As the weather begins to turn colder, the thought of hearty, home-cooked meals becomes more and more inviting. Perfect timing for the opening of a new Wringer & Mangle restaurant in Spitalfields.
Taking pride in using seasonal, fresh produce from local sources, Wringer & Mangle use the finest cuts of meat and fresh vegetables each day to create simple yet hearty cooking that makes you feel at home.
I went along to their soft launch to try out the current menu…
We started with some Aperol cocktails that packed quite a punch, but they woke me up after a long day in the office. We sat in the bar area surrounded by lots of greenery and wooden furnishings, bringing a touch of summer-garden indoors. The atmosphere was lively but relaxed, with people milling around, enjoying a bit of down-time after work.
As dinner time drew near, we were invited to the dining area where two large tables were beautifully set out with place cards, flowers and candles.
To begin, we were served warm local sourdough with a delicious tomato tapenade. The tapenade was especially impressive and I instantly wanted the recipe for myself. In true home-cooked fashion, the ingredients are actually very simple things that you can find to hand in your own kitchen: tomatoes, capers, olives and olive oil.
I had to stop myself from eating more, even though we were offered another loaf! I had to leave room to try the three-course meal coming up.
The (technically, second) starter came out next: croquettes. They were really flavourful and there was just the right amount of food for a starter. Nothing too heavy even though they may look it.
The vegetarian option consisted of a colourful, heritage beetroot salad with whipped west combe ricotta and basil. Another fresh, light option.
For the main I had beef cheeks braised in Merlot with red cabbage and celeriac. The meat was so tender it fell away as soon as the fork went in and the wine flavouring wasn’t too strong – which is how I like it. I was also pleased with the portion size, being satisfied without being uncomfortably full.
For the veggies, there was a Florence fennel tart with roasted roots, pickled blackberries and hazelnut pesto. Sounds delicious so I’ll be wanting to try that option soon.
And finally came dessert. By this point I was getting quite full so when the generously dished out dessert arrived I had a dilemma. Of course I ate the whole thing though…
How could I not? Blackberry rice pudding with clotted cream ice cream. It was very indulgent and definitely made with a dessert-lover in mind. I’d be pretty pleased with it if I’d just gone in for a main and fancied something sweet to end. Or if you’re just having a particularly ravenous day!
If reading this has made you hungry, book your reservation now and try the menu out for yourself – especially on a cold and rainy day, it’ll warm you right up.
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