We recently had the privilege of visiting the new brainchild of Nick Gilkinson, a monthly pop-up called Potlatch, which was last hosted at Clerkenwell Kitchen. On arrival, we were warmly welcomed with a guest cocktail created by our host, who had selected a beautiful Rhubarb negroni. Now we’re big fans of the classic, but ever since baring witness to the beauty of Rich Woods‘ Nutella Negroni at Duck & Waffle, we’re always open to a little creativity. For this particular version, the fruity flavour certainly added that spring-like twist, much needed during the current weather we’re witnessing and also a far more palletable introduction to the evening.
This round of Potlatch was very much a banqueting affair and after finding an envelope indicating our seats for the evening, we quickly became acquainted with those around us and joined in with the anticipation of the 9-course extravaganza by guest host Edoardo Pellicano, (currently Sous Chef at Portland and previously Viajante before that, alongside Nuno Mendes).
There are too many courses to go to indepth so we’ll highlight a few of our favourite. Standout dishes would have to include the BBQ Glazed Eel with Cultured Cream, Fermented Turnip and Wasabi. This was probably the dish that filled the table with trepidation, you hear eel and think slime – but this tasted more like cooked mackerel perfectly complimented with the kick of wasabi and softness of the cream.
The Miso Sourdough Bread also made a unique segue-way from the starter dishes and into the main events, complete with Smoked Whipped Butter and Crispy Chicken Skin. It was delicious and decadent but the tang from the loaf, offset with the other ingredients, was the perfect balance and a pleasure for the mouth.
But high fives all round must be awarded for the Grilled Black Face Lamb where Edoardo himself came to deliver the sauce to accompany the dish. The meat was served at a perfect pink with Pearl Barley and Roscoff Onions. This demonstrates how amazing the simple ingredients of Clerkenwell Kitchen can taste.
Let’s not forget that the menu was washed down with an impeccable wine selection, taken from traditional winemakers, which were unbelievable considering the price for the evening.
Ultimately, this menu offers the luxury, uniqueness and quality of a boutique hotel sold at the rate of a package holiday. We can’t wait to see who will be at the next event and am sure Nick’s baby is going to continue to be a successful family of foodie events.