Where London affordable gourmet fare offers.

Not too expensive, the finest cuisine, London. This phrase seems to name the city simply does not fit. But recently several chefs offer the English capital in their second meal of exquisite restaurants - and at affordable prices.

 

London - Very ungracious ruled England Gastro-King Gordon Ramsay on the food given to him as a guest of the Queen was finally prefixed: "Complete rubbish" was reluctant to translate his comments. Better that English cuisine has to offer, he leads a day in his own kingdom before? as a luxury version in the restaurant "Gordon Ramsay" and "Gordon Ramsay at Claridge's, raised in the civil context in" Maze, "" Maze Grill, "" Foxtrot Oscar "and" Boxwood Café. "

In addition, he successfully culinary colonialism. Whether in Dubai, New York or Tokyo, Ramsay, the British cuisine for export. The new self-confidence of the British food culture has a whole generation of British chefs infected. In a country where a few years ago, the then Foreign Minister Robin Cook Chicken Tikka massala to the National Court declared that serve young chefs today with pride in local products delightful modern interpretations.

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The gourmet 1 / 2009

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Also Anthony Demetre and Will Smith, in London's Soho district has already successfully passed the French-oriented restaurant "Arbutus" result. For his British cuisine, the duo in a spin-off City a better environment.

With Eichenholztäfelung, brown and sludge-colored cushion benches and coarsely woven brown mats instead of white table linen seems to be the "Wild Honey", but only at first glance a gastropub to be the food supply extends far beyond actual pubs format also. Above all, the quality of products and their presentation convincing.

Trend toward second restaurant

An attractive appetizers is the Red-beet salad with fresh ricotta cheese British sheep, honey and lemon-thyme vinaigrette. Pink grapefruit and hazelnuts make the velouté Biokarotten from the original temptation, and the variation of rabbits accompany pleasantly spicy wild mushrooms and figs. From the wine list? predominantly upper middle class from France, Italy and Germany? Almost all positions are also open poured.

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As in the case of "Wild Honey" is a trend in many places to second restaurant for authentic cuisine a separate stage to offer. Gordon Ramsay and Tom Aikens (Tom Aikens, Tom's Kitchen "), which temporarily have a fish & chips shop operation, have it Now, the gentlemen to follow and well liked.

Accordingly, also the French-inspired "Pied à Terre" explicitly a second leg created in "L'Autre Pied requires chef Marcus Eaves entirely on British bases, although the atmosphere with the delicate flower paintings on the wall glazed Asian accents rather suggests and the red leather benches and chairs black Diner's extensive look evoke.

Such stylistic freedoms is also the cook out: the cancer of the Salcombe Bay in Devon requires a delicate wafer aufgeschäumte Zaziki mousse, which he sets out on guinea fowl bulgur, exactly has the right bite. Similar courage the wine list with artefacts from all over the world, such as a garage Riesling Mac Forbes from Victoria or the Australian Blaufränkisch of Pitt Auer from Burgenland.

Even "The Anchor & Hope, London's favorite among the gastropubs, has teamed up with the" Great Queen Street, a sort of bistro on the British side. Unconventional and the service is warm, clear and straightforward, what he referred to the light wood tables presents: Pleasant proper Cornwall-taste the crab on toast, white beans with garlic pistou are hearty, and the Hereford beef is abundant allocated, whether as a minute steak or the rib.

Young clientele with a good mood

Eating in such a framework is not as celebrated at court, but rather by the people celebrated. This can be quite loud sometimes fail, so a warning to all sensitive ears: The noise level in the "Great Queen Street is in the" The Establishment "is still exceeded. Front Bar and Bistro are located, is located behind the restaurant? the good mood of the young clientele, but permeates the old brick house opposite the subway station Parsons Green totally.

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The interior is very is trimmed to the Seventies: pop-art-wallpaper on the wall, brown designer armchair Chen, calmer light gray-white clarity of the good office behind it. The card offers a bistro style aufgepeppten, such as rabbit terrine with parsley sour pickled carrots and homemade sourdough bread, as a light main course, a roasted fillet of Brass domestic coast chorizo lentils, and wild garlic. The final alternative is an excellent piece of rib Aberdeen Angus with fries and sauce Béarnaise.

The "establishment" is not an offshoot, however, there has emerged from the young guard Neil Mackenzie first on his own responsibility in the kitchen asked. Such a lead role in Tom Pemberton "Hereford Road," with which he is after his time in the city famous "St. John Bread and Wine" self-made. The recipe for success, he then states: uncomplicated English courts. Butterzart braised lamb with turnips or some delicious desserts like apple pie or rice pudding with plums? simple but good.

Also, the frame fits, just a typical neighborhood pub in Notting Hill with an open kitchen to small semicircular niches in the entrance. The actual dining room is a sort of sunken garden house in the daylight through a glass ceiling round penetrates. Even the chef's imports are happy with the quality of the English ingredients inspired.

Philip Vogel and Christian Rosse, a student of Dieter Müller and chefs in the restaurant "Andaman" in the new elegant Althoff Hotel St James's, are particularly excited by the meat, which they get in England. The fact that they know to use it, prove it with tender lamb chops with red pepper marmalade and aromatic garlic foam. Ginger jelly to tuna, pea puree with shrimp? calculated scatter the New London more British elements in their Amuse Bouche menu. This would even the Queen and Gordon Ramsay impressed.