Friday 05 June 2020


Dishes from the Dial

Take the taste of Seven Dials home as the experts teach you their insider secrets with our IGTV ‘how to’ episodes.  



Neal’s Yard Pizza from Homeslice 13 Neal’s Yard

Ingredients: burrata, León serrano ham, heirloom, tomatoes, English asparagus. Method: Roll out the dough, drizzle with garlic oil and add  or di latte mozzarella;  re in the oven; add the asparagus, peas, heirloom tomato, León serrano ham, burrata and fresh basil toppings.





Honeycomb from Tredwells 4A Upper St. Martin’s Lane

Ingredients: 100g golden syrup, 150g glucose syrup, 650g of caster sugar, 120g water, 44g baking soda. Method: pour in caster sugar, water, golden syrup and place over 150oC heat; when it turns light golden in colour and begins to caramelise, quickly whisk in the baking soda; pour into a greased tray; leave to chill until hard; break up the honeycomb; serve with ice cream.


The Guangxi Hot Chicken Burger from Chick ‘n’ Sours 1A Earlham Street 

Ingredients: cucumber, coriander, red onion, peanuts, nuoc cham sauce, toasted bun, ginger miso mayo, shredded lettuce, crispy chicken thigh, beef dripping, Guangxi hot sauce. Method to make the sauce: mix the cucumber, coriander, red onion, peanuts and nuoc cham sauce in a bowl. Method to build the burger: cover the chicken in beef dripping; add the ginger miso mayo to the bottom bun; place the shredded lettuce on top of it; place the chicken thigh on top; drizzle Guangxi hot sauce on top; add the cucumber, coriander and peanut sauce on top; cover the top bun with more ginger miso mayo and place on top.


The Mexican Butterfly Cocktail from The Escapologist 35 Earlham Street

Ingredients: tequila, lime juice, elder ower cordial, agave syrup, mint leaves. Method: Add 1.5 oz tequila, 1 oz lime juice, 0.5 oz elder ower cordial, 0.5 oz agave syrup, and a handful of mint leaves to a shaker; shake and double strain into serving glass; embellish serving glass with butterfly.




The Langley Cocktail from Hawksmoor Seven Dial’s 11 Langley Street

Ingredients: Ocho Tequila, pineapple juice, beer syrup, Beefeater Gin, hopped grapefruit bitters. Method: Add 5 drops of hopped grapefruit bitters, 5ml of Beefeater Gin, 15ml of pineapple juice, 10ml of beer syrup, and 50ml of Ocho Tequila to a shaker; shake with ice; double strain into serving glass; add a lime twist.

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