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                REAL HOXTON CHEF

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                Gary Rhodes September Menu
                Gary Rhodes September Menu
                Chef's Talk
                Chef's Talk
                Meet & Greet
                Meet & Greet
                Venison Wellington
                Venison Wellington
                Fillet of fallow deer venison, mushroom duxcelle, spinach and encrusted in puff pastry on braised and pureed celeriac, roasted shallots and a redcurrant jus.
                My Lovely Front of House Team
                My Lovely Front of House Team
                White Crab & Clam Linguini
                White Crab & Clam Linguini
                Fresh egg pasta served with a coriander, lime, ginger, chili, spring onion and olive oil.
                My Guests
                My Guests
                Duck Breast
                Duck Breast
                Pan raosted duck, swede puree, rosti potato, parsnip crisps & red wine jus.
                My Guests
                My Guests
                Butternut, Nut Roast (vegan)
                Butternut, Nut Roast (vegan)
                Nut roast with cashews, roast cauliflower & puree with basil oil.
                Team Photo
                Team Photo
                Apple Crumble & Saffron Custard
                Apple Crumble & Saffron Custard
                Vegan & gluten free
                Saffron & Vanilla Custard
                Saffron & Vanilla Custard
                This is a vegan custard
                My Guests
                My Guests
                Glass of Bubbles
                Glass of Bubbles
                Shortbread Biscuits
                Shortbread Biscuits
                They just melt in the mouth.