.
Bottarga is an interesting product originally hailing from Calabria but there are versions of it around Southern Italy. It is the salted and then wind dried roe from mullets or tuna. Once it’s dried, it’s wrapped in wax to preserve it. Its used as a sort of condiment, finely grated into pastas, salads and in this example grated over the crudo to add a sweet-salty-umami depth. It’s utterly delicious and available from all good Italian delis.
2 fillets of sea bass, skinned and cut into 1cm slices
1 ripe peach, halved, stoned removed and cut into 1 cm dice
1 tsp finely grated bottarga
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar
6 sprigs of marjoram, leaves picked
sea salt and black pepper
Place the bass slices in a bowl and season well.
Lightly crush the peach dice in a bowl along with their juices and sea bass slices. You want the juices to marinate the fish. Give the bass a stir to incorporate and then leave for 10 minutes to cure.
Whisk together the olive oil and vinegar and season well.
To serve lay the slices of bass out onto plates, drizzle over a little of the vinaigrette and then top with the peach, marjoram leaves and sprinkle over the bottarga. Serve.
British Pie Week calls for proper roots.
This Saturday, we’re collaborating with @manzespieandmash - one of London’s oldest and most iconic pie shops.
Slow-cooked mutton pie with signature liquor.
A proper classic, done properly.
Available Saturday 7th March at Cubitt House pubs and M. Manze branches.
Limited pies. Get it while it’s hot.
A few of the faces behind the pastry.
With our Chef Director @ben.tish at the helm, Pie Week has officially commenced.
#britishpieweek #cubitthouse #bestpiesinlondon #britishfood
Today, Ana Da Costa takes over our Pie Week menu across seven Cubitt House pubs.
Her Mapo Tofu pie brings something bold to the table - and it’s on the menu for one day only.
7 chefs. 7 pies. 7 days.
#britishpieweek #cubitthouse #bestpiesinlondon
Cubitt House goes back to where it all started.
To mark British Pie Week, Chef Director @ben.tish visited @manzespieandmash in Peckham, stepping inside one of London’s historic pie and mash houses to see the craft up close.
Because some things are worth doing the old way. Pie Week, with proper roots.
#britishpieweek #cubitthouse #bestpiesinlondon #britishfood
Consider this the full briefing.
Seven chefs.
Seven very different pies.
Seven days to try them.
Pie Week at Cubitt House.
@robin.gill.food @manzespieandmash @brownoli939 @ecstasy_cookbook @_lotsofbutter @aureliendudu85 @chef_sits
#britishpieweek #cubitthouse #bestpiesinlondon #britishfood
