Latest Review - ferdiesfoodlab - Guan Chua

I'm honored that Guan of theboywhoatetheworld took the time to write about us and even more so considering what he's written.

. . . "in contrast to most supper clubs where the focus is on ethnic home-style cuisine, Ferdies deserves credit and praise for pushing the boat out with his cooking." . . 

the post also includes great photography . . . check out the full post here!

Simon Fernandez now runs ferdiesfoodlab a Supper Club in London - Aldgate East at Toynbee hall, follow his new blog and latest posts here . . . 

 

Check out what people are saying about it HERE!

Check out the some of the menus here : )

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Check out DATES HERE

Recipe - Classic: Brussels Paté (Liver Paté)

by Simon Fernandez of ferdiesfoodlab

Over the years I've learnt a lot by simply watching others (chefs or not) experiment or create something they've done a million times! This one I picked up from my mum. I remember thinking, when I found out how this is made, "Is that it? Wow how simple! Wow I didn't realise how much butter is in that!!" But it couldn't be simpler. 

Brussels paté is made from pork liver often with brandy, in this recipe I use chicken liver, some madeira and butter. Truly delicious!!

Rest of this easy peasy recipe here. . 


Feel like I've visited an episode of Floyd on France, delish:
 

Simon Fernandez now runs ferdiesfoodlab a Supper Club in London - Aldgate East at Toynbee hall, follow his new blog and the rest of this post here . . . 

 

Check out what people are saying about it HERE!

Check out the some of the menus here : )

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Check out DATES HERE

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~~============ The food we've started the year with! ============~~

I've tried to keep courses on the the move especially for our returning guests - it's always nice to have something different to try. There are of course quite a few courses that folk love to see return to the menu!! The roast ribeye, the Cambodian salad the pork belly and wonton all being examples of this. We've started the year with new petit fours, a cracking dessert, a new terrine board, a new super fresh edamame, pea and egg combo with a croquette, a new duck dish and last weekend a rock and roll double full forerib of beef!

 

Here are a few pics to give you an idea!  : )  Happy days! . .  

 

Cambodian Chorizo Salad	Duck L'Orange Jasmine Rice	Country Terrine w/ Thyme & Orange
Petit Fours	Forerib of Beef	Poached Egg
Morcilla	My Sandwich Filler	Infused Oils
Salted Caramel & Orange Thyme Cake	Roasties	Oil Cake & Pistachio Praline

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