The Hoxton Apprentice

Mimi ON Jan 12, 2012 AT 9:30 am

The Hoxton Apprentice

The Hoxton Apprentice

by John Gregory Smith

January can be a difficult time of the year – money is tight and resolutions of being virtuous, I find, tend to be forgotten fast, so it’s always great to find a new place to eat that fits in with the January lifestyle. The Hoxton Apprentice does just that – it serves up brasserie style food at extremely good prices (tick, money saving) and is also a charity, which helps those caught in the cycle of poverty get back on their feet (tick, being just a little bit virtuous).

My good friend Jess came with me and we both tucked into fish starters – scallops with a cauliflower puree (£6.75) and salmon pollack and dill fish cakes (£5.95). For our mains Jess went for the blue cheese and mascarpone polenta cake with roasted mushrooms and peppers (£10.95) and I went for the lamby option – grilled loin and confit shoulder of lamb with dauphinoise potatoes and a very rich jus (£14.95), which was superb. The confit of lamb was cooked down beautifully and perfectly seasoned. It sat on a bed of roasted peppers with a bit of chilli blended in that really livened everything up.

For our desserts, and don’t judge me for having three, we went for the panacotta (a special), cointreau spiked bread and butter pudding with vanilla bean custard (£5.95) and the rather naughty malteser parfait with home made honeycomb (£5.95), which I can safely say, having returned a sparklingly clean plate, was amazing.

Trainees at the Hoxton Apprentice learn the necessary skills to get back on their feet and get employment in the hospitality industry. The restaurant is owned by the charity Training for Life and was co-founded by the social entrepreneur Gordon D’Silva and the celebrated chef and restaurateur, Prue Leith, who expects nothing but the best when it come to the front of house. It’s really worth going along to eat, drink, be merry and support a fantastic charity doing great things.

www.hoxtonapprentice.com

 

 

 

 

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