Cornish Grill

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This is both a pop-up boast and more importantly, a pop-up Roast. We have teamed up with Redhook and will be hosting a monthly roast dinner at their fantastic venue in Farringdon.

We have enlisted the help of chefs from some of the kitchens I supply. I'm trying to be a bit cool but I am so darn excited about this.

Why?
Because I work with two brilliant suppliers, I deliver Cornish fish and meat to some of London’s best restaurants. Last year I asked Stephen Williams, the then Head Chef of The Harwood Arms, how he would cook his favourite roast. His passionate and detailed response lead me to realise that top Chefs love cooking roasts.

In the next few months we have some of London’s most talented kitchens doing just that for you.

-- Matthew Chatfield


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Experiences

by Cornish Grill

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Scallop with bacon, apple, and black pudding
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Five spice-rubbed rib of beef, Szechuan Yorkshire puddings, and siaoxing gravy... Read more

by Cornish Grill

Menu:

Ruby Red Royale
Sunday pub snacks - Billy Franks jerky, smoked treacle bread, cornish salt, whipped butter
Smoked scallops... Read more

Contact

Website: www.cornishgrill.co.uk

Email: matt@cornishgrill.co.uk

Facebook: Facebook page

Twitter: @CornishGrill

Reviews

The Cornish Grill – at Redhook

Rating: 8

mondomulia attended Carl Clarke at Redhook in February 2012, reviewed on 30 March 2012

Ever dreamed of eating a Sunday roast of fresh Cornish meat cooked in a stunning location by London’s top chefs? That’s what the Cornish Grill Sunday Roast at Redhook is about!
The Cornish Grill is a pop-up restaurant founded by Matthew Chatfield, a native Cornish from a family of farmers, who supplies fresh meat and fish daily to Michelin restaurants in London. The first pop-up grill events were started last summer as a way to make the Cornish produce accessible to more people and they were hosted at the Manor Arms pub in Clapham. Online reviews say it was a very informal but delicious affair!
It has since “upgraded” to the elegant Redhook restaurant in Farringdon and it showcases rotating guest chefs from the Michelin starred restaurants that Matt is a supplier for. With a 5-course menu changing every time, fresh quality ingredients and the best chefs, it’s not hard to see why Cornish Grill is a huge success!
I attended the Sunday roast on 26th of February, which was prepared by chef Carl Clarke of The English Laundrette and seafood pop-up Rock Lobsta. At arrival we were greeted with a glass of Ruby Red Royale (an aperitif of vodka, grapefruit juice and elderflower) and unlimited access to the Grey Goose Bloody Mary buffet.
I booked tickets with a friend for a late seating at 14:00; worried I might not be able to eat everything, I skipped breakfast and arrived hungry. The restaurant was busy and many people were standing at the bar waiting for their table. I was happy to wait at the bar, drinking Bloody Mary, taking pictures and chatting to a few Twitter friends. Only around 14:45 we sat down at our table, not knowing that the wait for the food was going to be much longer…
We nibbled on a basket of Sunday Pub Snacks, which was filled with Billy Franks extra-special jerky, from 40 day dry-aged Cornish Galloway beef, Smoked Treacle Bread, Cornish salt, whipped butter.
After a long time, we received the starter: Smoked Looe Scallops with fresh curds, broad bean shoots, crispy onions, lime and lavender vinegar. Alas, I don’t eat shell-fish and, although I made an exception and tasted the scallops out of pure curiosity, I left most of my portion to my friend. By then, I was properly starving and chasing the poor waitress for our roast!
The main course arrived around 16:00 and I almost literally threw myself onto the plate, stopping myself only a few seconds to take the photos! It consisted of Wild Fallow Deer with rosehip jam, rape and ramsons, shin and raspberry stout pudding; Yorkshire Pudding Roasters in Pitt Cue pork fat and roots with East London honey.
Everything was absolutely delicious, from the tender venison meat to the incredibly tasty potatoes and the sweet roasted carrots and parnsips.
For the dessert, like everything else on the menu, Carl used ingredients from Cornwall. The Sea Buckthorn Posset, a creamy pudding of jelly, sorbet and chocolate crumbs, is made with sea-buckthorn berries that grow on the Cornish coasts.
Overall it was a great quality meal, especially the wine pairing was excellent! I really loved the location and the convivial atmosphere and as for the delays, I've been by regular guests that this event was an exception as all other Cornish Grill roasts usually run more smoothly and on time!