To dine for... Absolut Elyx Single Estate Feast at HIX

“The only way to get rid of temptation is to yield to it…I can resist everything but temptation.” Oscar Wilde took the words right out of our mouths when we heard about the new bespoke menu at HIX-inspired by Absolut Elyx – the new single estate, handcrafted luxury vodka.

Absolut Elyx, recognised as the world’s best vodka awarded by the prestigious San Francisco Spirit Competition, and HIX, renowned for its unique take on British seasonal cuisine, are collaborating to create a series of bespoke dinners at the original HIX site, the Oyster and Chop House. Both are known for their use of the best quality ingredients and a meticulous eye for detail – to say we’re in for a treat really wouldn’t cut it. 

With a menu boasting produce sourced from the finest single estates around the UK, each of the five courses are married to a specially created vodka cocktail to create the ideal combination for a truly indulgent experience. A taste of what you can expect? One offering: marinated Manx queenies with cucumber and wild chervil teamed Smoking in the Sea cocktail – smoked (that’s right) Absolut Elyx with lime and falemum, strained over cucumber and wild chervil iceberg. Refreshing, unique.

HIX menu

Marinated Manx queenies with cucumber and wild chervil

New Forest meringue

Elyx martini

 The Abosult Elyx Single Estate Sharing Feast is available at the HIX Oyster and Chop House on 20th May, 3rd June, 17th June and each month until December 2013. The five course dinner is available for £70 per person and can be booked here. 

My piece above is published on www.theglassmagazine.com where I regularly contribute.

Burger crack-down

It's been brought to my attention that there is a burger crackdown happening. The first thing that sprung to mind when I heard the news was perhaps some sort of burger mutation, rogue meats (like the Maccy D's worm infused patties or Ridley Road Market rats), or a super-villain situation. The reality of it is a bit more mundane: Westminster council have decided to grill (I couldn't help myself) burger joints who offer rare or medium-rare burgers.

So why is it that restaurants offering rare steaks aren't being given the same treatment? It's essentially the same thing right? Well actually, there's a teeny difference and here's the science: bacteria forms on the surface of meat. The surface area of steak is seared so bacteria is killed while the meat inside can still be bloody, tasty and bacteria free. Burgers are minced and therefore exposed to bacteria, so even if it has been seared, there could still be bacteria lurking throughout... Are you still with me??

Anyway let's drop the science - who cares anyway as long as it tastes good! I've always had the mindset of being exposed to a bit of dirt or germs can be good for you. After all, isn't that what vaccinations and immunisation is all about? And I've never had food poisoning from a medium-rare burger... *touch wood!!* Have you?

Right, I'm off to make my own burger. Medium-rare. In the meantime here are some snaps of delicious burgers I've sampled:

Meat Liquor, Dead Hippie burger. Super tasty, juicy topped with brioche buns Mmm...

Meat Market (part of the Meat Liquor family), Black Palace burger.Lots of onions. 

Home-made summer BBQ. Can't go wrong with a home-made ones. 

GBK, Wellington burger (and Taxidriver). Looks like GBK have upped their game. Tasty goodness.

Burger & Lobster, 10oz burger. It was a mother of a burger. Messy, huge, amazing. 

GBK, free cheeseburger, served by the All Blacks NZ rugby team! The perfect hangover burger and probably one Westminster council would target...

If all else fails - go for a chicken tower burger with hash brown and cheese. Home-made of course!

P>S>> I love this burger blog. Check it: www.burgerac.com/