I booked a table for one at Craft with the best of intentions. They had launched a new menu with a ‘picnic’ section that I wanted to try; £25 for five small plates seemed a bargain lunch, throw in a glass of wine and I’m back within the hour, fed and watered for £35. Sign me up. Except life doesn’t always go to plan. Let’s be honest, it never goes to plan. Well not mine, anyway. I turn up, take to my table, and two of my friends, who I had no idea would be there, do the same. They offer a seat at their table, I take the seat and that in and out quickie ends up five or six bottles later, with a headache that keeps on giving well into that weekend. I still need to try the picnic meal.
I knew the food was going to be good. The two weeks we do ‘Craft At Home’ over lockdown turn out to be two of the tastiest meals we have. Two pies; one ox cheek with a deep gravy, the other a chicken, ham hock and leek number which is at once creamy and rich, with notes of fennel from the seed and tarragon. Is this a sign of a simpler new direction? No, not really. The only new direction is the entrance, which comes straight off Brindley Place, through the ‘garden’ that houses the pods, past the bar and down the steps into the restaurant. Inside there are less covers, the space more intimate. It’s leaner. Lockdown has done them good.
We start with a croquette specifically requested from the picnic menu, full of smokey chorizo notes and cauliflower. Then a millefeuille of crab and apple, with precise pastry work and lots of brown crab flavour cut through with acidity from the fruit. Two courses in and it’s clear that the flavours are stripped back; two or three core ingredients, strong technique which allows them play off each other.
For main I have pork and pineapple. The loin is beautiful, blushing pink and tender, as is the belly that has been braised until the layers of fat and meat amalgamate. I find a pineapple caramel on the sweet side – the cube of the same fruit provides enough contrast for the rich mangalitsa breed. The mashed potato is glorious. I get to try a lamb dish which is superb. Deep and smokey from aubergine and black garlic, the loin and belly cuts treated with care and attention. Apricots reinforce an almost Middle Eastern feel to the dish. Andrew Sheridan can really cook. I mean really cook.
By now the three of us are on bottle number four and I’m really regretting skipping breakfast. A
creme brulee Cambridgeshire burnt cream is spot on for luscious texture, whilst donuts with coffee ice cream hit all the right spots. We leave the table happy and head outside for more wine.
The supreme pontiff of the trio offers to pay the bill and this drunk accepts, meaning I have no idea what the bill is. Craft is lovely, slowly taking things up a gear to the high level it now operates at. I’m a big fan of what they are doing; how the drinks are all British, how the focus is on affordable premium dining using the finest of seasonal ingredients. And I gather there may be a few twists in store for later on in the year. With prices starting at a little over £20 and with them utilising the Eat Out to Help Out scheme, now is the ideal time to check them out for yourself.
Pictures by Conrad because mine were awful.
You can’t drive after drinking this much so we take an A2B