Going Cold Turkey / Hg2 OPENING OF THE WEEK

It’s a good idea to leave the house on Christmas day. Part of the reason for this national sofa entrenchment on the 25th is, of course, precisely because of the turkey. Getting the textures and timings right can be a bit of an ordeal, and don’t even mention the washing up. A trip to recently-opened Brasa, which literally means ‘hot coals, may be in order to escape the Nazi prison camp of the kitchen. The food on offer is traditional, simple and hearty and the roast British meat on offer is surely ideal for the snowy weather. Indeed, it’s a steak, pheasant, turkey and goose affair, with a side order of roast veg and potatoes. Each dish is cooked in a kitchen centred on the Asador Grill, which has been imported from the Basque Mountains of Spain. Heading this operation is chef Danny MacGechan, who has worked with Marco Pierre White in the past and has recently headed up the team at Paradise by Way of Kensal Green. The flavours offered by MacGechan are rich and often smoky – occasionally burnt around the edges. The feel of the restaurant is equally warm, sensual and rough around the edges with stylish exposed brickwork, dark floor patterns and large windows, which let in lots of natural light. It’s an ideal destination for an understated Christmas meal – without the washing up.
By Neil Simpson
SITE: brasalondon.com
Buy Hg2 London here


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