Its Chef Thom Batemann

23/12/2024

Less than £1 per portion - Budget bangers new look

23/12/2024

Budget Bangers new look

11/11/2024

follow my new page 🥰🥰

31/08/2024

29/07/2024

Carbonara.
It’s physically impossible for me say Guanciale without sounding like “go on Charlie”

Makes enough for 2

200g guanciale (pancetta is a sub)
200-220g spaghetti
5-6 medium egg yolks or 4-5 large
50g parmigiano reggiano
50g pecorino Romano
Black pepper to taste

1. Cube up the guanciale, add to a cold pan turn the heat to medium to render the fat and crisp up then strain off the fat putting to one side.
2. Toast some black peppercorns and grind them up or add to a pepper mill
3. Grate the 2 cheese then in a cold pan add the egg yolk, the cheese, as much black pepper as you like and combine well
4. Add 2/3 of the crispy guanciale and the guacianle fat mixing well
5. Cook your pasta in salted boiling water until al dente take a cup of the pasta water to use later. Remove the pasta from the water but keep the hot water in the pan.
6. Place the pan with egg mix over the hot water pan add a splash of pasta water to the mix and combine then add the spaghetti and using the indirect heat stir and combine until you have a thick velvety sauce. Add more pasta water if too thick.
7. Serve with the remaining crispy guanciale, pepper and more cheese

29/07/2024

Miso onion butter

29/07/2024

Brand New Dish! A little last minute extra addition to the December menu - “Inspired by Upstairs” features a Salt Baked Celeriac Glazed with Pomegranate Molasses and Honey, A Mahkani style butter curry sauce made with Hazelnuts, Raisin Chutney Purée, Puffed Wild Rice, Toasted Pine Nuts and Coriander Oil.

29/07/2024

Christmas Crackers 🐟
Eggs Benedict 🍳- start your Christmas Eve celebrations off right. Pop that bubbly and serve up a glorious Eggs Benny 🍳
Toasted English muffin, poached egg, oak smoked salmon on the smoker with a silky smooth hollandaise sauce - brunch of champions 🐟

29/07/2024

sticky toffee pudding recipe for a while now and it did not disappoint, and the toffee sauce is incredible

28/07/2024

The ultimate roast potatoes cooked in Dome, At Gozney, we believe no holiday plate is complete without a roast potato. For the full recipe, head to Gozney.com (link in bio).

28/07/2024

Basic Pizza Dough Recipe

950g 00 pizza flour
50g plain flour
32g salt
590g cold water
1g dried active yeast

1. Add the water and yeast to a large bowl, give it a little stir and leave it for 5 mins
2. Add half of the flour and combine with your hand then add the remaining flour with the salt.
3. Bring together the dough so there is no patches of dry flour it’ll be a shaggy dough at this stage.
4. Add to a clean work surface to knead, this will take around 10-12 mins you’re looking for a smooth exterior on the dough. Shape this into a ball then back into your large bowl and cover with a lid or cloth.
5. After 30 mins stretch the dough and fold it back on itself twist 90 degrees and repeat 2/3 times before covering again. I like to do 4 rounds of stretch and folds with 15 min breaks in between.
6. You should have a very smooth looking dough after this process cover with the lid/cloth and rest for 1 hour minimum ideally 4.
7. Divide the dough into roughly 260g pieces of which they’ll be 6 then shape into your balls. These now go into a tray to prove and you meet a crossroads how long you want to do this for - the longer you do it the better the flavour basically. So here’s a guide.

Room temp proving 12-16 hours
Fridge prove 24-72 hours

8. If you have gone down a slower ferment in the fridge you will need the dough balls to come back up to temperature before you can stretch them I would say allow at least 3 hours for this.
9. Use fine semolina or flour to help remove the dough from the tray then straight into a bowl of semolina this your key to it not sticking. using your finger tips to start pressing the dough to form your outer crust. Remove from the semolina to continue the process on the work surface then carefully and as evenly as you can open the dough out to form your pizza shape.
10. Lightly dust the pizza peel with semolina and quickly slide under the dough, add your toppings and stretch the pizza out again to the edges of the peel best you can. Give it a light shake to ensure it’s not sticking.
11. I had the gozney set to just a shade over 400c when baking this pizza seems to be a sweet spot for this style in my opinion!

28/07/2024

Hand-forged Serbian pocket,
stabilized walnut on the handle. Cowhide sewn

sokosha

28/07/2024

some very big and exciting news, Welcome to the team Patrick!

Joining us as our new Restaurant Manager and Sommelier, Patrick brings a wealth of knowledge and experience into our wonderful team.

Excited and progressive times ahead
💚

21/07/2024

Nobody does it quite like LEAN&CLEAN Nottingham.

21/07/2024

Spinach and smoked pancetta spaghetti

21/07/2024

Rack of venison with potato terrine and pickled blackberries

20/07/2024

Caramelised Onion & Brown Butter Linguine!! 😍🍝❤️ This looks BOMB!! Let’s make it! 🙏🏾😋 🎥 by !
Ingredients:
2 large (or 3 medium) onions thinly sliced
1 tsp fresh thyme leaves
Pinch of salt
Splash of olive oil

80g salted butter

200-220g linguine

2 egg yolks
80g Parmesan (more for serving)
Few twists of black pepper
Zest and juice of 1 lemon

1. Soften the onions in a little Olive oil with a pinch of salt and thyme leaves, cook on a low heat and be patient they will caramelise eventually
2. Brown the butter in a pan on a medium heat then set aside
3. Cook the pasta in salted boiling water reserving 2-3 mugs full of pasta water.. always best to save more than you need.
4. Mix the egg yolks, Parmesan, lemon zest and juice with black pepper. Temper this mixture with a little pasta water by mixing it through
5. Blend the onions, brown butter and a few tablespoons of pasta water allow this to cool slightly before blending.
6. Add the pasta to a pan stir through the sauce until hot then turn off the heat before adding the egg mix. Stir and toss through adding a little more pasta water to loosen if needed