The Barbary Next Door
ROKA
Burger & Beyond
From The Harbour Café to The Barbary Next Door, here are the best things the CODE team ate this week.
The Harbour Café
Chef Amy Russell and her small team up in Scotland have fought hard to keep going during lockdown – on the strength of the stellar boxes she is sending out, they will build a loyal fan base around the UK ready to get up to Elie ASAP when it ends. A seafood feast for two was my dream supper – the lobster and langoustines were top quality and a homemade salmon mousse just dreamy. All the little details (sourdough, butter, beach pebbles to crack the claws and an artistic table mat) made it a memorable delivery.
Lisa Markwell, editor
The Barbary Next Door
The Barbary Next Door
If you think fattoush salad, moutabal and chicken liver pate is the sort of thing you can pick up in a supermarket chilled aisle, well … you can… but the Barbary versions will blow your socks off and you’ll never go back. From the menu at the newly launched deli The Barbary Next Door, I absolutely loved the intensely smoky aubergine dish, the rich Ashkenazi chicken livers, spice-dusted pita crisps and a hearty chicken tagine. Can’t wait to have another go, this time with cauliflower jaffa, muhammara and some of their other great breads.
Lisa Markwell, editor
ROKA
ROKA
It’s no secret that ROKA is one of my favourite places in London to eat so when celebrating a significant birthday during lockdown it was an obvious to choice to get for delivery. Platters of sushi, lamb chops and prawn dumplings washed down with sake. Lockdown could be worse.
Adam Hyman, founder
Burger & Beyond
Burger & Beyond
The Bougie Burger from Burger & Beyond deserves an unboxing video all of it’s own – a serious bit of kit containing everything you need to recreate their best selling burger four times over. The box contains their 35 day aged minced beef blend, a rich and creamy marrownaise sauce (this was incredible), their signature steak sauce to drizzle over the patties, beef fat onions, pickled onions, double American cheese, and of course, some buttery brioche buns. The instructions were clear and easy to follow and the result was a truly decadent burger experience. Don’t forget the sides too – we had some cheeky truffle tots which were a perfect accompaniment with rich and creamy truffle mayo and parmesan. Check our the CODE app for an exclusive offer on these kits.
Tom Pilgrim, partners & memberships
Flat Iron
It’s been a smash hit, selling out as soon as it hits the site, so apologies if you can’t get your hands on the Flat Iron Butcher’s Box – but it’s worth setting an alarm for. Restaurateur Charlie Carroll has worked with his butcher in Yorkshire to offer amazing-quality beef for sale. I made my best-ever cottage pie with the mince and this Denver steak (a cut I hadn’t cooked before) was insanely tender and packed with flavour. The rest is stashed in the freezer for a rainy day.
Lisa Markwell, editor
Flat Iron
To read more of the best things the CODE team ate this week, click here
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