The Chelsea Fishmonger
10 Cale Street,
Chelsea,
London, SW3 3QU.
Tel: 020 7589 9432
Mortimer and Bennet
Delicatesen & Fine Foods
33 Turnham Green Terrace
London
W4 1RG
Tel : 020 8995 4145
Andreas Veg
35 Turnham Green Terrace
London
W4 1RG
Tel : 020 8995 0140
O'Shea's of Knightsbridge
Butchers
11 Montpelier St.
Knightsbridge
London
SW7 1EX
Telephone : 0207 581 7771
Beillevaire
7 Montpellier Street.
Knightsbridge
London SW7 1EX
Telephone
The Ham and Cheese Company
Bea's of Bloomsbury
Food in the City
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Showing posts with label O'Shea'S Knightsbridge. Show all posts
Showing posts with label O'Shea'S Knightsbridge. Show all posts
Tuesday, January 04, 2011
Monday, April 05, 2010
Steak Frites Tasting Dinner Monday 12 April - Racine
The next youngandfoodish Steak Frites Tasting Dinner will be Monday 12 April in the private dining room of Racine Restaurant in London.
The menu will again feature three steak classics – onglet aux échalottes, filet au poivre, côte de boeuf – prepared by chef Henry Harris with the finest cuts of dry-aged, grass-fed beef selected by Darragh O’Shea of the great London butcher O’Shea’s of Knightsbridge. Each steak will be matched to a red wine selected by Peter Lowe of Berkmann Wine Cellars:
onglet aux échalottes <–> Morgon Domaine Jean Descombes 2008
filet au poivre <–> Antinori Santa Cristina 2008
côte de boeuf with béarnaise <– > Côtes-du-Rhône Saint-Esprit 2007
Saturday, March 13, 2010
Steak Frites : Mastering the cuts video 6 .The Finale la Côte de Boeuf
Here is the sixth and final release of the videos, shot by Brian Jones and co-produced by Dino Joannides Dino Joannides and Daniel Young, will form the backdrop of our “why do you love steak frites?” competition on twitter, hopefully inspiring your most poetic, passionate or playful responses. [HOW TO ENTER THE COMPETITION].
The Rib Eye on the bone or Cowboy Steak as Americans call it and Côte de Boeuf as it's known in France is normally cut for two to share so perfect for lovers and good friends.In fact I know some couples who call it the kiss and make up steak. It is basically a thick rib eye with the bone attached. The bone always enhances a steak and this cut presents beautifully and theatrically when carved, and served at the table either in a restaurant or at home . This is one of the cuts that does benefit from aging at O'Shea's it is aged for 45 - 55 days. A well aged and marbled Côte de Boeuf should not need a sauce and is perfect with good Mustard or Bearnaise as a condiment.
In the final video in the series Henry Harris Chef Patron of Racine Restaurant shows how he cooks a wonderful Irish Black Angus Grass Fed and Barley Finished Côte de Boeuf from O'Shea's of Knightsbridge. This combination of chef and butcher has now attained cult status with the cognoscenti claiming it is the best in the world. Henry Harris prefers to use a thick pan as well plenty of butter but as important is resting the meat.
The Rib Eye on the bone or Cowboy Steak as Americans call it and Côte de Boeuf as it's known in France is normally cut for two to share so perfect for lovers and good friends.In fact I know some couples who call it the kiss and make up steak. It is basically a thick rib eye with the bone attached. The bone always enhances a steak and this cut presents beautifully and theatrically when carved, and served at the table either in a restaurant or at home . This is one of the cuts that does benefit from aging at O'Shea's it is aged for 45 - 55 days. A well aged and marbled Côte de Boeuf should not need a sauce and is perfect with good Mustard or Bearnaise as a condiment.
In the final video in the series Henry Harris Chef Patron of Racine Restaurant shows how he cooks a wonderful Irish Black Angus Grass Fed and Barley Finished Côte de Boeuf from O'Shea's of Knightsbridge. This combination of chef and butcher has now attained cult status with the cognoscenti claiming it is the best in the world. Henry Harris prefers to use a thick pan as well plenty of butter but as important is resting the meat.
Friday, March 12, 2010
Steak Frites : Mastering the cuts video 5. Raw Essentials
Here is the fifth of our daily release of the videos, shot by Brian Jones and co-produced by Dino Joannides Dino Joannides and Daniel Young, will form the backdrop of our “why do you love steak frites?” competition on twitter, hopefully inspiring your most poetic, passionate or playful responses. [HOW TO ENTER THE COMPETITION].
The Onglet is a family favourite it has a massive flavour kick when properly cooked. To some the cut looks unattractive when removed from the carcass, a good knife can quickly transform it into a real beauty. Watching Dermot and Darragh O'Shea preparing it is like poetry in motion. Onglet is two muscles divided by tough connective tissue, which must be removed, and is taken from the diaphragm of the animal. Because of it's location it has a slight gamey, offally flavour not present in any of the other loin cuts. In terms of ageing this cut does not require or benefit much from more than 21 to 28 days.
Fillet is the most tender steak of all, but it is not necessarily the one with the most flavour. It is sought after for its delicate structure and lack of fat but ironically these are the characteristics that can make it rather bland when compared to the other great beef cuts like Onglet, Rib eye and Rump.
Fillet is cut from the inside of the beef loin, it does very little work and is therefore very tender. It can be improve when dry-aged and cut on the bone. We age our Irish and Scottish Black Angus Grass Fed and Barley Finished Fillet for around 21- 28 days but even at 15 days it can produce superb results when cooked and served correctly.
Fillet doesn't benefit from long ageing. If left too long in a vacuum it can develop a metallic taste as the enzymes over work. Too long hanging on the bone and it will dry out, losing some of it's moisture and tenderness .
The Rib Eye on the bone or Cowboy Steak as Americans call it and Côte de Boeuf as it's known in France is normally cut for two to share so perfect for lovers and good friends.In fact I know some couples who call it the kiss and make up steak. It is basically a thick rib eye with the bone attached. The bone always enhances a steak and this cut presents beautifully and theatrically when carved, and served at the table either in a restaurant or at home . This is one of the cuts that does benefit from aging at O'Shea's it is aged for 45 - 55 days. A well aged and marbled Côte de Boeuf should not need a sauce and is perfect with good Mustard or Bearnaise as a condiment.
In the video below Henry Harris Chef Patron of Racine and Darragh O'Shea of O'Shea's Knightsbridge discuss the raw essentials of Onglet , Fillet and Côte de Boeuf.
The Onglet is a family favourite it has a massive flavour kick when properly cooked. To some the cut looks unattractive when removed from the carcass, a good knife can quickly transform it into a real beauty. Watching Dermot and Darragh O'Shea preparing it is like poetry in motion. Onglet is two muscles divided by tough connective tissue, which must be removed, and is taken from the diaphragm of the animal. Because of it's location it has a slight gamey, offally flavour not present in any of the other loin cuts. In terms of ageing this cut does not require or benefit much from more than 21 to 28 days.
Fillet is the most tender steak of all, but it is not necessarily the one with the most flavour. It is sought after for its delicate structure and lack of fat but ironically these are the characteristics that can make it rather bland when compared to the other great beef cuts like Onglet, Rib eye and Rump.
Fillet is cut from the inside of the beef loin, it does very little work and is therefore very tender. It can be improve when dry-aged and cut on the bone. We age our Irish and Scottish Black Angus Grass Fed and Barley Finished Fillet for around 21- 28 days but even at 15 days it can produce superb results when cooked and served correctly.
Fillet doesn't benefit from long ageing. If left too long in a vacuum it can develop a metallic taste as the enzymes over work. Too long hanging on the bone and it will dry out, losing some of it's moisture and tenderness .
The Rib Eye on the bone or Cowboy Steak as Americans call it and Côte de Boeuf as it's known in France is normally cut for two to share so perfect for lovers and good friends.In fact I know some couples who call it the kiss and make up steak. It is basically a thick rib eye with the bone attached. The bone always enhances a steak and this cut presents beautifully and theatrically when carved, and served at the table either in a restaurant or at home . This is one of the cuts that does benefit from aging at O'Shea's it is aged for 45 - 55 days. A well aged and marbled Côte de Boeuf should not need a sauce and is perfect with good Mustard or Bearnaise as a condiment.
In the video below Henry Harris Chef Patron of Racine and Darragh O'Shea of O'Shea's Knightsbridge discuss the raw essentials of Onglet , Fillet and Côte de Boeuf.
Wednesday, March 10, 2010
Steak Frites : Mastering the cuts video 3. Filet au poivre
This is the third of our daily release of the videos, shot by Brian Jones and co-produced by Dino Joannides Dino Joannides and Daniel Young, will form the backdrop of our “why do you love steak frites?” competition on twitter, hopefully inspiring your most poetic, passionate or playful responses. [HOW TO ENTER THE COMPETITION].
Fillet is the most tender steak of all, but not necessarily the one with the most flavour. It is sought after for its delicate structure and lack of fat but ironically these are the characteristics that can make it rather bland when compared to the other great beef cuts like Onglet, Ribeye and Rump.
Fillet is cut from the inside of the beef loin, it does very little work and is therefore very tender. It can be improve when dry-aged and cut on the bone. O'Shea's of Knightsbridge age their Irish and Scottish Black Angus Grass Fed and Barley Finished Fillet for around 21- 28 days but even at 15 days it can produce superb results when cooked and served correctly.
Fillet doesn't benefit from long ageing. If left too long in a vacuum it can develop a metallic taste as the enzymes over work. Too long hanging on the bone and it will dry out, losing some of it's moisture and tenderness .
Unfortunately like with the other cuts you need to be very careful when selecting your beef as quality varies hugely so my advice is find a good Butcher ask about the provenance of the meat , the breed , what it's fed on , husbandry and so on. If the Butcher says things like Scotch, English or Argentinian and not much more you are probably in the wrong place.
Great Chefs like Henry Harris of Racine Restaurant as well as home cooks will always prepare a sauce with this delicate cut and, in the video below you can see him cook Fillet au Poivre a dish he learned to cook under the tutelage of the great Simon Hopkinson in the seminal mid 1980's restaurant Hilaire , just around the corner in Old Brompton road. That kitchen brigade then moved on to open Bibendum with Terrance Conran. The combination of veal stock , butter , black pepper , brandy and top class Fillet steak produces a wonderful steak dis that also goes very well with pommes frites. The first time I remember having this dish was when I was a child in Paris at a restaurant called Pharamond in Les Halles and it was served with pommes souffles. However I can confirm that the combination of O'Shea's of Knightsbridge Fillet and Henry Harris's cooking produced simply the best one I have ever had.
Fillet is the most tender steak of all, but not necessarily the one with the most flavour. It is sought after for its delicate structure and lack of fat but ironically these are the characteristics that can make it rather bland when compared to the other great beef cuts like Onglet, Ribeye and Rump.
Fillet is cut from the inside of the beef loin, it does very little work and is therefore very tender. It can be improve when dry-aged and cut on the bone. O'Shea's of Knightsbridge age their Irish and Scottish Black Angus Grass Fed and Barley Finished Fillet for around 21- 28 days but even at 15 days it can produce superb results when cooked and served correctly.
Fillet doesn't benefit from long ageing. If left too long in a vacuum it can develop a metallic taste as the enzymes over work. Too long hanging on the bone and it will dry out, losing some of it's moisture and tenderness .
Unfortunately like with the other cuts you need to be very careful when selecting your beef as quality varies hugely so my advice is find a good Butcher ask about the provenance of the meat , the breed , what it's fed on , husbandry and so on. If the Butcher says things like Scotch, English or Argentinian and not much more you are probably in the wrong place.
Great Chefs like Henry Harris of Racine Restaurant as well as home cooks will always prepare a sauce with this delicate cut and, in the video below you can see him cook Fillet au Poivre a dish he learned to cook under the tutelage of the great Simon Hopkinson in the seminal mid 1980's restaurant Hilaire , just around the corner in Old Brompton road. That kitchen brigade then moved on to open Bibendum with Terrance Conran. The combination of veal stock , butter , black pepper , brandy and top class Fillet steak produces a wonderful steak dis that also goes very well with pommes frites. The first time I remember having this dish was when I was a child in Paris at a restaurant called Pharamond in Les Halles and it was served with pommes souffles. However I can confirm that the combination of O'Shea's of Knightsbridge Fillet and Henry Harris's cooking produced simply the best one I have ever had.
Tuesday, March 09, 2010
Steak Frites : Mastering the cuts, video 2: the shalls & shallots of onglet
Here is the second of our daily release of the videos, shot by Brian Jones and co-produced by Dino Joannides Dino Joannides and Daniel Young, will form the backdrop of our “why do you love steak frites?” competition on twitter, hopefully inspiring your most poetic, passionate or playful responses. [HOW TO ENTER THE COMPETITION].
The Onglet is also one of our family favourites it has a massive flavour kick when properly cooked. To some the cut looks unattractive when removed from the carcass, a good knife can quickly transform it into a real beauty. Watching Dermot O'Shea preparing it is like poetry in motion. Onglet is two muscles divided by tough connective tissue, which must be removed, and is taken from the diaphragm of the animal. Because of it's location it has a slight gamey, offally flavour not present in any of the other loin cuts.
As Henry Harris says this is one of the classic Bistro steaks of France. It is beautiful cooked on a searing hot griddle and then rested until warm through, but it must be rare. Onglet is very fibrous and therefore must be cut across the grain. By doing this, you shorten the fibres and make them softer on the palate. Americans call it Hanger and we call it Thick Skirt.
The Onglet is often called the Butcher's Cut as it was thought that the butcher would keep it for himself and his family and maybe that's we like to call it Steak O'Shea.
The second video in our series shows Henry Harris" Chef Patron of Racine cooking Onglet aux échalottes or à la Bordelaise.
The Onglet is also one of our family favourites it has a massive flavour kick when properly cooked. To some the cut looks unattractive when removed from the carcass, a good knife can quickly transform it into a real beauty. Watching Dermot O'Shea preparing it is like poetry in motion. Onglet is two muscles divided by tough connective tissue, which must be removed, and is taken from the diaphragm of the animal. Because of it's location it has a slight gamey, offally flavour not present in any of the other loin cuts.
As Henry Harris says this is one of the classic Bistro steaks of France. It is beautiful cooked on a searing hot griddle and then rested until warm through, but it must be rare. Onglet is very fibrous and therefore must be cut across the grain. By doing this, you shorten the fibres and make them softer on the palate. Americans call it Hanger and we call it Thick Skirt.
The Onglet is often called the Butcher's Cut as it was thought that the butcher would keep it for himself and his family and maybe that's we like to call it Steak O'Shea.
The second video in our series shows Henry Harris" Chef Patron of Racine cooking Onglet aux échalottes or à la Bordelaise.
Sunday, March 07, 2010
Steak Frites : Mastering the cuts, video 1. Frites
To enhance and celebrate our shared appreciation for an unsurpassed pairing of meat and potatoes, youngandfoodish launches steak frites – mastering the cuts, a series of 6 web videos featuring Racine Chef Patron Henry Harris, with meat by Darragh O’Shea of O’Shea’s of Knightsbridge.
The daily release of the videos, shot by Brian Jones a co-production between Daniel Young and Dino Joannides, will form the backdrop of our “why do you love steak frites?” competition on twitter, hopefully inspiring your most poetic, passionate or playful responses. [HOW TO ENTER THE COMPETITION].
The winner, along with his or her guest, will be invited to the premiere of the youngandfoodish 3-steak tasting dinners at Racine on Monday, 22nd March. Henry Harris will prepare three cuts of O’Shea beef in the styles best suited to each: onglet aux échalottes, filet au poivre, côte de boeuf with béarnaise sauce. The meat will be matched to three bistro-style reds selected by Peter Lowe of Berkmann Wine Cellars.
Of course there is no steak frites without potatoes. Not just any potatoes, but floury potatoes like Desiree, Maris Piper that score 5 on the waxy / floury scale cut in the ideal shape for holding and dipping. As Harris explains in the first video, you never need to use a fork with frites:
The daily release of the videos, shot by Brian Jones a co-production between Daniel Young and Dino Joannides, will form the backdrop of our “why do you love steak frites?” competition on twitter, hopefully inspiring your most poetic, passionate or playful responses. [HOW TO ENTER THE COMPETITION].
The winner, along with his or her guest, will be invited to the premiere of the youngandfoodish 3-steak tasting dinners at Racine on Monday, 22nd March. Henry Harris will prepare three cuts of O’Shea beef in the styles best suited to each: onglet aux échalottes, filet au poivre, côte de boeuf with béarnaise sauce. The meat will be matched to three bistro-style reds selected by Peter Lowe of Berkmann Wine Cellars.
Of course there is no steak frites without potatoes. Not just any potatoes, but floury potatoes like Desiree, Maris Piper that score 5 on the waxy / floury scale cut in the ideal shape for holding and dipping. As Harris explains in the first video, you never need to use a fork with frites:
Wednesday, February 03, 2010
101 Pimlico Road , London
101 Pimlico Road occupies the site of one of Chelsea's famous Italian restaurants, La Fontana and most recently Vivezza. La Fontana established in the 60's attracted a slighter older segment of the Chelsea set and was famous for it's seasonal truffle menus. It was therefore no surprise to spot one of London's Truffle purveyors, Alfredo pop in and have a chat with Keith Goddard the Head Chef at 101. In fact I actually smelt him before I saw him as, his leather "man bag" was full of Tuber's.
I first met Keith Goddard during his stint at O'Shea's Knightsbridge where he spent a year learning about top class meat from an 8th generation butcher and his father. When you consider how much poor quality meat is served in London restaurants of all types one can only hope other aspiring and even established chefs consider investing time and effort understanding key elements of their supply chain. It was actually at O'Shea's of all places that Keith produced simply the best Chocolate Brownie I have ever had.
Keith is still in his late twenties,and a graduate of The French Culinary Institute in New York. He has since developed his skills in a couple of start up restaurants in NYC then at Oliver Peyton's The Wallace and with Tom Aikens eponymous restaurant in Chelsea.
Will Guess who now owns and runs Rowley's in Jermyn Street (after taking over from his father) is the main investor and with Keith running the kitchen we have one of London's youngest teams to launch a new restaurant.
My original plan was to visit 101 with one of Keith's mentors but for various reasons this was not possible. The restaurant is still less than 3 months old and after some teething problems front of house the operation seems well set to support the beautifully executed food.
On my most recent visit with my wife for lunch we both had a really light and subtle confit of salmon served with a truffled egg.
My main of Battered Cod with truffle chips , spinach and lemon beurre blanc was a revelation. My wife adored her lobster and octopus salad made with the freshest leaves and herbs I have tasted for some time , in fact she was positively reluctant to let me taste.
Both deserts ; Crème Brulée with cinnamon shortbread and Chocolate Tart with peanut butter ice cream sprinkled with Maldon Salt were exemplary.
We drank a decent Pouilly Fume "Des Coques" 2007 .
My only quibble in fact is the wine list that though well chosen is rather limited in numbers and choice of wines but I'm assured this is a work in progress and a more extensive wine list is being developed.
101 Pimlico road is a welcome addition to both the area and the London restaurant scene .
Saturday, April 18, 2009
O'Shea's my new Number 1 Butcher in London
Dermot O'Shea is descended from eight generations of Irish butchers. In 1998, he and his sons and daughter opened a butcher's shop in Brussels, which quickly became one of the most popular amongst the cognoscenti in the city supplying a very demanding epicurean audience. In 2006 he and his two sons opened his second shop in Knightsbridge, London. Cathal now runs the Butcher concession in Selfridges Food Hall whilst Darragh runs the premium Knightbridge shop.
He sells high-quality meat, including an outstanding grass-fed, barley finished Black Angus beef from South West Ireland and Perthshire in Scotland that provides perfect conditions for this breed that produces not only excellent "prime" cuts like sirloin and fillet but superb Onglet, Bavette and stewing classics like Cheek and Shin.
Just looking at this fine Beef not only shows the marbling but that it has been hung from between 30 to 60 days .
The Knightsbridge store also has outstanding organic and free range pork (Landrace)from Childhay Manor (Dorset) as well as excellent British Lamb from Yorkshire, Shetland and Wales depending on the season.
The Rosé Veal is sublime (Irish) full flavoured unlike the majority of pale Dutch Veal mostly found in the better butchers in London. It is how Veal should be i.e. a young animal as opposed to the Dutch produce that is treated like a Guantanamo Bay prisoner.
The shop also produces excellent homemade pies, pasties, hams , gammon bacon and sausages. There is often a scrum at lunch for the famous homemade baguette sandwiches.
Darragh runs a very serious premium business focused on excellence in terms of selection, correctly hanging and maturing their meats as well as clearly identifying their provenance.
I have had the pleasure of meeting Dermott and Darragh and it's clear within minutes that they are true artisans and this is a business committed to promoting excellence in gastronomy. Seems like the O'Shea's not only know their meat but also are well traveled and understand how different nationalities cook theirs.
Unfortunately during these tough economic times many of our top London Butchers are lowering their standards by mixing up their offerings with inferior and cheaper meats with very dodgy provenance.
For me O'Shea is now the leader of the pack in London leaving Lidgates, Allen's of Mayfair, Harrods, and Ginger Pig etc behind. This has all been achieved in 3 years.
Until further notice I will single source all my meat from this establishment.
11 Montpelier St.
London
SW7 1EX
Tel: 0207 581 7771
website
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