Friday, 26 July 2013

Photo Review - Forza Win & The Ginger Pig present CUTS Pop-up Restaurant in East London

Last night I was lucky enough to go the the press launch night for CUTS, the collaboration between Forza Win and The Ginger Pig.

Here are my photos from the night, with a few brief descriptions:

We were greeted with a large Americano cocktail

All of the meat is cooked by chef Nick Fulton on the outside barbecue
 1st course:  Pork rib eye, with tomato, onion and bread salad
2nd course:  Lamb neck with peas and courgettes (you can see that we had to keep out plates for the whole night)
3rd course:  80 day aged longhornn beef rump - I never wanted this to end!
& to finish:  The lavender panna cotta dessert with rhubarb.  Apologies for the slightly blurry image - after a night of campari and wine there had to be some casualties.

It's a great concept - well reared meat, simply cooked over fire - and it works incredibly well.  The 3 month run is about 75% sold out already, so if you want to go please book soon!

When - Thursday - Sunday from the 25 July - 22nd September

Where - 'a disused pickle factory in East London'

Tickets - £40 including an aperitivo, four generous courses and coffee from Billetto here - email CUTS first on for the password

Link - Booking page

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