FEATURES
Prawn Cocktail By Luke Thomas at Retro Feasts, London
Ingredients North Atlantic prawns 400g peeled Iceburg lettuce 1/4 head, finely shredded Avocado 1/2, peeled and diced Paprika few pinches
Cashing in Bob Bob Ricard in London is serving Chicken Kiev and Bedford & Strand, also in the capital, has introduced fondue nights. Some restaurants have turned completely to this trend. Retro Feasts, a Mayfair-based pop-up created by nineteen-year-old Luke Thomas,
FOR THE COCKTAIL SAUCE Mayonnaise 100ml
Method n Mix the cocktail sauce ingredients together, season with salt and pepper.
Tomato ketchup 2 tbsp
n Loosely fill the glasses with dressed
Brandy 1 tsp
shredded lettuce and avocado and then
Lemon juice 1 tsp
arrange some prawns on top. Finish
Worcester sauce drop to taste
with a dollop of sauce. Sprinkle
Salt and pepper
with a pinch of paprika and serve.
concentrates solely on the retro food concept. Says Luke, “We’ve come up with a menu full of the guilty pleasures that British people grew up with and still love to eat -
even though they might not want to admit it in public.”
A twist The Three Fishes in the Ribble Valley, Lancashire, has brought back classics such as Steak Diane but put a twist on old favourites with dishes such as Black Forest Cheesecake. Nigel Haworth, chef patron of Ribble Valley Inns, commented, “We have worked hard on the menu to make sure there is something for all to enjoy. There is a bit of a retro aspect to the menu. I love taking these traditional dishes and putting that contemporary twist on them.”
Old faves Market data supplier CGA Strategy found that soft drinks such as Barrs Original Ginger Beer, Fentimans Dandelion & Burdock and Hartridge’s Cloudy Lemonade have seen recent growth, and reworked classic flavours such as rose lemonade are becoming popular. The report found that these drinks commanded premium prices and were good
Rice Pudding
Method
By Luke Thomas at Retro Feasts, London
in pan and bring to the boil. Add the
Ingredients Pudding rice 100g Caster sugar 50g Milk 500ml Double cream 250ml Vanilla pod 1, seeds scraped
n Place the milk, cream, sugar and vanilla rice and stir. Turn the heat down low and slowly cook for 30-35 minutes stirring regularly until the rice has cooked through and the liquid has thickened slightly. Remove from the heat and keep warm.
n Serve the rice pudding in warm bowls with strawberry jam on the side, alternatively spoon a little jam into the centre of each bowl.
profit drivers. TAKE STOCK MAGAZINE 21