Getting the Turkey to the plate (video)

We have had a rather momentous week on our end meaning that Thanksgiving was officially our biggest event to date in terms of guests, hours put in and food prepared. Think we're going to hold back and take it easy? Think again....

In addition to our regular menu we also had to navigate our way through a selection of different dietary requirements giving us a chance to test our creative ideas. Poaching an egg, serving some form of creamy pasta dish or “whipping up” a risotto is A way of preparing food for a vegetarian (or egg-free for a vegan), although why not make something delicious right?! A root-veg inspired dish quickly came to mind, which was served with a roasted onion broth.

A few early morning trips to New Covent Garden Market meant we had everything we need, as well as a timely delivery of 10kg (!) of turkey breast from Walter Rose & Son on Friday morning (the largest poultry ever seen). 48 hours later (a process consisting of brining, smoking, rolling, bagging, chilling, poaching, chilling again, searing and portioning) we had achieved what we considered as turkey perfection! During that time, we exacted some necessary changes to the final menu (a challenge highlighted in a previous post) and we feel the changes were worth it:

 Tickets for our Yuletide Feast are now available so get them from our "Where & When" page before they sell out. In our next post we will let you know how things went so keep an eye out for that post. R.