Hotel management group, SBE is to welcome award-winning chef, food writer and broadcaster Gizzi Erskine to St Martins Lane London hotel for a three-month residency.
The Nitery by Gizzi Erskine will spring up at St Martins Lane Kitchen from 13 February – 30 April 2020, bringing with it a playful take on classic French, American and British dishes with carefully sourced produce.
Erskine has been an integral part of the London food landscape for the last 15 years, an innovator of the Pop-up restaurant scene and renowned for her sell out events, bestselling books, international television career, food columns and agricultural activism.
The Nitery takes inspiration from early 20th century Parisian ‘niteries’ – hedonistic, bohemian restaurants that popped up all around the city and were frequented by the big thinkers, artists and poets of the time, that were later adopted by America in the early days of Atlantic city to a much sleazier incarnation.
The Nitery will create this same electric, bon vivant atmosphere in the sophisticated St Martins Lane Kitchen, embracing the absurd and the witty to create an energetic space with fun, inventive menus.
Erskine’s menus at The Nitery will encompass sumptuous French, American and English biodynamic food, wine and cocktails, mingling experimental ingredients with nostalgic, classic dishes.
Small plates will include Devilled eggs with roast chicken crackling and Oysters with yuzu kosho granita, while creative starters will include an Iced roast beetroot and buttermilk soup with raw red prawn, egg and pickles and Steak tartare with bone marrow dripping on marmite toast with cured egg yolk.
Main courses are more buxom, with dishes including Flagoelet dauphinoise, goat cutlets and bisque and Calasparra rice, woodfired shellfish.
Desserts will be equally as playful and will feature recreations of desserts like Chocolate mousse with Horlicks cream and Erskine’s take on a Queen of Puddings. For those who like something more savoury to finish, there will also be a selection of cheeses served with Hackney honeycomb.
On Sundays, The Nitery will serve an indulgent Sunday roast. As well as starters such as Prawn cocktail and Secret Smokehouse cold smoked trout on brown bread, there will be a carvery station serving beef, lamb or pork with all the trimmings, as well as a Vegetarian wellington with vegan gravy.
Following this, Erskine’s range of nostalgic desserts will be rolled out to guests on a trolley and served with pouring cream or ice cream, and there will be a similarly theatrical cheese trolley for those who still have room for a delicious selection of cheeses, grapes, walnuts and crackers.
The Nitery by Gizzi Erskine will run until 30 April 2020, with more details, including a brunch menu, to be confirmed soon.
