OCTOBER 2019 NEWSLETTER
October 7, 2019
This Autumn Newsletter will be a little out of the ordinary – as this time I am writing it from home instead of from my Restaurant desk.
Last week I was in Paris for the day, sampling and researching delicious pastries, breads and coffees, and very stupidly and clumsily, I tripped and fell in the street…….(no – I do not drink!!). I ended up in the amazing American Hospital with a confirmed broken hip. A few hours later I was in an air ambulance back to the UK and was operated on within 24 hours. Most people plan to have their hips done – but clearly I am not one of them!
I have learned a lot of things over the past week or so, from realising that life is somewhat fragile, that those in the medical profession are angels, and that good food and nourishment are absolutely vital to the healing and recovery process.
I was blessed to have the shop and restaurant ‘feeding me’ with the most fabulous takeaways while I was in hospital ( I admit to have been a little ‘fussy’ while I was there), including the life-saving juices from the Healthy Juice Company, delicious chicken broth from the gently simmering Restaurant stock pot, and lovely salads from the Production Kitchen. No wonder the surgeon and physiotherapists are so happy with me!
Happy also am I with my teams – more than ably led in the Dining Room by Paul, Colin and Taddeo, and also by Michele, Gab and Davide in the Kitchen, all of whom are carrying on regardless, with their usual energy and professionalism. Thank you all of you!
Enough of that.
Looking ahead we have fabulous Autumn produce, Halloween, Thanksgiving and Christmas to look forward to. We already have the Christmas Puddings and Christmas Cakes made, which are being wrapped and iced as I write. Soon we will be starting the (yet again) record number of Mince Pies. How many 10’s of thousands I wonder? I understand that the same amazing Turkish Delight that delighted so many of you last year, has now arrived with us safely from Istanbul, and will be boxed and ribboned very soon.
Orders have been placed for our beautiful new hessian bags and wicker baskets, so now is the time for you to start thinking about who you need to treat this year – be it for corporate reasons or family. We will make a hamper to perfectly fit your needs.
Good news too on the Wine front. The delicious Sally Clarke own label rose wine from the Veneto is already flying off the shelves, but soon we will be adding a lovely red and white from the Loire – again our own selection with our own label.
I am really excited to announce that for part of our 35th Anniversary celebrations this December, I have created a fabulous 2020 Diary which I hope you will find not only useful throughout the year, but also beautiful to hold and to look at. We will be selling them in the Shop and Restaurant from November, and online, so perhaps you
may like to consider this as a lovely gift or ‘stocking-filler’. So much to look forward to!
Meanwhile ………a little recipe for you from my home – perfect for a return to good health – nourishment of the best kind………
Autumn Vegetable Broth/Stew/Soup/. Serves 2, 3 or 4 – depending………..
1/2 teacup good olive oil
2 carrots, peeled and chopped
1/4 onion chopped
1/4 fennel bulb chopped
2 stick celery, chopped
1 clove garlic, crushed
2 ripe tomatoes chopped
1/2 teacup rice
Handful of fresh herbs
Sea salt and freshly ground pepper
Approximately 1/2litre vegetable stock
Freshly chopped soft herbs such as parsley, celery leaf or chives
Heat the olive oil in a heavy pan over a medium – high heat
Add all the vegetables together with the rice and herbs. Season with salt and pepper. Stir over the heat and when it starts to sizzle around the edges, turn the heat down to medium. Keep stirring from time to time to prevent the rice from sticking to the base.
After 15-20 minutes add the stock and simmer the soup until everything is soft, including the rice, approximately a further 10 minutes.
Taste, add the final chopped herbs and serve.
If a smooth soup if preferred, when cool, purée in a liquidiser or robot coupe, then pass through a medium mesh sieve, pushing the debris through with a ladle. Then taste and serve hot. It will last 5 days if kept chilled, but as always – is best eaten fresh! Friendly to vegans, vegetarians and all …………!!!
*Our beautiful Private Room still has some availability over the upcoming winter months, for both Lunch or Dinner – so do call or email us with your suggested dates!
*We are always looking for like-minded people to join our teams – so if you have a keen interest in food and wine, baking or cooking, or simply that you are interested in finding out about us, please send your CV to us with a covering letter. We would love to hear from you.
*And FINALLY BREAKING FABULOUS NEWS!!!! The KENSINGTON PLACE FISH SHOP HAS NOW RE- OPENED!!! On Westbourne Grove (corner of Portobello Road) !!
Opening times:
Shop
Monday – Saturday Friday 8am – 8pm (- 5pm on Saturday)
Sunday 9am – 4pm
Restaurant
Monday – Saturday
Breakfast 8 – 10am (-11am on Saturday)
Lunch from 12.30 – 2pm
Dinner from 6.30 -10pm
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