Today I have eaten non-stop.
I was asked to conduct my favourite kind of research for an upcoming launch, the edible kind.
I had to spend all afternoon wandering from classic London haunts to trendy new bars, trying raw dishes.
It all started at Bibendum.
A classic Oyster bar that’s been serving Chelsea locals for over 100 years.
The building itself is iconic, but unfortunately was under construction so I couldn’t snap a pic.
A beautiful flower stall and overflowing fish stand guard the entrance of the building for those wanting something to go. For those willing to spend an afternoon catching up over a plate of ice and rock oysters, head inside to the Oyster Bar.
My dining partner and I shared a half dozen Rock Oysters, three Colchester Rocks and three Fines de Claire Prestige. A little lemon, some shallot vinaigrette and a dash of tabasco before they were slurped down the hatch. The perfect kick-off to the long day of research ahead.
Next on the list was J Sheekey in the heart of the West End, another famous London haunt.
Business men brooded over Whisky at the bar and designer dressed couples snuggled into booths feeding each other crab bisque.
We decided to share the Sea bass ceviche with plantain crisps.
It was absolutely delicious with sweet red onion, spicy jalepeño, coriander and lime.
A lovely pick me up with a kick.
We were then given our weapons for battle.
A beautiful Plateau de Fruits de Mer was then displayed on a bed of ice which took a considerable amount of time to greedily pick through.
Clams, whelks, sea snails, brown shrimp and langoustine all doused in lemon.
En route to our next stop, I had to stop and giggle at this sign.
Note: the raindrops.
Next stop, Wright Brothers Soho Oyster House.
Fairly newer than its competition, it’s tucked away down a side street in Soho with candle-lit tables and a large raw bar.
Here we tried a delicious Var Salmon tartare with ginger, coriander and soy.
On top was a tiny, lovely quail’s egg coated in sesame seeds.
Last, but certainly not least, one of my frequent favourites: Roka. It’s a modern Japanese restaurant with simple ingredients that never disappoints.The edamame with sea salt is a must have whilst mulling over the menu.
I know it’s technically not raw, but we needed something warm to munch on after our journey through the snow.
Then the decadent Wagyu sushi with oscietra caviar, spring onion and fresh ginger. Every bite of this was pure bliss. A steaming hot order of flavourful Roasted eggplant with sesame miso was the perfect side dish. Throughout my sampling, I sipped on a delicious green iced tea with lemonade and passion fruit. They have an extensive list of creative cocktails and great selection of non-alcoholic drinks. It’s been a rough day of research and it’s time to compile my notes.
I’m hoping I receive another tough assignment very, very soon.