavours. This starter features on a menu of contemporary dishes.

Pont St | www.pontst.com | 20 Chesham Place, London, SW1X 8HQ

MRestaurant

Mike Reid on the Chicken Karaage at M Restaurant

“For our version of Japan’s well-known deep-fried chicken, we brine the hell out of the bird, which makes the flesh super moist. We play around a bit, adding soy to the brine and using a cereal crust to create a batter that’s seasoned with ginger, chilli, turmeric and black curry powder. The crunchy oat coating brings some natural sweetness to the chicken, not to mention texture. The flavour is almost as good as a trip to Tokyo”.

Every culture has its own individual take on Chinese food, whether it’s Cantonese on the British high street or chifa in Peru. Wafu-Chuka is the Japanese interpretation of Chinese cooking, and it’s a force of nature. Hirata buns, gyoza and ramen are considered Wafu-Chuka, as is chicken karaage.

We say: We clearly couldn’t get enough of the Asian flavours at Taste of London. We loved the lightness of the crispy textured coating to the chicken and it’s a big hit on flavour too! This is a starter at the multi faceted restaurant which houses a Raw bar and a Grill room. Keep an eye out for M Restaurants new opening on Victoria Street!

M Restaurant | mrestaurants.co.uk | See here for locations

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Mark Hix on the Peruvian Chocolate Mousse… at Hix Restaurant

Of all the chocolate mousse recipes that I’ve used over the years, this one is the simplest and yields the best results by far. It’s wonderfully indulgent and comforting.

If you are using top notch chocolate you need to treat it with the respect it deserves and not hide the quality with lots of other flavours and lots of sugar and cream. Our Peruvian gold chocolate mousse literally contains eggs and chocolate and a tiny amount of sugar so you actually taste the chocolate.

We say: Forget your calorie counting over Christmas, this is indulgence as it should be. The addition of honeycomb adds a sweetness to balance the rich, smooth chocolate.

Hix | www.hixrestaurants.co.uk | See here for locations

Thanks go to Addison Lee for providing transport for the event. Set up an account and they offer free wifi and phone chargers (genius) – great for on-the-go events and nights out!

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