The Endurance

Wild plums

Plum kernels

Dried sea lettuce

Grilled butter sponge cake, whipped cod's roe, sea lettuce

Fennel, courgette, lemon, spelt

Grilled mackerel, buttermilk, sorrel

New potatoes baked in hay, yoghurt

Cured bream, watercress, pickled radishes, walnut oil

Pork belly, smoked plum sauce, grilled gem, puffed pork skin, angostura and aged vinegar

Ox heart, capers, parsley, green peppercorns

Tomatoes, prunes, nasturtiums, dill seed vinegar, lettuce

Brioche doughnuts, gooseberry sauce

Dark chocolate milk

Hay and malt tart, strawberries, lime blossom

Pork skins

Cultured butter

Ground roasted hay

Roasted Hay butter

Cherrywood gastrique

Puffed fried malt dough, pickled carrots, seaweed

Woodpigeon, onion, wood gastrique, preserved elderberries

Whey granita, strawberries, lime blossom

Broad beans, sheep cheese, baby chard, spelt

Cured mackerel, greengages, nasturtiums, yoghurt

Blackberries, beetroot, malt, lovage, yoghurt

Pork rob cooked with hay and spices, smoked plum ketchup

Beetroots, gooseberries, lovage, chicken sauce

Sea urchins

Grilling chicken parts

Muntjac tartare, radishes, nasturtiums, preserved elderberries

Mirabelle plums, milk jam, rice pudding corquette

Broad beans, peas, buttermilk, fried and dried seaweeds

Razor clam, black rice, white currants, wood sorrel

Matcha sponge, cherries, jasmine

Woodpigeon gyoza, pea flower, chive

Kombucha granita, blackberries, lemon balm

Grilled chicken parts, spring onions, hay ash, cucumber

Beetroots cooked in charcoal embers

Oyster and moscatel pearls

Grilled hangar steak and slow cooke oxtail, pickled beets, roasted peppers, land cress

Cod poached in Ibérico fat, lemons, pork skin, sea blite

Red mullet, tomatoes, chorizo jam

Smoked Morecambe Bay shrimps

Smoked tomatoes

Cornbread

THE ENDURANCE
Berwick Street, Soho
August 2012

We were approached by the folks at The Endurance to begin their series of month-long kitchen takeovers based in their historic pub on Soho's market street, Berwick Street.

This was to be our first exploration of à la carte service as Blanch & Shock, hitherto having always cooked set menus, and our first time without offering reservations. The menu comprised a selection of snacks and small plates evolving over the month, based as always on the best the season had to offer.

The St John bakery supplied our bread, which we served with our cultured butter. Meat came from Buntings in Peckham, fish from Coast Seafood and vegetables from Rushtons and Wild Harvest, both of New Covent Garden Market.

In addition to our daily lunch service we set ourselves the challenge of producing four new tasting menus of about 8 courses each over the course of the month. Saturday nights played host to these menus themed loosely as North, East, South and West. The East and South dinners were collaborations with Andrew Stellitano and David Boycott (Free Company) respectively.