CHAMBORD COCKTAIL CHALLENGE

So I was lucky enough to be selected to be part of the decadent Chambord Challenge Experience, courtesy of Square Meal and Chambord.
With this stroke of luck, I was given a passport to eight cocktail bars that were participating in the Chambord Challenge, entitling me to sample 2 complimentary Chambord cocktails in each bar, between 1st-30th September. The samples included one Chambord Glamour, the new signature serve by Chambord, and a bespoke cocktail designed by each bar.

I didn't start til mid-September, but I finally managed to complete all 8 bars just in time - quite evenly spread as I preferred to take my time to enjoy each experience as opposed to going on a binge. Company is always welcomed, so I brought along Mr D who is clearly a seasoned drinker of all things alcoholic...

So let's see how each cocktail bar fared...

Covent Garden Cocktail Club

This was the first bar we visited, and our first time trying the Chambord Gl'amour - it tasted quite sharp and strong (in a good way), but would have been great with a layer of froth, which we noticed that the majority of the other bars had implemented. There was also a bit of a spicy aftertaste.

The signature cocktail was served in a tall glass, topped off with a strawberry and some rosemary. It looked bright and summer-y, and tasted quite sweet and fruity, although we felt that there was a bit too much crushed ice that made the drink quite diluted towards the end. 
Presentation was good, and I personally like sweet and fruity cocktails, so this refreshing cocktail gets a nod of approval from me.

There were some problems with the lighting so the place was quite dark, but the staff were generally friendly despite it being quite busy at the bar.

 

The Crazy Bear

The Chambord Glamour was served in a martini glass - it had a nice layer of foam.

The signature cocktail was served in a tall, long glass, and topped with a pretty viola. It was gin-based, mixed with pineapple bitters, marmalade and agave, which gave it a sweet and fruity tropical taste. Nice layer of froth at the top.
Yet another tasty summer cocktail that I really liked. And cocktails with pretty flowers and presentation always get a plus from me - I'm just such a girly girl. Lady, I mean.

Service and waiting time wasn't too bad as the bartender gave a clear explanation of the drinks.

 

The London Cocktail Club

The night started off pretty well as we were greeted by the friendly guys behind the bar. 

What confused me at this place was that we were served two of the same cocktails - none of which were the Chambord Glamour, that I thought was a standard sample to be judged in this competition.

Anyway, the signature cocktail consisted of chilli, Licor 43, lemon, egg white, vanilla, creme de cacao blanc, Chambord. This was topped off with a chocolate bourbon biscuit, which I'm guessing was to compliment the chocolate liqueur. A pleasant sweet citrus flavour, with a nice layer of froth from the egg white that gave it a silky creamy texture that worked well with the drink.

The Lucky Pig

There was an event going on but we were lucky to be let in to try out the cocktails. The place was busy as expected, but the barman was still quite attentive - he gave us a couple of shots and refreshments to make up for the lack of available seating space and the wait, which wasn't too long.

The Chambord Gl'amour was nice and strong, with a smooth layer of froth.

We were given a selection of four to choose from for our second cocktail - we went for the Isadora Belle, made with Belvedere Raspberry Vodka, Chambord, raspberry puree & pineapple juice and topped with prosecco. A good, thick layer of froth topped with a cute raspberry.

An obvious raspberry theme going on there, not that I'm complaining as I love fruity flavours...

Long Bar at The Sanderson Hotel

After having some pretty good Chambord Glamour cocktails at other venues, I was pretty let down by the one served here. It looked and tasted pretty average.

The second cocktail was the Limited Edition - Imperial Vodka, Chambord, Grand Marnier, strawberries, lemon juice and orange bitters.

 The bar staff weren't very friendly nor attentive considering it was a quiet evening - they looked like they were more focused on packing up...
Definitely one of the least memorable in terms of drinks and service, which is a shame as I had pretty high hopes on this place.

 

London Cocktail Club, Shaftesbury Avenue

After two failed visit attempts (once we were put off by some pretty drunk people outside, and the second time it was closed...), we finally made it in and got some seats at a high table.

The Chambord Glamour was sweeter than some others, and easy to drink. It had a thin layer of froth at the top, but it was not quite as smooth and creamy as some of the other cocktails.

Their signature cocktail was served in a long glass, made up of vodka, hibiscus, lemon juice, sours, Chambord, and topped up with soda water.
It wasn't very strong, but very fruity and fresh. Maybe a tad bit diluted as it would have been nice to have some stronger flavours coming through. Overall a very summer-y cocktail.

 

Salon Bar de Joel Robuchon

This was probably the prettiest looking Chambord Glamour that we tried - it had a much lighter colour to it, a nice balance of sweetness, and lovely creamy froth.

Their signature cocktail was made with homemade thyme syrup, lime, 3 dashes of whisky, Bacardi 8 rum and Chambord. A rather complex concoction which was quite strong with a smokey aftertaste. Also very interesting herb-y taste.

Also the most chilled out and comfortable place amongst the rest, with good attentive service.

 

Oskar's Bar, Dabbous

 The 8th and final place on the list...after three failed attempts.

The Chambord Gl'amour was served in a different looking goblet glass - a bit sweeter than average and easy to drink, though the froth not quite as smooth.

The signature cocktail was served in a more unique manner, where I constructed my drink with the ingredients - well the drink was already mixed in the bottle so it was just a matter of applying my artistic skills!
Made with American whisky, fresh orange, lemon juice and Chambord - sweet and fruity, and also very pretty and colourful, which was appealing to the eye.





And that brings an end to my journey through the Chambord Challenge.  

Another perk of completing the reviews the chance of winning a pair of tickets to the OhLaLa-Macarons Cocktails and Macaroon Masterclass.

Clearly, it doesn't look like I've won, but nonetheless it has been an enjoyable experience!

And you also may have noticed I have a slight obsession with silky smooth froth...
 
At least there was another fun week of cocktails that we took advantage of during London Cocktail Week. 
Everyday should be a cocktail day...

Looking forward to more exciting wins!

The Cheekster, signing out x

URBAN WOOT FOUR FRIDAYS

Finally a supper night that's being hosted in my area! - it would have been wrong not to go...

The Four Fridays supper night started on Friday 13th September, which was a collaboration with Jesse Dunford Wood and Parlour. Each supper night was based on a different theme - 'Lucky For Some', 'Humour', 'Pot Luck', and 'Four Friday's Finale'!

The concept involved sharing two courses of sharing plates with your fellow diners - sharing great food with great company with a touch of Urban Woot crafted entertainment during the evening.

I have passed by Urban Woot numerous times over the past year and a half, yet have never stepped foot inside...
Upon entering, we were warmly greeted by Urban Woot navigator Majella - we'd recently became acquainted on Twitter, and it was good to finally meet in person. 

 

 

The interior was really colourful and quirky, but I especially LOVED the table arrangements. I always feel that scattered rose petals have a nicer and softer touch as opposed to flower arrangements which can sometimes be quite obstructive.  
Unless of course you're sitting opposite someone you detest, in which case it might work in your favour...

Nevertheless, I digress...

Knowing how much I LOVE food (eating and taking photos!), lovely Majella brought me round to the kitchen prep area to have a little sneak peek, where Jesse and JP were hard at work. 
I've eaten at Parlour a couple of times before, so I had no doubt that the food was going to be good - apparently Jesse refers to me as the 'Twitter Girl' or 'Miss Cheekster' :p

 

| Freshly Baked Soda Bread with Whipped Butter |

 

| Ravioli of Raw Vegetables, Goat's Cheese & Golden Raisins |

 

| Cold Roast Beef with Grilled Broccoli |



| Chestnut Hummus with Rosemary Pitta Bread |



We then went to seat ourselves down - we picked the table with the sofa at the end because it looked the comfiest, and the light from the lamp would also help with the photos in the dimly-lit room...
Whilst waiting for the rest of the guests to arrive, we got ourselves some drink tokens and raffle tickets for the lucky draw!





Not long after, other guests came over to join our table, and we became acquainted with the lovely Shirley and Sherry.

Now on to the food...

| Egg Drop Soup |

Majella gave us a demonstration on how we should eat this. Each of us were provided with a bread stick which we used to stir the egg yolk with the mushroom consomme, which we were then instructed to down it like a shot. 
I don't really eat raw egg yolks, but the heat from the mushroom consomme and the stirring helped to cook it a little. A different variation to the Chinese version of Egg Drop Soup - a tasty mouthful of egg-y goodness.

 

| 'Late Summer Celebration' Salad with Tomato Dressing |

I've had this dish before at Parlour, which I loved - pleasing to the eye, and a good mix of greens with light dressing.
I will eat anything with pretty flowers. Unless it's poisonous...like the...Rhododendron. Because then I would die. 



| Pork & Peanut Rolls with Basil & Tiny Mint |

 This had a bit of an Asian feel to it, kind of like Vietnamese rolls, probably because of the skin.



| 'Back Door' Smoked Salmon |
 


| Chicken Liver Pate with Yesterday's Bread |

Some of us originally thought it was pate served on a slice of toast, before realizing that it was a whole chunk of pate - it was huge. Our half of the table managed to eat up quite a bit, whilst the other portion at the other end was hardly touched. Not that many pate enthusiasts I suppose!



There was still quite a lot of food left at the end of our first course, but I managed to control myself to save some space for the second course - DESSERT!

Whilst our stomachs were resting in between courses, the quiz commenced - the questions based on great last performances, films and stars. General knowledge quizzes are clearly not my forte, so I just left it to my fellow group mates to lead us through. 

When it was finally time for the second course, a long sheet of aluminium foil was rolled across the length of our tables. 
And then it began. THAT BENNY HILL song...

JP and the rest of the Urban Woot gang started scattering, or should I say, artistically placing, individual elements of the dessert on top of the foil.  
Each time when we thought that it was over, MORE dessert was brought out. We eyed other people at the other tables already greedily attacking their food, but we remained patient and controlled until the very end - well, almost.



The end result was this...



The desserts included

| Blackberry & Apple Cheesecake |
| Toasted Marshmallow Wagon Wheels |
| Orange & Polenta Cake with Lingonberry Cream |
| White Chocolate Mousses with Peanuts & Caramel |
| 'Lil Meringues with added Sprinkles | 
| Double Battenburg Cake |
| Salted Caramel Chocolate Rolos |

As well as lots more that were off-menu!

A huge sharing platter of sugar madness. It reminded us of the time we went to Bar Chocolat and experienced the food prepared by the experimental group Blanch & Shock.
Eating food off tables must be the 'IN' thing these days...not that I'm complaining.
My favourite was definitely the popping candy! And not forgetting the BeeGees honey, which is also currently on the menu at Parlour.
 If you ever stop by Parlour, I would highly recommend the cheesecake...



 At the end of the meal, entertainment was provided by Harriet Starling, with her pop and folk songs.
And not long after that, it was time for the raffle draw, where Jesse made it back just in time to select the lucky winners.



Other guests were starting to leave, but we stayed on long enough to find out that we had (unexpectedly) won the first prize...(?!) - a private super session workshop with the sweet Majella, for myself and 7 friends. 
My lucky bunny streak never fails to work its magic at unexpected times.
Syncing schedules isn't going to be easy though!

Overall, it was an enjoyable and fun night - great vibes, food and company. 

Already excited and looking forward to the next #FourFridays event.

The Cheekster, signing out x

BDK ANDALUSIAN TAPAS NIGHT

So here I am again, third time in a row with the Back Door Kitchen gang!
This time the theme veered away from their usual Italian roots, heading towards Southern Spain where Rob was inspired by their gastronomic delights during his travels there.

 

Chef Rob gave us a little background introduction to tapas, which originally comes from Sevilla. I'm sure all of us would have eaten tapas at some point in our life (I for one love the concept and never fail to indulge every so often), so here's just some bite-sized information as a refresher.

The word tapa means 'cover', originally used to refer to small plates used to cover food on bars to prevent flies from getting into them. In some places in Andalusia, you may even be given a free tapa with your drink.
The idea is that the tapa, and drink 'open up' the appetite, and having something to eat with each drink also helps to slow the effects of the alcohol.

Now on to the food...

THEME: ANDALUSIAN TAPAS NIGHT

Copa de tinto de Verano
- Special Andalusian summer wine served with some Andalusian breadsticks - 

A refreshing drink made with ice, red wine and soda/sparkling water - not to be confused with sangria, which is made with more fruit and heavier wine.

 

COURSE ONE
 Chocos
- Juicy squid strips marinated in Basil olive oil, cooked in squid ink and served on a bed of marinated red peppers -

 My Spanish has pretty much deteriorated over the months, but doing some background research, I think chocos refers to cuttlefish, similar to squid but with a flatter, thicker body.
Not that the different species matter much to me, because I love them both - eating them, that is. The marinate was really fragrant with a slight hint of spiciness from the peppers. Definitely one of my favourite dishes of the evening.



COURSE TWO
Almejas al Jerez
- Giant clams gently cooked in garlic, olive oil and dry sherry wine -

A more piquante variation to the Almejas salteadas (clams in white wine sauce). It had a nice sweetness to it, and were possibly the largest clams that I have eaten so far!



COURSE THREE
Merluza Adobada
- Hake parcels marinated in wine vinegar, laurel and Oregano, deep-fried with the traditional Andalusian flour used for frying fish -

Merluza is Spanish for hake, which is a popular fish in Spain - a light flaky texture with aromatic flavours and a slight bitterness from the herbs.
Fried fish is one of the gastronomic specialities in Andalusia - the fresh fish is coated in a thin layer of flour which forms a crust to avoid it from getting greasy, yet allowing heat to penetrate, which brings out the exact flavours of the dish.





COURSE FOUR
Atun de Los Dos Mundos
- Char-grilled tuna marinated in garlic, EVO oil, soy sauce, topped with sesame seeds laid on a bed of roasted aubergine caramelised in honey and miso -

Another one of my favourite fish selections, with its dense textured flesh - the 'meat lover's' fish, which resembles the texture of steak with no fishy taste. I did like the soy sauce/miso marinade with sesame seeds which gave it a bit of an Asian twist.



COURSE FIVE
Espinacas con Garbanzos
- A traditional spinach and chickpea salad sauteed in garlic and chilli pepper, topped with chorizo cooked in red wine and Cabrales blue cheese -

A hearty and smoky dish with a slight spicy kick from the chilli peppers and chorizo. I'm not usually a fan of blue cheese on it's own, but it's creamy piquant flavour worked amazingly well with the dish, and definitely had me craving for more.
Probably something that I would attempt to make at home, and introduce it to guests by the Spanish name, Espinacas con Garbanzos, just because it sounds much sexier than the English translation of spinach and chickpeas...




 
COURSE SIX
Judias con Jamon
- Artichoke hearts cooked in wine, parsley and garlic sauce sauteed with meaty parcels of Jamon Iberico -

If I'm not mistaken, green beans are usually used in this dish, but nonetheless I do love artichoke. The more tender, younger and smaller artichokes are often used in Spanish cuisine, cooked in a variety of ways.
This was cooked to perfection - nice and tender with a delicious burst of flavours. 



COURSE SEVEN
Montadito de Jamon y Huevos de Cordoniz
- Mini sandwich filled with Jamon Iberico de Bellota, quail egg and a sprinkle of sweet paprika -

A simple and tasty dish, and I especially liked the sweet strips of caramelised onions.



COURSE EIGHT
Pato Caramelisado
- Duck breast cooked in a reduction of Pedro Ximenez wine. Served with Patatas a la Ponte -

Duck, exactly what I've been waiting for all night -  succulent pieces of duck cooked medium rare with a juicy layer of fat. The potatoes were also very tasty.

 



COURSE NINE
Postre Secreto
- the Secret Dessert -

Keeping to their usual tradition of only revealing the dessert on the evening itself...we watched in anticipation as Chef Rob worked his magic in the kitchen.
It was Polea pudding - a sweet dessert made with flour, honey, milk, cinnamon sticks and lemon peel. A luscious creamy, custard texture, which we scooped up generously with the bread (usually served with fried bread croutons).



Andalusian food is all about simple pleasures, which was exactly what this evening was all about. Enjoying good food with good company in unpretentious settings.

A big thank you to Rob and Fabio once again for hosting another great evening - looking forward to the next supperclub!

Click the following links for previous BDK supperclub posts x

Backdoor Salon
BDK Sardinian Night

The Cheekster, signing out x