hosted by Palm2
At the Palm2 Event Space, Clapton, we are excited to present James Cochran and his team for the finest quality CAMBERWELL LOVE SUNDAY ROAST - Sunday 16th February.
Camberwell Love is headed up by chef James Cochran. His most recent experience has been 3 years at The Ledbury, the 2 Michelin Star restaurant in Notting Hill, before becoming sous chef at Fulham’s Harwood Arms, London’s only Michelin star awarded pub.
BOOK NOW AS LIMITED SPACES ON BOOKING. DROP IN ALSO AVAILABLE DEPENDING ON THE DAY.
STARTERS Choice of one from the below:
.Truffle and honey cured salmon, apple, whiskey, oats, mustard cress
.Jerusalem artichoke soup, horn of plenty, Paxton and Whitfield Berkswell cheese, Guinness
MAIN COURSES: Beef and Chicken minimum order for 2 on a sharing platter (£24 for beef).
.Roast Rib of longhorn Beef (aged for 50+days), with roast potatoes, cauliflower cheese, Greens, Yorkshire puddings, Horseradish Cream and Smoked Bone Marrow .
.Whole Roast free range Churchman’s Farm chicken with crispy marjoram potatoes, grilled hispi cabbage, radish and bean salad,truffle mayonnaise.
.Ragstone (cheese) ,walnut loaf,chutney(3 supplement)
.Yorkshire Rhubarb, meringue, buttermilk, almonds
BEAUX JUS’s COCKTAIL OR COLD PRESS JUICES
“Viktoria Memminger behind Beaux Jus, sources her fresh fruit and vegetables from Tony Glasgow, a local supplier from Notting Hill who harvests sustainably. All fresh juices and classic cocktails absolutely do not contain any artificial sweeteners, colours or flavourings. They are cold pressed, preserving all enzymes, anti-inflammatory and rejuvenating properties naturally found in fruit and veg.
Tomatoes used for the Virgin Mary’s are slow cooked with sweet chillies at 40′c for 24hrs and then cold pressed, drawing out the natural sweetness of the tomatoes. Our vodka is infused with dittander, a foraged plant with an intense horseradish flavour, and when combined, produces a beautiful balance of clean natural flavours.”
Also BYO available from Palm2 downstairs.
Camberwell Love, London – Review - Beth Brookfield