Taste of London, Winter 2014

12.03.2014

I was pondering for ages whether to purchase tickets for Taste of London Winter 2014 or not? Luckily, I won a pair of tickets from Time Out London just at the time that I was about to make a last minute booking. Two Saturdays ago, Mr T and I travelled up and down the tube to Tobacco Dock for a day full of food excitement.

Taste of London Winter is one big food festival held at the Tobacco Dock, perfect setting for its festive touches. So much to explore and taste. You can taste incredible signature dishes from London’s hottest restaurants, see top chefs put their individual twists on winter classics in live demonstrations, get hands on with interactive masterclasses, indulge in cheese, wine and chocolate tastings and sample unique ingredients and festive foodie gifts amongst the markets.

This was my first time to Tobacco Dock and I'm impressed with the venue, it has a touch of winter wonderland feel to it. Before we even tasted dishes from the hottest restaurants, we were already sipping away on champagne, cocktails and beer/cider. Sampling many cured meats (Mr T is especially fond of Jamón ibérico), searching for good quality oil and vinegar, devouring in truffle (dipping bread in truffle sauces) and nibbling on cheeses. 

Gaucho: Tapa de Ancho - Ribeye served with Chimichurri
Out of all the restaurants showcasing their dishes, I've only dined at two of them which are Gaucho and Shack Shake. Yes, I am set to go to many more restaurants. The last time I went to Gaucho, I didn't have a steak whilst everyone else had steaks, it is said to be one of the best steakhouse in London. Tapa de Ancho, top of the ribeye marbled with fat and there are only 2 cuts per cow. It was tender and juicy, I can easily eat 10oz of it.

Club Gascon: Squirrel Terrine Delicacy
I'm not too sure what to make of the squirrel terrine from Club Gason, the terrine was light and smooth. It just didn't cut it for me, it was on the bland side and the whole thing looked miserable.

Ember Yard: Ibérico Pork Ribs with Quince Glaze and Squash Purée

Ember Yard: Charcoal Grilled Octopus Pinchos with Safforn Alioli
After the disappointment, all was forgotten with the Ibérico pork ribs and the charcoal grilled octopus from Ember Yard. The slight charred meat that falls of the bone, the tenderness of the meat with a sweet note of quince after taste was pure joy. I wish there was more of the octopus, it was cooked to perfection.

Kurobuta: BBQ Pork Belly in Steamed Buns with Spicy Peanut Soy
Our last bit of money were spent on "BBQ Pork Belly in Steamed Buns with Spicy Peanut Soy" from Kurobuta. I love this dish, the meat was melt in the mouth and the sauce is sticky with a hint of spiciness. It makes me want to try out Kurobuta, which I definitely will..

Time flew by and just before leaving, Mr T had to have another glass of champagne. This time upping himself to a blanc de blancs from Frerejean Frères, produced by the Frerejean-Taittinger brothers. More likely you would have heard of Taittinger champagne, for the history and story please go to Frerejean Frères's website (also check out how good looking the Frerejean-Taittinger brothers are). At the end, who could not resist in buying a bottle of champagne before heading home?

Note: We bought a jar of San Pietro a Pettine's black truffle sauce, an intensifying truffle taste yet for me to make into a pasta sauce.


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