The 10 Cases

It’s new menu day on Endell Street. We’re delighted to present to you:

•⁠ ⁠Fritto misto of mussels, olives & kale with aioli
•⁠ ⁠⁠Brown crab gougères
•⁠ ⁠⁠Smoked cod’s roe & radishes
•⁠ ⁠⁠English peas & beans, labneh, shallots
•⁠ ⁠⁠Heritage tomato, lovage, capers, sourdough & elderflower vinegar
•⁠ ⁠⁠Frisée aux lardons, quail egg
•⁠ ⁠⁠Sardines, sauce vierge
•⁠ ⁠⁠Panisse, roasted aubergine caponata, soft herbs
•⁠ ⁠⁠Cod, butter beans, tomatoes, sourdough & herb crumb
•⁠ ⁠⁠Pork chop, bitter leaves, gordal olive, hazelnut
•⁠ ⁠⁠New potatoes “gribiche” crème fraiche
•⁠ ⁠⁠Roast peach, sesame & tonka bean
•⁠ ⁠⁠Hazelnut dacquoise, hazelnut ice cream

Incredible scenes, efforts and general vibes from the team. Thanks gang. Looking forward to seeing you soon.

King cabbage with roast chicken butter

Arguably our most popular side dish to date. On the downside there are only two weeks left to enjoy its beauty before our menus change. On the upside, our chef director has been given permission by head chef Rich to share the recipe.

If you head over to James’s Substack - Sunday Sauce (probably the best Substack ever, ever written, and James is also just so cool and funny and even writes all our social media posts) - then you can find the recipe there. We’ve popped the link in our bio for now.

James also says if you subscribe to Sunday Sauce, then next time he bumps into you in 10 Cases he’ll buy you a glass of wine. What a guy.

https://jamesramsden.substack.com/p/sauce-89-i-thought-you-were-a-chef