Full disclosure: as you probably know I work at Sustain on the Real Bread Campaign so I’m not even going to attempt to be impartial.
Basically, the idea of the night was to have a progressive dinner at four different members of the Sustainable Restaurant Association. Kirsty’s already blogged the event so I’m just going to nick her description:
Ramblers met at the Duke of Cambridge Organic Pub, for an aperitif of crostini including Home Smoked Trout with Horseradish and Marinated Baked Ricotta with Mint and Tapenade accompanied by Organic Sloe Gin with Lemonade. Guests then followed the leader to walk 500 meters to The Charles Lamb. We enjoyed a starter of Chegworth Valley Apple Tarte-tatin with Black Pudding or Blue Cheese served with garden fresh leaves perfectly matched with Furrow Hill Somerset Cider.
We were then whisked away by London Pedicabs to The Clerkenwell Kitchen. We were presented with a “gorgeous” Fish Stew with Ailoi or Aubergine & Tarragon Gratin with Berkswell Cheese served with perky, peppery watercress and sour dough flutes all washed down with the delightful Chapel Down Flint white wine. Finally, a short stroll to Bistrot Bruno Loubet at The Zetter Hotel for an “amazing” Blackberry and Apple Charlotte followed by the Harvest Chase – a cocktail of Chase Marmalade Vodka, Fresh Pear & Lemon with Rose Hip Foam.
The Chapel Down was a revelation to me – I have slightly bad memories of Chapel Down that come from leading a tour group there during the Great Career Crisis of 2009. I didn’t like any of the wines except the English Rose bubbly, which in itself was surprising since I’m not a huge fan of bubbly. But the Flint Dry was delicious.
Thanks Kirsty and all the restaurants for a great evening, I’m already looking forward to the next one!