Now in its 5th installment, Glandstonbury brings together London's most GUTSY chefs to put together the capital's most OFFALLY good night out!
2018 CHEF LINEUP
- Luke Frankie – The Drapers Arms
- Andrew Clarke – Brunswick House
- Jackson Boxer – Chess Club
- Henry Harris - Racine
- Shaun Searley – The Quality Chop House
- Gina Hopkins - Nonya
- James Knappett – Kitchen Table
- Merlin Labron-Johnson - Portland
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The Drapers Arms
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YKW attended in November 2015,
reviewed on 20 November 2015
I cannot praise last night enough, but i'll have a go. Eloquently put, it was simply off(al). the. chain. Every single course - and there were so many, and so abundantly served - was creative, thoughtful, and lovingly prepared. There were no half measures here, literally! Or as we wittily commented to each other when the veal kidneys and Andouille salad arrived - not butts or maybes!
Nachos are heaven-sent at any time, but in this instance doubly so - Thai style chicken offal cooked in an intense lime, coriander and chilli seasoning, served on a mountain of handmade nachos. I mean, it got messy.
For me, it was the first time trying brain, and I was taken aback by quite how delicious it was, served in a crunchy golden croquette-ish coating, and beautifully accompanied by olive tapenade, pine nuts, on a bed of a punchy tomato sauce. I could've had several of those babies. Maybe babies is the wrong word to use in this instance. However, so much more was to come.
Lamb's tongue (presumably the same lamb whose brain we've just consumed?) gave a dignified nod to eastern European cuisine, paired with grated horseradish and beetroot relish, its heat countering the savoury, silky fattiness of the tongue, made complete by a crunch of melba toast.
I haven't even talked about the intense foamy smoked scallop roe and monkfish liver mouse, with sprinkled crispy onion served in a shell, inducing gasps of surprised pleasure, the skewers of duck hearts with a mole dipping sauce, onion relish and crispy quail eggs, like a playground of flavours on a tray, or the rabbit pastries which started us off on the right (rabbit's) foot!
10 COURSES PEOPLE. And by the 5th I was already lagging, but I made it through to the final, Morcilla inspired chocolate slices, dotted with biscuits and hazelnuts, and served with sweet lardy toast. So good that despite being on the verge of Mr Creosote-ness, I had two of them.
What helped it all down was an endless stream of complimentary bone marrow bourbon shots. The atmosphere turned extremely merry, and at our table we, at one point, had to wrestle down an attempt to place its owner's genitalia next to the pile of pig's trotters spring rolls. For comparison purposes, you see. Thankfully, we succeeded.
More dignified moments transpired when the chefs came out before the final course and the round of applause went on and on. We all felt very lucky to have experienced a truly remarkable evening, when the powers that be have deigned to ensure everything comes together harmoniously.
Glad to be at Glandstonbury
JulieVisible attended in November 2014,
reviewed on 21 November 2014
An amazing all round experience - outstanding food, great chefs...and a very different evening! Roll on Glandstonbury 3!