New "part-time" Scottish restaurant, The Bonnie & Wild, will be taking over the kitchen of a north London pie and mash institution every Saturday night from 2nd July, showcasing seasonal food by award-winning chefs.
Date:
Wed, 15 Jun 2011
Source:
Bonnie & Wild
Bonnie & Wild:
Website
M Manze, a 1905 listed building complete with wooden booths and marble tabletops, will play host to this celebration of Scottish food and good times.
Organic meat - namely wild venison and game - will be delivered to the restaurant fresh from the Highlands, courtesy of London food market regulars The Wild Game Co., while sustainable seafood will come direct from the lochs and seas around the British Isles, thanks to oyster bar event caterers Bonnie Gull Ltd.
Chefs Iain Sim (The Mussel Inn, Edinburgh) and Isabel Widdowson (formerly Gerard Besson, Paris) will preside over the kitchens, creating dishes such as barbecued venison haunch steak in a redcurrant jus and pan-fried coley with queen scallops and a crab and samphire sauce. A BYO system with a small corkage fee will be in operation.
The Bonnie & Wild will encourage a loyal following of regulars using social media, with Facebook fans and Twitter followers being the first to hear about special guests, including barman residencies and live music ranging from acoustic folk to string quartets.
Bonnie & Wild is a collaborative venture from Bonnie Gull Ltd, a new Scottish seafood catering company, and The Wild Game Co.
The Bonnie & Wild is located at M Manze, 74 Chapel Market, London N1 9ER and, from July 2, will be open every Saturday from 7pm.
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