European Wine Tasting Evening
28th March 2012
£45 for 5 Courses
Each matched by Master of Wine, Clive Barlow
At Homa we are passionate about food and wine.
Spring is upon us and it is time to start our monthly food and wine matching evenings. Our chef, Phil Jones, has created a fabulous menu and our wine buyer, Clive Barlow MW, has been charged to find some fittingly sumptuous wines from Europe to partner them.
We are delighted to invite you to our March food and wine matching evening, with specially selected wines.
The evening will consist of an aperitif, served with light
Canapés followed by a specially-created four course dinner,
two wines will be served with each course.
PLACES ARE LIMITED, SO PLEASE BOOK EARLY.
Places are strictly limited so please book early.
For any queries call us on 020 7254 2072 or email .(JavaScript must be enabled to view this email address)
or speak to our Restaurant Manager.
We are in Good Food Guide
POP-UP CHOCOLATE SHOP XMAS 2011
Once again, we will hosting a pop up chocolate shop by Damian Allsop. It will be on Sat 17 & Sun 18 December, perfect time to get your xmas presents.
Damian Allsop specialises in making luxury handmade chocolates, using English spring water, which gives chocolates a purer, lighter and fresher taste unlike any other.
Served in some of the country’s top Michelin starred restaurants, five- star hotels and exclusive food outlets.
“I have never tasted anything like it – each flavour is so pure and separate, yet they are magical because they are together.” Alison Hepworth in Get Reading, July 2009
Kent-based Damian Allsop worked as a pastry chef in a string of top restaurants before setting up in business as a chocolatier.
AUTUMN FEAST - FOOD & WINE PAIRING EVENING
AUTUMN FEAST
FOOD & WINE PAIRING EVENING
Wednesday 30th November 2011
7:30-10:00pm
£50 per person inclusive
At Homa we are passionate about food and wine.
Autumn is a fabulous season for satisfying and warming dishes full of earthy, rich flavours with the additional element of wild game added to the pot. Our chef, Phil Jones, has created a fabulous menu and our wine buyer, Clive Barlow MW, has been charged to find some fittingly sumptuous wines from around the world to partner them.
We are delighted to invite you to our Autumn Feast, with specially selected wines, hosted by Master of Wine, Clive Barlow.
The evening will consist of an aperitif, served with light
Canapés followed by a specially-created four course dinner,
two wines will be served with each course.
PLACES ARE LIMITED, SO PLEASE BOOK EARLY.
Places are strictly limited so please book early.
For any queries call us on 020 7254 2072 or email .(JavaScript must be enabled to view this email address)
or speak to our Restaurant Manager.
What’s on the menu:
Glass of Prosecco with Canapés
***
Pumpkin Soup with Sage, Parmesan, Nutmeg &Crème Fraiche
***
Roasted Scallops Jerusalem Artichoke Puree’ & Saffron Dresing
***
Homemade Pheasant Ravioli with Parsnip Puree’
***
Apple and Rosemary Mousse with Fromage Blanc
Sustainable Seafood
On 11 Oct 11, I was up at 5am to get to Billingsgate Fish Market to listen to experts about sustainable fishing. First I have never been to Billingsgate, and second I do not normally get up this early. I was accompanying our chef and owner with a camera at hand to learn one or two things about fish and sustainable seafood.
It was organised by Billingsgate Seafood Training School with tutored tour of Billingsgate fish market, followed with breakfast, and a programme of speakers and discussions. The event rounded up by the all important fish preparation and cookery demonstrations. The specific aim of these were to give ideas and inspiration on how to use sustainable seasonal species from the South West.
At Homa the aim is to try and make sure we use wild fish and try to source it from suppliers that has Marine Stewardship Council batch. Our current supplier; Chapman’s of Sevenoaks are certified as such.
It was good opportunity to meet other suppliers during the Billingsgate visit, and also get some good ideas in terms of seasonality of wild fish, to make sure what we put on our menu is also good for the environment.
My camera also became useful as we had an opportunity to interview Adam Whittle who is part of the training school. Adam talked about currently available seasonal fish from South West which has been caught using sustainable methods, as well as explaining what exactly it is meant by the term sustainable. Adam also mentioned organisations like Good Catch and Marine Conversation Society both of which do good work in terms of promoting, monitoring and educating fisheries, restaurants, retailers and public about the need to achieve sustainability.
The Billingsgate Seafood Training School is located on the first floor of Billingsgate Fish Market.
They offer expertise in the preparation and cooking of all fish and shellfish to anyone who wants to learn.
They are a charity, focused on promoting responsibly sourced seafood and organise these events with various regional fisheries. This was with south west fisheries giving us opportunity to understand what is current and what are the options for putting on our tables.
Unfortunately we could not stay the whole morning as we had work to go to but we had opportunity to meet some fun, passionate people and interviewed one them. Here is the interview, enjoy!