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The Challenge: Cocktails at Home

We’ve all been adapting to ‘the new normal’ – whether that’s with a new working from home routine, fitness in the garden, heading up the home kitchen, or indeed mixing up something exciting from the drinks cabinet.

This week, I challenged Ben, our Bar Manager at St Vincent, to see what he could do with this mixed bag. An accumulation of holiday tipples picked up over an untold number of years!

Let’s see what he’s come up with.

Over to you, Ben…

White Lady

This is an absolute classic, refined at The American Bar at The Savoy in the 1920s and 30s. It’s still just as popular in the ‘World’s Best Bar’ today.

INGREDIENTS:

1 part Cointreau (20ml recommended)
2 parts gin
Juice of 1 lemon
1 tsp sugar (or ½ part syrup)
Egg white (optional)

METHOD:

To make it you need to mix or shake these ingredients quickly, preferably with ice. You could do this in a cocktail shaker, but if you don’t have one use a blender, protein shaker or a Tupperware box with a lid.

Add all of the ingredients and shake for around 30 seconds or blend for around 10 seconds. Then strain or sieve the drink into a glass to remove any shards of ice left from the shaking or blending. Drink straight up, without any ice the glass.

You can use any sugar you have in (white, granulated works best) or make a quick simple syrup (1 part sugar to 1 part water in a saucepan over a medium heat and stir until all the sugar has dissolved). You also have the option to add the white of 1 egg to the recipe. This won’t alter the flavour, but will give the drink a lovely, silky texture.

Cherry Twisted Negroni

A beautiful drink to sip in the late afternoon sun and really straightforward to make.

INGREDIENTS:

1 part Amaro Montenegro (20ml recommended)
1 part Schlanderer Kirschwasser (cherry brandy)
1.5 parts gin

METHOD:

Simply add all of the ingredients to a short glass with lots of ice. Give it a quick stir for 15 to 20 seconds and it’s ready. This is fantastic with a nice, chunky wedge of orange as a garnish. If you find it too strong, just give it another stir to dilute the drink some more.

Armagnac Sidecar (3 Ways)

A sidecar is classically made using Cognac and is a great drink for later in the evening. Here, we’re going to use Armagnac instead of Cognac – and I’ve given a few variations for something a bit different. Some people like to serve a Sidecar with a sugar rim on the glass – it’s completely your preference – the drink is delicious either way.

INGREDIENTS:

1 part Cointreau, Schlanderer Williams Birne (pear brandy) or Aprikosengeist (apricot brandy) (20ml recommended)
1.5 parts Armagnac
Juice of half a lemon

METHOD:

To make a more traditional Sidecar recipe, add the Armagnac, Cointreau and lemon juice to a cocktail shaker, protein shaker or Tupperware box with a good amount of ice. Shake it vigorously for around 30 seconds until the drink is nicely chilled and diluted. Then, if you like, you can rim your glass with sugar (a glass with a stem is great, but a shorter glass or even a wine glass will work well). To do this, tip a small amount of sugar on to a plate. Then slowly rub the rim of the glass in the sugar until you have a nice coating of sugar all the way around the rim. If you’re struggling to get the sugar to stick then you can rub a lemon wedge around the rim of the glass before dipping it in the sugar.

Now, strain or sieve the drink into your glass without ice and enjoy. If you like you can garnish with a twist of lemon or orange. Take a long, narrow strip of peel and carefully twist it around the handle of a spoon and then drop it into the drink.

Alternatively, Armagnac works very well with both pear and apricot so, if you want something a bit different, replace the Cointreau with the Schlanderer Williams Birne or Aprikosengeist. You may need to use a little less than you would when making the drink with Cointreau and you could add a touch of sugar if you wish.

Share your own lockdown cocktail creations on social media using the hashtag, #21LockdownChallenge.

Read, Watch & Listen with Nick Shottel

During this lockdown period we’re constantly on the look out for something a bit different to entertain us.

Nick Shottel keeps us busy with his round-up of the best books, TV shows, documentaries, podcasts and playlists…

READ

FROM BENWELL BOY TO 46TH BEATLE… AND BEYOND – by Bob Smeaton

Bob has been a customer of ours on-and-off since we opened. The book tells the story of how he started off in a local pop group called White Heat and went on to work with the likes of Paul McCartney, Elton John and The Rolling Stones, producing films about them. He, alongside another regular customer of ours, Geoff Wonfor, produced the definitive anthology of The Beatles. A read jam-packed with anecdotes and humour. Some of you will recognise some of the characters spoken about, even one who has an unequalled love of Cointreau… if you know, you know!

WINE AND WAR: THE FRENCH, THE NAZIS AND FRANCE’S GREATEST TREASURE – by Donald Kladstrup & Petie Kladstrup

It tells the story of France’s courageous, clever vintners, who protected and rescued the country’s most treasured commodity from the Germans during the Second World War. A really amusing and informative read.

WATCH

SAVE ME TOO – On Sky Atlantic catch-up at the moment is Save Me Too, staring Lennie James as a father searching for his missing daughter. The first series is also available on catch-up.

GANGS OF LONDON – Another Sky Atlantic series worth a watch. It’s fast-paced, action-packed and – word of warning – it’s absolutely brutal!

BRASSIC – A really entertaining series that should be watched before the second one is released online this week. This Sky One show stars Michelle Keegan and Joe Gilgun and is a dark comedy with some real laugh-out-loud moments to lighten the mood.

STILL GAME – One for those of you who have access to Netflix – and for those who ‘get’ Scottish humour.

INDUSTRY-BASED DOCUMENTARIES – There are some tremendous industry-based documentaries out there at the moment, such as ‘Chef’s Table’ and ‘Cooked’. There is a film called ‘Uncorked’ about a guy who wants to train as a sommelier, much to the dismay of his father who wants him to carry on the family’s Memphis BBQ joint.

LISTEN

DESERT ISLAND DISCS – You all probably consider yourselves too young to listen to Desert Island Discs. I know I did! Anyway, I was scrolling through BBC Sounds on my phone, looking for something to listen to – and happened on a Desert Island Disc podcast featuring Ian Wright. I found it really entertaining and, in part, quite moving. The podcasts only have a portion of the chosen ‘discs’ so it is all about people’s stories. I enjoyed the podcast so much that I started going through the D.I.D. archive and found loads of interesting stuff. There were programmes featuring lots of chefs including Marcus Waring, Angela Hartnett and many others. There is even one with a good friend of Terry and me, Anton Edelmann.

VINES ON THE FRONT LINE – I also found an interesting podcast on there called Vines on the Front Line, which was about the vineyards of the Bekka Valley in Lebanon.

THE ART OF THE MENU – There was another interesting podcasts called The Art of The Menu, which is about the power of the menu and highlights the tricks and secrets within it.

ROUND THE HORNE – If you like classic comedy, there’s no end of vintage stuff that’s still relevant today and extremely funny. A classic that I really like is called Round the Horne and is primarily a sketch show that has a running joke through it. At the time, this show really pushed the boundaries and laid the foundations for a lot of comedy shows to follow.

PLAYLIST >>

In the last newsletter, I shared a playlist that was bit more alternative to my usual taste, but I hope you enjoyed it all the same. This time, I’ve put one together that I’m sure you will agree is a bit more ‘me’.

It’s entitled SOCIAL-DIS-DANCING – DISCO. I hope you enjoy it! Check it out here: open.spotify.com/playlist

A Day in the Life of… St Vincent Manager, Matt Clarkson

How I’m staying safe and keeping motivated at home during lockdown…

I GET UP ON A MORNING FOR… The kids, usually much earlier than I would ideally like. Then coffee…

BREAKFAST IS… When Nina’s going to work, usually a smoothie with any fruit that might be just past its best. Freezing peeled bananas then popping one of them whole into the blender works a treat. If Nina’s off, for a treat I knock up baked eggs with spiced tomato sauce and loads of toast to dip in, the kids love it.

TO STAY ACTIVE, I… Try to go for a walk every couple of days. One of the kids is usually strapped to me and the other in the pushchair as we try to hit a few big hills. I also do 100 press-ups twice a week just to keep the muscles interested.

TO UNWIND, I… Try to pick up the guitar if I get the chance. We’ve also just got this acupuncture mat with thousands of needle-sharp spikes on it resembling a bed of nails. The ancients believed it assisted in increased levels of relaxation and meditation… it’s great for back pain, too. I try to have a session on it a couple of times a week. It’s pretty painful, but I have fallen asleep on it a few times

I’M WATCHING… Gangs of London… it’s brutal and so addictive. Watch it!

I’M READING… A book called Cosa Nostra, which is a sinister insight into the revered Sicilian Mafia.

I’M LISTENING TO… A lot of upbeat rock at the moment. After tea every night, me and the girls have 20 minutes with it blasting to burn off any remaining energy before bed. Other tunes like: Just A Day by Feeder, Girl From Mars by Ash, The Passenger by Iggy Pop and a guilty pleasure… Paradise By The Dashboard Light by Meatloaf.

SOMEWHERE I’D RATHER BE… Currently, nowhere! Life moves too fast. We should be able to appreciate this downtime and keep everyone safe. I’m sure I’ll never have another opportunity to spend everyday at home with the kids.

THREE TOP TIPS FOR STAYING AT HOME…

Plan your meals – It’s not easy cooking all of the time, so if you can plan ahead and make a bit extra and freeze some, it takes the pressure off later in the week.

Keep busy – It’s a real opportunity to get on top of all of those little jobs around the house and garden that you normally just don’t have time for. I usually tick things off my list and somehow my list keeps getting bigger and bigger!

Stay in touch – Obviously we can’t meet each other in person, but using things like WhatsApp and Zoom are becoming the new norm. We’ve had a couple of St. V get togethers, a pub quiz and far too many drinks one night.

I know this is number four, but allowing for some alone time is vital. No phone, no TV, no kids etc… just time to think, relax and appreciate everything you have. I also find myself thinking of everywhere I want to go for my next holiday and where I next want to eat… whenever that may be.

DURING LOCKDOWN, I HAVE LEARNT… To appreciate what I have and also that parenting two kids under 4-years-old, three days a week, is no walk in the park!

QUOTE OF THE DAY… “#stayhome.”

Cheddar Cheese & Spinach Soufflé

An all-time 21 favourite

Our Cheddar Cheese & Spinach Soufflé is the perfect lockdown treat! We’ve been cooking and serving this dish for 30 years – and in that time, I’m sure that one or two of you have become addicted. Here’s a way to get your fix at home…

INGREDIENTS

180ml milk
1 bay leaf
100g grated parmesan cheese
1/4 small onion
1 clove
30g softened butter, plus a little extra for preparing the moulds
30g plain flour
100g grated mature cheddar cheese
3 egg yolks
3 egg whites
1 tsp English mustard
60g chopped sautéed spinach
Pinch of salt
300ml double cream

METHOD

Prepare 4 x oven proof ramekins by brushing with softened butter and dusting with a little of the grated parmesan cheese. Refrigerate.
Bring milk to a boil together with the onion, bay leaf and clove. Remove from the heat, cover and set aside to infuse.
Make a roux by melting 30g butter over a gentle heat and then add the flour, stir gently for 5 minutes over a low heat.
Allow the roux to cool a little before adding the infused milk, a little at a time, stirring till smooth between each addition. Simmer for 5 minutes.
Remove from the heat and stir in the grated cheddar cheese, followed by the English mustard, egg yolks and spinach.
Cover with a buttered paper and keep warm.
Whisk the egg whites with a tiny pinch of salt until quite firm.
Beat 1/3 of the whipped egg whites into the cheese sauce using a whisk.
Fold in the remainder very carefully with a rubber spatula.
Divide the mixture between the pre-prepared ramekins.
Sit in an oven proof tray and add boiling water to come halfway up the ramekins.
Transfer to the oven at 135 degrees C for 28 mins.
Remove from the oven, increase the oven temp to 200 degrees C.
Turn the soufflés out into individual oven proof dishes.
Pour over a generous amount of double cream followed by a good dusting of grated Parmesan cheese.
Return to the oven until well risen and golden (around 12 – 15 mins).
Serve immediately.

Try This: Alpen Macaroni

Kitchen management is a challenge at the best of times. Throw in a global pandemic, a nationwide lockdown and several shopping restrictions, and we’ve got a task on our hands.

But, with a bit of time, some creativity – and with the ability to digitally share our recipes and ideas – we’ll be able to share some easy-to-follow recipes in each newsletter bulletin. First up, it’s my Alpen Macaroni…

In the mid 70s I spent a couple of years working in Switzerland, mainly in the Engadine Mountains around St Moritz and Davos. This pasta dish was always a big hit at the staff table. Hot, cheesy and comforting – it’s quick, simple and cheap to make; perfect lockdown food!

The apple sauce is a bit of an oddity – a peculiarly Swiss thing, but it really helps cut through the richness of the pasta gratin. Try it with a leaf salad and a fairly sharp, mustard dressing.

ALPEN MACARONI

INGREDIENTS:

225g Maris Piper (or other maincrop potatoes, peeled and cut into 1.5cm cubes)
125g macaroni or penne
15g butter
1 finely diced onion
70g streaky bacon, cut into chunks
2tbls white wine
140ml chicken stock
240ml whipping cream
Salt and pepper, to season
½tbsl chopped parsley
25g grated Gruyere cheese

METHOD:

Bring a pan of salted water to the boil and add the potatoes. Simmer for 3 or 4 minutes before throwing in the pasta.
Continue cooking until the potatoes are tender and the pasta al dente. Drain in a colander.
Melt the butter in a wide pan and sweat the onions and bacon until the onions are soft.
Add the wine, scraping the base of the pan to release any tasty residue.
Simmer and reduce the wine by half, then add the stock and cream.
Add the pasta/potato mix and simmer on a low heat until the liquids are absorbed and the mixture is thick and unctuous.
Adjust the seasoning with salt and pepper before stirring in the chopped parsley.
Transfer to an ovenproof dish, scatter the grated cheese over the top and glaze under the grill or in a hot oven.
Serve with apple sauce on the side, and a green salad.

APPLE SAUCE

INGREDIENTS:

300g Bramley apples
½ cinnamon stick
1 clove
1 pinch grated nutmeg
¼ lemon (juice)
½tsp caster sugar
2tbsl water
1½tsp butter

METHOD:

Peel, core and dice the apples.
Put into a stainless steel pan with the sugar, lemon juice, water, butter and spices.
Cover and cook gently for 15-20 minutes, or until the apples collapse.
Remove the cinnamon stick and clove, then puree the apples with a hand blender.
Cool and serve.
This will make more than you need, but it freezes well. You can use a store-bought alternative if you wish. You won’t get the sack!

Store-Cupboard Staple: Bay Leaves

I bet you’ve all had a look in the kitchen cupboard and thought, ‘what the hell am I going to do with this?’, more so than ever in recent weeks!

The truth is, we’re all in this strange scenario together, and if we’re going to put a positive spin on it, let’s think of cooking as a challenge – a chance to unleash our creative side.

With that in mind, I’m going to be setting fortnightly tasks for some of our team. My first ‘store-cupboard challenge’ goes to our Café 21 Head Chef, Kev Pratt.

We’ve all been tasked with tackling those forgotten-about store-cupboard products. You’ve probably all got a jar of out-of-date bay leaves in the cupboard somewhere. How can we put them to good use in the kitchen?

Let’s see what Kev can do with those bay leaves.

Over to you, Kev…

BAY LEAVES

Often used either on their own or as part of a classic bouquet garni, bay leaves are at the foundation of flavoursome cooking. Think of bay as more of a spice than a herb; at its best when used with other ingredients to enhance herbal warmth or depth of spice.

Originally from the Mediterranean, bay leaves are one of the few herbs to grow as a tree, which makes them very different in the way they are enjoyed in food.

Use them to flavour and enhance your cooking. They release fragrance and flavour best when cooked slowly, so that is why you’ll often find them in soups and stews, but they also work well in desserts, such as rice pudding and crème brûlée.

Bay has been used medicinally since the middle ages, and contains vitamins A and C, iron, calcium, and magnesium. Try dropping two leaves into boiling water with a pinch of sugar and cinnamon for a restorative drink.

3 WAYS TO COOK WITH BAY AT HOME

SCOTCH BROTH

[serves 4]

Gently fry 2 chopped onions in a little oil.
Add 250g each of chopped carrots, turnips (or swede) and 2 chopped celery stalks. Season well and sweat for a few minutes.
Add a handful of pearl barley and a handful of soaked split peas, then top up with stock and 2 bay leaves. Bring to a boil, then simmer for an hour.

‘COQ AU VIN’

[serves 4]

Sweat 2 chopped shallots in a buttered casserole dish, then stir in 3 crushed garlic cloves, 50g chopped streaky bacon, dried thyme and 2 bay leaves.
Cook for a minute, then add 100g button mushrooms and 8 chicken thighs. Cook further to brown the chicken.
Add two teaspoons of flour and stir to incorporate, then add 600ml chicken stock and a glass of red wine.
Bring to a boil then simmer very gently for 30 minutes, until the chicken is cooked.

BAY-INFUSED RICE PUDDING

[serves 4]

Add 1 bay leaf to 500ml milk, 100g pudding rice, 60g sugar and 1 vanilla pod, and simmer very gently until the rice is soft.
Soak 1 gelatine leaf in cold water for 5 minutes, squeeze out then add to the rice.
Remove the bay. Whisk 130ml double cream into peaks and mix in 65ml natural yoghurt. Add to the rice with 30g raisins.
Pour into 4 moulds and chill for an hour.

Share what you do with your bay leaves on social media using the hashtag, #21LockdownChallenge.

A Day in the Life of… 21 Boss, Terry Laybourne

How I’m staying safe and keeping motivated at home during lockdown…

I GET UP ON A MORNING FOR… Right now it’s bizarre. Things are way too leisurely for me.

BREAKFAST IS… Bircher muesli and a slice of sourdough toast, with probably too much butter, Dan’s marmalade, and black coffee. I’m partial to the odd bowl of Coco Pops, too!

TO STAY ACTIVE, I… Try my best to exercise for an hour each day, either on my bike or walking in the countryside around us with Susan and our Airedale Terrier, Ernie.

TO UNWIND, I… Cook every day at the moment – which, for me, is a joy. I’m loving the challenge of cooking from the hip, using stuff up; opening the fridge or cupboard and trying to figure out what best to do with what I’ve got in front of me.

I’M WATCHING… Just finished binge-watching a Swedish cop thriller called Before You Die on All 4. It was captivating and dark… I really like this type of Scandi crime drama. I’ve also been enjoying our pal Roger Crosby knocking out some great tunes on Facebook. Check it out here.

I’M READING… The Apprentice by Jacques Pepin (on audio). It’s a great, uplifting story that charts the career of a great chef. A must-read for anyone in our business. I’ve also got a Michael Connolly novel on the go, as I daren’t read anything remotely work-related before bed, otherwise I’ll never sleep.

I’M LISTENING TO… A mixed bag really. Over the last few days I’ve been listening to The Fun Lovin Criminals Mimosa, Imelda May’s Life Love Flesh Blood, Robert Palmer’s Sneekin’ Sally Through the Alley, A Paul Weller Live album and a load of old soul compilations. All seriously good ‘kitchen music’!

SOMEWHERE I’D RATHER BE… Back to work and on the tools, I really miss it.

THREE TOP TIPS FOR STAYING AT HOME… Create a varied routine and try to stick to it. Stay active. Challenge yourself by learning something new – I’ve put a teach yourself French app on my phone… honestly, I’ve been learning the French language on and off for the last fifty years! If you fancy giving it a go and beating me to it, the download link is here.

DURING LOCKDOWN, I HAVE LEARNT… That time can run away with you, unless you make a conscious effort to get stuff done! If you’re not careful you can get up and go back to bed without achieving anything at all, which can be seriously demoralising.

QUOTE OF THE DAY… “If everyone is moving forward together, then success takes care of itself.”

Stay Well at Home with Storm Fitness

Keeping moving and staying active is key for physical and mental wellbeing during these tough times. Our work is physically demanding, so it’s my job to make sure you’re all match fit and ready to take up the challenge when we return to work.

I’ve called on Ted Winter – PT and co-owner of Storm Fitness – to offer his top tips on how to stay well from the home.

Ted’s the guy behind Chris Eagle’s 50kg+ weight loss transformation – so he knows a thing or two when it comes to shedding pounds, lifting spirits or just releasing endorphins to keep our bodies going.

Over to you, Ted…

Ted’s Tips

I’ve worked with quite a few hospitality workers over the past five years and understand the lifestyle challenges and the punishment daily deadlines have on your bodies. Now is the perfect chance to make a change and set aside some time to focus on ‘you’.

Here’s a few pointers, tips, and tricks to help you guys feel better and stay motivated during this period.

I’ve promised to keep this brief, so here’s three tips to help get you started:

BREAK IT UP
We’re spending a lot more time sitting down looking at a screen, so it’s important to get up and take a break! Get up every 30-45 minutes – move around, make a cup of tea and do a couple of stretches: click here for a few to get you started.

BUILD ON IT
Start with a small change. Go for a walk, lift some weight, stretch, tweak your diet. Experiment and find something that suits you best – whether it’s yoga, the Couch to 5k programme, circuit training or simply a daily walk. Start small and build slowly.

ROUTINE MATTERS
Routine is key – for both exercise and food! If you’re struggling, plan out your week; shop based on your plan, and try to build meals around protein and plenty of fresh veg.

Ted’s taking on new clients online at the moment, if anyone needs help on how to get started, drop him a line at: ted@storm-fitness.com.

Nick Shottel’s Lockdown Playlist

An energising Spotify playlist sets you up for anything during lockdown. Whether you are running, cooking, doing housework or pottering around in the garden, this one is sure to keep you motivated at home.

Our resident self-acclaimed music-buff, MC Nick Shottel’s lockdown playlist…

Five Years – David Bowie
Goo Goo Muck – The Cramps
Train to Skaville – The Ethiopians
Three Button Hand Me Down – Faces
Being Boiled – The Human League
Wake Up And Make Love With Me – Ian Dury
Oh Bondage! Up Yours! – X-Ray Spex
Cherry, Oh Baby – Eric Donaldson
Bo Diddley – Bo Diddley
Paid In Full – Eric B. & Rakim
Baby, Come Back – The Equals
Night Nurse – Gregory Isaacs
The Passenger – Iggy Pop
Kung Fu International – John Cooper Clarke
That’s Entertainment – The Jam
Open Up – Leftfield
My Barrio – Los Charly’s Orchestra
Nervous Man Nervous – Big Jay McNeely
Personality Crisis – New York Dolls

Search Covid 19 #3 on Spotify, or visit this link: open.spotify.com/playlist