cookhouse

winter 2011 WORKING cooking perfect puddings EATING tasty trips

PLAYING chefs’ mad hobbies

S o h o H o u s e F o o d M a g a z i n e

rump&Grind

Grey Goose vodka teams up with pastry

chef Matt Hayes to create brilliant

seasonal desserts

WINTER PUDDINGS

a taste...

Winter 2011

T u c k i n !T h i s m a g a z i n e c e l e b r a t e s t h e f o o d p h i l o s o p h y o f a l l t h e S o h o H o u s e G r o u p r e s t a u r a n t s w o r l d w i d e : S o h o H o u s e N e w Y o r k , B a b i n g t o n H o u s e i n S o m e r s e t , S o h o H o u s e W e s t H o l l y w o o d , S o h o B e a c h H o u s e M i a m i , S o h o H o u s e B e r l i n a n d C e c c o n i ’ s i n L A , a s w e l l a s a l l t h e L o n d o n s i t e s : P i z z a E a s t S h o r e d i t c h , P i z z a E a s t P o r t o b e l l o C e c c o n i ’ s , D e a n S t r e e t T o w n H o u s e , S h o r e d i t c h H o u s e , T h e E l e c t r i c , C a f e B o h e m e , B K B , H i g h R o a d H o u s e i n C h i s w i c k , H o x t o n G r i l l a n d S o h o H o u s e . I f y o u ’ r e i n t e r e s t e d i n j o i n i n g o n e o f o u r k i t c h e n s e m a i l c o okh ou s e @ s o h oh ou s e . c om

T h i s i s s u e w e ’ r e t a k i n g a b u t c h e r ’ s a t m e a t a n d w h a t t h e k i t c h e n s d o w i t h i t , r e p o r t i n g b a c k f r o m s o m e o f t h e f a n t a s t i c t r i p s t h e c h e f s h a v e b e e n o n a n d l e a r n i n g a b o u t p e r f e c t p u d s f o r w i n t e r . P l u s a l l t h e n e w s f r o m t h e S o h o H o u s e G r o u p w o r l d w i d e .

E d i t o r R e b e c c a S e a l

A r t e t c . D o m i n i c S a l m o n

P u b l i s h e r D a n F l o w e rt h a n k s t o K a t H a r t i g a n , D y l a n M u r r a y , C a r o l i n e B o u c h e r ,

T h o m a s L e n n a r d , M a t t h e w A r m i s t e a d , R o n n i e B o n e t t i , A n t o n e l l a B o n e t t i ,

J o n P o l l a r d , M a t t G r e e n l e e s , P a u l G e r a r d , S h e l l e y A r m i s t e a d ,

M a u r i l i o M o l t e n i , A n d r e a C a v a l i e r e , S t e p h e n T o n k i n , E l i o t S a n d i f o r d ,

P h o e b e S t r a w s o n , G a r e t h J o n e s

Rising star chefs from around the world, guests in the kitchens, fundraisers and all the Soho House news

DIGEST THIS4Andrea Cavaliere on eating raw gnocchi and why he loves

his

pasta machine

WHAT I KNOW

8

SHG teams report back from Piedmont, Copenhagen, Berlin and Dorset

TAKIN’ A TRIP

10

A look at what butchering their own meat means to our chefs

MEATY BUSINESS 16Jon Pollard and his team from Pizza East Shoreditch take on MilanLE FOODING22WHEN THEY’RE NOT WORKING...24 what chefs get up to when they’re not at the stove

A member’s recipe for Guinness brownies

PURE GUINNESS30www.sohohouse.com

26

Welc ome t o t h e w inter 2 0 1 1

i s s u e o f C o okh ou s e , t h e S o h o

H ou s e f o od maga z i n e f o r c h e f s

a nd p e op l e wh o l ov e t o e at

Grey Goose vodka teams up with pastry

chef Matt Hayes to create brilliant

seasonal desserts

WINTER PUDDINGS

a taste...

Winter 2011

T u c k i n !T h i s m a g a z i n e c e l e b r a t e s t h e f o o d p h i l o s o p h y o f a l l t h e S o h o H o u s e G r o u p r e s t a u r a n t s w o r l d w i d e : S o h o H o u s e N e w Y o r k , B a b i n g t o n H o u s e i n S o m e r s e t , S o h o H o u s e W e s t H o l l y w o o d , S o h o B e a c h H o u s e M i a m i , S o h o H o u s e B e r l i n a n d C e c c o n i ’ s i n L A , a s w e l l a s a l l t h e L o n d o n s i t e s : P i z z a E a s t S h o r e d i t c h , P i z z a E a s t P o r t o b e l l o C e c c o n i ’ s , D e a n S t r e e t T o w n H o u s e , S h o r e d i t c h H o u s e , T h e E l e c t r i c , C a f e B o h e m e , B K B , H i g h R o a d H o u s e i n C h i s w i c k , H o x t o n G r i l l a n d S o h o H o u s e . I f y o u ’ r e i n t e r e s t e d i n j o i n i n g o n e o f o u r k i t c h e n s e m a i l c o okh ou s e @ s o h oh ou s e . c om

T h i s i s s u e w e ’ r e t a k i n g a b u t c h e r ’ s a t m e a t a n d w h a t t h e k i t c h e n s d o w i t h i t , r e p o r t i n g b a c k f r o m s o m e o f t h e f a n t a s t i c t r i p s t h e c h e f s h a v e b e e n o n a n d l e a r n i n g a b o u t p e r f e c t p u d s f o r w i n t e r . P l u s a l l t h e n e w s f r o m t h e S o h o H o u s e G r o u p w o r l d w i d e .

E d i t o r R e b e c c a S e a l

A r t e t c . D o m i n i c S a l m o n

P u b l i s h e r D a n F l o w e rt h a n k s t o K a t H a r t i g a n , D y l a n M u r r a y , C a r o l i n e B o u c h e r ,

T h o m a s L e n n a r d , M a t t h e w A r m i s t e a d , R o n n i e B o n e t t i , A n t o n e l l a B o n e t t i ,

J o n P o l l a r d , M a t t G r e e n l e e s , P a u l G e r a r d , S h e l l e y A r m i s t e a d ,

M a u r i l i o M o l t e n i , A n d r e a C a v a l i e r e , S t e p h e n T o n k i n , E l i o t S a n d i f o r d ,

P h o e b e S t r a w s o n , G a r e t h J o n e s

Rising star chefs from around the world, guests in the kitchens, fundraisers and all the Soho House news

DIGEST THIS4Andrea Cavaliere on eating raw gnocchi and why he loves

his

pasta machine

WHAT I KNOW

8

SHG teams report back from Piedmont, Copenhagen, Berlin and Dorset

TAKIN’ A TRIP

10

A look at what butchering their own meat means to our chefs

MEATY BUSINESS 16Jon Pollard and his team from Pizza East Shoreditch take on MilanLE FOODING22WHEN THEY’RE NOT WORKING...24 what chefs get up to when they’re not at the stove

A member’s recipe for Guinness brownies

PURE GUINNESS30www.sohohouse.com

26

Welc ome t o t h e w inter 2 0 1 1

i s s u e o f C o okh ou s e , t h e S o h o

H ou s e f o od maga z i n e f o r c h e f s

a nd p e op l e wh o l ov e t o e at

NIBBLES

bites...There’s a star...man

food news from around the world

Check out the new menu at Cecconi’s in West Holly-

wood if you get the chance – expect butternut squash

tortellini with leeks and pancetta, venison with chan-

terelles and chestnut, and strozzapreti served with

rabbit, black olives, lemon and thyme.

On October 8th, chef Paul Gerard and crew at Soho House New

York joined chef Paul’s old schoolmate, fireman Matthew

Hanley, and took part in a fundraiser for Firefighters for

Wounded Veterans in conjunction with Stephen Siller Tunnel

to Towers Foundation. The foundation had its sad beginnings

on September 11 2001 after the terrorist attacks on the World

Trade Centre. Stephen Siller, 34, a New York City firefighter

with Squad 1 in Park Slope, Brooklyn, raced on foot through the

smoke-filled tunnel carrying 80 pounds of gear after he was not

allowed to drive to Manhattan. He was last seen alive at West and

Liberty Sts.; the rest of his fire company was already there; they

all perished.

The team donated food for this year’s Oktoberfest-themed fundraiser on Staten Island,

which raised over $210,000 to build a special needs home for another deserving American

hero, U.S. Marine Corps Corporal Todd Nicely. USMC Corporal Nicely is the second

surviving quadruple amputee of the Afghan conflict, after he stepped on an IED on

March 26 2010.

Visit tunneltotowers.org for more information.

Yes guest chef!Also at Cecconi’s West Holly-wood, Andrea Cavaliere joined forces with celebrity guest chef Giada De Laurentiis, an Emmy award-winning celebrity chef who appears on the Food Network and Today programme in the US. Together, they cre-ated a four course Venetian inspired feast. The lunch and wine pairings were a part of the Los Angeles Food and Wine Festival.

The most important meal of the dayTo make sure its members are getting the most from their breakfast, Soho House West Hollywood has re-launched their breakfast menu. You can now tuck in to everything from truffled eggs on sour-dough, to ricotta pancakes and lemon curd. There’s even a brand new omelette bar. Yum.

Rooftop farmers’ marketOn certain Saturdays the rooftop of Soho House West Hollywood is given over to all manner of wholesome goodies with a new in-house farmers’ market. Come and stock up on local treats, and distract the kids from sweet things by get-ting their faces painted! For dates check www.houseseven.com

Meatball madnessNot only can you treat yourself to some amazing meat-balls every Tuesday at Pizza East Shoreditch but you can also have a whole meatball party. Book a semi-private space and choose from the mix-and-match meatball menu – think spicy pork, lamb or veal with spaghetti or polenta along with piles of antipasto and desserts.

COO K H O U SE5

COO K H O U SE4 www.sohohouse.com/cookhouse www.sohohouse.com/cookhouse

All change!

Keep the flame

Dean Street TownhouseHead chef Dave Green says: “I would like to nominate Rob Newbury, senior chef de partie. He has come to the Townhouse and really developed as a chef in a short space of time. He approaches the job with a can-do attitude and calm manner.”

Café BohemeHead chef Marcin Malinski says: “I have a rising star, Petr Svoboda, senior chef de partie. He has been with us at Café Boheme for only four months and has already managed to prove that he can run all sections of the kitchen. He’s very reliable, always on time and has a very artistic soul (he makes sculptures).”

Hoxton GrillHead chef Pete McAllister says: Tom Zeederberg has been with us at the Hoxton for nearly a year now, fresh off the boat from Cape Town S.A. where started his hospitality career five years ago. His passion for work has moved him up the ladder very fast and he is a master of all sections. Come in and try his juicy steaks off our grill, when he is not out fly fishing! I’d also like to say big ups to...DJ Who Who (aka Hussein Mohammed) for being one of the most consistent chef-de-parties. He is also a master of all sections and is an asset to our team.”

A few of Cecconi’s new dishes

BREAKFAST

Eggs (all eggs are free range & organic)

Eggs any style & toast

Rosti, fried duck egg

Wood baked frittata with wild mushrooms

& pancetta

Wood baked frittata with spinach

Egg white omelette, asparagus

Fresh herb & goat's cheese omelette

Florentine / Benedict / Royale

Scrambled eggs & smoked salmon

Sides

Fruit & Cereal

Seasonal fruit, natural yoghurt

Homemade granola, yoghurt & berries

Oatmeal, strawberries

Bread

Pastry or muffin

Bagel, smoked salmon & cream cheese

Panettone French toast, maple syrup

Pancakes & Waffles

Ricotta hotcakes, preserved blueberries

Waffle, mascarpone & mixed berries

Crépes with hazelnut chocolate & banana

9

10

8

4

11

9

8

8

8

8

11

11

9

11

9

11

11

2

6 9

4

4

4

4

4

5

5

5

5

Smoked salmon

Roast tomatoes

Avocado

Coffee & Chocolate

10 4 4

Applewood bacon

Spinach

Turkey bacon

Leaf Tea (all organic)

4 6 4

Rosti

Wild Mushrooms

Pork sausage

Fresh juices (squeezed at Cecconi’s)

4 9 5

Toast

Fresh fruit

Mixed berries

Iced Drinks (smoothies made with low fat frozen yoghurt)

Americano

Cappuccino

Café Latte

Peach tea

Lemon tea

Seasonal smoothie

Banana & strawberry

Peach & raspberry

Mixed berry

Espresso

Dbl espresso

Machiatto

Cappuccino

Café latte

Pot of coffee

Americano

Mocha

Hot chocolate

2

3

3

4

4

4

4

4

5

Breakfast

Earl Grey

Darjeeling

Lapsang Souchong

Green

White

Redbush

Chamomile

Chai

Jasmine

Fresh mint

3

3

3

3

3

3

3

3

3

3

4

Valencia orange

Blood orange

Grapefruit

Melon

Carrot

Apple

Pineapple

Seasonal juice

6

5

5

5

5

5

5

5

Monday to Wednesday open 7am to midnight • Thursday to Saturday open 7am to 2am • Sundays open 8am to 11pm

Breakfast served until 11:30 am

Lunch menu served 11:30 am to 5pm Dinner menu from 5pm

Brunch on weekends from 11am to 5pm

Pizza

Buffalo mozzarella, tomato & oregano 16

Sausage, brocolini & chili 18

Speck, butternut squash, chanterelle & gorgonzola 24

Bresaola, arugula & Parmigiano 24

Goat cheese & black truffle 36

DINNER

Zucchini fritti

Wild arugula & Parmigiano

Mashed potatoes

Rainbow chard

Roast potatoes

Sauteed spinach

Broccolini, garlic & chili

Peperonata

Appetizers

Lentil, barley & farro soup 10

Cauliflower soup 10

Buffalo mozzarella, cherry tomatoes 16

Calamari fritti, roast chili sauce 14

Grilled octopus, lemon, capers & olives 18

Roast scallops, pancetta & rosemary 18

Vitello tonnato 16

Cured meat selection 18

Pasta & Risotto

Risotto wild mushroom & sausage 24

Orecchiette, broccolini, garlic & chili 12/18

Potato gnocchi, crab & saffron 18/26

Pappardelle, wild boar ragout 14/22

Spaghetti lobster 32

‘Plin’ agnolotti & black truffle 22/30

Linguine, vongole & sea urchin 16/22

Strozzapreti, rabbit, black olives, lemon & thyme 16/22

Butternut squash & goat cheese tortelli 14/20

Charcoal Grill

Salmon, rainbow chard, butter & lemon 30

Halibut, romanesco & basil pesto 36

Prawns “Al Peperoncino” 38

Chicken paillard, sauteed kale & red onions 24

Lamb chops, fava beans, peas & artichokes 34

Dry aged New York ‘Tagliata’, peperonata 44

Venison chop, chanterelle & chestnuts 40

Wood Oven

Eggplant Parmigiana, wild arugula 22

Branzino filet, cherry tomatoes & taggiasca olives 36

Barolo braised short rib, celery root, heirloom carrots 34

Duck, potato rosti, saba 32

Sides all at 8

Carpaccio & Tartare

Carpaccio, Venetian dressing 18

Octopus carpaccio, blood orange , fennel & pistachio 20

Halibut tartare, spring onion, cucumber & lime 18

Beef tartare, quail egg & black truffle 22

Ahi tuna tartare, avocado, chili & mint 18

Salads

Quinoa, romanesco & shrimp 14/20

Roast beets, pomegranate, endive & burrata 12/18

Chopped fall vegetables & farro 10/16

Chicken, pancetta, apple, almond & Parmigiano 12/18

Seared Ahi tuna, tomatoes, romaine & avocado 14/20

Cicchetti

Squid ink seppioline, crispy polenta 10

Tuna crudo, avocado & butter lettuce 8

Quail egg & tonnata sauce 6

Zucchini blossom & goat cheese 8

Shishito peppers & anchovies 8

Gnocchi romana, gorgonzola 6

Salt cod croquettes, saffron aioli 8

Meatballs, tomato & basil 8

Lamb sausage & roast peppers 8

Porchetta & fontina “sandwiches” 7

Roast bone marrow, salsa verde 7

House selection 20

Open for Breakfast, Lunch & Dinner everyday. Brunch served on Saturday & Sunday

NIBBLES

bites...There’s a star...man

food news from around the world

Check out the new menu at Cecconi’s in West Holly-

wood if you get the chance – expect butternut squash

tortellini with leeks and pancetta, venison with chan-

terelles and chestnut, and strozzapreti served with

rabbit, black olives, lemon and thyme.

On October 8th, chef Paul Gerard and crew at Soho House New

York joined chef Paul’s old schoolmate, fireman Matthew

Hanley, and took part in a fundraiser for Firefighters for

Wounded Veterans in conjunction with Stephen Siller Tunnel

to Towers Foundation. The foundation had its sad beginnings

on September 11 2001 after the terrorist attacks on the World

Trade Centre. Stephen Siller, 34, a New York City firefighter

with Squad 1 in Park Slope, Brooklyn, raced on foot through the

smoke-filled tunnel carrying 80 pounds of gear after he was not

allowed to drive to Manhattan. He was last seen alive at West and

Liberty Sts.; the rest of his fire company was already there; they

all perished.

The team donated food for this year’s Oktoberfest-themed fundraiser on Staten Island,

which raised over $210,000 to build a special needs home for another deserving American

hero, U.S. Marine Corps Corporal Todd Nicely. USMC Corporal Nicely is the second

surviving quadruple amputee of the Afghan conflict, after he stepped on an IED on

March 26 2010.

Visit tunneltotowers.org for more information.

Yes guest chef!Also at Cecconi’s West Holly-wood, Andrea Cavaliere joined forces with celebrity guest chef Giada De Laurentiis, an Emmy award-winning celebrity chef who appears on the Food Network and Today programme in the US. Together, they cre-ated a four course Venetian inspired feast. The lunch and wine pairings were a part of the Los Angeles Food and Wine Festival.

The most important meal of the dayTo make sure its members are getting the most from their breakfast, Soho House West Hollywood has re-launched their breakfast menu. You can now tuck in to everything from truffled eggs on sour-dough, to ricotta pancakes and lemon curd. There’s even a brand new omelette bar. Yum.

Rooftop farmers’ marketOn certain Saturdays the rooftop of Soho House West Hollywood is given over to all manner of wholesome goodies with a new in-house farmers’ market. Come and stock up on local treats, and distract the kids from sweet things by get-ting their faces painted! For dates check www.houseseven.com

Meatball madnessNot only can you treat yourself to some amazing meat-balls every Tuesday at Pizza East Shoreditch but you can also have a whole meatball party. Book a semi-private space and choose from the mix-and-match meatball menu – think spicy pork, lamb or veal with spaghetti or polenta along with piles of antipasto and desserts.

COO K H O U SE5

COO K H O U SE4 www.sohohouse.com/cookhouse www.sohohouse.com/cookhouse

All change!

Keep the flame

Dean Street TownhouseHead chef Dave Green says: “I would like to nominate Rob Newbury, senior chef de partie. He has come to the Townhouse and really developed as a chef in a short space of time. He approaches the job with a can-do attitude and calm manner.”

Café BohemeHead chef Marcin Malinski says: “I have a rising star, Petr Svoboda, senior chef de partie. He has been with us at Café Boheme for only four months and has already managed to prove that he can run all sections of the kitchen. He’s very reliable, always on time and has a very artistic soul (he makes sculptures).”

Hoxton GrillHead chef Pete McAllister says: Tom Zeederberg has been with us at the Hoxton for nearly a year now, fresh off the boat from Cape Town S.A. where started his hospitality career five years ago. His passion for work has moved him up the ladder very fast and he is a master of all sections. Come in and try his juicy steaks off our grill, when he is not out fly fishing! I’d also like to say big ups to...DJ Who Who (aka Hussein Mohammed) for being one of the most consistent chef-de-parties. He is also a master of all sections and is an asset to our team.”

A few of Cecconi’s new dishes

BREAKFAST

Eggs (all eggs are free range & organic)

Eggs any style & toast

Rosti, fried duck egg

Wood baked frittata with wild mushrooms

& pancetta

Wood baked frittata with spinach

Egg white omelette, asparagus

Fresh herb & goat's cheese omelette

Florentine / Benedict / Royale

Scrambled eggs & smoked salmon

Sides

Fruit & Cereal

Seasonal fruit, natural yoghurt

Homemade granola, yoghurt & berries

Oatmeal, strawberries

Bread

Pastry or muffin

Bagel, smoked salmon & cream cheese

Panettone French toast, maple syrup

Pancakes & Waffles

Ricotta hotcakes, preserved blueberries

Waffle, mascarpone & mixed berries

Crépes with hazelnut chocolate & banana

9

10

8

4

11

9

8

8

8

8

11

11

9

11

9

11

11

2

6 9

4

4

4

4

4

5

5

5

5

Smoked salmon

Roast tomatoes

Avocado

Coffee & Chocolate

10 4 4

Applewood bacon

Spinach

Turkey bacon

Leaf Tea (all organic)

4 6 4

Rosti

Wild Mushrooms

Pork sausage

Fresh juices (squeezed at Cecconi’s)

4 9 5

Toast

Fresh fruit

Mixed berries

Iced Drinks (smoothies made with low fat frozen yoghurt)

Americano

Cappuccino

Café Latte

Peach tea

Lemon tea

Seasonal smoothie

Banana & strawberry

Peach & raspberry

Mixed berry

Espresso

Dbl espresso

Machiatto

Cappuccino

Café latte

Pot of coffee

Americano

Mocha

Hot chocolate

2

3

3

4

4

4

4

4

5

Breakfast

Earl Grey

Darjeeling

Lapsang Souchong

Green

White

Redbush

Chamomile

Chai

Jasmine

Fresh mint

3

3

3

3

3

3

3

3

3

3

4

Valencia orange

Blood orange

Grapefruit

Melon

Carrot

Apple

Pineapple

Seasonal juice

6

5

5

5

5

5

5

5

Monday to Wednesday open 7am to midnight • Thursday to Saturday open 7am to 2am • Sundays open 8am to 11pm

Breakfast served until 11:30 am

Lunch menu served 11:30 am to 5pm Dinner menu from 5pm

Brunch on weekends from 11am to 5pm

Pizza

Buffalo mozzarella, tomato & oregano 16

Sausage, brocolini & chili 18

Speck, butternut squash, chanterelle & gorgonzola 24

Bresaola, arugula & Parmigiano 24

Goat cheese & black truffle 36

DINNER

Zucchini fritti

Wild arugula & Parmigiano

Mashed potatoes

Rainbow chard

Roast potatoes

Sauteed spinach

Broccolini, garlic & chili

Peperonata

Appetizers

Lentil, barley & farro soup 10

Cauliflower soup 10

Buffalo mozzarella, cherry tomatoes 16

Calamari fritti, roast chili sauce 14

Grilled octopus, lemon, capers & olives 18

Roast scallops, pancetta & rosemary 18

Vitello tonnato 16

Cured meat selection 18

Pasta & Risotto

Risotto wild mushroom & sausage 24

Orecchiette, broccolini, garlic & chili 12/18

Potato gnocchi, crab & saffron 18/26

Pappardelle, wild boar ragout 14/22

Spaghetti lobster 32

‘Plin’ agnolotti & black truffle 22/30

Linguine, vongole & sea urchin 16/22

Strozzapreti, rabbit, black olives, lemon & thyme 16/22

Butternut squash & goat cheese tortelli 14/20

Charcoal Grill

Salmon, rainbow chard, butter & lemon 30

Halibut, romanesco & basil pesto 36

Prawns “Al Peperoncino” 38

Chicken paillard, sauteed kale & red onions 24

Lamb chops, fava beans, peas & artichokes 34

Dry aged New York ‘Tagliata’, peperonata 44

Venison chop, chanterelle & chestnuts 40

Wood Oven

Eggplant Parmigiana, wild arugula 22

Branzino filet, cherry tomatoes & taggiasca olives 36

Barolo braised short rib, celery root, heirloom carrots 34

Duck, potato rosti, saba 32

Sides all at 8

Carpaccio & Tartare

Carpaccio, Venetian dressing 18

Octopus carpaccio, blood orange , fennel & pistachio 20

Halibut tartare, spring onion, cucumber & lime 18

Beef tartare, quail egg & black truffle 22

Ahi tuna tartare, avocado, chili & mint 18

Salads

Quinoa, romanesco & shrimp 14/20

Roast beets, pomegranate, endive & burrata 12/18

Chopped fall vegetables & farro 10/16

Chicken, pancetta, apple, almond & Parmigiano 12/18

Seared Ahi tuna, tomatoes, romaine & avocado 14/20

Cicchetti

Squid ink seppioline, crispy polenta 10

Tuna crudo, avocado & butter lettuce 8

Quail egg & tonnata sauce 6

Zucchini blossom & goat cheese 8

Shishito peppers & anchovies 8

Gnocchi romana, gorgonzola 6

Salt cod croquettes, saffron aioli 8

Meatballs, tomato & basil 8

Lamb sausage & roast peppers 8

Porchetta & fontina “sandwiches” 7

Roast bone marrow, salsa verde 7

House selection 20

Open for Breakfast, Lunch & Dinner everyday. Brunch served on Saturday & Sunday

NIBBLES

COO K H O U SE7

COO K H O U SE6

wooly bulli

www.sohohouse.com/cookhouse

As part of the events around the NY Wine and Food Festival,

legendary Spanish chef Ferran Adria visited Soho House New

York to showcase his new book – The Family Meal: Home Cooking

with Ferran Adria. Executive chef Paul Gerard introduced him

to the members who’d come to hear him talk: “It was one of the

rare moments in my life when I felt I was in the presence of

greatness. Even though his food is not entirely my thing, it

was emotional.”

Festival founder Lee Schrager also chose Soho House NY as the

spot for his post-festival chefs’ after party – inviting 250

chefs to party on the roof, including Ferran Adria, Andrew

Zimmern and Bobby Flay. Chef Paul pulled out all the stops:

“The bites, bits, small cups and canapés can leave you yearning,

even after a full day

of ‘eating.’ It doesn’t

have to be so avant-

garde. I like my food

to be simple – like three chord rock ‘n’

roll” So he served up everything from BLT

banh mi to Coney Island clam sandwiches

and meatball sliders. Everyone had a

blast and went home stuffed, in the best

possible way. Lee Shrager tweeted “best

chef after-party ever!”

If you love beer, then Soho Beach House Miami was the best place to be this Oktoberfest. Think steins of ale and lager, pretzels, lederhosen and lots of pretty peasant blouses (and pretty peasants!).

QR as folk

Above left, Paul Gerard and Ferran Adria; above, Ferran introduces his book

EIN STEIN ON THE BEACH

Check out the film of the night here – www.herocontent.com/soho-house.

www.sohohouse.com/cookhouse

how you like dem apples?Thanks to James and Helene S

herwin from Court

farm Standerwick, guests at Babington can

sample delicious apple juice, made from fruits

grown in the walled garden. They’ve loaned

Babington the use of their apple press and are

saving lots of lovely apples from the compost.

www.sohohouse.com/cookhouse

Check this out – it’s our new QR code. Just zap it with your smartphone and you’ll be taken straight to our website (www.sohohouse.com/cookhouse) for loads of extra content.

Fest of fury: Ze kerazeevolk of Miami let their lederhosen down

NIBBLES

COO K H O U SE7

COO K H O U SE6

wooly bulli

www.sohohouse.com/cookhouse

As part of the events around the NY Wine and Food Festival,

legendary Spanish chef Ferran Adria visited Soho House New

York to showcase his new book – The Family Meal: Home Cooking

with Ferran Adria. Executive chef Paul Gerard introduced him

to the members who’d come to hear him talk: “It was one of the

rare moments in my life when I felt I was in the presence of

greatness. Even though his food is not entirely my thing, it

was emotional.”

Festival founder Lee Schrager also chose Soho House NY as the

spot for his post-festival chefs’ after party – inviting 250

chefs to party on the roof, including Ferran Adria, Andrew

Zimmern and Bobby Flay. Chef Paul pulled out all the stops:

“The bites, bits, small cups and canapés can leave you yearning,

even after a full day

of ‘eating.’ It doesn’t

have to be so avant-

garde. I like my food

to be simple – like three chord rock ‘n’

roll” So he served up everything from BLT

banh mi to Coney Island clam sandwiches

and meatball sliders. Everyone had a

blast and went home stuffed, in the best

possible way. Lee Shrager tweeted “best

chef after-party ever!”

If you love beer, then Soho Beach House Miami was the best place to be this Oktoberfest. Think steins of ale and lager, pretzels, lederhosen and lots of pretty peasant blouses (and pretty peasants!).

QR as folk

Above left, Paul Gerard and Ferran Adria; above, Ferran introduces his book

EIN STEIN ON THE BEACH

Check out the film of the night here – www.herocontent.com/soho-house.

www.sohohouse.com/cookhouse

how you like dem apples?Thanks to James and Helene S

herwin from Court

farm Standerwick, guests at Babington can

sample delicious apple juice, made from fruits

grown in the walled garden. They’ve loaned

Babington the use of their apple press and are

saving lots of lovely apples from the compost.

www.sohohouse.com/cookhouse

Check this out – it’s our new QR code. Just zap it with your smartphone and you’ll be taken straight to our website (www.sohohouse.com/cookhouse) for loads of extra content.

Fest of fury: Ze kerazeevolk of Miami let their lederhosen down

Andrea Cavaliere, executive/corporate chef, America, 37

My earliest memory of cooking is making cookies with my mother when I was

very little. I also remember stealing her gnocchi to eat raw. For me and my

brother it was a game because we’d get into trouble.

I’m inspired by the chefs I work with today and the chefs I’ve worked with

in the past. I hope that in some way I inspire the chefs I work with too. It’s

about being part of a team. Also, Nick Jones [Soho House Group CEO] always

inspires me. He pushes us and is on top of everything. With the chefs and

directors in head office in London we exchange a lot of pictures and ideas.

When I create a dish, I think about what their reactions to it will be and

whether the customers will like it. Will it be popular and profitable?

Creating a dish is like coming up with the perfect solution to a dilemma.

Something I am proud of is creating teams. When we re-opened Cecconi’s in

London in 2004, we had a great team – and today they are all head chefs or

executive chefs elsewhere in the Soho House Group. Now, I’ve done the same

over here – if we want to open another venue, I have a team of chefs ready

to move up to the next level.

The best part of this is opening new restaurants. That is where my strengths

lie and creativity shines the most.

what i know

starters

www.sohohouse.com/cookhouse www.sohohouse.com/cookhouse

COO K H O U SE09

COO K H O U SE08

to find out more about how you could become part of the Soho House Group team contact cookhouse@sohohouse.com

want

to cook?

“ I started as

a commis at

Turin Palace.

Now, that was a

proper kitchen

brigade”

Andrea’s advice? Stay sharp!

I like quite hardcore exercise. I cycle, go spinning and I surf when I am on holiday, I also just joined a Brazilian Jiu-Jitsu club. To relax I spend time with my lovely wife and 11-month old daughter. That’s the best; it completely makes my day to spend even just half an hour with them.

My favourite piece of equipment is my Cavatelli pasta machine – a small machine you turn by hand. I use it for specials. I also like my truffle shaver a lot at the moment. I really love cooking with wood-burning ovens as well. I know they’re a pain in the ass to use because they’re not controllable like a normal oven, but they take cooking to a different level.

I’ve never been paid to do anything except cook. I was 16 when I got my first job. I started as a commis at Turin Palace. Now, that was a proper kitchen brigade, divided up in the old style. The chef was god there – I never would have spoken to him. Everyone was a professional: the pasta chef was 50, he’d been doing the pasta for 35 years. It wasn’t for him to learn and move on, this was what he did. Front of house staff were the same – no-one wanted to be an actor. I loved it and hated it there as well. I worked for seven years at the Neal Street Restaurant, which was run by Antonio Carluccio. I learned so much from him about ingredients. I’d been cooking in Michelin-starred restaurants in Italy but it was chefs’ food – he took me back to the basics of Italian food, regular food. There was very little of that around 15 years ago. Antonio was part of an inspiring movement of Italian chefs in London, along with Giorgio Locatelli and the River Cafe.

Nowadays I do a crazy job. I’m based in LA but I work in Miami and New York as well. There are time differences and seasonal differences to contend with and it was definitely a big change from waking up, going to the kitchen and deciding what to cook that day.

I enjoy it a lot – I love supporting and creating with the head and executive chefs and all the festivals, events and pop-ups are really exciting.

“ I love supporting and

creating with the other head

and executive chefs”

Andrea Cavaliere, executive/corporate chef, America, 37

My earliest memory of cooking is making cookies with my mother when I was

very little. I also remember stealing her gnocchi to eat raw. For me and my

brother it was a game because we’d get into trouble.

I’m inspired by the chefs I work with today and the chefs I’ve worked with

in the past. I hope that in some way I inspire the chefs I work with too. It’s

about being part of a team. Also, Nick Jones [Soho House Group CEO] always

inspires me. He pushes us and is on top of everything. With the chefs and

directors in head office in London we exchange a lot of pictures and ideas.

When I create a dish, I think about what their reactions to it will be and

whether the customers will like it. Will it be popular and profitable?

Creating a dish is like coming up with the perfect solution to a dilemma.

Something I am proud of is creating teams. When we re-opened Cecconi’s in

London in 2004, we had a great team – and today they are all head chefs or

executive chefs elsewhere in the Soho House Group. Now, I’ve done the same

over here – if we want to open another venue, I have a team of chefs ready

to move up to the next level.

The best part of this is opening new restaurants. That is where my strengths

lie and creativity shines the most.

what i know

starters

www.sohohouse.com/cookhouse www.sohohouse.com/cookhouse

COO K H O U SE09

COO K H O U SE08

to find out more about how you could become part of the Soho House Group team contact cookhouse@sohohouse.com

want

to cook?

“ I started as

a commis at

Turin Palace.

Now, that was a

proper kitchen

brigade”

Andrea’s advice? Stay sharp!

I like quite hardcore exercise. I cycle, go spinning and I surf when I am on holiday, I also just joined a Brazilian Jiu-Jitsu club. To relax I spend time with my lovely wife and 11-month old daughter. That’s the best; it completely makes my day to spend even just half an hour with them.

My favourite piece of equipment is my Cavatelli pasta machine – a small machine you turn by hand. I use it for specials. I also like my truffle shaver a lot at the moment. I really love cooking with wood-burning ovens as well. I know they’re a pain in the ass to use because they’re not controllable like a normal oven, but they take cooking to a different level.

I’ve never been paid to do anything except cook. I was 16 when I got my first job. I started as a commis at Turin Palace. Now, that was a proper kitchen brigade, divided up in the old style. The chef was god there – I never would have spoken to him. Everyone was a professional: the pasta chef was 50, he’d been doing the pasta for 35 years. It wasn’t for him to learn and move on, this was what he did. Front of house staff were the same – no-one wanted to be an actor. I loved it and hated it there as well. I worked for seven years at the Neal Street Restaurant, which was run by Antonio Carluccio. I learned so much from him about ingredients. I’d been cooking in Michelin-starred restaurants in Italy but it was chefs’ food – he took me back to the basics of Italian food, regular food. There was very little of that around 15 years ago. Antonio was part of an inspiring movement of Italian chefs in London, along with Giorgio Locatelli and the River Cafe.

Nowadays I do a crazy job. I’m based in LA but I work in Miami and New York as well. There are time differences and seasonal differences to contend with and it was definitely a big change from waking up, going to the kitchen and deciding what to cook that day.

I enjoy it a lot – I love supporting and creating with the head and executive chefs and all the festivals, events and pop-ups are really exciting.

“ I love supporting and

creating with the other head

and executive chefs”

How now brown cow?

on tour!

www.sohohouse.com/cookhouse

Sometimes you need to step away from the stove to get inspired. We catch up with the Soho House teams who’ve been on the road

COO K H O U SE10

COO K H O U SE11

Babington House’s senior sous Neil Smith and duty manager Kelly Wardingham took a trip to the multi-award winning Brown Cow Organics farm nearby, who produce fantastic organic beef and dairy.

“Kelly and I arrived at the farm, which is when I noticed how much of an idiot Kelly had been. I mean, she turned up in suede open-toe shoes to a farm…So after she borrowed some wellies from the farmer’s daughter we headed out, disinfected our feet and made straight for the cow fields to explore. The cows were a little friendlier than we first expected, as we found out when a cow wrapped her tongue around Kelly’s hand! Field after field we found ourselves not only learning about the farm but also longing to find the next blackberry bush. Following the tour we were treated to a taster of some of the amazing produce that comes out of Brown Cow Organics, then we were sent on our way (minus the wellies), goodie bag in hand filled with an amazing array of treats. (Kelly was back in those suede shoes and the muddy walk back to the car didn’t bode well.) We set off back to Babington very intrigued by the Christmas pudding-flavoured yoghurt we had been given...”

www.sohohouse.com/cookhouse

“ she turned up in suede open-toe shoes, to a farm…”

How now brown cow?

on tour!

www.sohohouse.com/cookhouse

Sometimes you need to step away from the stove to get inspired. We catch up with the Soho House teams who’ve been on the road

COO K H O U SE10

COO K H O U SE11

Babington House’s senior sous Neil Smith and duty manager Kelly Wardingham took a trip to the multi-award winning Brown Cow Organics farm nearby, who produce fantastic organic beef and dairy.

“Kelly and I arrived at the farm, which is when I noticed how much of an idiot Kelly had been. I mean, she turned up in suede open-toe shoes to a farm…So after she borrowed some wellies from the farmer’s daughter we headed out, disinfected our feet and made straight for the cow fields to explore. The cows were a little friendlier than we first expected, as we found out when a cow wrapped her tongue around Kelly’s hand! Field after field we found ourselves not only learning about the farm but also longing to find the next blackberry bush. Following the tour we were treated to a taster of some of the amazing produce that comes out of Brown Cow Organics, then we were sent on our way (minus the wellies), goodie bag in hand filled with an amazing array of treats. (Kelly was back in those suede shoes and the muddy walk back to the car didn’t bode well.) We set off back to Babington very intrigued by the Christmas pudding-flavoured yoghurt we had been given...”

www.sohohouse.com/cookhouse

“ she turned up in suede open-toe shoes, to a farm…”

Daniele Pampagnin organised a trip for the Group’s executive chefs to Piedmont

“We started planning this trip in January. We went with Gastronomica who supply us with cured meat and cheeses, firstly at Cecconi’s but now across the group. The team included Dylan Murray, F&B director, Martin Kuczmarski, operations director and then Ronnie Bonetti from Babington, Matt Hayes, executive pastry chef, Andrea Cavaliere, US executive chef, me and some other Italian head chefs from other London restaurants like Zucca. Funnily enough we discovered that all of them had, at some point, worked in Soho House Group kitchens.

We visited places that do amazing products, like Lo Puy, a raw milk goat’s cheese producer and Castelmagno, which also does award-winning cheese. But the two biggest events were when we met the president of the region of Piedmont, in a big old townhouse with a huge main room where he’d gathered loads of journalists and television crews. We had a proper conference and gave speeches about the business which was quite cool.

Another purpose of the trip was to forge a partnership with a catering college in Piedmont, which was a great success – the first four of their chefs who are joining the company have already arrived in the UK, and we have a list of a further 16 who want to come here. We were given a lunch at the school which was brilliant – the dessert was outstanding.

Over the rest of the trip we had more incredible food. Everyone had warned us to watch out for the fritto misto in Piedmont, as it’s not what you’d expect, and they were right – we ate fried brains and even testicles! One evening we had a real feast up one of the mountains where lots of local producers had come together, bringing their own specialities with them – we tried a very lean veal called fassone, which you only eat raw, any type of cheese you can imagine, piles of pasta, barbecued meat and fish. It was a beautiful party and a wonderful trip.”

on tour!

www.sohohouse.com/cookhouse

Attendees got to try dishes by the guest speakers

COO K H O U SE12

COO K H O U SE13

www.sohohouse.com/cookhouse

piedmont piPers....

mad for it

“I got more excited the closer I got to Heathrow. I was heading to the MAD food festival with two lads, James Lowe (former head chef at St John Bread and Wine) and Isaac McHale (former development chef at the Ledbury). They’re also known as the Young Turks and are getting international acclaim for their pop-up restaurant in Spitalfields. I met Isaac a few months back when I helped him out with an event. We were on the way to Copenhagen, home to René Redzepi of Noma and a few other great Danes. René had organised a food festival on an ex-military island in Copenhagen harbour. The festival had attracted some of the most innovative and influential chefs, scientists, food system analysts, journalists...and me!

This year René Redzepi (currently best chef in the world) hosted his first ever food festival in Copenhagen – MAD Foodcamp. Nicholas Fitzgerald, junior sous at Pizza East in Shoreditch, went along to find out more.

The team ready to visit a cheese factory

Ronnie Bonetti

“ We ate fried brains and even testicles!”

“We had a brilliant time. It was a great day – and I caught a fish for the first time in my life! There were 15 of us, both front-of-house and kitchen staff and we headed out to a lake for some serious trout fishing. The lake has a smokery as well, and we tried most of the products that they do there. Everyone caught at least one fish and we put them on the menu the next day as a special, as both a mousse with potatoes, baby spinach salad and poached egg, and roasted with capers, olives, basil, tomato and clams. It was everyone’s day off and so we had a few drinks – a few of the Germans had brought along some whisky, the Poles bought a kind of vodka with gold in it and I took some beers. Whenever I do these trips everyone is enthusiastic but this one was the most excited group I’ve taken out, which was really fantastic. It’s so good but it’s a chance for people to get to know each other outside work.”

The Soho House Berlin team got a taste of the Cookhouse action with a fishing trip hosted by group Italian executive chef Daniele Pampagnin.

“ I caught a fish for the first time in my life!”

gone fishing

Catch of the day

Daniele Pampagnin organised a trip for the Group’s executive chefs to Piedmont

“We started planning this trip in January. We went with Gastronomica who supply us with cured meat and cheeses, firstly at Cecconi’s but now across the group. The team included Dylan Murray, F&B director, Martin Kuczmarski, operations director and then Ronnie Bonetti from Babington, Matt Hayes, executive pastry chef, Andrea Cavaliere, US executive chef, me and some other Italian head chefs from other London restaurants like Zucca. Funnily enough we discovered that all of them had, at some point, worked in Soho House Group kitchens.

We visited places that do amazing products, like Lo Puy, a raw milk goat’s cheese producer and Castelmagno, which also does award-winning cheese. But the two biggest events were when we met the president of the region of Piedmont, in a big old townhouse with a huge main room where he’d gathered loads of journalists and television crews. We had a proper conference and gave speeches about the business which was quite cool.

Another purpose of the trip was to forge a partnership with a catering college in Piedmont, which was a great success – the first four of their chefs who are joining the company have already arrived in the UK, and we have a list of a further 16 who want to come here. We were given a lunch at the school which was brilliant – the dessert was outstanding.

Over the rest of the trip we had more incredible food. Everyone had warned us to watch out for the fritto misto in Piedmont, as it’s not what you’d expect, and they were right – we ate fried brains and even testicles! One evening we had a real feast up one of the mountains where lots of local producers had come together, bringing their own specialities with them – we tried a very lean veal called fassone, which you only eat raw, any type of cheese you can imagine, piles of pasta, barbecued meat and fish. It was a beautiful party and a wonderful trip.”

on tour!

www.sohohouse.com/cookhouse

Attendees got to try dishes by the guest speakers

COO K H O U SE12

COO K H O U SE13

www.sohohouse.com/cookhouse

piedmont piPers....

mad for it

“I got more excited the closer I got to Heathrow. I was heading to the MAD food festival with two lads, James Lowe (former head chef at St John Bread and Wine) and Isaac McHale (former development chef at the Ledbury). They’re also known as the Young Turks and are getting international acclaim for their pop-up restaurant in Spitalfields. I met Isaac a few months back when I helped him out with an event. We were on the way to Copenhagen, home to René Redzepi of Noma and a few other great Danes. René had organised a food festival on an ex-military island in Copenhagen harbour. The festival had attracted some of the most innovative and influential chefs, scientists, food system analysts, journalists...and me!

This year René Redzepi (currently best chef in the world) hosted his first ever food festival in Copenhagen – MAD Foodcamp. Nicholas Fitzgerald, junior sous at Pizza East in Shoreditch, went along to find out more.

The team ready to visit a cheese factory

Ronnie Bonetti

“ We ate fried brains and even testicles!”

“We had a brilliant time. It was a great day – and I caught a fish for the first time in my life! There were 15 of us, both front-of-house and kitchen staff and we headed out to a lake for some serious trout fishing. The lake has a smokery as well, and we tried most of the products that they do there. Everyone caught at least one fish and we put them on the menu the next day as a special, as both a mousse with potatoes, baby spinach salad and poached egg, and roasted with capers, olives, basil, tomato and clams. It was everyone’s day off and so we had a few drinks – a few of the Germans had brought along some whisky, the Poles bought a kind of vodka with gold in it and I took some beers. Whenever I do these trips everyone is enthusiastic but this one was the most excited group I’ve taken out, which was really fantastic. It’s so good but it’s a chance for people to get to know each other outside work.”

The Soho House Berlin team got a taste of the Cookhouse action with a fishing trip hosted by group Italian executive chef Daniele Pampagnin.

“ I caught a fish for the first time in my life!”

gone fishing

Catch of the day

on tour!

www.sohohouse.com/cookhouse www.sohohouse.com/cookhouse

COO K H O U SE15

COO K H O U SE14

to find out more about how you could become part of the Soho House Group team contact cookhouse@sohohouse.com

want to

work and

travel?

We were talking about the food festival more animatedly then any music festival I have been to. The names I had marked off on the line-up were (drum roll): René Redzepi; Miles Irving, who is leading the foraging revolution in this country; Daniel Patterson, one of the best chefs in the US; Iñaki Aizpitarte, part of Le Fooding in Paris; Magnus Nilsson from Fäviken, one of the new best chefs in the world; Ben Shewry, one of the best in Australia; Massimo Bottura, one of the best in Italy; Michel Bras, a legendary French chef with three Michelin stars; Harold McGee who is held in high regard his books on food science; David Chang, chef-owner of Momofuku restaurants in NYC and Andoni Aduriz, one of the most innovative chefs in Spain with a two-Michelin-starred restaurant. With this level of talent and skill all in one place we were very much looking forward to the festival.

We arived and I went to my hotel, which gave a new meaning to two stars and reminded me more of a cabin on a boat than a hotel room. The floor couldn’t fit four people lying down (proven later by three Swedish girls and James...). Meanwhile James and Isaac went to stay in Malmo and go out for great meals with one of the best food photographers in the world, Per-Anders Jorgensen.

There were some amazing speakers during the festival (see next page) but highlights also included everyone eating together on the final night underneath a bridge where a natural wine supplier has a restaurant. The meal was great: tasty cheeses, fresh rye bread, hot soup, salads, grilled fish, berries and ice-cream for dessert. After the meal was finished, the French chefs had smashed some of the glasses and got a bit naked on top of the tables, I left for the airport. It was an amazing trip. I am sure it gave everyone things to think about and I am looking forward to next year.”

Tor Norretranders, Food Systems analystRené gave a short but powerful introduction to this speaker: “He’s the most intelligent man I know”. His talk was about how our food system has changed and possible models for the future of farming. He explained statistics to the audience with an underlying sadness: “90% of crop diversity has disappeared in the last generation...There is a war on our food system...60% of food calories intake comes from four crops: corn, rice, potatoes and wheat.” He talked about the degrading effect that monocultures have on soil and how there needs to be a new approach if we want keep living on this planet.

Miles Irving, foragerMiles is author of the Foragers Handbook and is responsible for helping revitalise foraging in the UK, Ireland and some of mainland Europe. He would go foraging in the woods with his grandfather, who would tell Miles that there was treasure there waiting to be found. After his talk he took people around the field finding edible plants, seeds and weeds, like fennel blossom which tasted like a rock candy version of fennel, shockingly sweet. The field looked nondescript to the untrained eye but it was full of things to eat.

Daniel Patterson, chefOne of the first chefs to give a talk, Daniel is from a restaurant in San Francisco, called Coi. He spoke about the history of beetroot and its place on menus around the world. He said he clocked the dish on seven menus in the local area when he was thinking about giving his talk. He handed out beetroot gummy bears to everyone at the end of his talk which he had spent months perfecting the recipe for!

Hans Herman, food systems analystAnother man with impressive and worrying statistics about our food system. “75% of agri-diversity has been lost in 50 years...and three major companies control what is eaten today by controlling seeds.” During the Q&A session things got quite interesting as difficult questions were being asked of both Tor and Hans about the future of food. When a question about control over what we eat came up, Daniel Patterson gave an encouraging answer: “Industrial agriculture has changed what is eaten in one generation. But what that means is it can be changed again in one more generation.” I was a bit stunned for a second by how simply this was put.

Inaki Aizpitarte, chefInaki did a food demonstration, involving salty sea asparagus/samphire being made into a risotto with parsley butter. This was paired with a crisp, dry, citrussy white wine. His was a hilarious demo, as well as being very good and tasty.

Magnus Milsson, chefMagnus gave a calm and understated insight into how his extraordinary restaurant works. It is located in northern Sweden where for six months of the year nothing grows as it is covered in snow. He supplies the restaurant with local produce, including from the small organic farm that they have. He showed us how they store vegetables in sand to preserve them, the various pickles that are made and how he rotates the crops on eight growing plots around the restaurant.

Just a few of the incredible speakers who appeared at the MAD Food Camp

“ The festival had attracted some of the most innovative and influential chefs, scientists, food system analysts, journalists...and me!”

Clockwise from below: speakers at MAD; Andoni Aduriz, Alex Atala, Gaston Acurio and René Redzepi; Michel Bras assisted by Oliver Stephens, a Noma chef

Alex Atala, chef at Restaurant D.O.M in Sao Paulo

on tour!

www.sohohouse.com/cookhouse www.sohohouse.com/cookhouse

COO K H O U SE15

COO K H O U SE14

to find out more about how you could become part of the Soho House Group team contact cookhouse@sohohouse.com

want to

work and

travel?

We were talking about the food festival more animatedly then any music festival I have been to. The names I had marked off on the line-up were (drum roll): René Redzepi; Miles Irving, who is leading the foraging revolution in this country; Daniel Patterson, one of the best chefs in the US; Iñaki Aizpitarte, part of Le Fooding in Paris; Magnus Nilsson from Fäviken, one of the new best chefs in the world; Ben Shewry, one of the best in Australia; Massimo Bottura, one of the best in Italy; Michel Bras, a legendary French chef with three Michelin stars; Harold McGee who is held in high regard his books on food science; David Chang, chef-owner of Momofuku restaurants in NYC and Andoni Aduriz, one of the most innovative chefs in Spain with a two-Michelin-starred restaurant. With this level of talent and skill all in one place we were very much looking forward to the festival.

We arived and I went to my hotel, which gave a new meaning to two stars and reminded me more of a cabin on a boat than a hotel room. The floor couldn’t fit four people lying down (proven later by three Swedish girls and James...). Meanwhile James and Isaac went to stay in Malmo and go out for great meals with one of the best food photographers in the world, Per-Anders Jorgensen.

There were some amazing speakers during the festival (see next page) but highlights also included everyone eating together on the final night underneath a bridge where a natural wine supplier has a restaurant. The meal was great: tasty cheeses, fresh rye bread, hot soup, salads, grilled fish, berries and ice-cream for dessert. After the meal was finished, the French chefs had smashed some of the glasses and got a bit naked on top of the tables, I left for the airport. It was an amazing trip. I am sure it gave everyone things to think about and I am looking forward to next year.”

Tor Norretranders, Food Systems analystRené gave a short but powerful introduction to this speaker: “He’s the most intelligent man I know”. His talk was about how our food system has changed and possible models for the future of farming. He explained statistics to the audience with an underlying sadness: “90% of crop diversity has disappeared in the last generation...There is a war on our food system...60% of food calories intake comes from four crops: corn, rice, potatoes and wheat.” He talked about the degrading effect that monocultures have on soil and how there needs to be a new approach if we want keep living on this planet.

Miles Irving, foragerMiles is author of the Foragers Handbook and is responsible for helping revitalise foraging in the UK, Ireland and some of mainland Europe. He would go foraging in the woods with his grandfather, who would tell Miles that there was treasure there waiting to be found. After his talk he took people around the field finding edible plants, seeds and weeds, like fennel blossom which tasted like a rock candy version of fennel, shockingly sweet. The field looked nondescript to the untrained eye but it was full of things to eat.

Daniel Patterson, chefOne of the first chefs to give a talk, Daniel is from a restaurant in San Francisco, called Coi. He spoke about the history of beetroot and its place on menus around the world. He said he clocked the dish on seven menus in the local area when he was thinking about giving his talk. He handed out beetroot gummy bears to everyone at the end of his talk which he had spent months perfecting the recipe for!

Hans Herman, food systems analystAnother man with impressive and worrying statistics about our food system. “75% of agri-diversity has been lost in 50 years...and three major companies control what is eaten today by controlling seeds.” During the Q&A session things got quite interesting as difficult questions were being asked of both Tor and Hans about the future of food. When a question about control over what we eat came up, Daniel Patterson gave an encouraging answer: “Industrial agriculture has changed what is eaten in one generation. But what that means is it can be changed again in one more generation.” I was a bit stunned for a second by how simply this was put.

Inaki Aizpitarte, chefInaki did a food demonstration, involving salty sea asparagus/samphire being made into a risotto with parsley butter. This was paired with a crisp, dry, citrussy white wine. His was a hilarious demo, as well as being very good and tasty.

Magnus Milsson, chefMagnus gave a calm and understated insight into how his extraordinary restaurant works. It is located in northern Sweden where for six months of the year nothing grows as it is covered in snow. He supplies the restaurant with local produce, including from the small organic farm that they have. He showed us how they store vegetables in sand to preserve them, the various pickles that are made and how he rotates the crops on eight growing plots around the restaurant.

Just a few of the incredible speakers who appeared at the MAD Food Camp

“ The festival had attracted some of the most innovative and influential chefs, scientists, food system analysts, journalists...and me!”

Clockwise from below: speakers at MAD; Andoni Aduriz, Alex Atala, Gaston Acurio and René Redzepi; Michel Bras assisted by Oliver Stephens, a Noma chef

Alex Atala, chef at Restaurant D.O.M in Sao Paulo

meat the gang

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COO K H O U SE17

COO K H O U SE16

Have a butc hers at thisChefs who know where their meat comes from treat it with more respect. Here, three chefs explain why butchery is important to them

meat the gang

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COO K H O U SE17

COO K H O U SE16

Have a butc hers at thisChefs who know where their meat comes from treat it with more respect. Here, three chefs explain why butchery is important to them

In New York, executive chef Paul

Gerard is passionate about butchery:

“In Soho House New York, we butcher, break down, snap bones, trim fat, dissect,

section, subdivide, slice, dice ‘n’ chop all primal cuts! Butchering on a grander

scale, especially here in The Meatpacking

District, is readily accessible, and the opportunity to learn the craft is at any

cook’s precariously-placed fingertips. I for one, at 16, had the luck of landing a

position with a local butcher and got to

learn the process of breaking down freshly-

slaughtered veal right smack dab in the

inner city. It’s a skill that is pertinent

to the process of cooking and absolutely

needs to be reflected upon with regards to

respecting meat as not only something that

comes wrapped in plastic and branded with

barcodes, but as a living and breathing creature. Whoever handles it subsequently

needs to make sure that the animal was not

slain in vain. When a cook goes through the

process of being elbow-deep for hours in

what looks like the set of a Dario Argento

film, sliding steel across steel, wielding

hooks, and hot-boning at the foot of meat

trees and gambrels, it’s an occasion for gratitude toward the livestock that will be

tonight’s special.

The cooks here save the trimmings for staff sandwiches and render the fat for

fried potatoes. We grasp the big picture from side of beef to steak, and value the

weight with much more reverence than a

tick on an invoice and the menu price of a

piece of meat on a plate. It’s so easy to get

lost in the process of serving one thousand

diners a day, and the tools of our trade

become so much mortar and bricks; but to

butcher, even from convenient cuts – like

racks of ribs and shells of sirloin – keeps

in mind that the task is only as noble as we

demand it remains.

There is

too much of a cut-off between butchering

and cooking. The frightening fact of kitchen life of late is that too many cooks can’t cut a deal, let alone veal. The

view imposed on them through chef-driven

fare is far from a philosophy of food; it

is an attitude toward art. They want to create cool coloured oils and swirl leggy

wines at crisp-clothed tables in clean chef coats because they’ve drifted from the

reptilian brain of cookery. They’ve cut themselves off from those who knew how to cook what they caught and killed with

their own hands. They’ve released themselves

from sufficiently suffering with the slaughtered, and creating a karmic flow

that all good butchers believe is their salvation, knowing that salivating alone is

not enough.

I’ve said it before, and I’ll say it again

a thousand times before my time chained

to the range has been pardoned by the governors of grace…cooking is a craft. Skilled labour. It should be well-regarded

for its working-class ways. If you are not

skilled from soup to nuts, you may want to

roll up your sleeves, sharpen your blades,

bend down toward the cutting board and put

your back into it!”

NEW YORKmeat the gang

www.sohohouse.com/cookhouse www.sohohouse.com/cookhouse

COO K H O U SE18

“ There is too much of a

cut-off between butchering

and cooking”

“They’ve released

themselves from

sufficiently suffering with the

slaughtered”

Paul Gerard: ‘Cooking is a craft’

In New York, executive chef Paul

Gerard is passionate about butchery:

“In Soho House New York, we butcher, break down, snap bones, trim fat, dissect,

section, subdivide, slice, dice ‘n’ chop all primal cuts! Butchering on a grander

scale, especially here in The Meatpacking

District, is readily accessible, and the opportunity to learn the craft is at any

cook’s precariously-placed fingertips. I for one, at 16, had the luck of landing a

position with a local butcher and got to

learn the process of breaking down freshly-

slaughtered veal right smack dab in the

inner city. It’s a skill that is pertinent

to the process of cooking and absolutely

needs to be reflected upon with regards to

respecting meat as not only something that

comes wrapped in plastic and branded with

barcodes, but as a living and breathing creature. Whoever handles it subsequently

needs to make sure that the animal was not

slain in vain. When a cook goes through the

process of being elbow-deep for hours in

what looks like the set of a Dario Argento

film, sliding steel across steel, wielding

hooks, and hot-boning at the foot of meat

trees and gambrels, it’s an occasion for gratitude toward the livestock that will be

tonight’s special.

The cooks here save the trimmings for staff sandwiches and render the fat for

fried potatoes. We grasp the big picture from side of beef to steak, and value the

weight with much more reverence than a

tick on an invoice and the menu price of a

piece of meat on a plate. It’s so easy to get

lost in the process of serving one thousand

diners a day, and the tools of our trade

become so much mortar and bricks; but to

butcher, even from convenient cuts – like

racks of ribs and shells of sirloin – keeps

in mind that the task is only as noble as we

demand it remains.

There is

too much of a cut-off between butchering

and cooking. The frightening fact of kitchen life of late is that too many cooks can’t cut a deal, let alone veal. The

view imposed on them through chef-driven

fare is far from a philosophy of food; it

is an attitude toward art. They want to create cool coloured oils and swirl leggy

wines at crisp-clothed tables in clean chef coats because they’ve drifted from the

reptilian brain of cookery. They’ve cut themselves off from those who knew how to cook what they caught and killed with

their own hands. They’ve released themselves

from sufficiently suffering with the slaughtered, and creating a karmic flow

that all good butchers believe is their salvation, knowing that salivating alone is

not enough.

I’ve said it before, and I’ll say it again

a thousand times before my time chained

to the range has been pardoned by the governors of grace…cooking is a craft. Skilled labour. It should be well-regarded

for its working-class ways. If you are not

skilled from soup to nuts, you may want to

roll up your sleeves, sharpen your blades,

bend down toward the cutting board and put

your back into it!”

NEW YORKmeat the gang

www.sohohouse.com/cookhouse www.sohohouse.com/cookhouse

COO K H O U SE18

“ There is too much of a

cut-off between butchering

and cooking”

“They’ve released

themselves from

sufficiently suffering with the

slaughtered”

Paul Gerard: ‘Cooking is a craft’

At Babington, everyone gets involved

in preparing the week’s meat, explains

executive chef Ronnie Bonetti

“We train our guys to break down carcasses

from head to tail. In most restaurants meat come in with a sticker on it saying

“sirloin” or “rump” and chefs don’t know

where each cut comes from on the animal.

We’re losing that knowledge but it’s important to know what can be used for different styles of cooking – that you can’t braise or grill certain bits. A leg of

lamb is so much leaner than a shoulder for

example, and if you sit them next to each

other you can actually see why a shoulder

is better for a slow cook. Plus it’s just a

great sight at the beginning of the week,

seeing all these products come in, ready for

us to work with.

Each week we take a whole lamb and saw the legs down and break them into muscles

– rump, round and silverside – and we marinate it and then chargrill and serve

it with seasonal vegetables. My favourite

at the moment is broccoli with an anchovy

dressing. The middle we roast in the wood

oven and serve big chunks of it pink. We

do crispy lamb belly with carrots and artichokes and salsa verde and the shoulder

we turn into Lancashire hotpot or meatballs.

We get a half pig every week too – pigs are

pretty cool. We chop off the shoulder and

fore rib and keep it for Sunday roast or

to cook slowly in milk with lemon peel and

sage so it falls off the bone. We do pork

belly with crackling and lentils and the

legs we divide into muscles: we might do them Milanese style or marinated with lemon

and thyme and served with mustard and greens. We make pig’s head terrine and use

any leftovers for other terrines, too.

Sometimes we get a beef rump and loin which

is basically the ribs and back end. We get

rump steaks and a bit of fillet from that

for carpaccio or tartare and take the t-bone

of the loin to serve with chips and bearnaise.

A lot of the birds we get are pretty clean

already. We take legs from mallards to use for game sauce and roast the crowns and we get a bigger-than-average chicken,

around 2.2kg from Castlemead farm, a couple

of farms over from here. We serve it for

two, boned and flattened so it’s easier to carve and to share. They taste like chicken should taste and and because the

skin is more developed its goes crackly and

golden – after all, who doesn’t like crispy

chicken skin?”

Executive chef Stephen Tonkin makes

sure everyone at the Electric and

Dean Street Townhouse gets to learn

about butchering

“Recently we’ve had several suppliers come

in and give demos for the staff about preparing meat, game, oysters and fish, and

whenever we’ve got something new in the kitchen, we make sure we say to the staff,

“Come here and look at this”. Places which do

fewer covers than us can do more in-house

than we’re able to – you have to have a lot

of room in order to do a lot of butchering.

You have to ask, where can I store half a cow?

We get whole calves’ livers in and de-vent

(remove the veins) and peel them. Calves liver is famous for its waste, so you have

to know that you’re wasting the right bits.

There are holes in the liver where the veins run through – often if you think you’re eating bad liver it’s because they

haven’t been properly prepared. A liver can

be quite a sight – they’re about as long as

from your elbow to hand and weigh 5-6 kg.

It will still have blood in it, so you’re constantly mopping it and it can feel like

you don’t know where to start! Often people

use the back of a spoon to peel them – it’s

enormously satisfying if you can get it done in one piece, and a nightmare if it

breaks. The liver is prepared into neat slices for service and the trimmings are

used for parfaits or stuffings. We want to

maximise the product and minimise the waste.

Sometimes it’s about getting over the fear

of an ingredient, like a whole table of pigeons with their heads on, still looking

at you, or a rabbit coming in with fur on.

We don’t pull out feathers any more, but

we do things like removing wish bones and

wing knuckles from grouse, and we save the

hearts, livers and kidneys of game birds

for sauces, along with carcasses. These are

important, hand-me-down skills.”

babington house Dean Street Townhouse and The Electric

meat the gang

www.sohohouse.com/cookhouse www.sohohouse.com/cookhouse

COO K H O U SE20

“Pigs are pretty cool”

“ These are

important, hand-

me-down skills”

Ronnie Bonetti

Stephen Tonkin

At Babington, everyone gets involved

in preparing the week’s meat, explains

executive chef Ronnie Bonetti

“We train our guys to break down carcasses

from head to tail. In most restaurants meat come in with a sticker on it saying

“sirloin” or “rump” and chefs don’t know

where each cut comes from on the animal.

We’re losing that knowledge but it’s important to know what can be used for different styles of cooking – that you can’t braise or grill certain bits. A leg of

lamb is so much leaner than a shoulder for

example, and if you sit them next to each

other you can actually see why a shoulder

is better for a slow cook. Plus it’s just a

great sight at the beginning of the week,

seeing all these products come in, ready for

us to work with.

Each week we take a whole lamb and saw the legs down and break them into muscles

– rump, round and silverside – and we marinate it and then chargrill and serve

it with seasonal vegetables. My favourite

at the moment is broccoli with an anchovy

dressing. The middle we roast in the wood

oven and serve big chunks of it pink. We

do crispy lamb belly with carrots and artichokes and salsa verde and the shoulder

we turn into Lancashire hotpot or meatballs.

We get a half pig every week too – pigs are

pretty cool. We chop off the shoulder and

fore rib and keep it for Sunday roast or

to cook slowly in milk with lemon peel and

sage so it falls off the bone. We do pork

belly with crackling and lentils and the

legs we divide into muscles: we might do them Milanese style or marinated with lemon

and thyme and served with mustard and greens. We make pig’s head terrine and use

any leftovers for other terrines, too.

Sometimes we get a beef rump and loin which

is basically the ribs and back end. We get

rump steaks and a bit of fillet from that

for carpaccio or tartare and take the t-bone

of the loin to serve with chips and bearnaise.

A lot of the birds we get are pretty clean

already. We take legs from mallards to use for game sauce and roast the crowns and we get a bigger-than-average chicken,

around 2.2kg from Castlemead farm, a couple

of farms over from here. We serve it for

two, boned and flattened so it’s easier to carve and to share. They taste like chicken should taste and and because the

skin is more developed its goes crackly and

golden – after all, who doesn’t like crispy

chicken skin?”

Executive chef Stephen Tonkin makes

sure everyone at the Electric and

Dean Street Townhouse gets to learn

about butchering

“Recently we’ve had several suppliers come

in and give demos for the staff about preparing meat, game, oysters and fish, and

whenever we’ve got something new in the kitchen, we make sure we say to the staff,

“Come here and look at this”. Places which do

fewer covers than us can do more in-house

than we’re able to – you have to have a lot

of room in order to do a lot of butchering.

You have to ask, where can I store half a cow?

We get whole calves’ livers in and de-vent

(remove the veins) and peel them. Calves liver is famous for its waste, so you have

to know that you’re wasting the right bits.

There are holes in the liver where the veins run through – often if you think you’re eating bad liver it’s because they

haven’t been properly prepared. A liver can

be quite a sight – they’re about as long as

from your elbow to hand and weigh 5-6 kg.

It will still have blood in it, so you’re constantly mopping it and it can feel like

you don’t know where to start! Often people

use the back of a spoon to peel them – it’s

enormously satisfying if you can get it done in one piece, and a nightmare if it

breaks. The liver is prepared into neat slices for service and the trimmings are

used for parfaits or stuffings. We want to

maximise the product and minimise the waste.

Sometimes it’s about getting over the fear

of an ingredient, like a whole table of pigeons with their heads on, still looking

at you, or a rabbit coming in with fur on.

We don’t pull out feathers any more, but

we do things like removing wish bones and

wing knuckles from grouse, and we save the

hearts, livers and kidneys of game birds

for sauces, along with carcasses. These are

important, hand-me-down skills.”

babington house Dean Street Townhouse and The Electric

meat the gang

www.sohohouse.com/cookhouse www.sohohouse.com/cookhouse

COO K H O U SE20

“Pigs are pretty cool”

“ These are

important, hand-

me-down skills”

Ronnie Bonetti

Stephen Tonkin

Le Fooding is a French culinary collective that is all about

promoting unpretentious food rather than high gastronomy. Its

team write guidebooks and organise small-scale and unusual food

festivals. The latest was Le Fooding Milano, which brought together

top chefs from all over the world who cook Italian-inspired food,

including Jon Pollard and his crew from Pizza East Shoreditch. For

three nights, dinner guests were fed meals that played around with

the idea of Italian food – from citrus spaghetti to pine-smoked

baccala – in a gallery space deep inside an industrial estate on

the edge of Milan. Matthew Luscombe went along to help:

“I flew to Milan with Jon and Davide, one of the Pizza East floor managers.

Le Fooding promotes good, accessible food and the event featured different

chefs cooking Italian food every night. However, we were there all weekend

because guests got a slice of our veal meatball pizza when they arrived (the

organisers had sorted us out with a good-sized wood-burning oven). They

were served on little boards with a hole to rest your glass of champagne in,

which you don’t get every day with pizza, especially not in a warehouse on

an industrial estate. We were working next to a team from Pizzaiolo in San

Francisco – they make a pizza with marinated squid on it, which works because

they cook the pizzas relatively slowly. It was good to see people doing our

jobs from the other side of the world and interesting to see how they did it.

We were all there because we do pizzas and because they’re not necessarily

what you’d call traditional.

Simply le best

www.sohohouse.com/cookhouse www.sohohouse.com/cookhouse

COO K H O U SE23

COO K H O U SE22

to find out more about how you could become part of the Soho House Group team contact cookhouse@sohohouse.com

SOUND

GOOD?

“ We were all there

because we do pizzas

and because they’re not

necessarily what you’d

call traditional”

Chef Jon Pollard (centre) and team

Le Fooding

Every night a different menu was served by different chefs, like Moreno Cedroni from Madoninna del Pescatore in the Marche, who served crazy squid and berry hotdogs. Mario Carbone from Torrisi Italian Specialties in New York cooked up fresh corn polenta. Other chefs included Cristiano Tomei from L’Imbuto in Viareggio, Giovanni Passerini from Bistrot Rino in Paris, Christian Puglisi from Relae in Copenaghen and Pier Paolo Picchi from Sao Paolo.

The main dining room was completely dark at the beginning of the evening and the waiters had to wear head torches. It was very dramatic as it gradually got lighter over time. It was set up with banqueting tables so everyone ate together.

Some guests came on all three days. It was a very foodie crowd and quite a few of them knew about Pizza East, had visited or said they were going to. They were people from France and the UK as well as Italians too. Everyone who had come to eat was really enthusiastic. They were out to experience something special.”

Jon Pollard says: “Le Fooding is made up of really good people with an interesting perspective on food. A lot of thought went into the experience that they were giving people each night - guests’ first couple of hours were spent on what felt like a film set of an Italian street. Then during the part of dinner held in darkness, there were people dressed in animal suits scaring the guests - which of course everyone loved. All the chefs were given free reign to serve whatever they wanted and it didn’t feel all at all corporate.”

Le Fooding is a French culinary collective that is all about

promoting unpretentious food rather than high gastronomy. Its

team write guidebooks and organise small-scale and unusual food

festivals. The latest was Le Fooding Milano, which brought together

top chefs from all over the world who cook Italian-inspired food,

including Jon Pollard and his crew from Pizza East Shoreditch. For

three nights, dinner guests were fed meals that played around with

the idea of Italian food – from citrus spaghetti to pine-smoked

baccala – in a gallery space deep inside an industrial estate on

the edge of Milan. Matthew Luscombe went along to help:

“I flew to Milan with Jon and Davide, one of the Pizza East floor managers.

Le Fooding promotes good, accessible food and the event featured different

chefs cooking Italian food every night. However, we were there all weekend

because guests got a slice of our veal meatball pizza when they arrived (the

organisers had sorted us out with a good-sized wood-burning oven). They

were served on little boards with a hole to rest your glass of champagne in,

which you don’t get every day with pizza, especially not in a warehouse on

an industrial estate. We were working next to a team from Pizzaiolo in San

Francisco – they make a pizza with marinated squid on it, which works because

they cook the pizzas relatively slowly. It was good to see people doing our

jobs from the other side of the world and interesting to see how they did it.

We were all there because we do pizzas and because they’re not necessarily

what you’d call traditional.

Simply le best

www.sohohouse.com/cookhouse www.sohohouse.com/cookhouse

COO K H O U SE23

COO K H O U SE22

to find out more about how you could become part of the Soho House Group team contact cookhouse@sohohouse.com

SOUND

GOOD?

“ We were all there

because we do pizzas

and because they’re not

necessarily what you’d

call traditional”

Chef Jon Pollard (centre) and team

Le Fooding

Every night a different menu was served by different chefs, like Moreno Cedroni from Madoninna del Pescatore in the Marche, who served crazy squid and berry hotdogs. Mario Carbone from Torrisi Italian Specialties in New York cooked up fresh corn polenta. Other chefs included Cristiano Tomei from L’Imbuto in Viareggio, Giovanni Passerini from Bistrot Rino in Paris, Christian Puglisi from Relae in Copenaghen and Pier Paolo Picchi from Sao Paolo.

The main dining room was completely dark at the beginning of the evening and the waiters had to wear head torches. It was very dramatic as it gradually got lighter over time. It was set up with banqueting tables so everyone ate together.

Some guests came on all three days. It was a very foodie crowd and quite a few of them knew about Pizza East, had visited or said they were going to. They were people from France and the UK as well as Italians too. Everyone who had come to eat was really enthusiastic. They were out to experience something special.”

Jon Pollard says: “Le Fooding is made up of really good people with an interesting perspective on food. A lot of thought went into the experience that they were giving people each night - guests’ first couple of hours were spent on what felt like a film set of an Italian street. Then during the part of dinner held in darkness, there were people dressed in animal suits scaring the guests - which of course everyone loved. All the chefs were given free reign to serve whatever they wanted and it didn’t feel all at all corporate.”

In New York, executive chef Paul Gerard plus

crew members Markus Pieterse and Jeffrey Mineses

recently took part in the Spartan Race, as team Fire and Knives. This crazy

assault and obstacle course is eight miles long and takes an average of two and a

half hours to complete. It involves everything from jumping over fire to crawling

and climbing through mud. “You know what, I was no worse for wear ‘n’ tear and I’m

twice the age (almost) of the other guys!” says Paul. “We did it in under two hours,

which is better than average and not too shabby. At one point I fell into a mud hole

and was completely submerged, which the guys got a kick out of. My trainer broke

his toe half way through and completed the race at pace (seven-minute miles) with me

– a Brooklyn-born 42 year old – and Markus, a veritable super-youth raised in, uh,

helllooo AFRICA! I should get points just for signing up with that kid! Jeffrey was

wounded two thirds of the through but pushed on running straight-legged through

the jungles of Staten island like his leg was in a splint. He fulfilled his Spartan

duties despite the pain as the sting of our tongues would’ve been far worse than the

hamstring that held him back!”

Following on from the last issue’s discoveries of what Soho House chefs get up to in their spare time, we’ve learned even more – from sculpting to

hard-core assault courses. Phew!

Maykel Sanchez, a chef at Miami Beach House, is a self-taught

sculptor who sells his pieces. When he’s not working in the

kitchen he can be found chiselling away at huge pieces of

rock, stone and wood. “I’m inspired by love, and by art. Every

day, I’m looking for ideas from the things that I see and that

happen to me, wherever I go. How long each piece takes depends

on the size and complexity of what I’m trying to do, so each

one varies.”

Meanwhile, over in London, Dean Street Townhouse

junior sous chef Phil Clark trained hard to take part

in the Survival of the Fittest London Challenge. “It

was 10km, with 10 obstacles and 7,000 people competed in

waves. I trained for months, after shifts or between

shifts. I’m fitter than I’ve been for years! I had to

run at least 10km three times a week and I did lots

of weights – basically body-building. I was really

pleased because I was aiming to finish in 1 hour 20 minutes,

but I did it in 50 minutes, including an assault course through

mud, carrying 20kg bags of cement, climbing walls and ropes,

crawling through gravel-filled tunnels. I think I’ve torn my achilles and I’ve

definitely got a few battle wounds, but I’m already trying to sort out doing

another one!”

Fire & knives

out of the kitchen Doing chisel

Fitty City

playing hard

www.sohohouse.com/cookhouse www.sohohouse.com/cookhouse

COO K H O U SE25

COO K H O U SE24

Are you a Soho House Group chef with a wild and wonderful hobby? Would you like to be in the magazine? If so, email cookhouse@ sohohouse.com

“ I fell into a mud hole and was

completely submerged, which

the guys got a kick out of”

“ I’m inspired by love”

“I’ve definitely got a few

battle wounds”

wotzyrgame?

Paul Gerard, Jeffrey Mineses and

Markus Pieterse

Phil Clark: Darwin’s choice

In New York, executive chef Paul Gerard plus

crew members Markus Pieterse and Jeffrey Mineses

recently took part in the Spartan Race, as team Fire and Knives. This crazy

assault and obstacle course is eight miles long and takes an average of two and a

half hours to complete. It involves everything from jumping over fire to crawling

and climbing through mud. “You know what, I was no worse for wear ‘n’ tear and I’m

twice the age (almost) of the other guys!” says Paul. “We did it in under two hours,

which is better than average and not too shabby. At one point I fell into a mud hole

and was completely submerged, which the guys got a kick out of. My trainer broke

his toe half way through and completed the race at pace (seven-minute miles) with me

– a Brooklyn-born 42 year old – and Markus, a veritable super-youth raised in, uh,

helllooo AFRICA! I should get points just for signing up with that kid! Jeffrey was

wounded two thirds of the through but pushed on running straight-legged through

the jungles of Staten island like his leg was in a splint. He fulfilled his Spartan

duties despite the pain as the sting of our tongues would’ve been far worse than the

hamstring that held him back!”

Following on from the last issue’s discoveries of what Soho House chefs get up to in their spare time, we’ve learned even more – from sculpting to

hard-core assault courses. Phew!

Maykel Sanchez, a chef at Miami Beach House, is a self-taught

sculptor who sells his pieces. When he’s not working in the

kitchen he can be found chiselling away at huge pieces of

rock, stone and wood. “I’m inspired by love, and by art. Every

day, I’m looking for ideas from the things that I see and that

happen to me, wherever I go. How long each piece takes depends

on the size and complexity of what I’m trying to do, so each

one varies.”

Meanwhile, over in London, Dean Street Townhouse

junior sous chef Phil Clark trained hard to take part

in the Survival of the Fittest London Challenge. “It

was 10km, with 10 obstacles and 7,000 people competed in

waves. I trained for months, after shifts or between

shifts. I’m fitter than I’ve been for years! I had to

run at least 10km three times a week and I did lots

of weights – basically body-building. I was really

pleased because I was aiming to finish in 1 hour 20 minutes,

but I did it in 50 minutes, including an assault course through

mud, carrying 20kg bags of cement, climbing walls and ropes,

crawling through gravel-filled tunnels. I think I’ve torn my achilles and I’ve

definitely got a few battle wounds, but I’m already trying to sort out doing

another one!”

Fire & knives

out of the kitchen Doing chisel

Fitty City

playing hard

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COO K H O U SE25

COO K H O U SE24

Are you a Soho House Group chef with a wild and wonderful hobby? Would you like to be in the magazine? If so, email cookhouse@ sohohouse.com

“ I fell into a mud hole and was

completely submerged, which

the guys got a kick out of”

“ I’m inspired by love”

“I’ve definitely got a few

battle wounds”

wotzyrgame?

Paul Gerard, Jeffrey Mineses and

Markus Pieterse

Phil Clark: Darwin’s choice

Joe was particularly interested in how Matt made his custard. “I always have problems with custard! It’s so easy for it to catch or to go like scrambled eggs.” Matt talked him through his technique: “I’m using double cream here as we want it to be really thick – normally you’d use milk and cream. Bring it to the boil and get it as hot as possible without boiling over. Then, when you’ve got everything back in the pan, whisk until it thickens and as soon as it does, take it off the heat and whisk for 30-40 seconds so that it loses some of its residual heat and doesn’t keep cooking.” This was a eureka moment for Joe. “That’s where I always go wrong!” The mulled wine jelly was a great success – and Joe learned another top tip. “Soak the gelatine in iced water rather than warm water, before adding it to the wine. Otherwise it will start to disintegrate.”

Joe’s cocktail, La Poire, Le Noir (recipe, right), was a great match for the finished trifle. He used Grey Goose La Poire, which is made with French William pears, and shook it up with pear liqueur and a home-made pear and red-wine reduction, which contained a touch of mace. Double strained and served with a mulled brandied cherry in a Martini glass, it was a delicious end to the afternoon.

Joe and Matt decided to brave the winter weather (a little snifter of vodka

is always useful on these occasions) and take their kitchen al fresco on the

roof of Shoreditch House. As the sun set over the City skyline, Matt rustled

up a delicious pear and mulled jelly trifle – check out the recipe overleaf.

“You don’t want the pears to be too ripe,” explained Matt. “Otherwise they’ll

lose their shape and overcook really easily.” He also minimised waste by

using the 50/50 sugar and water syrup that he’d poached the pears in to soak

the sponge for the trifle. “Then you get even more of the flavour of the

pears into the dish,” he said.

As part of Cookhouse’s ongoing partnership with Grey Goose

Vodka, this issue saw mixologist Joe McCanta and Soho House

Group executive pastry chef Matt Hayes take to the rooftops

of London. Why? So that they could devise a seasonal pudding

and seasonal cocktail to match!

Go to www.sohohouse.com/cookhouse to see our exclusive video

of how they got on.

Up on the roof

goose-y gander

www.sohohouse.com/cookhouse www.sohohouse.com/cookhouse

COO K H O U SE27

COO K H O U SE26

“ Joe was particularly

interested in how

Matt made his

custard”

Joe McCanta and Matt Hayes on the roof at Shoreditch House

La Poire, Le Noir50 mls / 1½ oz Grey

Goose La Poire Vodka

10 mls / 1/3 oz Rothman &

Winter pear liqueur

20 mls / ¾ oz pear red

wine reduction

20 mls / ¾ oz fresh

lemon juice

1 tsp clove powder

nutmeg and mace

For the red wine reduction: in a saucepan combine 1 part pear juice, 1 part sugar and ½ part house red wine (Merlot). Cook down for 15 minutes and transfer to a bottle to cool. Add 1 sprinkle of dried, powdered mace.

For the cocktail: shake ingredients and double strain into a Martini glass. Top with a sprinkle of mace and freshly grated nutmeg and cloves.

Mulled wine trifle

Joe was particularly interested in how Matt made his custard. “I always have problems with custard! It’s so easy for it to catch or to go like scrambled eggs.” Matt talked him through his technique: “I’m using double cream here as we want it to be really thick – normally you’d use milk and cream. Bring it to the boil and get it as hot as possible without boiling over. Then, when you’ve got everything back in the pan, whisk until it thickens and as soon as it does, take it off the heat and whisk for 30-40 seconds so that it loses some of its residual heat and doesn’t keep cooking.” This was a eureka moment for Joe. “That’s where I always go wrong!” The mulled wine jelly was a great success – and Joe learned another top tip. “Soak the gelatine in iced water rather than warm water, before adding it to the wine. Otherwise it will start to disintegrate.”

Joe’s cocktail, La Poire, Le Noir (recipe, right), was a great match for the finished trifle. He used Grey Goose La Poire, which is made with French William pears, and shook it up with pear liqueur and a home-made pear and red-wine reduction, which contained a touch of mace. Double strained and served with a mulled brandied cherry in a Martini glass, it was a delicious end to the afternoon.

Joe and Matt decided to brave the winter weather (a little snifter of vodka

is always useful on these occasions) and take their kitchen al fresco on the

roof of Shoreditch House. As the sun set over the City skyline, Matt rustled

up a delicious pear and mulled jelly trifle – check out the recipe overleaf.

“You don’t want the pears to be too ripe,” explained Matt. “Otherwise they’ll

lose their shape and overcook really easily.” He also minimised waste by

using the 50/50 sugar and water syrup that he’d poached the pears in to soak

the sponge for the trifle. “Then you get even more of the flavour of the

pears into the dish,” he said.

As part of Cookhouse’s ongoing partnership with Grey Goose

Vodka, this issue saw mixologist Joe McCanta and Soho House

Group executive pastry chef Matt Hayes take to the rooftops

of London. Why? So that they could devise a seasonal pudding

and seasonal cocktail to match!

Go to www.sohohouse.com/cookhouse to see our exclusive video

of how they got on.

Up on the roof

goose-y gander

www.sohohouse.com/cookhouse www.sohohouse.com/cookhouse

COO K H O U SE27

COO K H O U SE26

“ Joe was particularly

interested in how

Matt made his

custard”

Joe McCanta and Matt Hayes on the roof at Shoreditch House

La Poire, Le Noir50 mls / 1½ oz Grey

Goose La Poire Vodka

10 mls / 1/3 oz Rothman &

Winter pear liqueur

20 mls / ¾ oz pear red

wine reduction

20 mls / ¾ oz fresh

lemon juice

1 tsp clove powder

nutmeg and mace

For the red wine reduction: in a saucepan combine 1 part pear juice, 1 part sugar and ½ part house red wine (Merlot). Cook down for 15 minutes and transfer to a bottle to cool. Add 1 sprinkle of dried, powdered mace.

For the cocktail: shake ingredients and double strain into a Martini glass. Top with a sprinkle of mace and freshly grated nutmeg and cloves.

Mulled wine trifle

serves 6For the mulled wine jelly:375ml / 12 oz red wine1 star anise1 stick cinnamon, brokenzest of 1 orange 100g / ½ cup caster sugar, or to taste3 leaves of gelatine

In a pan gently warm the wine, spices, zest and sugar for 20 mins. Do not bring to the boil. Leave to infuse for 3-4 hours. When the wine has infused, heat it back up and soak the gelatine leaf in ice water until soft. Mix the two together.

For the sponge: 3 eggs70g / 1/3 cup sugar60g / ½ cup flour30g / ¼ cup cornflour

Whisk the eggs and sugar until light and airy. Gently

fold in the flour and cornflour taking care not to knock the air out. Pour the mix into a loaf tin and bake at 170°C / 340°F for 15 – 20 mins or until cooked. The sponge should be golden and springy.

For the trifle custard:250 ml / 1 cup double (heavy) cream100g / ½ cup egg yolk50g / ¼ cup sugar7g / 1 tbsp cornflour

Bring the cream to the boil. Mix the sugar with the cornflour then add to the egg yolk. Pour half the cream onto the yolks and whisk well. Return to the pan and on a low heat whisk continually until the custard thickens. This stage requires the most care, as if you cook it for too long it will split. When it’s thickened pour in to

a bowl and whisk for 30 – 40 seconds to remove the residual heat. Leave to cool.

For the poached pears: 2 pears (firm not ripe)500ml /2 cups water250g / 2 ½ cups sugar

Peel and slice the pears in half and gently simmer in the sugar and water until soft. This should take 15 – 20 mins. To assemble the trifles slice the pears (each half into 6 pieces) and put 4 in each glass. Cut the sponge in to centimetre dice, soak with the pear poaching liquor and put 3 – 4 pieces in each glass. Spoon in the warm jelly to fill halfway and put in the fridge to set for 2-3 hours. Spoon over the custard then return to the fridge to set. Finally top with whipped cream and toasted almonds.

serves 6For the sticky toffee pudding:60g / ½ stick butter170g / 1 ¼ cups dark brown sugar170g / 6 oz chopped dates170g / 1 ¼ cups self raising flour2 eggs150ml / ¾ cup water5g / 1 tsp bicarbonate of soda

for the sticky toffee sauce500ml / 2 cups double cream

20g / 1 oz black treacle20g / 1 oz dark brown sugar15g / 1½ tbsp demerara sugar7g / 1 tbsp caster sugar

Boil the chopped dates, water and bicarbonate of soda until dates have softened and leave to cool. Cream together the butter and sugar until light and fluffy. Add the eggs one at a time and mix until smooth. Add flour then the cold date-and-water mix. Pour the mixture into a large loaf tin (26cm x 10cm/ 10’ x 4’) and bake at 170°C/340°F for 40 mins.

To check the cake is cooked insert a small knife into the centre – when it’s ready the knife will come out clean. To make the sauce put all the ingredients into a pan and bring to the boil. Slice the loaf into 6 slices and place flat in an oven dish. Pour half the sauce over. Cover with foil and put back into the oven for 10 mins. As the sauce begins to boil the cake will soak it up and become moist. To finish, put the warm cake in bowls, pour over the remaining sauce and serve with a scoop of clotted cream

serves 6For the apple compote:500g / 1 lb Bramley apples500g / 1 lb Granny Smith apples20g / 1 oz butter5g / 1 tsp cinnamon 100g / ½ cup sugarfor the crumble topping:200g / 1 cup demerara sugar200g / 1 cup butter

280g / 2 1/3 cups flour

Peel, halve and core the apples, then cut into 1cm chunks. In a pan melt the butter then add the chopped apple. As the apple starts to break down add the sugar and cinnamon.

To make to crumble topping

place all the ingredients in a bowl and rub in with your fingertips to give a breadcrumb-like consistency. Put the apple compote in an ovenproof dish and cover with the crumble topping. Bake at 180°C / 360°C for 30 – 40 minutes or until golden. Serve the crumble with thick cream or custard.

serves 4

¾ cup / 150g granulated sugar1 ¾ cup / 415 ml heavy cream¾ cup / 180 ml milk7 large egg yolks7oz / 200g 72% good quality chocolate, chopped¼ tsp vanilla extract½ tsp ground cinnamon½ tsp ground all spice¼ tsp ground nutmeg½ tsp ground ginger1/8 tsp pinch of salt

In a medium-sized bowl whisk together the egg yolks and

half of the sugar until well combined. Keep on the side. In a medium-sized saucepan, bring to a boil the milk, cream, spices, salt and the rest of the sugar. Carefully pour a third of the hot mixture into the yolk mixture and whisk until well combined. Pour the hot yolk mixture back in with the hot milk mixture and cook on medium heat, stirring constantly with a rubber spatula. Cook the custard until the liquid coats the back of a spoon or until it reaches 170°F / 76°C on a candy (jam) thermometer.

Turn the heat off and pour a third of the custard into the chocolate and whisk until all chocolate is melted. Pour in the rest of the custard and whisk until completely combined and the mixture is smooth and shiny.

Strain the mixture through a fine mesh strainer. Pour mixture into ramekins, set in refrigerator for at least 6 hours or overnight to set. Served with a dollop of slightly sweetened cream. If you’d like, this pudding can also be accompanied with ginger snaps.

These puddings by Soho House Group executive pastry chef Matt Hayes would all make a

great alternative to the traditional Christmas or figgy

pudding, but are also perfect throughout

winter whenever you’re in need of a

cheering sweet treat.

And finally...a stateside dessert Dolores Munoz is pastry chef at Soho West Hollywood and this is one of her favourites for this time of year.

Seasonal sweets

Pear and mulled wine jelly trifle

Sticky toffee pudding with clotted cream

Cinnamon and apple crumble

Spiced chocolate cream

winter puddings

www.sohohouse.com/cookhouse www.sohohouse.com/cookhouse

COO K H O U SE29

COO K H O U SE28

serves 6For the mulled wine jelly:375ml / 12 oz red wine1 star anise1 stick cinnamon, brokenzest of 1 orange 100g / ½ cup caster sugar, or to taste3 leaves of gelatine

In a pan gently warm the wine, spices, zest and sugar for 20 mins. Do not bring to the boil. Leave to infuse for 3-4 hours. When the wine has infused, heat it back up and soak the gelatine leaf in ice water until soft. Mix the two together.

For the sponge: 3 eggs70g / 1/3 cup sugar60g / ½ cup flour30g / ¼ cup cornflour

Whisk the eggs and sugar until light and airy. Gently

fold in the flour and cornflour taking care not to knock the air out. Pour the mix into a loaf tin and bake at 170°C / 340°F for 15 – 20 mins or until cooked. The sponge should be golden and springy.

For the trifle custard:250 ml / 1 cup double (heavy) cream100g / ½ cup egg yolk50g / ¼ cup sugar7g / 1 tbsp cornflour

Bring the cream to the boil. Mix the sugar with the cornflour then add to the egg yolk. Pour half the cream onto the yolks and whisk well. Return to the pan and on a low heat whisk continually until the custard thickens. This stage requires the most care, as if you cook it for too long it will split. When it’s thickened pour in to

a bowl and whisk for 30 – 40 seconds to remove the residual heat. Leave to cool.

For the poached pears: 2 pears (firm not ripe)500ml /2 cups water250g / 2 ½ cups sugar

Peel and slice the pears in half and gently simmer in the sugar and water until soft. This should take 15 – 20 mins. To assemble the trifles slice the pears (each half into 6 pieces) and put 4 in each glass. Cut the sponge in to centimetre dice, soak with the pear poaching liquor and put 3 – 4 pieces in each glass. Spoon in the warm jelly to fill halfway and put in the fridge to set for 2-3 hours. Spoon over the custard then return to the fridge to set. Finally top with whipped cream and toasted almonds.

serves 6For the sticky toffee pudding:60g / ½ stick butter170g / 1 ¼ cups dark brown sugar170g / 6 oz chopped dates170g / 1 ¼ cups self raising flour2 eggs150ml / ¾ cup water5g / 1 tsp bicarbonate of soda

for the sticky toffee sauce500ml / 2 cups double cream

20g / 1 oz black treacle20g / 1 oz dark brown sugar15g / 1½ tbsp demerara sugar7g / 1 tbsp caster sugar

Boil the chopped dates, water and bicarbonate of soda until dates have softened and leave to cool. Cream together the butter and sugar until light and fluffy. Add the eggs one at a time and mix until smooth. Add flour then the cold date-and-water mix. Pour the mixture into a large loaf tin (26cm x 10cm/ 10’ x 4’) and bake at 170°C/340°F for 40 mins.

To check the cake is cooked insert a small knife into the centre – when it’s ready the knife will come out clean. To make the sauce put all the ingredients into a pan and bring to the boil. Slice the loaf into 6 slices and place flat in an oven dish. Pour half the sauce over. Cover with foil and put back into the oven for 10 mins. As the sauce begins to boil the cake will soak it up and become moist. To finish, put the warm cake in bowls, pour over the remaining sauce and serve with a scoop of clotted cream

serves 6For the apple compote:500g / 1 lb Bramley apples500g / 1 lb Granny Smith apples20g / 1 oz butter5g / 1 tsp cinnamon 100g / ½ cup sugarfor the crumble topping:200g / 1 cup demerara sugar200g / 1 cup butter

280g / 2 1/3 cups flour

Peel, halve and core the apples, then cut into 1cm chunks. In a pan melt the butter then add the chopped apple. As the apple starts to break down add the sugar and cinnamon.

To make to crumble topping

place all the ingredients in a bowl and rub in with your fingertips to give a breadcrumb-like consistency. Put the apple compote in an ovenproof dish and cover with the crumble topping. Bake at 180°C / 360°C for 30 – 40 minutes or until golden. Serve the crumble with thick cream or custard.

serves 4

¾ cup / 150g granulated sugar1 ¾ cup / 415 ml heavy cream¾ cup / 180 ml milk7 large egg yolks7oz / 200g 72% good quality chocolate, chopped¼ tsp vanilla extract½ tsp ground cinnamon½ tsp ground all spice¼ tsp ground nutmeg½ tsp ground ginger1/8 tsp pinch of salt

In a medium-sized bowl whisk together the egg yolks and

half of the sugar until well combined. Keep on the side. In a medium-sized saucepan, bring to a boil the milk, cream, spices, salt and the rest of the sugar. Carefully pour a third of the hot mixture into the yolk mixture and whisk until well combined. Pour the hot yolk mixture back in with the hot milk mixture and cook on medium heat, stirring constantly with a rubber spatula. Cook the custard until the liquid coats the back of a spoon or until it reaches 170°F / 76°C on a candy (jam) thermometer.

Turn the heat off and pour a third of the custard into the chocolate and whisk until all chocolate is melted. Pour in the rest of the custard and whisk until completely combined and the mixture is smooth and shiny.

Strain the mixture through a fine mesh strainer. Pour mixture into ramekins, set in refrigerator for at least 6 hours or overnight to set. Served with a dollop of slightly sweetened cream. If you’d like, this pudding can also be accompanied with ginger snaps.

These puddings by Soho House Group executive pastry chef Matt Hayes would all make a

great alternative to the traditional Christmas or figgy

pudding, but are also perfect throughout

winter whenever you’re in need of a

cheering sweet treat.

And finally...a stateside dessert Dolores Munoz is pastry chef at Soho West Hollywood and this is one of her favourites for this time of year.

Seasonal sweets

Pear and mulled wine jelly trifle

Sticky toffee pudding with clotted cream

Cinnamon and apple crumble

Spiced chocolate cream

winter puddings

www.sohohouse.com/cookhouse www.sohohouse.com/cookhouse

COO K H O U SE29

COO K H O U SE28

members’ recipe

MAKES 128oz / 225g / 1½ cups all-purpose or plain flour

6oz / 175g / 1 cup + 2 tablespoons unsweetened cocoa

powder

½ teaspoon kosher salt

12oz / 340g / 2 cups bittersweet chocolate, chopped

6oz / 175g / 1 cup white chocolate, chopped

6oz / 175g / ¾ cup unsalted

butter, cut into cubes

6 large eggs, at room temperature

12oz / 340g / 1½ cups granulated sugar

1 teaspoon vanilla extract

16 fl oz / 460ml / 2 cups Guinness stout, at room temperature

9oz / 250g / 1½ cups semi-sweet chocolate chips

This indulgent recipe for Guinness brownies is from members

David Lesniak and David Muniz, life partners and business

partners behind the fabulous Outsider Tart bakery in Chiswick,

west London. It features in their brand new book Baked in America

“Some time during a research frenzy this recipe turned up. Neither

of us drink much and we certainly don’t drink stout. But given

where we live in London, we either pass by or smell two breweries

in full gear every day. We also have a penchant for New York

tabloid gossip, where a certain heiress appears regularly. So these

seemed a no-brainer to include. The Guinness lends a deep and

mysterious spicy flavour, not to mention a unique velvety texture.”

COOKHOUSE@SOHOHOUSE.COM

GOOD FOR YOU...

COO K H O U SE30

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IF YOU’D LIKE TO SEE YOUR RECIPE HERE,

PLEASE EMAIL IT TO

Preheat the oven to 190°C/375°F/gas mark 5. Butter a pan, 12 x 9 x 2in/30 x 23 x 5cm, and line the bottom and 2 sides with parchment paper.

In a large bowl, whisk together the flour, cocoa and salt and set aside. In a heatproof bowl set over simmering water (also known as a double boiler), melt the dark chocolate, white chocolate and the butter. Set aside to cool slightly.

Put the eggs and sugar into the bowl of an elec-tric mixer and beat on high speed until light and fluffy, about 3 minutes. The mixture will become smooth and creamy with a pale yellow colour. This is also called the ‘ribbon’ stage, because when the beater is removed from the bowl the mixture will slowly ooze in wide bands back into the bowl as opposed to dripping in droplets. Next add the cooled chocolate mixture and continue beating on

medium speed until thoroughly combined. Scrape the bottom of the bowl to make sure all the egg is incorporated into the chocolate. There should be no yellowish streaks in the batter at this point. Reduce the speed to low, stir in the vanilla then gradually add the flour mixture, stirring only until the white disappears. With the mixer still on low, slowly pour in the Guinness and continue stirring until the batter is even, with no traces of Guinness whirling about in the bowl. Pour the batter into the prepared pan and sprinkle the chocolate chips evenly over the top.

Bake for 25 to 30 minutes, or until a small knife emerges clean from the centre. These have a tendency to pull away from the sides of the pan, so don’t be alarmed. They may also shrink a bit further while cooling. Cool completely in the pan before cutting them into 3in/8cm squares.

SOHO HOUSE GROUP IS RECRUITING WORLDWIDE. WE ARE LOOKING FOR THE MOST PASSIONATE AND

DEDICATED CHEFS FROM AROUND THE WORLD. IF YOU WANT TO WORK FOR A COMPANY THAT’S FULL OF

OPPORTUNITIES AND IS EXPANDING INTERNATIONALLY, PLEASE GET IN TOUCH. IF YOU’RE THE RIGHT

CHEF FOR US WE’LL HELP YOU DEVELOP YOUR CAREER AND HAVE A GREAT TIME ALONG THE WAY.

EMAIL COOKHOUSE@SOHOHOUSE.COM

FIND OUT MORE AT WWW.SOHOHOUSE.COM/COOKHOUSE

know your onions?