Our Luxury London Pub Crawl
Whether you’re a local, or in town for the weekend, take a look at our two pub routes to assist you on a luxury London pub crawl steeped in history.
15th July 2020
While Wimbledon may have been off the cards this year, Head Chef, Ian Howard shows how to utlise his favourite summer flavour combination – strawberries and cream – to serve up something special. A real nod to sun drenched days, his Strawberry bavaroise with almond coral sponge and lemon curd is reminiscent of childhood summers – just with a sophisticated grown up edge.
For the bavaroise
1kg strawberries blitzed into a fine puree
10ml lemon juice
80g castor sugar
100ml luke warm water
8 gelatin leaves
450 ml cream (semi-whipped)
For the almond sponge
150g egg whites
80g ground almonds
30g plain flour
60g egg yolk
Fresh English strawberries
A handful of toasted flaked almonds
A handful of finely sliced mint leaves
To plate, top a slice of the bavaroise with a piece of almond sponge. Dot drips of lemon curd and strawberry puree alternately around the plate before garnishing with fresh English strawberries, toasted flaked almonds and chopped mint.
Copyright © 2021 – The Athenaeum | Website by Up