Restaurant Blog – Frontline Club

You can’t be a Real Country unless you have a beer and an airline—it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer

Frontline Restaurant — Wed, 08 Apr 2015 17:03:02 +0000

With that in mind, we crammed the fridges full with 4 new beers; Lagunitas IPA, Mosaic IPA, Tally Ho Ale & Sole Star Pale Amber Ale.

I picked them, which means they’re outstanding.

A Spring in your soup

Frontline Restaurant — Mon, 16 Feb 2015 21:06:49 +0000

The first glimmers of Spring are in the air, and that means we can thaw the Audi out and get a fresh delivery of produce from our farm in Norfolk.

Time for a menu change methinks.

We’ve got guinea fowls with pumpkin purée, cannelloni with spinach & ricotta, lemons soles covered in samphire, gurnards swimming in shallots, toffee puddings, cappuccino cheesecakes and more outlandish ideas dreamt up in the creepy basement of the Frontline Club. (I’ve heard the screams at night)

The lunch menu’s becoming a bigger bargain by the minute so for God’s sakes get down between 12 and 2.30 and try our Norfolk sausages before the next switch. 3 courses for just £18!

Restaurant Menu Update

Frontline Restaurant — Wed, 24 Sep 2014 18:10:00 +0000

Got a bit chilly outside didn’t it? The year’s gone by so quickly hasn’t it? You really should have done that thing you super wanted to have done by now shouldn’t you?

While you’ve been procrastinating in Autumnal cliches our chef Halim’s gone hell for leather and come up with the ideal menu to warm those increasingly Winterish blues.

We’ve tried them out and they’re ruddy marvellous; stop by for sweetbreads, scallops, white onions soups, risotto, venison, trout and a half ton more.

“Summer menu?!? Don’t mind if I do!” said that cat in the bow tie (lie)

Frontline Restaurant — Thu, 24 Jul 2014 22:24:31 +0000

What-ho, what’s that of the port bow? Why, it’s the Summer menu, ready to belie all the assumptions everyone makes about Brits’ cuisine being heavy stodgy bog food. We’ve got mozzarella tarts with heritage tomatoes in thin pastry crust, scallops with sweetcorn and Italian coppa ham, Norfolk lamb from our very own farm raaaather well matched with courgette & douces noire black olive jus, and my personal favourite, wild sea trout with linguine & lobster bisque.

Summer Screenings and Happy Hour

Millicent Teasdale — Thu, 26 Jun 2014 12:33:09 +0000

Throughout the summer we will be showing a series of films exploring walls, barriers and borders today, 25 years after the fall of the Berlin Wall. Prior to the screenings, from 5.30 – 7.30pm, the club will be open and serving a Happy Hour menu of sharing platters and summer cocktails.

Summer screenings:

Pipeline

Wednesday 30 July 2014, 7:30 PM
The 4,500-kilometer (2,800-mile) Urengoy-Pomary-Uzhgorod gas pipeline connects the second-largest gas field in the world in Urengoy, West Siberia with the Western European market. It has become one of the most vital arteries of the Russian economy. For 104 days renowned director Vitaly Mansky followed the course of this Trans-Siberian gas pipeline through seven different countries. Pipeline is a visually refined road movie offering an unsettling portrait of the legendary Trans-Siberian gas pipeline, on which much of Europe is still reliant.

Dangerous Acts Starring the Unstable Elements of Belarus + Skype Q&A

Wednesday 6 August 2014, 7:30 PM
Belarus is governed by Europe’s last dictator, Alexander Lukashenko. In the run-up to the 2010 presidential election and for a year afterwards, filmmaker Madeleine Sackler followed the trials and tribulations of Belarus Free Theatre, an underground theater company based in Minsk and led by Natalia and Nikolai. This screening will be followed by a Q&A with director Madeleine Sackler via Skype.

Eyal Weizman – The Architecture of Violence + Q&A

Wednesday 13 August 2014, 7:30 PM
In a journey across the settlements, the roads and the Separation Wall of the West Bank, Eyal Weizman demonstrates how architecture is central to the Israeli occupation of Palestine. His work on the architecture of occupation has led him to understand the discipline’s role in modern urban warfare. This Al Jazeera Witness Preview screening will be followed by a discussion with director Ana Naomi de Sousa and protagonist and architect Eyal Weizman.

Rabbit à la Berlin, EXIT & Oxygen

Wednesday 20 August 2014, 7:30 PM
Academy Award-nominated documentary Rabbit à la Berlin uses the Berlin Wall rabbit population as a metaphor for the huge transition post-communist societies underwent. For 28 years, the Death Zone between the Berlin Walls was a safe home for wild rabbits. Full of grass, no predators, guards protecting them from human disturbance. They were enclosed but happy, until, one day, the wall fell down. The rabbits had to abandon the comfortable system they had been living in and are still learning how to live in the free world. An additional selection of short documentaries connected to the fall of the Berlin Wall will be added to the programme.
The Internet’s Own Boy – The Story of Aaron Swartz

Wednesday 27 August 2014, 7:30 PM
As a teenager, programming prodigy Aaron Swartz took the Internet community by storm. His intellect and understanding matched its most seasoned members. Today, his fingerprints are all over the internet, from his help in the development of the basic internet protocol RSS to his co-founding of Reddit. But Swartz’s groundbreaking work in social justice combined with his aggressive approach to information access ensnared him in a two-year legal nightmare, with fatal consequences.

2 Europeans, 34 bottles of wine, 2 hours and a double shift the next day

Frontline Restaurant — Tue, 24 Jun 2014 13:30:48 +0000

……and by and by we got blotto and chose the greatest wine list in North West London town.

We launch Thursday, with gusto

Join us

I was having dinner with Garry Kasporov and our table had a check tablecloth

Frontline Restaurant — Tue, 20 May 2014 17:35:01 +0000

Took him two hours to pass me the salt

Arff arff.

Here’s some cocktails we made:

MY HEDONISTIC TENDENCIES
Chase Vodka, litchi, Lime, soda

VENTILATOR BLUES
Adnams Copper gin, hibiscus syrup, lemon

ME & MY BIG IDEAS
Cucumber syrup, Prosecco

SOMBRERO FALL OUT
Beefeater gin, fig, lemon, lime, tonic

MY HEART BELONGS TO DADDY
Zubrowka vodka, honey syrup, lemon

BLOODY HELL
Grey Goose vodka, Sherry, tomato, lemon, Horseradish,
Worcestershire sauce, Tabasco, celery

COLD BOOZE
Sipsmiths Vodka, Kahlua, cream

More drinks to celebrate the summer coming as soon as I’ve had some sleep.

A hullabaloo for h’asparagus

Frontline Restaurant — Wed, 07 May 2014 20:49:08 +0000

Friends,

It’s asparagus season!!!!

Everyone loves asparagus, and there’s a whole season of it that you probably didn’t know about.

Don’t worry, I’m here to allay all your shame over forgetting. We’ve got the best you can find, Norfolk asparagus, and put it with poached eggs, wild sea trout, crushed Jersey royal potatoes, and other fare, all so you can celebrate with ease.

If you don’t feel like celebrating a vegetable (you weirdo) we’ve got grilled squid served up with Romesco sauce; wild mushroom & tarragon Pie; Rump of Norfolk lamb from our very own farm, dished up with confit tomatoes & spring vegetables and my personal favourite, spiced sweetcorn soup with coriander. Plus loads more on our oversized menus.

Durch das Volk, für das Volk

Frontline Restaurant — Sun, 06 Apr 2014 01:52:40 +0000

Sick to the gills of saying “We only do bottled beer I’m afraid” for the 47,648^th time, our intrepid restaurant manager came up with a capital idea: let’s get a keg.

Herein he discovered Mosaic Pale Ale by the pint, a craft (see pretentious) but oh me oh my delicious English beer so glorious it’s capable of turning even the humblest of desk clerks into Rock Hudson/a police sniper/Steve McQueen/a silverback gorilla (in his/her mind).

It’s a beautiful food matcher as well, with the clean bitterness and outstanding flavours and aromas going nicely with scallops, tagines and chorizo terrines – all available on the Frontline Restaurant à la carte menu.

Super sunrise, sunset

Frontline Restaurant — Thu, 27 Mar 2014 22:05:40 +0000

It’s been a good news–bad news week here in the Frontline’s service wing . . .

The good news is pints of Adnams Jack Brand Craft Beer are £2.80 a pint in the Member’s Club Bar.

That is simply ridiculous, even as I read it back. Cheapest price in London, for an English craft beer; not one of those whiffy Euro lagers that smell like ointment and peas. Sheer bloody madness.

The bad news is I was cleaning the restaurant sinks and got drain cleaner on my new jeans and ruined them.