St Leonards restaurant in Shoreditch welcomes chef Daniel Watkins for a Winter residency, known most recently as one half of ACME Fire Cult with Andrew Clarke.
Watkins’ passion for fire-cooking and his enthusiasm for minimal waste is the inspiration behind the menu at St Leonard’s this December.
Working creatively with seasonal produce, Watkins’ ensures as little food waste as possible and comments:
“Here at St Leonard’s, cooking with fire is a way to really enhance flavours and allows exploration with quality, seasonal produce.
Alongside this, we’re using ancient techniques such as fermentation and preservation which lend themselves to these simple, flavourful dishes.”
Dishes include:
• Coal roasted beetroot with whipped cheese, blackcurrant and macadamia nuts
• Coal roasted Cornish mids with tahini mayonnaise and hispi cabbage with smoked chilli and hazelnut
• Grilled leeks with winter truffle, almonds and koji
• Hearth vegetable plate with coco beans and seeded rayu
• Monkfish with crab mojo rojo
• Aged sirloin of beef with ancho and chilli butter
• Herb-fed chicken with miso and hen of the woods
From Wednesday 1st December, St Leonard’s restaurant and bar will serve the festive à la carte menu for lunch and dinner, Wednesday to Saturday.
For bookings of eight and over, a feasting sharing menu will be served.
