DOCSLIB.ORG

On 23Rd September 2015, Tom Harris and Jon Rotheram, Chefs with Over

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
On 23Rd September 2015, Tom Harris and Jon Rotheram, Chefs with Over ! On 23rd September 2015, Tom Harris and Jon Rotheram, chefs with over 30 years of experience between them, will be opening their new restaurant dining room upstairs at Marksman Public House in Hackney (www.marksmanpublichouse.com). Following on from the success of the ground floor pub that reopened after extensive refurbishment in May 2015, comes part two in their plan to create a new pub dining experience in East London. While downstairs remains a traditional pub environment, for drinks, food or both, upstairs offers an entirely different ambience with more restaurant-like service, and a stunning interior. The menu, prepared by Tom and Jon, remains focused on the best of British food and drinks, and will change daily to reflect seasonal produce. It includes cooked hams, salt beef and pickled fish as well as always offering a seasonal curry, served with sourdough roti and house chutney. Other dishes include Raw Dexter, Horseradish and Walnuts, Grilled Clams, Parslay and Salt Lemon and Chicken and Girolles Pie. Designed by Martino Gamper in collaboration with Tom and Jon, Marksman upstairs is unexpected, surprising, and in many ways the alter ego of downstairs. Away from the hustle and bustle of the traditional pub environment diners are drawn upwards by first the tease of a beautifully patterned staircase floor, and then the light that bounces from the walls - giving a brightness that sits in stark contrast to the dark wood paneling that defines downstairs. The stairs open up onto a room characterised by big windows, wooden tables, soft lighting and more iconic flooring. Everything in the room has been designed and made by Studio Gamper; from the tables and chairs to the floor, ceiling and light fittings. The ceiling, along with the floor, is a particular feature of the room having been upholstered in beautiful bespoke fabric. Made in collaboration with the London Cloth Company, a micro-mill based in Clapton, it gives warmth and softens chatter. As with the downstairs pub, Sunday Lunch will be a huge part of the offering, and all the heroes from the downstairs menu will be able to be enjoyed upstairs too, which is good news for fans of the popular Beef and Barley Buns, the Fried Potatoes and Burnt Onion Mayonnaise and the Brown Butter and Honey Tart. This is a choice about how, rather than what, people like to eat. 254 Hackney Road, London E2 7SJ marksmanpublichouse.com 0207 739 7393 @marksman_pub ! Sundays will also see the launch of a takeaway offering, allowing customers to pick up baked goods and coffees on their way to the famed Columbia Road flower market. The wine list focuses on old world wines, and is carefully curated so as to allow everyone to enjoy great wine along with good food. Marksman Public House is a free house, so a wide selection of beers and ales both bottled and on draught are on offer along with a small cocktail list reviving drinks of the Victorian and Edwardian eras. This list has been created in collaboration with celebrated mixologist Talented Mr Fox and includes the aptly named Tom Collins (with Gin) or Jon Collins (with Vodka) as well as a Corpse Reviver for those in need of a real wake up. EDITOR’S NOTES - ENDS - Marksman Public House 254 Hackney Road London E2 7SJ Telephone: 020 7739 7393 Twitter: @marksman_pub Facebook: Marksman Public House Instagram: @marksman_pub Website: www.marksmanpub.com Pub Open: Weekdays: 11am to midnight Sundays: 10am to 11pm Kitchen Open: Lunch: Thursday — Saturday 12-3pm / Sunday 12-6pm Dinner: Tuesday — Saturday 6-10pm 254 Hackney Road, London E2 7SJ marksmanpublichouse.com 0207 739 7393 @marksman_pub ! About Tom and Jon: Tom Harris and Jon Rotheram are chefs with 30 years of experience between them. The two chefs first worked together at St. John Smithfield and have developed their collaborative working relationship over the course of eight years. Tom Harris’s career as a chef began in Amsterdam, where he worked for Griet Manshande. On returning to London, Tom worked for a number of high profile London restaurants including Sartoria, Nobu Park Lane and Nobu Ubon. From Nobu, Tom moved on to work at Fergus Henderson and Trevor Gulliver’s restaurant St. John Bar and Restaurant in Smithfields, where he worked for over 5 years. During his time there, he became Senior Sous Chef and the restaurant was awarded a Michelin Star. Tom left St. John to become Head Chef of the restaurant at St. JohnHotel, which was awarded a Michelin Star in 2012. Tom then became Chef Patron of restaurant and bar One Leicester Street, which was awarded a Michelin Star in 2013. Jon Rotheram started his career off at some of the top London establishments such as 192 in Notting Hill and The Groucho Club in Soho. He then went on to work as Head Chef at The Admiral Codrington in Chelsea and gained the gastro-pub two AA Rosettes and a Michelin Green Man. In 2007 Jon joined Fergus Henderson and Trevor Gulliver of the St. John Group at the Michelin starred St. John Bar & Restaurant in Smithfields. In April 2011 he joined Head Chef Tom Harris as his Senior Sous Chef at St. John Hotel. The hotel was awarded one Michelin star seven months after. At the beginning of 2013, Jon took on the Executive Head Chef role at Jamie Oliver’s Fifteen in Old Street. The restaurant underwent a re-launch shortly after, focusing on Jon's modern British approach to cooking. Jon has been frequently invited to guest at BBC1’s Saturday Kitchen and Spring Kitchen, as well as appearing on ITV’s Lorraine Show. For more information or for images, please contact: [email protected] 254 Hackney Road, London E2 7SJ marksmanpublichouse.com 0207 739 7393 @marksman_pub.
Load more

Recommended publications
  • A Message from Mark Price - Waitrose MD Celebrating International Picnic Day the History of Cocktails
    Food & Wine June 2013 The Journal of The International Wine & Food Society Europe & Africa Committee Free to European & African Region Members - one per address - Issue 115 A Message from Mark Price - Waitrose MD Celebrating International Picnic Day The History of Cocktails © Brittany Ferries 1 CHAIRMAN’S MESSAGE Dear Members, Writing to you at three monthly intervals certainly brings home how quickly they pass. For Eve and me this period has seen relocation from our home of 39 years to something smaller, albeit within sight of the previous property. We were pleased to be able to find time to attend events of both the Manchester and the Merseyside & Mid-Cheshire branches, including their respective Annual General Meetings. I write this near the end of April and we are looking forward to attending a Liverpool branch event for the first time. Terry Lim and friends are to be congratulated on building that branch into a viable entity in a short space of time. Congratulations are also due to the Zurich branch for organising a very successful break in the Lake Maggiore area this April. That leads me to mention news of some other areas where prospects are being nurtured. Experience has taught us that a promising start is no guarantee of getting sufficient members for a provisional charter to be granted but Latvia and Athens are two possibilities. So also is Munster and in that connection, if you have friends who live in or around Cork who might be interested in joining a branch in that area then please pass details to Katie Wilkins (contact notes appear next to the Editorial) so that they can be notified of developments.
    [Show full text]
  • Northcote Obsession
    OBSESSION BOOKING HOTLINE: 0333 999 7762* OPENS 8am TUESDAY 17th OCTOBER 2017 *Bookings cannot be taken before the hotline opens Nurtured, harvested, exported, roasted by artisans... brewed by you. The difference is Gaggenau. You spend time searching out selectively-picked, organic Arabica, sun-dried in deepest Yirgacheffe. All this you stipulate. Because when it comes to actually brewing the bean, you have the means to turn all that potential into your cup of coffee. The new lighting concept of our fully automatic espresso machine puts the cup in the limelight. The intuitive TFT touch display makes it simple to create your ideal coffee and save your preferences; each cup will now be as perfect as the first. However you take your coffee, take it seriously. For more information, please visit www.gaggenau.com. Northcote_CoffeeCulture_210x297_SP_UK.indd 1 14.09.17 09:17 2001 TERRY LAYBOURNE 21 Queen Street, Newcastle PHILIP HOWARD The Square, London NICK NAIRN Nairn’s, Glasgow NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2002 GERMAIN SCHWAB Winteringham Fields, Lincolnshire PHILIP HOWARD The Square, London ROBBIE MILLAR Shanks Restaurant, Bangor BRIAN TURNER Turners Restaurant, London DANIEL COUET Fredsgaten 12, Stockholm NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2003 CHRIS & JEFF GALVIN Orrery & The Picasso Room, London CHRISTIAN OLSSON Vassa Eggen, Stockholm PHILIP HOWARD The Square, London HESTON BLUMENTHAL The Fat Duck, Berkshire JOHN TORODE Smiths of Smithfield, London NIGEL WIGGLESWORTH Twin Farms, USA NIGEL
    [Show full text]
  • Guardian and Observer Editorial
    guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To..
    [Show full text]
  • Game Recipes for Charity Chefs
    VERSION 4 THE COUNTRY FOOD TRUST GAME RECIPES FOR CHARITY CHEFS The Country Food Trust is a charity food producer making top quality protein based read meals in ambient pouches which we donate to charities that feed people in need. Currently we have three products : The Country Casserole, a nutritious and warming pheasant casserole The Country Curry, a mildly spicy pheasant curry The Country Bolognese, a rich and tasty venison ragu. Since inception in 2015 we have produced over 1.9 million meals, which are donated to those in food poverty through charities that feed people in need or through amazing charities like FareShare who distribute food nationwide to other charities. We have now started to work with charities that can accept frozen game meat and make great fresh meals for their customers. To help chefs who may not be familiar with game our Chef Tim Maddams has reached out to a host of well-known and expert game chefs and asked them to produce recipes using either minced, diced or whole pheasant or partridge breasts and minced venison using ingredients likely to be found in a charity kitchen and able to be prepared in a kitchen with limited equipment. All of them gave their time freely to produce these recipes and top food photographer James Murphy did the photography free of charge. We were delighted with the response and thank them all profoundly - even if one or two of the chefs found the simplicity of the request a challenge! We hope the following pages will give you some ideas that will help you prepare delicious food for those that you are looking after.
    [Show full text]
  • Our Best-Known Faces Our Best-Known & Grill in the ‘80S, Heralding a Sea Change in the Restaurant Scene, and Still Influences Today, As a Judge on Great British Menu
    Chris Corbin and Jeremy King Co-founders, Corbin and King The duo behind some of the capital’s most loved dining rooms, including The Wolseley, who continue to expand. Yotam Ottolenghi and Sami Tamimi Co-founders, Ottolenghi Jerusalem-born Ottolenghi and Tamimi have hugely influenced both the way we (professionals and home cooks) shop and eat. Phil Howard Co-owner, Elystan St, Sonny’s, Kitchen W8 Michelin-starred super-chef (and survivor) who has been cooking in London for more than 20 years; countless protegés now running their Nick Jones own restaurants have him to thank. Founder, Soho House & Co. With properties opening in Hong Kong and Paris, the Anthony Demetre global expansion for Soho House continues apace. Chef owner, Wild Honey Jones is still very much at the forefront of the private Demetre’s Arbutus in Soho was a members’ club group that he founded in 1995 and game-changing restaurant and he’s continues to grow the business that has become one of been cooking in the capital for more the most influential hospitality brands in the world. than two decades, now at the relocated Wild Honey St James. Russell Norman Co-founder, POLPO A tenacious operator, Norman is responsible for the restaurant renaissance in London, bringing Negronis, squirrel-cage lightbulbs and small plates to diners. Mark Hix Chef owner, HIX Restaurants After 17 years at Caprice Holdings, Hix has become known for his originality and vision and has just published his 10th book. Oliver Peyton Restaurateur and broadcaster Peyton gave London the Atlantic Bar Our best-known faces Our best-known & Grill in the ‘80s, heralding a sea change in the restaurant scene, and still influences today, as a judge on Great British Menu.
    [Show full text]
  • The 1Oo Most Influential Women in Hospitality
    THE 1OO MOST INFLUENTIAL WOMEN IN HOSPITALITY Welcome to CODE’s inaugural list of she’s mature but she stays relevant by that despite the traditional view of the 100 most influential women working knowing everything that’s going on.” it being a business too punishing in British and Irish hospitality. With In the first category, chefs, for parents, it’s possible to combine industry stalwarts Ewan Venters (CEO judge Diana Henry noted that Pam motherhood with a successful career. of Fortnum and Mason), legendary Brunton is really ploughing her own Jeremy King came to the judging restaurateur Jeremy King of Corbin & furrow at Inver, and says of Angela table with a carefully annotated list. King, highly respected author Diana Hartnett, “I have huge admiration His own company is well known for Henry and Bloomberg food expert for her – I think she’s one woman its initiative to keep women in the Richard Vines, Adam Hyman and Lisa who shows other women that you business, and to help those returning Markwell have selected the women can be a successful female chef in after career breaks. King had studied who are trailblazers, highly successful, what is mostly a male world.” She the candidates in detail. “These inspirational, socially conscious … and also mentions the supportive kitchen women are not only doing their jobs just damned good at their jobs. environments run by Skye Gyngell as well, or better, than any man – they From the young woman pushing and Asma Khan. are also inspiring others, making at the staid world of sommeliers We believe this
    [Show full text]
  • Introduction
    INTRODUCTION It is not just the great works of mankind that make a culture. It is the daily things, like what people eat and how they serve it. • laURIE cOlWIn, Home cooking • When We eat, we travel. think back to your last trip. Which are the memories that stand out? If you’re anything like me, meals will be in the forefront of your mind when you reminisce about travels past. tortilla, golden and oozing, on a lazy Sunday in Madrid; piping hot shakshuka for breakfast in tel aviv; oysters INTRODUCTION shucked and sucked from their shells on Whitstable shingle. My memories of the things I saw in each of those places have acquired a hazy, sepia quality • 1 with the passing of time. But those dishes I remember in technicolour. as Proust noted on eating a petit madeleine* with his tea, food escorts us back in time and shapes our memory. the distinct flavours, ingredients and cooking techniques that we experience in other spaces and times are also a gateway to the culture in question. What we ate in a certain place is as im- portant, if not more so, than the other things we did there – visits to galleries and museums, walks, tours – because food quite literally gives us a taste of everyday life. Whenever I go abroad my focus is on finding the food most typical of wher- ever I am, and the best examples of it. Food typifies everything that is different about another culture and gives the most authentic insight into how people live. everyone has to eat, and food is a common language.
    [Show full text]
  • 84098E7 Pdf the Whole Beast: Nose to Tail Eating Fergus Henderson
    pdf The Whole Beast: Nose To Tail Eating Fergus Henderson - download pdf free book Free Download The Whole Beast: Nose To Tail Eating Full Version Fergus Henderson, full book The Whole Beast: Nose To Tail Eating, free online The Whole Beast: Nose To Tail Eating, online free The Whole Beast: Nose To Tail Eating, online pdf The Whole Beast: Nose To Tail Eating, pdf download The Whole Beast: Nose To Tail Eating, Download Free The Whole Beast: Nose To Tail Eating Book, read online free The Whole Beast: Nose To Tail Eating, Fergus Henderson epub The Whole Beast: Nose To Tail Eating, Download pdf The Whole Beast: Nose To Tail Eating, Download The Whole Beast: Nose To Tail Eating E-Books, Read Online The Whole Beast: Nose To Tail Eating E-Books, Read The Whole Beast: Nose To Tail Eating Online Free, Read The Whole Beast: Nose To Tail Eating Book Free, Read The Whole Beast: Nose To Tail Eating Ebook Download, The Whole Beast: Nose To Tail Eating PDF read online, Free Download The Whole Beast: Nose To Tail Eating Best Book, The Whole Beast: Nose To Tail Eating Free PDF Download, The Whole Beast: Nose To Tail Eating Ebook Download, PDF Download The Whole Beast: Nose To Tail Eating Free Collection, CLICK HERE - DOWNLOAD Why i read the novel multiple times the story. People and huge people would be able to learn how to need britain and will always be able to know what life 's hands for me. If you attended a book she'd never look to let her go and enjoy to know the truth.
    [Show full text]
  • Noble Rot 16
    George Reynolds uncovers some mythical gastronomic texts Images by Tom le French ROTTERS’ LOST COOKBOOKS* * NB No actual chefs were involved in the making of this article 16 Noble Rot Noble Rot 17 ere at Noble Rot we are – From Bollock to Arsehole Hof course – connoisseurs of the by Fergus Henderson most delicious restaurant dishes A true labour of love from the high priest of modern British food, this book should rightfully take its place alongside Nose to Tail Eating as one of the and finest wines, but love to turn our movement’s most important texts. And indeed, the interest generated around its launch was sizeable – only to subside mere weeks later as home hands to cookery, too. In this issue we cooks ran aground on some of the most challenging recipes the medium had seen. The signature mordant Henderson wit is on full display, but somehow had originally intended to run a list of could not entice people to attempt sow’s teat braised in Sauternes, soused bull’s pizzle, or a very different take on the St. John classic, a glass of favourite cookbooks compiled by the usual Madeira and a slice of seed cake. The occasional bold supper club pops up roster of celebrity chefs, but after a period from time to time proposing to take some of the tome’s most intimidating assemblies, but it truly takes a genius on Fergus’ level to make his of soul-searching we realised that we’re infamous spotted dick (“not that kind”) anything more than actively disgusting. not fucking Buzzfeed, and that you, our beloved Rotters, deserve so much more.
    [Show full text]
  • The Real Molecular Gastronomy Ac Le Guide Culinaire Carluccio’S
    Escoffier Antonio Carluccio E The real molecular gastronomy Ac Le Guide Culinaire Carluccio’s Marco Pierre White Gordon Ramsay Mario Batali Alain Ducasse Joel Robuchon Guy Savoy Rowley Leigh Ruth Rogers & Rose Gray 3* 3* 3* 3* 3* 1* Mpw Gr Escoffier Name Mb Ad Jr Gs Rl Rc 3* Highest number of Michelin Harveys Gordon Ramsay’s stars held (max 3) Babbo Alain Ducasse Joel Robuchon Guy Savoy Kensington Place The River Café Elemental abbreviation Roux Brothers Angela Hartnett E Elizabeth David Anthony Bourdain Bernard Loiseau Alain Chapel Ed Baines Jamie Oliver 3* 1* Le Guide Culinaire Reason best known for 3* 3* RxB Ah Ed Ab Bl Ac Eb Jo The Waterside Inn Murano Cookbook Queen Les Halles La Côte d’Or Alain Chapel Randall& Aubin Ubiquitous Mockney Marcus Wareing Mark Sargeant John Torode Richard Corrigan Simon Rimmer Theo Randall Tom Aikens Sat Baines Atul Kochhar Tom Kitchin Anton Mosimann Peter Gordon Nigel Slater Wolfgang Puck Tetsuya Wakuda Helen Darroze Dan Lepard Giorgia Locatelli 2* 1* 1* 1* 1* 1* 1* 2* 2* 2* Mw Ms Jt Rc Sr Thr Ta Sb Ak Tk Am Pg Ns Wp T Hd Dl Gl Marcus Wareing Claridge’s Masterchef Corrigan’s Mayfair Bald chap off the tv Theo Randall Tom Aikens From Nottingham! Tamarind The Kitchin Dorchester The Sugar Club Wulfrunian Spago Tetsuya’s The Connaught Baking Marvel Locanda Locatelli Raymond Blanc Jason Atherton Ken Hom Graham Kerr Fanny Cradock Keith Floyd Hugh Fearnley– Sophie Grigson Madhur Jaffrey The Hairy Bikers Rosemary Shrager Thomasina Miers Jill Dupleix Annie Bell Neil Perry Thomas Keller Mark Hix Andrew Needham
    [Show full text]
  • Noble Rotmeets Nigella. Words by Marina O'loughlin
    GODDESS THE Nigella Lawson, St John Restaurant, London, 8 August 2018 Noble Rot meets Nigella. Words by Marina O’Loughlin Photographs by Benjamin McMahon 26 Noble Rot here seem to be two approaches when writing about rarebit into the sauce of her our interview because Nigella Lawson: the first is to pick over her well- rabbit dish, and when I do it a) I’ve badgered her constantly, T documented, dramatic and sometimes tragic life with mimsily, instructs: “More! More!” and b) it’s now the 20th all the appetite of a gleeful vulture. And there’s a lot of it Meeting at St John has been anniversary of her first book, out there – I spend days immersed in the various sagas, her choice. Even in this coolest, the wonderful How to Eat. coming away with more than four pages of questions. But most grown-up of joints, her Penguin has reissued a new I don’t end up asking a fraction of them. One reason is that presence throws everyone paperback edition under its we’re warned off the private life by her management. Fair into a fugue. Despite reviewing Vintage Classics imprint, with enough, frankly. The other is that Nigella – the Lawson is restaurants for years (Charles a foreword by Jeanette now silent – is immensely articulate, as of course we know. Moore, her Spectator editor, Winterson. Twenty years: And voluble. A volubility facilitated by the other approach, said later, “You can’t be a good this seems remarkable to me. in which the writer is reduced to a blithering idiot, poleaxed restaurant critic unless you’re It has the twin qualities of into inarticulacy, unable to do much more than panic: greedy”; sadly, none of it feeling as though it has been “Oh.
    [Show full text]
  • The Flavour Thesaurus
    The Flavor Thesaurus A Compendium of Pairings, Recipes and Ideas for the Creative Cook Niki Segnit It seems fitting to dedicate this book to a pair: my cooking adviser and mother, Marian Stevens, and my writing adviser and husband, Nat Segnit. Contents Introduction ROASTED MEATY CHEESY EARTHY MUSTARDY SULFUROUS MARINE BRINE & SALT GREEN & GRASSY SPICY WOODLAND FRESH FRUITY CREAMY FRUITY CITRUSY BERRY & BUSH FLORAL FRUITY Bibliography A Note on the Author Copyright Page “. lamb and apricots are one of those combinations which exist together in a relation that is not just complementary but that seems to partake of a higher order of inevitability—a taste which exists in the mind of God. These combinations have the quality of a logical discovery: bacon and eggs, rice and soy sauce, Sauternes and foie gras, white truffles and pasta, steak-frites, strawberries and cream, lamb and garlic, Armagnac and prunes, port and Stilton, fish soup and rouille, chicken and mushrooms; to the committed explorer of the senses, the first experience of any of them will have an impact comparable with an astronomer’s discovery of a new planet.” John Lanchester, The Debt to Pleasure Introduction I hadn’t realized the depth of my dependence on cookbooks until I noticed that my copy of Elizabeth David’s French Provincial Cooking had fingernail marks running below the recipes. Here was stark evidence of my timidity, an insistence on clinging to a set of instructions, like a handrail in the dark, when after twenty years of cooking I should surely have been well enough versed in the basics to let go and trust my instincts.
    [Show full text]