a christmas gift, from us to you.

before we tip into a new year, we wanted to take a moment to say thank you for all the support over the past one. it has been our pleasure to welcome you into our shoreditch dining room. we look forward to more in the new year.

our team have pitched in to put together a collection of celebratory items - ultimate sandwich recipes, playlists, chrimbo-limbo [that period between boxing day & nye, of course] movie recommendations. consider it a digital gift basket, from us, to you.

until the next one.

ultimate christmas sandwich | recipe by chef & co-founder, chris.

chris's ultimate christmas sandwich. — it may not be pretty to look at, but to us, it is perfect.

to make.

slice your bread thick. two slices.
spread with mayo on the inside.
layer: add the stuffing, mustard, a thick slice of leftover roast, some garlicky, olive oil soaked cime rapa, and slice of mature cheese. pickled chill if you have, but any good hot sauce will do.
close sandwich. spread more mayo on the outside.
get a pan hot. place sandwich down and press into the pan to get in gnarly.
after 3 mins, flip. repeat.
eat it in under 5 mins.
nap.

you’ll need.

bread, focaccia or sourdough are ideal.
‘nduja mayo [regular mayo with ‘nduja]
stuffing, if you have.
some sort of sweet pickle.
left over roast meat
some leafy greens such as kale or cime di rapa
cheese of choice
chilli [pickled ideal, or hot sauce of choice]

playlist | curated by our assistant general manager, josh.

the first of many manteca playlists. thank you, josh.
santa rigatoni by chris.

cocktail | from our bar manager, francesco.

a wintery, warming cocktail.

you’ll need.

50ml rye whiskey
20ml averna amaro
15ml christmas' spiced syrup [see below]
2 dashes angostura

syrup for 500ml batch: heat up caster sugar and water in a pan [1 to 1 portion - 250g:250ml]

do not boil the mixture, only heat and stir until the sugar is dissolved. remove the pan from fire and add 5 cinnamon sticks, 5g of cloves, 5g of star anise. let it infuse for about 10min, then strain everything into a container or clean empty bottle. the sugar can be stored in the fridge for about 2 weeks.

to make.

put all ingredients into a tin shaker, shake and double strain into a martini glass.

garnish with a star anise on the top.