The tasting menu at Kitchen Table at Bubbledogs involves somewhere between ten and fifteen small dishes, each of which uses just a few ingredients. The head chef, James Knappett, changes that menu daily, taking inspiration from the intriguing produce his suppliers bring him, or that he and his team have foraged. He doesn’t take an overly philosophical approach – it’s just about what tastes good together. In this dessert, the winning combination is beetroot, liquorice and sour cream.
This is the third episode in a series of short films and interview podcasts titled ‘This Dish’. The aim of the series is to shed a little light on the food being cooked by some of London’s top young chefs – sometimes there’s more than meat and two veg than meets the eye. Hopefully you think it worthwhile.
To find out more about the project, have a look at Episode One, which features Arnaud Bignon from the Greenhouse Restaurant, and his sweetbread, artichoke, parmesan and coffee starter. Then look at www.ThisDish.co, which is the repository for all of the films and also features a great hogget, monk’s beard and anchovy dish by Nicholas Balfe of Salon, Brixton.
This Dish was devised by Ed Hancox and me, Edward Smith. The first four films were co-directed and produced by both Eds, with camera, sound and post production by Ed Hancox. The podcasts were edited by Edward Smith.
If you own or work for a company with a generous marketing budget and fancy partnering up, please email editor@rocketandsquash.com.
One of those that sounds odd on paper, and indeed I wasn’t sure I would even like, yet everything works so well. My wife, a huge beetroot fan, absolutely adored it and still mentions it.
I’m enjoying This Dish – thanks for putting all the effort in, it’s a good idea. I would have loved to know more about what he was doing in this one – what the three different coloured sorbets were, for instance, or the caramel-coloured liquid he keeps pouring around earlier, where the liquorice comes in, the golden powder etc etc! Just curious I guess. Probably because this was a dessert.
P.S. Thanks for recommending the meringue post – appreciated!
Hi Emma – glad you like the series and are curious for more info! We deliberately made them with background info in mind, rather than to be a recipe. In my head the voice over explained a tiny bit more during the plating visuals, but that changed along the edit iterations, but to give you a bit more: the sorbets were beetroot, liquorice and sour cream; the caramel coloured liquid is a reduced liquorice flavoured sugar syrup; and the powder liquorice powder made from dehydrating and blitzing the same syrup. The combination of the three flavours is really great – I did something similar a few weeks after filming this for a catering event and it went down a treat.
Hi Adam – yep, odd on paper but a great dish. I’ve had a few beetroot desserts now, but this was definitely one where the chef really used it to its full sweet potential.