November 11, 2021
We have just revealed the latest star to join the foodie line-up… the humble Brussels sprout. But not as you know it! As recent news reveals the country’s younger generation is killing off the demand for sprouts, we have collaborated with four top chefs to give the festive veg a complete makeover.
At the exclusive Brussels Sprout Bar, curious sprout lovers (and haters) will be invited to sample four completely distinct flavours from four of London’s hottest chefs. If brave enough, opt for the Korean Corn Dog Sprout from Jay Morjaria, BBC Million Pound Menu winner and Executive Chef of Mamma Pastrama. Jay has masterminded sticks of deep-fried sprouts lathered in gochujang ketchup, mustard and topped off with parmesan cheese for a sprout like no other.
For those looking for a bit of fire from their festive dishes, Gunpowder’s executive chef Nirmal Save will be serving up a spicy Brussels Sprout Fritter, made up of baby spinach, ginger, green chillies and topped off with mustard & green chilli dip. Adding to the menu’s explosive flavours of Modern India, Pip Lacey, Head Chef and Founder of Hicce has created a selection of Deep-Fried Brussels Sprouts with pickled Kohlrabi & Hazelnut Mayo.
Last but not least, food writer, cook and co-founder of Life Kitchen, Ryan Riley, will be causing a stir with his Sweet and Sour Sprouts, a dish packed with Asian flavour influences and diced pancetta.
The Brussels Sprout Bar is the first of its kind, supplied by Bellord and Brown and will be available for hungry Londoners Thursday 18 November only. The four-dish menu will be served on a first come first serve basis, with only 100 complimentary servings of each dish, so sprint your way to the Sprout Bar to avoid disappointment.