STEM by Neo – Chef’s Table: wholesome food extraordinarily cooked

Is it me or the run up to valentine’s day gets more manic each year? I mean we’ve barely gotten the Christmas decorations down and the next thing is RED everywhere! And no, I am not averse to the concept of love day, but it does get a bit OTT, from shop displays to radio and tv skits emphasizing the need to do the most on love day. Truth be told, 9-5 living does not always allow for doing the most on D-day. Besides, I say every day is love day ,so yeah, people need to chill with it lol. I am a traditional kinda girl who enjoys receiving pressies as any other girl but love day? I just get the heebee jeebees *shrugs*. It is only recently that I have started marking the occasion, so to speak. I get the quirkiest cards and key rings (yes, I collect key rings)  Why? because I do! so don’t be judging me y’all.

This year’s love day was like every other love day, I got my card and my gold-plated key ring engraved with 1-4-3 on it (I just might share the story of how this combination of numbers came about) and I thought check, love day 2019 done! Err not quite, come Saturday morning he says to me oh yeah we have lunch today. I am like we do? whilst simultaneously checking calendar to see if I missed something, nope, no entry! He responds yep and reservation is at half 12. I glance at the clock and it was gone past 10! Arghhhhh…. I don’t know about you, but I hate being rushed. I mean, getting dressed takes me 20 mins however the run up to that is me generally faffing about lol. Anyway, I did my thing (in record time ha!) and off we went to lunch.

We ended up in STEM, at the chef’s table smack in the kitchen! Yep, Neal is EXTRA like that, he does not do half measures, no sir! STEM by neo is run by Head Chef Sam Ashton-Booth. Now you all know I talk about the je ne sais quoi (way too much already) but this experience had it in spades!!! I mean what a delight to be sat in the Kitchen and observe the creativity of  Chef Sam and his team. Talk about ‘fresh out of the kitchen’.

Our first course was the salmon trout, wasabi and parsley. Right, let me tell you a lil something, I am half Nigerian and having spicy food is second nature. We have dishes that are made specifically with spice for that extra oomph. These dishes, if prepared without the kick of chilli peppers, is an epic FAIL! The wasabi had the right kick, and it was fab! Plus, Neal who does not do fish or spicy was a very happy camper, #win for head chef!

Beef tartare, to me, is a dish that requires the same skills as preparing steak or fish. Why? because the quality of beef is so important since it is served raw. We have tried beef tartare prepared by a variety of chefs however, Head Chef Sam’s take on it has got to be a favourite, aside from Chef Mel’s at AULIS. What made it special? Aside from the fact that the dish itself was made up of three ingredients – beef, cured egg and roast garlic, it was served with what can only be described as a cracker – a parmesan cheese tasting cracker and OMG it was awesome!!!!

Truffle has got to be the most intriguing cooking ingredient – it is a fungus and a very expensive one at that, plus it is generally for real fancy food in super fancy places. When it comes to truffle, I find it difficult to discern the differences between the various types of truffle – perigord, winter, summer, burgundy et al. Plus, when restaurants serve truffles, it comes shaved in a dish or is thinly sliced that you get a hint of it, might be because well, it aint cheap! The steamed leeks and Jerusalem artichoke came with a generous amount of perigord truffles and it was the star of this dish. The flavour (yes, I can say this, because there was a whole lot of truffles to eat) was intense but not overbearing. The cauliflower soup with monk’s beard and white chocolate was so scrumptious. Bless chef Sam, knowing I don’t like onions, my skate wing and white beans was made without the calcot onions and it was too good. As was the potato gnocchi and Romanesco broccoli and lovage, when I tell you this broccoli was on point?! 10/10 on point lol! 

Sticky toffee pudding with crème fraiche and smoked caramel was the perfect way to end the meal.

Eating in the Kitchen, chit-chatting with Sam and his team, watching dish after dish being created, seeing front of house staff pick up these dishes to be served in the restaurant was as fascinating as it was exciting. Seeing our dish come to life before us, the smells and sounds of the kitchen is one that will stay with us for a long time.

Every dish was unpretentious – no gimmicks, simple ingredients expertly cooked.

Happy love day people

Cheers

Ndidi & Neal