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| UJ SPECIAL: |
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| Carl Clarke'S GUEST EDITED ULTIMATE GIN & TONIC WEEKEND GUIDE |
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| DJ-turned-chef Carl Clarke is London's food darling du jour. Having spearheaded a slew of mouthwatering projects, from EC4's Disco Bistro pop up to West End hotspot Rock Lobsta at Mahiki, as well as partnering with Skate King's Cross, Carl is on a stratospheric rise through London's restaurant ranks. Stay tuned for the maverick chef's Ultimate Gin & Tonic picks. |
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| This Weekend's Picks |
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| • FRI 100 Hoxton
• SAT Street Food Europe
• SUN Yashin Ocean House |
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| CARL CLARKE'S ULTIMATE GIN & TONIC PICK |
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| Rotary Bar and Diner |
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| The Rotary Bar and Diner – just ask for Sam the bartender. Whilst you're there, be sure to sample the food on offer (masterminded by Carl himself). Be warned - the buttermilk fried chicken wings are addictive. |
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| Rotary Bar and Diner, 70 City Road, EC1Y 2BJ
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| FRIDAY |
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EAT:
100 Hoxton |
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PARTY:
Soundcrash presents
Echoes at Birthdays |
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| And it's another Shoreditch opening. 100 Hoxton has eschewed 2013's buzz cuisine, British contemporary, for something south-east of the border. The kitchen, run by ex-chefs of Ottolenghi and Nopi, specialises in Vietnamese and Thai fusion. Forget the usual street style classics and instead feast on slow roasted pork with pickled papaya, braised octopus with garam masala, and edamame and split pea fritters. As for the interior, designed by Yaojen Chuang (whose work has featured at the Venice Biennale's Architecture Exhibition), it's all about dark green leather stools, colourful tabletops and industrial hanging lights. |
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Soundcrash returns to the basement of Birthdays for the first in its series 'Echoes'. Kicking the sequence off is Olugbenga (bassist of Metronomy), with the launch of his latest EP Silver Pixie, Iyawo Mi. Produced as part of Diesel and Edun's Studio Africa, a project that champions creative talents both hailing from and influenced by the music of Africa, expect his signature deep electronic beats with a twist. Although queue jump tickets have sold out, the word is, get there early (yes you have to be that person), and free tickets will be available on the door. |
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5pm-12am
Mains from £8
100-102 Hoxton Street,
N1 6SG
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10am-3am
Free entry
33-35 Stoke Newington Road,
N16 8BJ |
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| CARL CLARKE'S ULTIMATE FALL EVENT |
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| NEW YORK CITY FOOD TOUR |
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| I'm going on a food tour of NYC in October - I can't wait. UJ recommends eating your way across the city's gastronomic landscape by sampling everything from Cronuts to the buzzed-about Kanpachi “Jamon” at Paul Liebrandt's The Elm, accompanied by a Gin & Tonic, of course! |
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| The Elm, 160 N 12th Street, Brooklyn, NY 11249 |
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| SATURDAY |
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EAT:
Street Food Europe |
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PARTY:
Red Bar at Bam-Bou |
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| Tweat Up, the people who filled our summer happenings with Truck Stops, Rib Stocks and Street Feasts, are set for their summer grand finale – Street Food Europe. With traders from across Europe, eat your way around Amsterdam, Berlin, Paris, Stockholm, Italy and London (to name a few cities) as the stalls get creative (offal from Italy, anyone?) to win best European street foodie. And keeping the festival vibes going, expect tankers of craft beer and pints of cocktails. Fun. |
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Now moving over to Japan, Bam-Bou's Red Bar has launched a new whisky menu, and it's not slim pickings. Expect London's most comprehensive Japanese whisky list (60 in total) of limited editions, rare distillery expressions and latest releases served up straight, or in the more inventive cocktail varieties. Our picks? The Ginza Julep (Yamazaki 12yr, Apricot liqueur, almond syrup, mint) and Robbie Burns (Hakushu 12yr, sweet vermouth, Bénédictine and Angostura bitters). |
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12pm-12am
£8
Dalston Yard, Hartwell Street,
E8 3DU |
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5.30pm-1am
1 Percy Street, London
W1T 1DB |
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| CARL CLARKE'S ULTIMATE INTERNATIONAL SPOT |
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| SANDY LANE BARBADOS |
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| Carl can't get enough of the Sandy Lane Hotel in Barbados. UJ recommends heading to the spa for a Rhassoul treatment – it's the ultimate in R&R. |
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| Sandy Lane Hotel, St. James, Barbados, West Indies, BB24024 |
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| SUNDAY |
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EAT:
Yashin Ocean House |
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DRINK:
Shrimpy's |
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| Yashin, our favourite Kensington no soy sushi house has opened a larger sister in Old Brompton Road. Steering away from the raw and sushi menu at the original, Yashin Ocean House offers a menu segmented by the part of the fish you are eating – basically from the tail to the neck, these guys have it sorted. Tuck into dishes such as the grilled dry-aged yellow tail kama, whilst surrounded by colourful catches hanging on hooks – trust us, it works. To avoid disappointment we suggest you book in now. |
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The last weekend of September means bidding adieu to our outdoor hacienda - The Shrimpy's Outside Grill and Bar (unless the good weather continues). Nab a seat canal side and start your Sunday with some pineapple and coconut frozen margaritas, prosecco on tap, or for the traditionalists: beer (aka Bitburgers) or Hogan's cider. And for some sustenance in between – it's all about the Tortas (pork ahogada or provolone and aubergine), grilled chilli and cheese corn and the seafood bucket. |
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Open for lunch and dinner
117-119 Old Brompton Road,
South Kensington,
SW7 3RN |
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12pm-3pm
Drinks from £5
The King's Cross Filling Station, Goods Way,
N1C 4UR |
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| MIX |
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| CARL CLARKE'S ULTIMATE GIN & TONIC SOUNDTRACK |
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| As a DJ/chef, Carl Clarke knows a thing or two about music. From the ethereal sounds of Lykke Li to Aim's trip hop, Carl's soundtrack is all you'll want to listen to this season. |
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| Play |
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| Carl's ULTIMATE GIN & TONIC RECIPE |
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| CCC GIN & TONIC TWIST |
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Bombay Sapphire mixologist Sam Carter drew on Carl's reputation for flavours with kick to come up with this spicy Gin & Tonic Twist.
Ingredients:
50ml Bombay Sapphire (infused with limes leaves and lemongrass stalks)
100ml Fever-Tree tonic water
2 lime wedges, squeezed
5 lime leaves
2 lemongrass stalks
6 slices of red and green chillies
3 10p-sized peeled and sliced fresh ginger
Garnish:
A scattering of green and red chilli rounds
A lime leaf
A few peeled ginger slices and a shortened lemongrass stalk to use as a stirrer
Method for infusion:
Take a bottle of Bombay Sapphire and pour out 50mls (why not make an Ultimate Gin & Tonic with it!), replace with 4 lime leaves and one peeled, smashed lemongrass stalk. Replace the cap, shake well and place in a warm dark place (like an airing cupboard) for 24 hours to infuse until ready for consumption. After this, keep it in the fridge.
Method for drink:
Take a clean, chilled Bombay Sapphire balloon glass and fill to the top with good quality cubed ice. Squeeze in the juice of 2 lime wedges and then discard the whole fruit. Pour in your lime leaf and lemongrass-infused Bombay Sapphire and stir with a lemongrass stalk to chill and mix. Gently pour in half a bottle of Fever-Tree tonic water and stir again briefly to combine. Finally, garnish the drink with a scattering of green and red chilli rounds, a lime leaf, a few peeled ginger slices and a shortened lemongrass stalk. |
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WEEKEND GUIDE by CS & NN |
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©
2013 Urban Junkies. All rights reserved.
Reproductions of any portion of this website only with our express
permission. Urban Junkies is a free daily mailer. All listings
and features are editorial: We do not receive any payment from
venues, artists or promoters. Every effort has been made to ensure
accuracy of information listed but we cannot accept responsibility
for errors or omissions.
Enjoy Bombay Sapphire responsibly. www.drinkaware.co.uk
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