En place pop-up

After following  En Place on Twitter for a while, it was time to see what their fine dining pop-up in a coffee shop after hours would be like, so I booked myself and Eat With Ellen onto the Thursday 9 July evening.

Six Eight Kafe Millennium Point

For two nights a month, Mike and Josh take-over the tiny kitchen at Six Eight Kafe in Millennium Point. Imagine a private dinner party in a public space, where even though you’ve seen the menu in advance every course still holds a surprise and you get an idea of ambience.

Beetroot foam and ornage granita at En place

The contrast between sweet and citrus in the Beetroot air and chilled orange shot granita got the meal off to a great start.

En place canape mojito in spherification with pickled cucumber

A cool sliver of cucumber marinaded in fiery spices was a side to the mojito in-spherification – a clever geleatine ball ofalcohol that dissolved on contact with your mouth which was a definite talking point.

En place salmon tartar

An updated salmon tartar, with crispy scraps, curried apple, aioli and rape seed oil crumbs gave us an insight into how Mike and Josh enjoyed mixing up textures with ingredients that were not quite what they seemed.

En place starter July 2015

After two treats, we were presented with our starters. I’d swapped the black pudding for a tasty sliver of skate when I’d booked, but kept the cauliflower puree, capers and spinach.

En place crispy chicken

In my main course I’d also swapped the lamb for chicken and appreciated the crispy skin even more after Josh said that he had nearly burnt his hand in the process of cooking it!

This level of contact, with Josh introducing and serving all of the dishes personally, was not just informative but charming and showed you just how much En Place care about giving diners a great experience.

En place peanut butter parfait

A simply stunning dessert of cherry jelly drops, almond crumb and peanut butter parfait was next and was so moreish that everyone demanded seconds. On the plate this deceptively simple looking dessert hid the complicated process of blending meringues with cream, then freezing  for four hours to achieve the final silky smoothness of the parfait.
Snap crackle and pop at En place

They guys were not finished yet. Dehydrated rice crispier in coffee with vodka flavoured milk evoked the White Russian cocktail perfectly with a fun snap crackle and pop to accompany us.
En place petit fours

Petit fours of strawberry and clotted cream fudge with chocolate mousse and honeycomb bites ended our meal.

En place recipe book

This isn’t something you see every day – the ‘black book’ of recipes (complete with scorch marks) reveals the partnership of Mike’s more traditional style with Josh’s modern take and how they fuse together to create dishes like sticky toffee pig cheeks.

Mike and Josh from En place

Throughout the dinner, Mike had kept the flow of food going in the kitchen, so it wasn’t until the end of the night that both chefs took a well earned beer and accepted the praise of happy customers.

My photos don’t do this meal packed with carefully thought dishes, that are anything but ordinary, justice. £35 seems a small price to pay and offers outstanding value for such a lovely dinner.  So take a group of friends and your favourite drinks, then sit back and savour a fab evening.

The next En Place pop-up is on Thursday 6 and Friday 7 August where you can expect:

  • Pea, goats curd, wasabi,
  • Mackerel, smoked vodka, cucumber, lemon sherbert,
  • Belly pork, lentils, carrot, apple, piccalilli,
  • Banana, peanut, jam, dark chocolate

Book here

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