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It seems no time at all since our first newsletter, yet the summer has passed, holidays have been spent and everyone is back and busy at their work. I thought it may be a good idea to reflect and remind you all of the happenings at Lutyens during this autumn season. |
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First, a huge thank you to all of those who joined us for the Fleet Street Dance. A delicious dinner was enjoyed by all, followed by some very professional dancing to the Lord Colwyn Band. We will definitely be hosting the evening next year, so pencil it into your diaries now. In addition to having lots of fun, we managed to raise approximately £10,000 for this year's charity, Leukaemia and Lymphoma Research. |
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Once again, may I say a huge thank you to all who sponsored raffle prizes and to our suppliers who so generously donated towards the evening. |
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May I also take this opportunity to welcome the many new members to the club and to say thank you to all those who have renewed their membership. I hope you will all continue to enjoy the club and the membership benefits. |
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Chef is on top form at the moment, and is enjoying the game season and the abundance of autumn produce from around our isles. Read on to hear of his foraging tale with the help of his trusted friend Amy. |
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It seems frightening to be thinking of Christmas, but it is actually just around the corner. Merlina, who manages the private dining rooms, is already frantic with bookings for the coming festive season. Menus for the private dining rooms, together with all necessary details may be viewed on our website. |
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On a rather congratulatory note, I am pleased to announce that Lutyens has been voted one of London's top five new restaurant openings in this year's ZAGAT guide to London restaurants. |
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Thank you everyone for your support, and I hope to welcome you to Lutyens very soon. |
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Graham Williams
General Manager |
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Please call 0207 583 8385 or visit lutyens-restaurant.com for further details and reservations. |
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31 Oct - Halloween
31 Oct - British Summer Time Ends
25 Nov - Thanksgiving
30 Nov - St. Andrew's Day
21 Dec - Shortest Day
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Château Boundary |
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| Tuesday, 26 Oct –
Mas de Daumas Gassac Languedoc Wines Talk,
Tasting and Dinner,
Boundary Restaurant
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Monday, 3 Nov -
Wines and Truffles from Alba,
Boundary Restaurant |
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Monday, 15 Nov -
Barolo and Truffles winemaker dinner,
Boundary Restaurant |
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Visit Château Boundary
for further details. |
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Boundary |
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Christmas Day and New Year's Eve at Boundary |
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For further information please email nick@theboundary.co.uk |
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Lutyens now offers a Menu Compris for dinner. Three courses with half a bottle of wine, mineral water, coffee and petits fours at £39.50 per person / £44.44 including discretionary service charge. Available Monday to Friday from 5.30pm in addition to the A La Carte Menu. One of the City's great deals. |
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Smoked salmon, potato pancakes and crème fraiche
Soufflé Suisse
Jambon persillé |
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Roast partridge, cavolo nero and chestnuts
Dedham Vale rib-eye steak, sauce béarnaise
Gratin of scallops, creamed leeks and parmesan
Tarte aux cèpes |
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Pineau de Charentes custard, Armagnac prunes
Rhum baba
Passion fruit pavlova
Keen's cheddar, tomato & celery chutney |
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2009 Château Haut Rian, Bordeaux Sec
2009 Chakana Malbec, Mendoza |
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Whenever I think of autumn, I look towards our American friends and think that their term for this season seems to suit what is actually going on much better than ours. The 'fall', as they call it, describes exactly the changing shades from the lush green of the summer to the gold, ambers and rust of the leaves as they shed from the trees and fall to the ground. |
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Windfall bounty fills our orchards as our apple and pear trees eventually shed their crops. Crumbles, apple pies, tarte Tatin, baked apple – all have been known to feature on the tables at Lutyens. Poached pear with eau de vie de Poire Williams and vanilla ice cream is a firm favourite of mine, and a very grown-up dessert it is, too. |
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Try our native oysters from around our coastlines, which as the waters become cooler seem to taste at their best at this time of year. At the moment our oyster supplier, Wright Brothers, is delivering Maldon, West Mersea and Carlingford Lough natives. Wild Atlantic halibut is exceptional and plentiful at the moment. Try it grilled with a little lemon and butter – it is quite simply delicious. |
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The game continues with pheasant, partridge and woodcock all about to fly in, and will be featuring on our menus in the coming weeks. |
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 But for me, this is the time of year when I most relish my walks and forages in the countryside, accompanied by this man's best friend, Amy, my chocolate Labrador. While she has not furnished me with any truffles just yet, she seems able to sniff out the odd treat or two. This weekend, while enjoying a romp around Wisley, she came across a fine specimen of puffball mushroom. Although not perhaps in the premier league of wild mushrooms, it made an adequate light supper on Sunday evening, washed down with a glass of my favourite malt whisky. If you are lucky enough to come across a puffball, try the recipe, which I hope will delight. Oh, and don't forget to give your dog a treat.
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David Burke
Lutyens Head Chef |
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With the Christmas season almost upon us and the weather taking a distinctly autumnal turn we've taken the opportunity to add a selection of heavy hitting red wines to the list. |
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To encourage you to trade up we have elected to forgo charging service charge on wines over £350 making our already very attractive prices that much more of a bargain. |
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Some highlights: |
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1996 Château Latour |
£1,000.00 |
1er Grand Cru Classé |
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2000 Château Gruaud Larose |
£350.00 |
2ème Cru Classé |
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1998 Châteauneuf-du-Pape |
£375.00 |
Château Rayas |
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1991 Échézeaux Grand Cru |
£795.00 |
Domaine de la Romanée-Conti |
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1989 La Tâche Grand Cru |
£1,750.00 |
Domaine de la Romanée-Conti |
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Andrew Connor
Lutyens Head Sommelier |
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Black Forest Fizz
- one of our new digestives clearly inspired by the gateaux of the same name. |
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45ml Lutyens Home-Made Cherry Marinade
40ml kirsch
50ml creme de cacao
20ml lemon juice
40ml double cream
Topped with soda (15ml approx.) |
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Shake very long and hard until shaker is well frosted. Strain into an fizz glass, let settle for a few seconds then top with the soda to form a pleasing head. Fix a marinated cherry onto the side of the glass and sprinkle a little chocolate powder on top. |
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Exactly like drinking a light, fluffy and alcoholic Black Forest Gateaux - a perfect way to end a meal! |
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Julian De Feral
Lutyens Cocktail Barman |
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