KRICKET AND OUR MAYFAIR CURRY FEAST – 12TH JULY

KRICKET AND OUR MAYFAIR CURRY FEAST – 12TH JULY

The Barley Mow is thrilled to launch its second instalment of The Mayfair Curry Feast, vicariously bringing the inspired and colourful tastes of India to the heart of Mayfair through a delectably designed menu by Will Bowlby at Kricket and Chris Fordham-Smith. A feast not to be reckoned with!

We thrive by being involved in and embedded in our communities and neighbourhoods and developing and teaming up with neighbouring restaurants, who we admire, is one of the ways we do this. A Mayfair Curry Feast with Kricket is an thrilling prospect!

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Kricket was founded by university friends Will Bowlby and Rik Campbell in 2015, in the form of a 20-seater shipping container in Pop Brixton. The space came shortly after Rik left his job in finance to focus on the hospitality sector and Will returned from living and working as a head chef in India to working under Vivek Singh at London’s Cinnamon Kitchen. 

They joined forces to create their own Indian-inspired restaurant – with Rik leading the front of house and Will in the kitchen. The pair opened their first permanent restaurant in Soho in January 2017, earning a Michelin Bib Gourmand in the first year. In 2018 they opened Kricket Brixton and Kricket White City and in September 2021 they opened their debut bar, SOMA, in Soho

After our first Mayfair Curry Feast with the Cinnamon Club we can’t wait to share with you our next celebration of Indian flavour. Will Bowlby of Kricket and Chris Fordham-Smith, Head Chef at The Barley Mow have put together a pretty thrilling menu, and an expierience in itself, available with an optional wine or beer pairing. Book you table now!

Menu

Wednesday 12th July 2023, from 6pm

Book Here

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@robin.gill.food is taking control of the #DoughDiaries this month and what a pizza it is!

As Robin says, it is named after the fierce and wonderful women of Napoli who run the city. A tomato base pizza with fennel seed salami, Fiarelli, ricotta, chilli oil and finished with shaved pecorino and capers. The fennel seed sausage salami is made from scratch in our kitchens.

The key ingredient of the pizza is a traditional preserve called Friarelli. This is a nettle type leaf, which is cooked in oil, garlic and chilli and is made mostly by the women running the farms and households in Campania, Italy!

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