The Clifton Kitchen – a tribute to Keith Floyd.


Last week, Simon and I decided to head out for a little time together where we weren’t cooking or playing with kittens. Initially we were going to the movies and having a nice date night but there were no decent movies on – even Conan was on too late for me. (ok, ok I know it’s not precisely a good movie)

We wandered around Clifton and went for a drink in the Quadrant – a lovely glass of Pinotage for Simon and a glorious Barbera for me and then we walked past the new restaurant based where Blue Rhubarb and the Bentley used to be – now called Restaurant 50. It was empty and there was a waiter hanging aimlessly and forlornly at the door so we avoided it (pity, it does sound very nice) and then happily came across the Clifton Kitchen – we’ve seen it a few times, especially when Simon used to work around that area of town and we are well aware that it’s also a bit of a jinxed restaurant spot. It was Keith Floyd’s original restaurant and has 20 covers upstairs and 20 downstairs. The Clifton Kitchen has been in place for at least a year and is very nice indeed. The waitress was friendly and charming and I liked being able to see the Chefs work through the serving hatch.

We were the second table in the restaurant and unfortunately the other table, a table of four people in their 50s and 60s, were both loud and strangely offensive in the way that only judgemental people can be. We did not really want to hear about how someone’s daughter-in-law could not cook and the despairing tones as she said ‘I bet she serves the baby food in jars!’.

Forgive my terrible pictures!

Starters

Both very nicely presented and quite delicious. The dressing on the salad was lovely, my chutney was slightly too sweet but the terrine was lovely.

Caramelised red onion and goats cheese tart

Caramelised red onion and goats cheese tart

Ham hock terrine & chutney

Ham hock terrine & chutney

Main Courses

Duck with boulangere potatoes and black bream in a sauce Albert on broad beans and peas.

Duck breast in raspberry sauce

Duck breast in raspberry sauce

Black bream in Sauce Albert

Black bream in Sauce Albert

Carrots and cavalo nero

Carrots and cavalo nero

Dessert

I have never heard of a bavoir before and I am a convert. I still can’t see how to make it but I would like to. Mainly so I can continue to stuff my face with it repeatedly.

Banana Bavoir with run & raisin ice cream

Caramelised Banana Bavoir with run & raisin ice cream