Alkemio Kitchen

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It's been great this year to get back into running supper clubs, although I haven't been taking enough pics of all the n...
08/05/2024

It's been great this year to get back into running supper clubs, although I haven't been taking enough pics of all the new dishes I've created. So here is a start...

Crispy chicken thigh with double stacked prawn toast, fried plantain, smoked cashew satay, blueberry miso sauce

I've got dates coming up in Brighton and Horsham, info in bio

Jerk sea bream, plantain coconut curry sauce, sweet potato and torched asparagus
18/10/2022

Jerk sea bream, plantain coconut curry sauce, sweet potato and torched asparagus

It's been a while since I posted antly canapés, but I sure have been making enough of them!Is Rhubarb season, so I made ...
04/06/2022

It's been a while since I posted antly canapés, but I sure have been making enough of them!

Is Rhubarb season, so I made a huge batch of Rhubard and Goji chutney to let for a while.

Puris are a classic Indian snack, a little disk of semolina flour dough that you fry and puffs up, you can poke a hole in the top and shove anything in it, traditionally its potato and tamarind water. Here I I have paired the aforementioned chutney with a coconut and yuzu raiita, garnished with chilli, amarinth and cucumber!

Possibly the most colourful dish we've ever done, this is the second course (but first plate of food) on our up and comi...
14/10/2021

Possibly the most colourful dish we've ever done, this is the second course (but first plate of food) on our up and coming autumnal-fusion 10 course taster menu.

This is inspired by the Peruvian dish 'causa lemina' where they serve ceviche (fish marinated in Citrus juice) on top of mashed potato. Our british autumnal twist features British caught sea bream on top of a bed of chopped roasted pumpkin!

Sanbaizu is a Japanese rice vinegar mixed with mirin and soy sauce, and infused with the umami boosting kombu and katsoubushi. Reduce it down a bit and you've got a great tasty splat.

There is also an XO emulsion, Yuzu and Avacado cream and pumpkin seeds!

As you can see there is a lot going on here, guaranteed flavour explosion to kick off the evening. If you wanna come and join us, try this and all of the other dishes, then the ticket link is our bio!



Yet another dish from our 10 course autumnal fusion taster menu, which we'll be starting next week in St Stephens Church...
11/10/2021

Yet another dish from our 10 course autumnal fusion taster menu, which we'll be starting next week in St Stephens Church in Notting hill! For more details click the link in the bio!

This is a dauphinoise made with jerusalem artichokes infused with lemon thyme, served with a brisket croquette, king oyster mushrooms and black garlic and shiitake ketchup!

This is a verrrry earthy dish, and definitely very comforting as we head towards colder weather!

And the obligatory taco is...Torched kinoko in XO, with toasted satay, pickled cucumber, mint and coriander'Kinoko' tran...
06/10/2021

And the obligatory taco is...

Torched kinoko in XO, with toasted satay, pickled cucumber, mint and coriander

'Kinoko' translates to mushrooms in Japanese, here at Alkemio we are a big fan of Asian mushrooms... most notablely shiitake, shimeji, eringi and oyster, all of which you'll find in this taco.

XO is a Chinese paste made out of dried scallops and sprimp, along with chilli, garlic and all of the food stuff. It has a distinctly fishy umami that pairs so very well with the meatyness of the aforementioned Mushrooms.

Combine this with a satay made out of peanuts that are so toasted they are almost burned, some quick pickled cucmber and some fresh herbs to garnish, this is a full on flavour explosion in your mouth, and you are going to love it if you have the sense to book tickets for our autumnal-fusion 10 course taster menu. Link in bio!

Another dish from our next menu, an autumnal-fusion 10 course taster menu, where chef Fergus will attempt to re-interpre...
03/10/2021

Another dish from our next menu, an autumnal-fusion 10 course taster menu, where chef Fergus will attempt to re-interpret how to we can use classic British seasonal ingredients in more exciting ways!

Simple one here, smoked and torched corn with a fermented blackberry and chipotle jam, tajin, spice breadcrumbs and microherbs.

If you are keen to see the rest of the menu, then the link is in our bio, where you can also book tickets!

It's been a mad summer for me, the series of supper clubs at St Stephens Church was far busier then I could have ever im...
07/09/2021

It's been a mad summer for me, the series of supper clubs at St Stephens Church was far busier then I could have ever imagined I would be doing any time soon. Followed by a string of private jobs, I haven't had any time to do my favorite part of the job; come up with weird new dishes at a leasurely pace. And today was the last day of that, piecing together an autumnal menu for the next series.

Until then though I'll be heading out of London to get on with the chilli sauce production that it's taken too long to get around!

Various announcements coming soon!

Pic is of a half a fried quail tossed in one of the weirdest sauces I've ever made - a kinda of smokey plum jerk with cola cinnamon and rose water. I've kinda of further deconstructed the flavours onto the plate, with a carrot and cinnamon puree, a cola and rose reduction and a thyme salsa verde, also with a beetroot risotto and a plum!

Another dish from the up and coming Alkemio Kitchen @ st Stephens Church supper club series. Link in bio!Trio of duck an...
28/06/2021

Another dish from the up and coming Alkemio Kitchen @ st Stephens Church supper club series. Link in bio!

Trio of duck and potato in massaman

Confit duck leg, seared duck breast and duck bacon, with potato pave, purple sweet potato and sweet potato pakora served over a deep a complex massaman sauce, with pickled ginger, cucumber, toasted sesame crackers, crushed toaste peanuts and finished off with some kaffir and lemongrass oil.

Have you had a more fancy curry then this? If so we wanna hear about it!

Tickets are sold out for the 8th and very almost sold out on the 10th, it is likely every other night will sell out in advance at the moment so if you are keen to try this and the 8 other dishes we have lined up for you then don't hesitate, book now!

Bluefin tuna tatake, cured in blood orange ponzu, with a shiso pistachio and beet pesto, shiso leaf, pickled beets, bloo...
14/06/2021

Bluefin tuna tatake, cured in blood orange ponzu, with a shiso pistachio and beet pesto, shiso leaf, pickled beets, blood orange, ponzu reduction, pickled ginger, pickled cucumber, microherbs and truffle mayo

This is the first dish on my new taster menu that I will be running at at Stephens church in westbourne park, tickets are for sale on eatwith.com










I'm proud to announce I am re-launching Alkemio Kitchen as a supper club, having found an amazing venue right on my door...
14/06/2021

I'm proud to announce I am re-launching Alkemio Kitchen as a supper club, having found an amazing venue right on my doorstep in Notting hill. I've been developing a taster menu of 9 courses that I'm really excited to serve to you. I will also be doing events in Bristol, so if you're in Bristol or London then watch this space!!!

I will also be doing my first official batch run of range of 10 chilli sauces starting this week following my recent crowdfunding campaign. So to all of you who pledged support, I'll be aiming to fulfil your rewards by July!

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W11

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07534334327

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