Wimbledon inspired dessert menu

Eton-Mess

In celebration of the finest tennis tournament this country has to offer, we’ve put together some fantastic Wimbledon-inspired desserts:

Mixed berry Eton mess

Kentish berries, lemon cream, crushed meringue

Kentish Strawberries 

With aged balsamic and basil ice cream

Strawberry and clotted cream cheese cake

With strawberry ripple

Posh jelly and ice cream

Prosecco, lemon and strawberry jelly with vanilla pod ice cream

All are best enjoyed with our wild strawberry Prosecco.

The World Cup

Love it or Loathe it

Love it or loathe it?  Celebrate it or want to shelter from it?  The nation is divided!

For those of you who want to escape the big games, we can provide the perfect shelter.   We don’t have a TV at Whyte & Brown, so it’s a true oasis of calm.  A chant-free zone!

But for the footie fanatics (including some of us!), we couldn’t simply ignore this wonderful sporting spectacle – a true celebration of world cultures colliding. So why not join us for a pre-match gourmet chicken hotdog and craft beer? Try one of our international specials inspired by the flavours of the world cup nations?  Or nurse that post late night game hangover with a hearty brunch?

Love the World Cup or hate it?  You decide.

 

#loveitorloatheit? #celebrateorshelter?

No-brainer gift for Father’s Day

W26B_Food_Shoot_011

Forget funky ties, itchy socks and ‘world’s best Dad’ mugs. Get him something he wants this Father’s Day – get him beer!

And we’re not talking cans of Stella. Get him the finest craft beer that Britain has to offer. We’ve carefully selected a range of our favourite craft beers to be showcased in a special display box. Pick three craft beers for just £10.

From traditional stouts to refreshing lagers, get your Dad something he’ll really thank you for!

Check out our drinks menu  and call 020 3747 9820 to select the available beers.

Enjoy your ninth dish on us

Screen Shot 2014-05-08 at 13.32.48We believe that, for every dish, there exists a beer that showcases its flavours perfectly. We’ve carefully dissected the flavours in our own dishes to find a beer that not only enhances the dish, but tastes as if it was made to go together.

Work your way through eight of our food and craft beer matches and enjoy the 9th match on us. What’s more, you’ll be in with a chance to be part of the beer and food matching team for the next menu!

Drop in to collect your matches card – offer valid until 31st May.

 

Crafternoon Tea

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Here at W&B, we have our own special twist on afternoon tea – served with your choice of our special tea blend, a crafty beer or summer cider, or decadent pink bubbles.

  • Selection of toasted open sandwiches – South coast crab, chicken liver paté, chicken and wholegrain mustard rarebit and ricotta, parmesan and cherry tomato
  • Plus today’s tasty tarts
  • Enjoy this with your choice of W&B tea (£12), craft beer or cider (£15) or pink bubbles (£20)

Have the Crafternoon Tea experience between 3-5pm in our sun soaked courtyard.

 

 

Introducing the lovely Saule ….

Saule

Regulars at Whyte & Brown will know our lovely Saule.  Born in Lithuania, Saule came to the UK in May last year and decided to take a year out before applying to university.

In October, Saule will be off to the University of York to study Accounting, Business, Finance and Management.  She hopes one day to enter the world of politics!

The greatest influence in Saule’s life is her mum.  Apparently she is identical to her in many ways – her appearance, attitude to life and sense of humour.  She hopes to be able to visit her in May to celebrate Lithuanian Mothers Day.

Quick Fire

Doc Martins or Stillettoes?  Doc Martins

Garlic or Chilli?  Garlic

Early riser or Night owl?  Night owl

Dr Who or Game of Thrones?  Game of Thrones (our very own Khaleesi!)

Still or Sparkling?  Still

Favourite thing about W&B? 

All the staff.  Communication is great – we really are like a big family.

Favourite W&B dish?

Our new Crab on Toast starter (wow, is this proving popular?)

Something few people know about you?

Although I am quite short (around 5”2), I’m actually pretty good at basketball.

 

 

Introducing our Senior Sous Chef, Dino

Dino at Whyte & Brown

Dino, age 32, is our cheeky senior sous chef. He was born in Kingston upon Thames, and now lives in Wimbledon with his girlfriend Elly.

Inspired by his dad’s Italian heritage, one of Dino’s first culinary jobs was at Restaurante Sorrento in Surbiton.  From there he went on to work with Jamie Oliver in various restaurants, including Jamie’s Italian in Covent Garden and the launch of Barbecoa (where he met our executive chef, and fellow Millwall fan, Paul).

Dino has a refreshingly laid back approach to life. He believes in taking every day as it comes and living in the moment.  That’s not to say he is not passionate about what he does – he takes food and cooking very seriously, which shows in every dish he creates.

Quick Fire

Bloody Mary or Vodka Martini?  Bloody Mary

Fruit or Veg?  Fruit

Bus or Tube?  Tube

Bacon or Sausage?  Bacon

Smart or Casual?  Both. Dino is a Smart/Casual type of guy!

Favourite thing about W&B? 

The team – they are genuine, hard-working, and a bit of a laugh.  Plus the food, of course!

Favourite W&B dish?

Our new Crab on Toast starter.

Something few people know about you?

I used to play left midfield for Kingstonian FC (part of the Blue Square South semi-professional league).

 

Easter Egg-stravaganza

Jumbo Easter EggThis month we are getting all the old Chicken & Egg puns out of our system. Tell us yours and enter our prize draw to win:

  • A case of craft beer
  • Our jumbo Easter Egg
  • A delicious 3 course meal at W&B for 2

To enter just fill in a card in the restaurant or tweet us @whyteandbrown with your pun and include #eggcellentpuns in the tweet.

Go on, give it a crack!

 

Hidden gems of Carnaby Street: The Face

Great for: Modish vintage suits

If you’re in need of a new suit or just a breath of fresh-vintage air in central London, come relive the glory days of Carnaby Street in “The Face”.

Founded in the late sixties, The Face is one of the oldest surviving shops on this street, inspiring nostalgia for the swinging Carnaby of old. As well as the vintage fashion and retro décor, the service is old fashioned (in the best sense) too; you can go in, get measured and pick up your tailored item just a few hours later.

When I paid this hidden gem a visit, I was welcomed by Store Manager ‘Bubbles’ who explained the shop’s rock and roll heritage and links to many famous bands like Oasis, The Jam, Madness, The Specials and Ocean Colour Scene. If you’re lucky you may well see one of these musical legends shopping at the Face for everyday wear and stage outfits.

The Face is an extension of Sherry’s, a larger shop located at 24 Ganton Street, right near Carnaby Street. The unique and quirky shop has been there since the late sixties, and uses fabric from the UK. 90% of their products are made right here in London, and support the local economy.

Bades from vintage shop on carnaby street

Meet our Head Chef – Paul Fletcher

Chef PaulPaul, aged 30, hails from South-East London where he lives with his wife of 3 years, Janine.  He is a keen Millwall fan.

Paul started his career as an apprentice at Groupe Chez Gerard.  He then went on to work at Scotts in Mayfair and Harvey Nichols, before spending 6 years heading up Gauchos in London.  In 2009 he joined the team at Jamie’s Italian, where he worked until joining Whyte & Brown for the opening in 2013. 

 

WHAT’S YOUR EARLIEST FOOD MEMORY?

My earliest and best food memory is good old Sunday Roast – with all the family together. It’s such an important and well-loved meal, which is why I wanted to make a big deal of it at Whyte & Brown (our roasts are EPIC!).

WHAT’S DEFINING FOOD MOMENT?

When I was 14 I was chosen by my school to be part of a team to compete on the kid’s TV show Planet Nosh!  My Tuna Bake helped us see off the competition and I realised then that a life in the kitchen was for me.

WHERE WAS YOU FIRST APPRENTICESHIP?

I was an apprentice at Chez Gerard, whilst attending the Butler’s Wharf Chef School.  Being a bit of a perfectionist, I think I made it rather more difficult for myself than I needed to, but I believe in putting the hard work in.

WHAT’S YOUR FAVOURITE DISH?

I love a good BBQ!  In fact, I would fire up the BBQ in my garden every night if my wife (and the English weather) would let me.  Aside from that, I’m quite partial to smoked haddock, leek & Parmesan risotto with poached egg and wild rocket.

WHAT’S YOUR FAVOURITE RESTAURANT?

There are loads of restaurants and great chefs that I admire.  One of my favourites is Chapter One in Farnborough – great food, superb service, and an all-round quality experience.