Berwick Street, Soho
We were approached by the folks at The Endurance to begin their series of month-long kitchen takeovers based in their historic pub on Soho's market street, Berwick Street.
This was to be our first exploration of à la carte service as Blanch & Shock, hitherto having always cooked set menus, and our first time without offering reservations. The menu comprised a selection of snacks and small plates evolving over the month, based as always on the best the season had to offer.
The St John bakery supplied our bread, which we served with our cultured butter. Meat came from Buntings in Peckham, fish from Coast Seafood and vegetables from Rushtons and Wild Harvest, both of New Covent Garden Market.
In addition to our daily lunch service we set ourselves the challenge of producing four new tasting menus of about 8 courses each over the course of the month. Saturday nights played host to these menus themed loosely as North, East, South and West. The East and South dinners were collaborations with Andrew Stellitano and David Boycott (Free Company) respectively.