Getting down to business (cooking up a storm)

So, to get you up to speed. We have settled into our Battersea kitchen, our web site is up and running (ambachefs.co.uk) and we have received great feedback.

I am obviously destined to difficult journeys: the marvelous M11/M25/A127 journey to Southend for 8 years; the 2 hour daily commute to Chiswick and Leiths for 9 months and now the, just as demanding, trip to our fabulous Battersea kitchen. It has to be fabulous otherwise why would I do it? This journey has been experimented with. I’ve tried driving the meagre 37 miles but, with the A406 and lane closures until December thrown into the equation, a two and a half hours, riding the clutch trip is not a viable option. So……I’ve resorted to the old faithful, public transport. The first thing I have to say is that the Oyster card has finally arrived at sleepy Stanstead Abbotts and, I for one, could not be more excited! The pleasure of touching in and out on the card reader is all mine. Actually, the excitement has extended to other commuters and, not least, the season ticket holders. One woman, on the 07.05 to Liverpool Street last Thursday, managed to hold court all the way to Tottenham Hale on the benefits of the Oyster card over the season ticket. Just to let you know, her season ticket runs out at the beginning of November and she is going to buy a one-off travel card just so that she can report back to her fellow commuters on the most cost-effective way to travel. Do not switch channels!

So, this journey takes me to Tottenham Hale where I switch to the underground to Victoria and then I take a bus to Battersea. Much of the commuter activity is the same – women applying make-up whilst surfing the tube, women curling their eyelashes (one tube judder and that contraption could end up anywhere), the cacophony of sound from headphones and the appalling choice of footwear. And I’m (almost) loving it!

I’m not sure how familiar you are with Battersea, it’s a journey through Chelsea to get there. There is so much to see from the bus. (Btw – what happened to the British art of queuing? It just doesn’t happen anymore. Instead of the neat, one-behind-the-other, line at the bus stop, it’s a free-for-all, every man for himself scrum. Guess who was the last to ascend? It won’t happen again though – I observed the tricks of the trade.) I love looking at the shops on King’s Road and peering into the houses and apartments. People really do live there. Rich people really do live there! And then we drove past the Royal Hospital Chelsea and I saw a real, live, Chelsea Pensioner (in all his glory) marching along the road.

Anyway, enough of this preamble. As Len would say ‘there was too much faffing around at the beginning’!

We’ve been working very hard. Amongst other jobs, we catered for a dinner party for a titled client in Sloane Square, a dinner party for the Assistant Musical Director of a top West End Show and a canapé party for delightful clients in Hutton, Essex.

Mmmmm! Prosecco
Mmmmm! Prosecco
Chefs by night. Beauticians by day!
Chefs by night. Beauticians by day!
Mu shu pork cups
Mu shu pork cups
Goat's cheese, roasted grapes and honeyed walnuts on bruschetta
Goat’s cheese, roasted grapes and honeyed walnuts on bruschetta
Mini beef fillet with chimichurri. So popular we couldn't top up the plate quickly enough
Mini beef fillet with chimichurri. So popular we couldn’t top up the plate quickly enough
Marbled chocolate brownies. A huge hit with the children (and the dog)!
Marbled chocolate brownies. A huge hit with the children (and the dog)!
Mini raspberry and white chocolate Pavlovas. Our client confessed to having six!
Mini raspberry and white chocolate Pavlovas. Our client confessed to having six!
Monica and Angela hard at work.
Monica and Angela hard at work.
Chocolate mousse, raspberry sugar and shortbread
Chocolate mousse, raspberry sugar and shortbread
Duck breast with caramelised walnuts, grilled fennel and pomegranate
Duck breast with caramelised walnuts, grilled fennel and pomegranate
Amuse bouche
Amuse bouche

For the first time in a long time we are all in the same country. Beth has just returned from Mauritius where she has been honing her cheffing skills (and sunning herself).

Chef Aho
Chef Aho

Monica is back from Spain. I have been working my way through Yotam Ottolenghi’s NOPI:

Chicken supreme with roast garlic and tarragon brioche and pea jus
Chicken supreme with roast garlic and tarragon brioche and pea jus

And Angela has been dog sitting for Beth:

Buster - loving Richmond Park
Buster – loving Richmond Park

One of the highlights of the past week (and there have been many) was getting our first food delivery at the kitchen. Oh, the excitement of unpacking and loading our shelves and fridge!

image image

This week finds us at one of our weekly meetings to get us up-to-speed with our upcoming jobs and to develop new recipes and menus to be uploaded onto our site. We’re all very excited about our first supper club. Angela will be hosting (with a little help from her friends) an Anglo-Italian evening on Thursday 19 November. The menus is an inspiration. Be there or be square! Check it out and book at http://www.londoncookingproject.com. Please note the new name – no longer the London Kitchen Project but the London Cooking Project.

Thank you for reading. Please follow us on ambachefs.wordpress.com and tune in again soon.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s