Restaurants at home kits
Discussion
We've had l'enclume and at New year we did Northcote.
Loved them both, and would do them again. Northcote generally seem to be very meaty which my wife isn't keen on, so she preferred L'enclume as they had a veggie option.
Whilst it was great, it did make me think how much better it would be to do it properly in a restaurant.
Loved them both, and would do them again. Northcote generally seem to be very meaty which my wife isn't keen on, so she preferred L'enclume as they had a veggie option.
Whilst it was great, it did make me think how much better it would be to do it properly in a restaurant.
UTH said:
Good point about the butcher, hadn’t really crossed my mind in this context. A steak bought from Hawksmoor is a steak not bought from your local butcher.....
Both my local butchers are s
te for beef and steak.There are a couple a bit of a drive away for stuff that is ok.
I now buy online or the Waitrose core de boeuf if I am out of sync.
JeffreyD said:
UTH said:
Good point about the butcher, hadn’t really crossed my mind in this context. A steak bought from Hawksmoor is a steak not bought from your local butcher.....
Both my local butchers are ste for beef and steak.There are a couple a bit of a drive away for stuff that is ok.
I now buy online or the Waitrose core de boeuf if I am out of sync.
MonzaEvo said:
corradokid said:
Smokestak website is still up and running but everything shows as out of stock. Don’t know why though
"orders live every monday 1200 | cut-off time wednesday 1800 [ or when sold out ]."Sounds like they will become available again for order Midday Monday
Rgds
Jonathan
Morvan said:
red_slr said:
We had a box from Northcote - not much cooking just reheating but it was excellent and good size portions.
I spoke to Nigel the owners and he said they are flat out doing them and sell out within a few hours of the boxes going online.
They are only doing 350 boxes a week.
Red, I concur the food boxes from Northcote are fantastic and great value. Just one slight pedantic point, neither Nigel or Craig own the business any longer, it is owned by Britannia Hospitality Limited. I spoke to Nigel the owners and he said they are flat out doing them and sell out within a few hours of the boxes going online.
They are only doing 350 boxes a week.
Went for a Adam Handling “Hame” meal for a 50th celebration end of last year, pricey but was superb.
https://www.adamhandling.co.uk/
Have a tapas coming soon from Tapas fusion.
https://tapasfusion.com/
https://www.adamhandling.co.uk/
Have a tapas coming soon from Tapas fusion.
https://tapasfusion.com/
omniflow said:
spikeyhead said:
We've had takeaway from John's House, a michelin starred place not far from Leicester. It's all been tasty, Korean chicken last night was very good indeed.
Was that actual takeaway, or cook at home?eta, I believe they're doing a kit for Valentines night
Edited by spikeyhead on Sunday 17th January 19:28
omniflow said:
It is if your local butcher is the Ginger Pig.
Off topic but sort of around the topic. I have done the GP butchery course and it is really excellent. Butchered down a beef “roasting” (hind quarter) into various steaks and a 2 bone forerib prepared to take home. Had dinner (forerib of course) wine and the experience was well worth it. It did go into what to look for when buying beef as well. Very insightful and highly recommended.Other butchers are of course available though. Some are just as good if not better than GP and if you live near one then you are lucky and they deserve to be supported. Our local one is very good indeed, they have just taken on an apprentice butcher due to increased demand. I hope that the customer loyalty continues post Covid. Discretionary spend on home cooking/dining appears to have been a big winner of Covid.
My view is that Ginger Pig is an incredibly successful business and top end butcher and producer but certainly has slick marketing output as well! Someone preparing a Cote De Bouef yesterday from GP is likely not to have had twice the experience of one prepared from the local butcher, yet the price would have most likely been double!
I do appreciate however that some butchers are very poor and couldn’t supply a local MacDonalds leave aside Hawksmoor!
FWIW I am sure it has been said but of the supermarkets Morrison’s, Waitrose and Costco (if you can get a membership) sell very good quality meat.
And if your local is GP, I feel for your wallet, but I have to admit to being a touch envious!
It would be good if posters could share a pic with a little review of these, I'm half tempted I must say. We cook all our meals fresh at home anyway but as we're relying on online shops it does get a bit difficult choosing good ingredients and that's if everything is in stock by the time it's delivered.
CB07 said:
Off topic but sort of around the topic. I have done the GP butchery course and it is really excellent. Butchered down a beef “roasting” (hind quarter) into various steaks and a 2 bone forerib prepared to take home. Had dinner (forerib of course) wine and the experience was well worth it. It did go into what to look for when buying beef as well. Very insightful and highly recommended.
Other butchers are of course available though. Some are just as good if not better than GP and if you live near one then you are lucky and they deserve to be supported. Our local one is very good indeed, they have just taken on an apprentice butcher due to increased demand. I hope that the customer loyalty continues post Covid. Discretionary spend on home cooking/dining appears to have been a big winner of Covid.
My view is that Ginger Pig is an incredibly successful business and top end butcher and producer but certainly has slick marketing output as well! Someone preparing a Cote De Bouef yesterday from GP is likely not to have had twice the experience of one prepared from the local butcher, yet the price would have most likely been double!
I do appreciate however that some butchers are very poor and couldn’t supply a local MacDonalds leave aside Hawksmoor!
FWIW I am sure it has been said but of the supermarkets Morrison’s, Waitrose and Costco (if you can get a membership) sell very good quality meat.
And if your local is GP, I feel for your wallet, but I have to admit to being a touch envious!
our local butcher is excellent and well regarded - pre covid they'd have 4 blokes on the counter (and not slouching) and still a queue of at least a dozen out the door on a Saturday morning. Other butchers are of course available though. Some are just as good if not better than GP and if you live near one then you are lucky and they deserve to be supported. Our local one is very good indeed, they have just taken on an apprentice butcher due to increased demand. I hope that the customer loyalty continues post Covid. Discretionary spend on home cooking/dining appears to have been a big winner of Covid.
My view is that Ginger Pig is an incredibly successful business and top end butcher and producer but certainly has slick marketing output as well! Someone preparing a Cote De Bouef yesterday from GP is likely not to have had twice the experience of one prepared from the local butcher, yet the price would have most likely been double!
I do appreciate however that some butchers are very poor and couldn’t supply a local MacDonalds leave aside Hawksmoor!
FWIW I am sure it has been said but of the supermarkets Morrison’s, Waitrose and Costco (if you can get a membership) sell very good quality meat.
And if your local is GP, I feel for your wallet, but I have to admit to being a touch envious!
I'm surprised that in the supermarket domination era that poor butchers even exist. Maybe they do a lot of trade to takeaway etc.
Teddy Lop said:
our local butcher is excellent and well regarded - pre covid they'd have 4 blokes on the counter (and not slouching) and still a queue of at least a dozen out the door on a Saturday morning.
I'm surprised that in the supermarket domination era that poor butchers even exist. Maybe they do a lot of trade to takeaway etc.
A lot of local restaurants and chip shops often list where there ingredients are sourced. We have 2 local butchers and they’re listed often. I'm surprised that in the supermarket domination era that poor butchers even exist. Maybe they do a lot of trade to takeaway etc.
Got a Rick Stein one coming next week for my wife's birthday. She loves watching him on telly so thought this was the next best option to going out for dinner. Thanks to whoever recommended the Wellington Arms near Tadley but that'll have to wait!
Not a bad deal really (although it depends on the reference point - supermarket or restaurant) £40 upwards for a 3 course meal for 2 that requires very little in the way of cooking.
Not a bad deal really (although it depends on the reference point - supermarket or restaurant) £40 upwards for a 3 course meal for 2 that requires very little in the way of cooking.
Has anyone ordered the steak? What was required in cooking it?
I notice most of this stuff is essentially posh ready meals with "minimal effort/cooking", sounds fine for what it is, but how does that work for steak? Pre-cooking & heating would be both awful and hazardous for anything but well done surely? But cooking a steak from raw - while not especially difficult - does require precise timing and intuition and is easy to cock up, not really what I'd call minimum skill cooking?
I notice most of this stuff is essentially posh ready meals with "minimal effort/cooking", sounds fine for what it is, but how does that work for steak? Pre-cooking & heating would be both awful and hazardous for anything but well done surely? But cooking a steak from raw - while not especially difficult - does require precise timing and intuition and is easy to cock up, not really what I'd call minimum skill cooking?
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