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ON THE ARRIVALS BOARD:<br />
<strong>96</strong><br />
Bourne & Hollinsgworth Bar<br />
28 Rathbone Place, W1T 1JF<br />
For bookings visit<br />
www.bourneandhollingsworth.com<br />
or email info@bandhgroup.com<br />
Bourne & Hollingsworth Bar<br />
Bourne & Hollingsworth Bar is London’s original Cocktails Recipe: Fountain of Youth<br />
speakeasy bar. A quirky cocktail bar in the A deliciously fresh shaken mix of<br />
heart of Fitzrovia, originally opened in 2007 Slingsby Rhubarb gin from Harrogate, fresh<br />
and relaunched with a new design concept in raspberries, lemon and grapefruit with a<br />
2016, Bourne & Hollingsworth Bar has long homemade citrus syrup, served up with a<br />
been known as the go-to hangout for in-theknow<br />
Londoners. Situated a stone’s throw away<br />
raspberry garnish.<br />
from Velorution’s Marylebone store in a discreet Ingredients<br />
basement at the bottom of Charlotte Street, 50ml Slingsby Rhubarb gin<br />
Bourne & Hollingsworth boasts beautiful and 20ml Lemon syrup<br />
extravagant interiors, alongside an inventive 25ml Lemon juice<br />
and fun cocktail menu, providing a creative 2 muddled raspberries<br />
setting for all your social needs.<br />
1 Grapefruit peel<br />
Garnish - Raspberry on skewer<br />
Lemon Syrup:<br />
Add the peel of 6 lemons to 500g sugar and<br />
500ml hot but not boiling water.<br />
Stir until clear. Leave to cool, then strain while<br />
pressing peels to extract oils.<br />
Method: Muddle raspberries and grapefruit<br />
peel. Add all other ingredients. Shake and fine<br />
strain into a chilled cocktail glass.<br />
Glass: Coupette<br />
Freekeh & Feta Salad (Serves 2)<br />
A fresh, light salad perfect for a working lunch. Flavoured with salty feta<br />
cheese, sweet pomegranate, creamy avocado and dressed with an<br />
Oregano Vinaigrette.<br />
240g Freekeh<br />
72g Pomegranate<br />
80g Feta<br />
Get your apron on and try this<br />
60g Cucumber<br />
tasty recipe created for our<br />
180g Treviso<br />
Velorution readers<br />
180g Frisée chicory<br />
Oregano Vinaigrette<br />
180g Iceberg lettuce<br />
120ml Water<br />
2 Boiled eggs<br />
120ml Cabernet sauvignon red wine vinegar<br />
Vegetable stock<br />
2.5g Sugar<br />
1 Avocado<br />
10g Lemon juice<br />
32g Oregano Vinaigrette (see recipe below)<br />
29g Maldon salt<br />
7.5g Ground black pepper<br />
Wash and prepare the Treviso, Iceberg lettuce and Frisée chicory for the 7.5g Worcestershire sauce<br />
salad. Meanwhile, toast the Freekeh with a drizzle of olive oil in the oven 20g Dijon mustard<br />
at 200°C for 4-5 minutes. Once toasted, add the Freekeh to a small pan 2.5g Garlic powder<br />
and cover with vegetable stock, leaving to simmer for 12-15 minutes then 0.4l Olive oil<br />
cool down in a fridge. Meanwhile, boil the eggs for 12 minutes, thinly slice 0.3l Vegetable oil<br />
the cucumber, pick the pomegranate seeds and prepare the diced feta. 0.8g Spring oregano<br />
Place all the ingredients into a mixing bowl then toss with the Oregano Combine all the ingredients together into a bowl, making sure to add<br />
Vinaigrette (below), then transfer into a bowl and decorate with sliced the oils slowly and whisk hard so that the mixture combines and does<br />
avocado and feta.<br />
not split.<br />
Sir Simon Milton Square, 8, London SW1E 5DJ | Instagram: @housecafes | Twitter: @railhouse_cafe | Facebook: @railhousecafe<br />
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