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This Cockfosters restaurant has launched an Anatolian-style Sunday roast with bottomless champagne

PUBLISHED: 10:23 18 June 2019 | UPDATED: 10:31 18 June 2019

Skewd Sunday roast with an 'Anatolian twist' (photo: Firat Ayas)

Skewd Sunday roast with an 'Anatolian twist' (photo: Firat Ayas)

Firat Ayas

These rebels are giving the traditional Sunday roast a Turkish makeover

Fresh from landing the Fine Dining Restaurant trophy at the 2019 British Kebab Awards, the rebels at Skewd Kitchen in Cockfosters are giving the traditional Sunday roast a Turkish makeover with the launch of the 'smokehouse', served with bottomless champagne.

Created by executive chef Maz Demir using specialist ingredients and what the restaurant calls 'special cooking techniques', the smokehouse (below) features hickory-smoked Wagyu beef served with Anatolian spiced roast potatoes, braised red cabbage, seasonal vegetables and barbecued crispy onions. Since, as Maz says, no roast is complete without a Yorkshire pud, the dish also comes with a version in the shape of a kaygana, a Turkish omelette and staple of Anatolian dining. The difference is Skewd Kitchen pumps its kaygana with nitrogen gas, making it light and airy and recreating the shape of the original British favourite.

For veggie diners, the restaurant offers an alternative dish of miso glazed aubergines with a mushroom gravy.

www.skewdkitchen.com



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