The Ivy arrives
NEW OPENING
The Ivy head chef, Simon Conboy, on (finally) opening the British culinary institution in the UAE The Ivy is finally here. Relieved? It’s been a roller-coaster ride, working with Colin [Clague, executive chef, Caprice Holdings] on the menu, making sure we found the right staff, spending two weeks at The Ivy in London, learning the ethos, the history, what it stands for – it’s certainly been manic. What can we expect when we visit? A high level of service, a grand brasserie. But we’re not talking Michelin stars – that’s not what The Ivy is about. If you want a burger, we have a burger. If you want caviar, you can have that. That’s why it’s been so successful in London. How does it compare to London? We’d like to have the celebrity-led element, which the London restaurant is famous for. Obviously, they’re in the West End and we don’t have that theatre business over here. Any good restaurant needs a regular client base, people who will support you through quieter times, coming once or twice a week, championing the restaurant. That is what’s important. La Petite Maison and Zuma are across the road, Hakassan is coming soon. You've picked a tough location. It all adds to the culinary map of Dubai, raising the standards. The Ivy is a British institution. There’s room for everybody. Finally, the million-dirham question – will people be able to get a reservation? There’s been a lot of excitement about The Ivy coming to Dubai, and for the first month it will be hard to get in. From June 9, The Ivy, The Boulevard, Ground Level, Emirates Towers, Dubai. Tel: (04) 3198767. www.theivy.ae
THE IVY’S FILLET OF COD WITH CAULIFLOWER MASH, CLAMS AND SAMPHIRE INGREDIENTS 4 x cod fillets 2 chopped shallots 250g clams 50g samphire 3tbsp white wine 2tbsp double cream 175g diced unsalted butter Olive oil Lemon juice For the mash 1 medium cauliflower, finely chopped 200ml double cream 50g butter Salt and pepper
METHOD 1. Season the cod with salt and pepper; fry in oil for approximately three minutes either side 2. Add clams, oil, shallots and white wine to a pan, cover with a lid and cook on a high heat until open 3. Add samphire, oil and cream, and bring to the boil 4. Remove from heat, stir in diced butter, season and finish with a squeeze of lemon For the mash 1. Melt butter in a pan, add cauliflower and several tsps of water, cover with a lid 2. When soft, add cream, bring to the boil and season 3. Remove from the heat and blend JUNE 2011 WHAT’S ON 63