I was recently invited on an evening of flavour with Lloyd Grosmann sauces at the Underground Cookery School in London.
The evening started off with a delicious coffee cocktail, one similar to an Italian “caffe’ shakerato”, very fresh and summery, which I was invited to try making myself. I never made a cocktail before, so I was enthusiastic and keen to have a go.
It was fun and most of all I enjoyed drinking it afterwards. As you know I really love coffee so it was a special treat for me!
The evening began with a talk about the hottest food trends in London.
It was interesting to know that in London there are around 37,000 food outlets! I guess we really are spoilt for choice in the city.
There was John Quilter, the TV chef known as “The kitchen busker” who as the chef for the evening cooked interesting fusion dishes using some of the Lloyd Grossman sauces.
American food inspired from across the Atlantic has been taking over in London and the classic flavours of the Med are brightly shining with Londoners being inspired from local markets and cooking seasonal recipes with fresh ingredients.
Persian, Israeli and Greek food seemed to be London’s trending cuisines.
Fusion food is the future and mash ups are hotter than ever. Classic French, Italian or Spanish merged with American cuisine ..not sure what to think about that!
Small plate dining, tapas style and dude food with burgers and hot dogs are staying to satisfy nostalgic comfort and all with different spices and meaty fillings.
And finally chilli is the 2014 trending flavour which always lights up a dish and gives a certain kick to it. So more chilli to come for the future guys 🙂 Fine, I love chilli!
And here are all the tasty dishes we tried.
Lobster Thermidor Mac & Cheese – Comte macaroni cheese cooked with lobster and samphire.
Korean fried chicken served with a hot Loyd Grossman tomato and chilli sauce, sesame seeds, sesame oil and gochujang. I found very interesting that the batter was made using vodka instead of fizzy water. This made it very crispy whilst the alcohol completely evaporates as soon as it hits the hot oil. A great tip!
Nikkei Sashimi with tuna and salmon with apple in a Thai green sauce and mirin. A light and healthy dish completely new to me.
Iberico Pork Schnitzel with toasted almonds and herbs served with a hot tomato sauce. I loved this and the Iberico pork is definitely superior in taste and tenderness than ordinary pork.
Oxtail sliders with saffron shallot mayo served with a Loyd’s herby tomato and red wine sauce.
We finished our meal with a vanilla pannacotta made with almond milk (very trendy at the moment) and cooked peaches with amaretto with biscotti crumbs. A very light dessert, great for someone who is trying to lose weight but needs a sugar fix from time to time.
And the end of the evening came. I enjoyed every dish and I was impressed by John’s creativity and ability to create such tasty and interesting dishes and combine them so well with the sauces.
And as you know I make all my sauces from scratch so I was impressed by the excellent quality of these sauces. Shop bought sauces are often very sugary and have a chemical taste, these had more of a natural and pleasant taste with no metallic aftertaste in your mouth.
So here you go, something to keep in the cupboard for when you get home late and have no time on your hands or for times of need!
I was invited to this evening of flavour event hosted by Lloyd Grossman Sauces and I received some sauces and a supermarket voucher.
All opinions are my own.