The Cube by Electrolux is a pop up that seemed to have no intention in popping down again though I am reliably informed that come the end of this year, it will finally be wrapped up. However, before then, they continue to pull in the very best chefs in the UK, with Simon Rogan currently featuring in his début week. 2012 has of course been a remarkable year for Simon and his team: a winner on GBM, 10 out of 10 in the Good Food Guide and his (long overdue) second Michelin star for L'enclume. 2013 is already shaping up to be an equally exciting year though no spoilers here.
As readers of our blog will know, we are huge fans of Simon and his food, and while we are always happy to eat at the brilliant Roganic, or even make the trip to Cumbria to eat at the mother ship L'enclume, we were delighted to attend the launch of Simon's week at the Cube where there is, as always with Simon, some truly stunning food being served up. The menu is below and while there's a couple of dishes that we were familiar with, there was plenty of new and exciting things to try.
In labelling the pictures below, I have kept with Simon's presentation and labelled in capitals ingredients grown or picked wild from the valley surrounding L'enclume in Cumbria. So many lovely things but highlights include the Westcombe cheddar dumplings which are little parcels of cheesy brilliance, the plaice, which quite frankly exceeds anything a plaice can normally ever deliver, Reg's Guinea Hen which again is in a league of its own, and finally, look at the 'slate' for dessert: nothing less than brilliant. Oh, and the first dessert, it's like a giant liquorice allsort that is beautiful, proving that British ingredients can make stunning and original desserts.
See more of Simon Rogan's food in our L'enclume post
Disclosure: we were guests at the press launch
As readers of our blog will know, we are huge fans of Simon and his food, and while we are always happy to eat at the brilliant Roganic, or even make the trip to Cumbria to eat at the mother ship L'enclume, we were delighted to attend the launch of Simon's week at the Cube where there is, as always with Simon, some truly stunning food being served up. The menu is below and while there's a couple of dishes that we were familiar with, there was plenty of new and exciting things to try.
In labelling the pictures below, I have kept with Simon's presentation and labelled in capitals ingredients grown or picked wild from the valley surrounding L'enclume in Cumbria. So many lovely things but highlights include the Westcombe cheddar dumplings which are little parcels of cheesy brilliance, the plaice, which quite frankly exceeds anything a plaice can normally ever deliver, Reg's Guinea Hen which again is in a league of its own, and finally, look at the 'slate' for dessert: nothing less than brilliant. Oh, and the first dessert, it's like a giant liquorice allsort that is beautiful, proving that British ingredients can make stunning and original desserts.
See more of Simon Rogan's food in our L'enclume post
Disclosure: we were guests at the press launch
KALES and cod yolk, SORREL and squid ink
Broth of TURNIP, Westcombe dumplings, English truffle, APPLE MARIGOLD
AYNSOME'S AUTUMN OFFERINGS, fresh curds and pork skin
Plaice poached in brown butter, RED RUSSIAN, mussels and OXALIS ROOT
Reg's Guinea Hen, LEEKS and offal. PENNYROYAL and Cowmire cider
Whole meal stout in BLACKCURRANT, liquorice and SEA BUCKTHORN
Cumbrian slate, pear, LEMON VERBENA and HAZELNUT
mini cake to finish
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