Welcome to Tredwells, a Marcus Wareing restaurant and winner of AA’s London Restaurant of the Year.
Great location, excellent service and a breathtaking menu signed by the charming Chef Chantelle Nicholson, Tredwells showcases the very best in British seasonal produce Located in the trendy Seven Dials area, right in the heart of Covent Garden, the venue boasts two bar areas serving seasonally inspired cocktails, cementing Tredwells’ reputation as one of the best drinks venues in Seven Dials. the restaurant sets over three floors, while the mezzanine and lower ground floors are available for exclusive hire.
I went for lunch, tried several of Chantelle proposals and found them all perfectly cooked and pleasantly tasting, starting from the beginning with a great potato and rosemary bread with salted whey butter till the end, indulging in a delicious fig mousse.
I noted, and photographed my choices and my recommendations.
After lunch, I meet with Chef Chantelle, obviously in her kingdom,the kitchen, and chatted oh her life, her love for cooking and her first solo cook book Planted.
Where your passion for food comes from?
It’s all because of the love of my New Zealand garden, so rich of herbs and vegetables and my two aunties who were great cooks Probably since that tender age I wanted to be a Chef, but…story of my life, I went to university to become a lawyer.
So you forgot your culinary passion?
Not really , while studying, I got a job at the local café, waking up at 6am on Saturday mornings to bake muffins, then proudly becoming a kitchen hand in the restaurant of a small hotel that also had a garden…
A garden? Here you go…
Yes, my passion for fruits and vegetables was there again, learning about seasonal food, how they grow, and the ecosystem of the garden. I remember picking up herbs super early in the morning…
What happened to the lawyer?
Well, I passed the bar in my law exams and ready to become a layer , but the still enchantment of the kitchen was always in my head…Coincidentally I enrolled the amateur cooking competition Chef Search, run by Gordon Ramsay. I made it to the final six, and was offered to work at The Savoy, London.
I have co-authored Marcus’s cookery books and in 2015 worked with him consulting on the movie Burnt. Then Marcus Wareing asked if she’d join Pétrus, his two-starred restaurant, as a junior sous chef in 2006, followed by The Gilbert Scott in 2011 and from 2014 I was in charge of as group operations director of the entire range of Marcus Wareing restaurants. Now I am back to my passion: cooking! I am proudly the chef patron at Tredwells created by the genius of Marcus Wareing.
Your new book ‘Planted’
Is not a book about veganism, it is about tasty dishes, made without animal products. You will find recipes for a plant-based cooking, focusing on plant based cuisine that deliver taste and creativity. I like to celebrate produce, seasonality and food that taste good.
Chantelle, what will I always find in your fridge?
Vegetables, vegetables, vegetables and a bottle of a great New Zealand Chardonnay!
TOPINANBU, ROASTED AND CARAMELIZED PUY LENTILS
WITH ZHOUG SALAD AND SPICED PLUMS
Ingredients for 4 people.
1.5 kg of artichoke flakes
1/4 bunch of thyme
50 g of non-dairy butter
250 ml of non-diary milk, that is, without milk and derivatives.
Sea salt and freshly ground black pepper
Puy Lentils 280 (if you don’t find Puy, you can use normal green lentils)
2 bay leaves
1 clove of garlic
1/4 bunch of thyme
2 tablespoons of olive oil
1/4 bunch of finely chopped parsley
80 g of pitted prunes, coarsely chopped
1/2 teaspoon of cinnamon powder
1/2 nutmeg, finely grated
1/2 teaspoon of mixed spices.
For the zhoug sauce
1 bunch of coriandol
1/2 bunch of parsley with flat leaves
1 green pepper, dried and diced
1/2 teaspoon of cumin seeds, toasted and finely chopped
1 cardamom pod, finely chopped
2 finely chopped carnation chods
1/2 teaspoon of agave
2 cloves of garlic peeled and finely pressed
50 ml of olive oil
1/2 teaspoon of table salt
Put all the ingredients in a blender with 2 tablespoons of water. Blend until it forms a thick paste.
Preheat the oven to 180 ℃.
Place the artichokes in a pan with the butter, the thyme and season with salt. Put in the oven for 20-25
minutes to obtain an intense and crunchy golden color.Rubal every 10 minutes to even out the color. Remove half of the artichokes and mix with the milk to form a thick cream. Season to taste. For lentils, rinse well in cold water. Put in a pan with 1 liter of water, bay leaves, garlic and thyme. Season well and bring to the boil. Boil for 20-30 minutes until cooked. Drain, discarding the herbs and garlic, then mix with olive oil, salt, pepper and parsley. For the plums, place them in a medium saucepan with the spices and cover with hot water. Bring to a boil for 10 minutes then dip them in a blender, or use a stick blender to create a thick paste. Season with salt. To serve, divide the puree into 4 bowls. Add the sliced lentils and artichokes. Season with zhoug and parsley.
Ingredienti per 4 persone.
1,5 kg di carciofo a scaglie
1/4 mazzetto di timo
50 g di burro non caseario
250 ml di latte ‘non diary’ cioe’ senza latte e derivati.
Sale marino e pepe nero appena macinato
Lenticchie Puy 280 (se non trovayte le Puy, potete usare delle normali lenticchie verdi)
2 foglie di alloro
1 spicchio d’aglio
1/4 mazzetto di timo
2 cucchiai di olio d’oliva
1/4 mazzo di prezzemolo finemente tritato
80 g di prugne snocciolate, tritate grossolanamente
1/2 cucchiaino di cannella in polvere
1/2 noce moscata, finemente grattugiata
1/2 cucchiaino di spezie miste.
Per la salsa zhoug
1 mazzetto di coriandol
1/2 mazzetto di prezzemolo a foglie piatte
1 peperoncino verde, disseccato e tagliato a dadini
1/2 cucchiaino di semi di cumino, tostato e tritato finemente
1 baccello di cardamomo, tritato finemente
2 chodi di garofano finemente tritati
1/2 cucchiaino di agave
2 spicchi d’aglio sbucciati e pressati finemente
50 ml di olio d’oliva
1/2 cucchiaino di sale da tavola
Mettere tutti gli ingredienti in un frullatore con 2 cucchiai d’acqua. Frullare fino a formare una pasta spessa.
Preriscaldare il forno a 180 ℃.
Disporre i carciofi in una teglia con il burro, il timo e condire con sale. Mettere in forno per 20-25
minuti fino a ottenere un colore dorato intenso e croccante.ruorali ogni 10 minuti per uniformare il colore. Rimuovere metà dei carciofi e mescolare con il latte, per formare una crema densa. Condire a piacere. Per le lenticchie, sciacquare bene sotto l’acqua fredda. Mettere in una padella con 1 litro d’acqua, foglie di alloro, aglio e timo. Condire bene e portare a ebollizione. Far bollire per 20-30 minuti fino a cottura ultimata. Scolare, scartando le erbe e l’aglio, quindi mescolare con l’olio d’oliva, sale, pepe e prezzemolo.Per le prugne, metterle in una casseruola media con le spezie e coprire con acqua calda. Portare a ebollizione per 10 minuti quindi immergerle in un frullatore, o utilizzare un frullatore a bastoncino, per creare una pasta spessa. Insaporire di sale. Per servire, dividere la purè in 4 ciotole. Aggiungere le lenticchi e i carciofi tagliati spicchi. Condire con zhoug e prezzemolo.
Monday – Thursday
Lunch: 12pm – 3pm
Dinner: 5pm – 10pm
Lunch: 12pm – 3pm
Dinner: 5pm – 11pm
Saturday: 12pm- 11pm
Sunday: 12pm – 9pm
4A Upper St Martin’s Lane
London WC2H 9NY
for more info