We prepare modern Portuguese food, but we keep the key and quintessential flavours that have kept Portuguese families satisfied for centuries.
A good meal starts with quality ingredients, there is no arguing with this fact. We pride ourselves on using the freshest and highest quality ingredients without compromise. We get our meat from the Ginger Pig artisan butchery, our fish from Furness Fish and Game, our eggs are always free range if not organic and the majority of our veg comes from Borough Market stalls. Our Portuguese speciality foods, namely chouriço, cured ham, cheeses, and bacalhau (dried cod) come from Delicias de Portugal. Almost everything else is homemade fresh in our kitchen, including our doce de tomate (sweet tomato jam), fish pâtés, spreads and desserts. On occasion we have to switch to different suppliers but 90% of the time we can get everything we need from our preferred suppliers.
The Portuguese coastline is extensive, it is nearly 1000 kilometres long so nearly half its border is the Atlantic Ocean. Needless to say fish features prominently in the cuisine with bacalhau (salted cod) being the nation’s dish, with over 400 variations in preparation.
The Portuguese were the preeminent fishermen and explorers of the 15th and early 16th century. In the early 15th century Henry the Navigator, a Portuguese Prince, ordered the seafaring Portuguese explorers to bring back any exotic fruits, vegetables, nuts and plants. The results on the Portuguese pallet was extensive. Chilli peppers, pineapples & bananas from Brazil, coffee & peanuts from Africa, nutmeg, cinnamon, curry & cloves from Indian and general new world staples of tomatoes, sugar, potatoes, bell peppers & avocados just to name a few. The numerous flavours became part of Portuguese cuisine. Although their explorations helped to cultivate the cuisine earlier influences from the Romans and then the Moors should not be forgotten. The Romans notably introduced wheat, onions, garlic, olives, and grapes. All of which are essential to Portuguese food. The Moors brought figs, almonds and citrus fruits, which have a profound influence on desserts to this day.
The varied Portuguese landscape means that food in the South is different from the North from the mountains to the coast and each region has their own set of variations in addition to the more universal flavours and dishes. As a supper club this gives us a lot to offer …