The Bite Magazine - Spring/Summer 2022 - Issue 31

The restaurant, headed by Executive Chef Walid Farag, offers modern British cuisine inspired by London’s East End neighbourhoods, and pays homage to interna- tional people who have settled here over the centuries. The restaurant name is an old quilting term known as redwork taught to young school girls as an essential part of their lifestyle as young women in the 19th century. Farag is a classically French-trained chef with over 20 years of culinary experience. He previously served as Executive Chef at The Lanesborough, Conrad London St James Hotel and Corinthia Hotel. Their food menu is made up of Dips & Bread, Greens, Little Crockery (small plates), Main Crockery (large dishes) and Sweet (dessert). We were looked after by our server Mityas and the manager Eleanora. The restau- rant’s presence was light, but the ambience was relaxing with soft music playing overhead. I was intrigued by the smooth and fresh-looking wooden accents on the walls, tables and chairs. Tall plants in huge pots were dotted throughout while the spotlights appeared connected in a network on the ceiling. Our first cocktails were East London Bitter with Amores Verde Momento Mezcal, Campari Bitter, Dispense British Amaro and zaatar essence. Also, Aldgate Flower with Tanqueray gin, Martini Rubino, homemade pomegranate cordial, lemon juice and jasmine flower. The East London Bitter was highly bitter because of the Campari’s strong bittersweet taste, and it is one of the bitterest liqueurs used in modern drinks. The Aldgate Flower was refresh- ingly lovely, and I loved the foam head and its beautiful dark red colour. From the Dips & Bread selection, we had Beetroot Labneh with cucumber, mint, spinach pita bread, and Hazelnut Harissa with crispy Italian cornbread. Personally, I did not favour these two dishes but loved the spinach pita bread and cornbread. The labneh had a light beetroot taste, and the harissa was slightly spicy with the garnish of chilli pepper and other herbs. They were beautifully presented, enriched pink and brown colours sitting nicely on the plates. Mityas suggested we try Black Charcoal Beef Fillet, slow- roasted striploin with charred kale puree, purple sprout, smoked tomato, and almond. Madras Octopus, spiced with curried sweet potato, tomato and chilli and Spiced Soft Shell Crab in a tempura batter with white crab meat and coriander mayonnaise. When I tasted the beef fillet, I was in heaven; it was tender, juicy and flavoursome. The octopus was a bit rubbery, in my opinion, and the crab was surprisingly enjoyable as I am not usually a seafood lover. Our second cocktails included London City Spice with black cardamom-infused Ketel One, Amaretto Disa- ronno, Galliano Espresso Ristresso, chocolate bitter, coffee and The Minoresses with Tanqueray gin, lemon juice, basil syrup, soda, handmade beetroot and micro shiso leaves. Eleanora suggested having the London City Spice after we completed the meal. She was right because it was much stronger than a normal Espresso Martini. The Minoresses was kinder, delicious and refreshing. From the Main Crockery, we selected Red Gurnard with marinated taro, garlic spinach, lemongrass and ginger-in- fused lobster sauce and Crusted Rack of Lamb, a ras el hanout crushed lamb with pea mash, minted courgettes and lamb sauce. The fish was soft, light, and tasty, com- plementing the dish’s condiments. My favourite of the two, the crusted lamb, was beautifully seasoned, tan- talised my tastebuds and worked well with the mash, courgettes and sauce. bitecuisine East London Bitter Madras Octopus