In case you have all forgotten it’s Father’s Day this Sunday, but don’t panic this weeks Foodie Friday has a round up of what is going on in and around London.
Best real ale pubs in London
It’s safe to say most dads like beer so why not take your old man out for a jolly good pint. Real ale pubs are disappearing fast, and the best of British pubs are somewhat hard to come by nowadays however our friends at Time Out have compiled a round up of the best real ale pubs London has to offer:
- Carpenter’s Arms
- Jerusalem Tavern
- Royal Oak
- Southampton Arms
- Wenlock Arms
- The White Horse
- Priory Arms
To see the full list and Time Out’s reviews click here.
If you’re busy this Sunday there are still many activities on offer across London over the next few weeks…
Selfridges Bulldog Sessions
Try your hand at Mixology this Father’s Day with the Bulldog Sessions at Selfridges. A pop-up Bulldog gin bar will be opening in the Technology Hall for just two days – on Friday 19 June from 5.30pm to 9.00pm and Saturday 20 June from 5.30pm to 8.00pm. A top mixologist will talk you through four national prize-winning cocktails from start to completion. Free master-classes will be available every half an hour on the hour from 5.30pm. www.selfridges.co.uk
Taste of London Festival
For all the foodie dads out there, why not treat him to tickets to Taste of London Festival. Savour dishes from London’s top restaurants, see world class chefs live on stage and explore fine food and wine from world class producers. Tickets are £21 in advance and £25 on the door. www.tastefestivals.com
24-carat Gold Lauge Jensen Motorcycle at 1 Lombard Street
One for the motorbike enthusiasts…
This 24-carat gold motorcycle was just one of the beauties on show at the Lauge Jensen motorcycle event, held at 1 Lombard Street Wednesday night. The City dining institution hosted a fabulous evening of drinks and canapés, with champagne being quaffed whilst guests could peruse, touch, and buy the stunning bespoke Danish-made bikes.
Rumours spread of who might purchase the gold motorcycle adorned with £100,000 worth of diamonds, with a cool £550,000 price tag. The ‘Cigar’ motorcycle however, which featured bespoke tartan travel bags, was quickly snapped up by a nameless buyer on the night. Appropriately for the City venue, a bespoke ‘pin-stripe’ bike was also on display.
1 Lombard Street, owned by former-banker Soren Jessen, served miniatures of their signatures dishes- including steak tartare and quails egg with asparagus, as guests partied into the evening. Motorcycle enthusiasts and smartly dressed City workers came en masse for a glimpse of these beautifully crafted bikes. This year see’s the restaurant celebrating its 15th Birthday.
From Left: Uffe Lauge Jensen (Creator) Anders Kirk Johansen (Owner) Frank Banke Troelsen (CEO) and 24 Carat gold motorcycle.
Dad’s beef, mushroom & mustard pies
The perfect Father’s Day recipe…
- 1 tbsp vegetable oil
- 1 onion , chopped
- 300g stewing beef , cut into chunks, fatty bits and sinew removed
- 2 tbsp plain flour
- 1 tbsp mustard powder
- 1 tbsp tomato purée
- 1 tbsp wholegrain mustard
- 1 tbsp Worcestershire sauce
- 2 thyme sprigs
- 500ml beef stock
- 140g chestnut mushrooms , quartered
- carrots and broccoli to serve (optional)
- 2 tsp mustard powder
- 300g plain flour
- 100g light suet
- 50g cheddar
- 1 large egg , beaten
- Heat the oil in a flameproof casserole. Add the onion and cook until soft, about 5 mins. Meanwhile, season the beef and toss with the flour and mustard powder. Push the onions to the edge of the pan and add the beef. Brown the meat, then add the purée and cook for 2 mins more. Add the remaining filling ingredients, except the mushrooms. Season, stir well, then cover and simmer for 2 hrs, stirring occasionally.
- Add the mushrooms and cook without a lid until the mushrooms are soft and the liquid has reduced to a thick gravy, about 10 mins. Leave to cool while you make the pastry.
- Tip the flour, mustard powder, suet, cheddar and ½ tsp salt into a food processor. Blitz until there are no visible lumps of suet, then dribble in all but 1 tsp of the egg (you’ll need this for glazing the top) and enough water, 1 tbsp at a time, to bring the mixture together as a dough. Tip onto a floured work surface and knead briefly until smooth. Remove ¼ of the pastry, wrap in cling film and set aside. Divide the remaining pastry into 2 lumps, on a lightly floured surface, roll out to approximately 0.5cm thickness, and use each piece to line a 500ml pie tin, leaving some pastry hanging over the edges. If you want to cook the pies now, heat oven to 200C/180C fan/gas 6.
- When the filling has cooled down, divide the mixture between the 2 cases. Roll out the remaining pastry and cut out 2 lids to fit, saving the trimmings. Brush the inside edges of each pie with a little egg, then press on the top. Trim the overhanging edges and crimp to seal. Brush the top of the pies with more egg and cut a small air hole in the top of each one. Use the pastry trimmings to decorate.
- Put the pies on a baking tray, and bake for 45 mins until the pastry is golden brown and the filling is hot. Alternatively, cover the uncooked pies with cling film and freeze for up to 2 months. Cook from frozen at 200C/ 180C fan/gas 6 for 1 hr. Serve with carrots and broccoli, if you like.