APRIL 2015 : Paris in Spring


Spring has arrived, romance is back and Paris is Paris, so this month we are celebrating Paris.

Paris and food is a triple hit.

Food markets. Not only the street  food markets like on Rue du Bac in the 7th, but in Bastille and my new favourite on Rue des Martyrs in the 9th but also the big out of town market of Rungis where the Vegetable hall is just an abundance of well tendered, beautifully presented freshness. In London i often go to New Covent Market and your heart sinks at the contrast. Actually not totally true because you come across the occasion box of beautifully presented produce but it is more often than not part of the Rungis shipment that is trunked over every day.

2. Paris Brasseries: yes a cliche, yes the food has not changed since you don’t know when but it represents such a strong food culture, one rooted in the best Lyon, Gascony and Alsace, all gutsy fair that makes you smile.

3.Fresh produce : The region of Ile de Paris is flat and dominated by rivers and canals. It’s lush and picturesque and also an incredibly good landscape for growing vegetables. It has become the market garden for Paris providing its markets with fresh produce in abundance.Having Ile de Paris as a market garden on your door step from a cooking point of view means that have your job is done, fresh produce with flavour and character just needs  a light hand to finish it. A mustard dressing, a bowl of aioli, a light dressing with olive lemon juice is all that is needed.

So for our menu we will be dusting down some of those brasserie classics we will be serving

Steak Tartar; hand cut filet and top side with the egg on the side and extra cornichons and mustard.

Sole or Turbot meuniere: whole fish drenched in seasoned flour. We char grill our first then finish off in the oven with butter so we can serve the fish with the cooked butter which is nutty and with lemon juice all you need.

Moules Frites: because you have to. mussels, wine, garlic, parsley and cream has never been topped in shellfish cookery. We have gone little further and serving it with a baguette  garlic bread

Dandelion salad with roasted yellow and rainbow beets:  Mustard dressing, bitter leaves and the sweetness of roasted beets.

Poulet Paillard: we split a poussin, removing enough of the bone to make it easy to eat but keeping enough to keep the chicken from drying out. we marinade it and then grill it on the char coal grill.

We are also celebrating April with a silent screening of the 1930’s classic black and white musical comedy served with a 3 course brasserie feast on monday 27th April.To book go to events@peckhamrefreshment.com


Gammon, baked Tunworth and bitter leaf salad


This is the main course for the new seasons British Isle cheese menu. Lets not dress it up to something it’s not. Basically it is a ploughman’s but with knobs on. It is just an utterly joyful board of food.

The ham: a smoked gammon boiled and glazed with a rhubarb and grapefruit marmalade

The cheese: the soft blooming rind Tunworth cheese at the point of maturity that it begins to release its poignant notes that we have baked with a little white wine till it begins to ooze.

The salad: Bitter italian treviso leaves, wild garlic, shredded endive and cress with a light mustard dressing

The chutney: Actually it is the rhubarb and grapefruit marmalade served in a pot, but the bitter sweetness rides the poignancy of the tunworth

Crouton: simply there to scoop up the bits.


Britain+Cow+TunworthFor our New Seasons Cheese event, Tunworth will be part of the main course. We will be dampening the cheese with white wine and baking for 10min until it is oozing and incredibly velvety in texture. This will be served with home baked gammon, new season’s potatoes and bitter leaves.

It is a pasteurised cows cheese from Hampshire. It is a soft blooming cheese – its melting edges cling to the fudge centre. This is a great leap forward for British cheese, taking on French styles of cheesemaking but with a distinctly English edge. Light earthy brassica vegetal notes come through, sharing the nutty or earthy flavours of a Camembert.

To book, email us on: events@peckhamrefreshment.com



In collaboration with La Fromagerie, we are holding a supper celebrating British cheeses, paired with English wines and an aperitif.

The cheeses will show off the broad selection of home grown cheeses that are eating at their best in March.

This evening is a ticketed event only.

To book, please email us: events@peckhamrefreshment.com

WHEN:  Monday 18th & 30th March

TIME:  7pm start

Price:  3 courses with 2 glasses of wine, £35 per person



Spiced Poire Salty Dog



Innes Buttons


Kirkham Lancashire


Beenliegh Blue



Baked Tunworth

Roasted gammon with orange and grapefruit

New seasons potatoes

Bitter greens



Goats curd with confit grapefruit and Yorkshire rhubarb


The rhubarb season is in full swing and the Yorkshire rhubarb that has made its way to our kitchen is in top notch condition. It snaps with freshness when you bend it. Also we shave it and then quickly and sharply poach it in a sugar syrup till it comes out a vibrant candy pink, slightly alarming when you are used to the out of season stuff turning a dull tan as soon as it hits the pan.

Below is our recipe for rhubarb and ginger jam. It is 100% necessary to use preserving jam which sets the liquid quickly meaning you don’t have to boil the hell out of it get the jammy texture.



2kg rhubarb

2kg preserving jam

20g fresh ginger, grated

juice from 3 lemons (do it to taste as it depends on how sweet the rhubarb is)


1. wash the rhubarb and chop into thumb nail chunks

2. weigh out the sugar, pour over the rhubarb and mix throughly. Allow to steep until all the sugar has melted, usually about 3 hours

3. Put the sugared rhubarb and ginger into a solid bottom pan and on full heat boil the fruit. Stir every so while to stop it sticking and ensure it doesn’t start splattering over the top. This is definitely an apron wearing exercise!

4. Boil for about 40min, but I also start checking at 30min. Add the lemon juice and taste.

5. Do the wrinkle setting test on a plate (cold from the fridge) and bottle in a sterilised preserving jar.