Add in the tomatoes and the fish stock. Order by 4pm Monday to Friday for next day delivery or collection after 3pm. Make sure your information is up to date.

Forget everything else you’ve heard or half-absorbed about The River Café – its humble 1987 start as the staff canteen for Richard Rogers’ architectural practice, its three decades serving elevated Italian classics to artists, celebrities and New Labour grandees, its Michelin star, its status as the fertile seedbed for the culinary talents of Jamie Oliver, April Bloomfield and Hugh Fearnley-Whittingstall.

River Cafe. Liguria’s centre is the port of Genoa, birthplace of Christopher Columbus. Some bucket-list places truly live up to the hype. Season with salt, freshly ground pepper and a little sugar.

70.00. Author Network Blog. Our 22 Best Crock Pot and Slow-Cooker Recipes. This new celebration of the unique food of the British Isles sees James travel from islands to Highlands, cooking and eating everywhere from Cornwall to Scilly, Jersey and Guernsey, Isle of Man to Shetland, the Peak District, Lake District and Yorkshire Moors, and from Wales to Skye. ‘Why does it look like a community library?’ asked Joe half-seriously as we put away roughly hacked chunks of olive oil-doused focaccia and sipped glasses of a crisp Tuscan rosé. 27/02/2013 Advertisement - … Add the wine and cook until reduced by half, about 8 minutes.

I Formaggi – From our Cheese Room £5.

At River Café, they give you what you want. A slow cooker can can take your comfort food to the next level.

In the River Cafe we serve this soup as a main course. © Copyright 2020 Meredith Corporation.

Most of my life in England we lived in Fulham, by the Thames at Putney Bridge.

Cafe | ££££ 1A Station Approach ... Burrida Di Pesce Ligurian fish stew with 1/2 dorset blue lobster, monkish, clams, red mullet, scallop, chilli & tomato with crostini. To make the tomato soup base heat the remaining extra virgin olive oil in a large heavy bottomed saucepan and fry the garlic the remaining chilli fennel and fennel seeds for a few min then add in the tomatoes and cook over a gentle heat for about 45 min till thick and smooth. Download Foursquare for your smart phone and start exploring the world around you! Add the shrimp and fish to the broth, season with salt and cook until the fish is opaque and firm, about 5 minutes. * Use your lobster stock or make the cheat’s version: Make the tomato base. Delivering to London postcodes Tuesday to Saturday. And watch videos demonstrating recipe prep and cooking techniques. Feedback When the great architect, Richard Rogers opened his staff canteen to the public in the mid 80’s we had a genius restaurant within walking distance – the River Café – run by his lovely wife Ruth and the no less lovely Rose Gray. We use the latest and greatest technology available to provide the best possible web experience.Please enable JavaScript in your browser settings to continue.

Cover and steam over a high heat shaking till all the shells open about 35 min. Celebrities come at times", "Good pub grub, tasty cocktails and lovely beer garden on the river", "Beautiful park right by the River Thames", Created by Wanna See It All200 items • 172 followers, Created by Urban Nomad110 items • 189 followers, Michelin Starred Restaurants in London 2019, Created by Urban Nomad86 items • 467 followers. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), 1 fennel bulb finely sliced (keep the stems and fronds for stock). Boil the potatoes in salted water till nearly done.

But they do it on their own classy, reassuringly expensive terms. Bobbing up and down in the middle of a sun-kissed Devon estuary, the River Exe Cafe is a real gem. Serves 6 But, 31 years down the line, here is a place that can still teach you things about simplicity, care and beautiful ingredients singing in perfect, full-throated harmony. Chef Way After blanching peas, snap peas and fingerling potatoes, Andrew Carmellini adds them to a homemade mussel broth along with sea bass, clams, an herb pesto and little seafood meatballs made with shrimp, chorizo and scallops.Easy Way Narrow the ingredient list to the delicious basics—shrimp, sea bass and clams. Affogato with: Grappa Bassano £16 Vin Santo £18 or Espresso £12. Scrub well with a stiff brush and scrape off any barnacles. Most of the Italian regions have a sea border, none more so than Liguria where this feast originates. First-of-the-season fresh borlotti w/ marjoram, tomato & extra virgin olive oil crostino, With river café garden leaves, spring peas, mint & fresh pecorino, Finely chopped beef fillet w/ black pepper, parmesan, spinach, extra virgin olive oil & lemon, Chargrilled squid w/ fresh red chilli & rocket, Green & white asparagus w/ a warm nebbiolo & anchovy sauce, Fresh fine pasta w/ slow-cooked tomato & basil, Handmade nettle pasta stuffed w/ fresh buffalo ricotta w/ marjoram butter, Fresh pasta sheets w/ rabbit, pancetta, fontodi chianti, peppercorns & rosemary, Wild sea bass roasted in pinot grigio w/ olives, pinenuts & parsley w/ potatoes & lemon ‘al forno’, Scottish scallops chargrilled w/ chilli & mint w/ ‘fritteda’ of artichokes, peas, broad beans, asparagus & mint, Chargrilled, marinated leg of new seasons lamb w/ slow-cooked florence fennel, risina beans & fresh horseradish, Turbot tranche wood-roasted w/ marjoram, tomatoes & capers w/ agretti, Whole anjou pigeon stuffed w/ herbs 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& mint w/ bruschetta, With smashed broad bean, mint & pecorino bruschetta, With cornish crab, agretti, fennel seeds & lemon, Fresh pasta stuffed w/ fresh buffalo ricotta, lemon zest, chilli & pine nuts w/ marjoram butter & parmesan, With clams, peas, parsley & il bacco verdicchio, Fresh fine pasta w/ nettles, nutmeg, butter & pecorino canestrato, Chargrilled wild sea bass swiss chard, spring peas & olives, Ligurian fish stew w/ 1/2 dorset blue lobster, monkfish, clams, red mullet, scallop, chilli & tomato w/ crostini, Chargrilled, spatchcocked anjou pigeon w/ chargrilled polenta, baby broad beans, pancetta & river café garden leaves, Wood-roasted beef t-bone w/ potatoes baked in foil w/ bay, lardo di greve & rosemary w/ smashed cannellini beans for two, Veal shin‏ slow-cooked in malvira arneis w/ lemon peel & spring garlic w/ saffron risotto, roast spring carrots & gremolata, Turbot tranche wood-roasted w/ capers & marjoram w/ roast violetta artichokes & large leaf rocket, A cow’s milk 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fraiche & marjoram w/ spinach, extra virgin olive oil & lemon, With two crostini of chicken livers in chianti & cicoria w/ capezzana extra virgin olive oil, With marinated devon crab, chilli, parsley & lemon, Fresh pasta stuffed w/ pumpkin & buffalo ricotta w/ marjoram butter & parmesan, Fresh pasta w/ first of the seasons wet walnut sauce, Chargrilled fillet of wild sea bass w/ salsa verde & potato, girolles & chantarelle gris'al forno', Whole dover sole wood-roasted over wild oregano w/ slow-cooked florence fennel & large leaf rocket, Whole grouse stuffed w/ herbs & wood-roasted w/ plum tomato & chianti classico on bruschetta w/ zucchini trifolati, Scottish scallops seared w/ fresh red chilli w/ soft polenta, vermentino & fresh borlotti beans, Chargrilled marinated‏ leg of lamb w/ roasted red & golden beetroots, pumpkin w/ braised swiss chard, Veal shin slow-cooked w/ in pieropan soave classico w/ prosciutto, risotto bianco, & gremolata, Cow’s milk cheese, matured for 12 months, raguso, sicilia, Creamy cow’s & goat’s milk cheese, lombardia, Puntarelles, romanesco, carrots, trevise & spinach w/ a warm anchovy & barolo sauce, Winter leaves from the milan market w/ fresh chestnuts, pecorino fiore sardo & 2g of tuscan white truffles, With chargrilled radicchio, balsamic vinegar & rosemary farinata, Cavolo nero, cannellini beans & chicken livers w/ new season's capezzana extra virgin olive oil, Finely chopped veal w/ mache salad & parmesan shavings, Fresh pasta w/ slow cooked tomato, chilli, ginger, marjoram, salted ricotta & capezzana new season's olive oil, Fresh pasta stuffed w/ pumpkin, sweet potato, cinnamon & chilli w/ marjoram butter & pecorino, With fresh cornish crab, fennel seeds, chilli, parsley & lemon, Chargrilled fillet of wild sea bass w/ large leaf rocket, swiss chard, olives & violetta artichokes'alla romana', Whole dover‏ sole wood-roasted rosemary branches & anchovy w/ roasted trevise hearts & borlotti di lamon, Whole anjou pigeon wrapped in 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