mack crop

Summer is well and truly underway and so is the new Peckham Refreshment Rooms blog!

Each month we will be showcasing out seasonal and regional influences with you along with some peeks into what will be on the menu and a recipe or two.

This month we will be looking to Provencal France for influence in the kitchen and the wealth of fresh and seasonal produce from the UK and some from Europe.

The region of Provence stretches from the left bank of the Rhone river on the west to the Italian border on the right and the Mediterranean sea on the south so makes for a vibrant and varied cuisine.

There are beautiful things in season now such as English runner beans and watercress, cobnuts and cucumbers. Flavours will be fresh but deep, celebrating the heat of summer and it’s heavy long evenings.

We are also enjoying the current flourish of the UK south coast’s oily and full flavoued fish: sardines and mackerel, smoked, grilled or pickled to enhance their pungent bright flavour.

We will be sharing our house recipe for grilled sardines with gremolata with you here later this month. Always a firm favouite on the menu the recipe couldn’t be simpler and the outcome so bright and delicious. We’ll also be sharing our house recipe for cod brandade, the salty creamy fish and potato dish perked up with lemon and olive oil, the perfect way to start a meal.

Things that will pop up on the Refreshment Rooms menu this month will include cod brandade, the classic pissaladiere, zingy fish laden bouillabaisse, fresh nicoise salad and vibrant ratatouille. There will also be our house aioli, tapenade and anchoiade sauces taking pride of place alongside slow roasted meats and fresh vegetables.

So another month is upon us and again we have another set wonderful seasonal fruits to preserve and enthusiastically infuse.

First on the agenda this month was the blackcurrant, star not only of the British summer but French too. We will be going à la française behind the bar and producing our own crème de cassis, a nod towards our region of the month, Provence.

Cassis is commonly known for being the firm foundation of a kir royal and a kir vin blanc or as will be the case at Peckham Refreshment Rooms a kir Breton; the perfect companion on a late summers afternoon or evening. A house made none alcoholic cordial will be made in tandem for those in a state of summer sobriety.

Amongst the fantastic small berries in abundance this month there is also a high supply of British stoned fruits to indulge in. One of our favourites here at the bar is the greengage, these small sweet dessert plums are regarded by many as some of the best plums going. In accordance with this we have decided to make a greengage cordial whilst they are at there best. Expect a sweet greengage vin blanc to follow, a delicious summer aperitif and pudding.

To further our provincial offer each week we be making a different cocktail featuring one of the herbs de provence. Expect lavender and lemon gimlets, rosemary collins’ and honey thyme whiskey sours, keep an eye on the blog for recipes of these as well as updates of the latest menu changes.


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