The best things the CODE team ate this week: 6 November 2020
Various, Temper
From Barnes to Brixton. Here are the best things the CODE team ate this week.
The timing is heartbreaking but judging by the warm welcome that Chiswick residents have given new opening The Silver Birch, it will come back stronger after lockdown. On the last day before temporary closure, a buzzy lunch service included wonderfully elevated versions of familiar dishes – such a crisp ‘blooming’ onion with a rich cep puree and iberico pork schnitzel tempered by zingy lemon and capers. Head chef Kimberley Hernandez has also had a play on the St. John idea of eccles cake with Lancashire cheese; here she makes a stunning version of tart tatin with a snowdrift of grated cheddar on top. The (first-time) restaurateur is Tim Price, whom I met when we were classmates at Leiths School of Food and Wine – he’s a highly accomplished chef himself, having worked at Marianne post-grad and his passion is clear to see. Lisa Markwell, editor.
