Dine With Dos Hermanos Dinner
We recently put on a British feast of epic proportion, in collaboration with our very own restaurant and the Dos Hermanos food blog. The dinner was one of the Dine With Dos Hermanos series, in which Simon and Robin Majumdar pledge to fill restaurants with the most discerning food enthusiasts in return for a stonking good meal all round; see the mouth-watering results below! Thank you to Magnus Haltberg for his generous provision of the photographs.
What else but a platter of our finest salmon to start; at 12 o clock, Smoked Wild Scottish Salmon, our handmade buckwheat blinis, shallots, creme fraiche, Royal Fillet, sliced London Cure Smoked Scottish Salmon, Chef’s Gravadlax, and some capers in the centre. Washed down the Nyetimber‘s beautiful Classic Cuvee 2005, the perfect accompaniment, biscuity, smooth, with delicate plentiful bubbles.
Our stunning main course was a whole roast Traditional Porchetta from Pugh’s Piglets in Lancashire. Served with our homemade Apple and Brandy Sauce, Worcestershire Asparagus, baby carrots, the tastiest of new season Jersey Royals and lashings of mushroom gravy. Just look at that crackling; recipe to follow shortly. To accompany, a shot of fine West Country cider from the Somerset Cider Brandy Company, and a glass of Biddenden Vineyard’s Ortega; the touch of sweetness making it a lovely match to the pork.
As befits a British feast, dessert came before cheese, and our, errrr Tarte Tatin – perhaps a French idea, but made with the finest English apples! – was a delectable choice. It was accompanied by generous dollops of Rodda’s Clotted Cream, and a shot of ‘Shipwreck’, an incredibly smooth Cider Brandy from the Somerset Cider Brandy Company.
And the grand finale; a selection of Neals Yard Dairy cheeses; from the top a Berkswell, Stichelton, Colloston and Tymsboro. Expertly chosen at their peak, and presented by Srdja – a senior member of the dairy’s team – they made a stunning final course. Peters Yard of Edinburgh provided some of their award winning crispbreads to go with, much to guests’ delight. Served with a glass of Worthing White Shield IPA, it made for a heavenly match – universally agreed! Topped off with Paddy & Scott’s coffee, and some decadent chocs from Paul Wayne Gregory; a fitting end to fine meal.
Thank you to all of our suppliers, and the other companies who provided produce for the evening, and again to Simon and Robin of Dos Hermanos for allowing us to host. We enjoyed every minute and every mouthful, and hope so too did our guests. Simon has written a book on his love of British Food, Eating for Britain, which we strongly urge you to check out; you’ll even find a chapter on your favourite smokehouse in there…
If you’d like to recreate the above in your home, simply order online or call our sales team. Order the key components for each course, and we’ll throw in the Ortega for free, how’s that?
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