Author: gary_7824admin

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Ethics vs Profit

An insight into the decisions in hospitality.

Throughout the pandemic, we have always put the safety of our Staff and Guests first.

Once again this week, due to self-isolation requirements and precautions, we find ourselves short-staffed. Therefore, we have decided to close this Friday evening service and limit and monitor bookings daily for the remainder of the week to ensure the team is not overwhelmed and can deliver the service they are proud of.

We highly recommend you make a booking (this can be done up to 1 hour before your arrival time, and availability is updated continuously) as we may need to limit walk-ins this weekend and because this will help us smooth service times.

Finally, our team always work tirelessly to deliver the quality & service you are used to receiving from us. So please be kind if we are struggling.

As always, thank you for your understanding & support.

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Curried Houmous

Here’s a great twist on a classic houmous to have on hand. It makes a great snack with cucumber and flatbread or as part of a larger spread. You can also use it in a more elaborate composed dish such as our Bombay Cauliflower. We love to use it as a sandwich filling. in a naan bread or chapatti wrap with mounds of crunchy veg, some lime pickle for a bit of heat and a dollop of thick yoghurt. 

CURRIED HOUMOUS – MAKES 325 GRAMS
INGREDIENTS
  • 30g fresh lemon juice (about 1/2 a lemon)
  • 30g Tahini paste
  • 4g Fresh garlic, peeled (about 1 small clove)
  • 2.5g Salt
  • 20ml Fussels extra virgin rapeseed oil
  • 20g Fresh turmeric, peeled & finely grated
  • 2 tsp Chief curry powder
  • 250g Drained Chickpeas
  • Ice water
METHOD

Gently fry curry powder & grated turmeric in oil in a pan until fragrant.

Puree garlic, lemon juice, salt in a food processor then add the fried curry powder and oil.

Add the chickpea to the food processor and puree until smooth. Add ice water to achieve the consistency.