The first Candlestick Maker dinner was held last Friday at the Roundhouse Chapel in Clapton and it went superbly if I don't mind saying so myself! It was a crazy few 17 hour days leading up to it, but was worth every second. Massive thankyous to all who attended and to my awesome team, Ani, Emma & Alex who help me pull it all together, not to mention Kat who played a sort of maitre d' role whilst 'sipping' a glass of wine!
The onglet and bavette we served medium rare with a radish, shallot, herb and orange zest salad, whilst the ox heart was served with a herb viniagrette. Both tasted delicious, rich & flavoursome. The simple marinade of garlic and rosemary helped deepen the flavours and the freshness of the salad and viniagrette helped cut through the richness and liven up the mouth, I thought/hope! Some of the guests/friends who I spoke to were glad they'd tried heart but were confident they preferred the onglet, whilst others absolutely loved the heart!