Slow down and chill out people! That’s the message from top UK chef Ollie Dabbous who has a problem with folk eating speedy dinners (we apologies in advance Ollie!).
Ollie’s UBER COOL restaurant Dabbous has teamed up with Yeni Raki – a twice distilled spirit derived from grapes, to launch a table in his restaurant dedicated to this spirit.
Popular in Turkey, Yeni Raki has complex flavours such as notes of fennel and an aniseed finish. In Ollie’s central London restaurant, which I understand is impossible to get a table at (until I’m proven otherwise), the Raki table facilitates slow eating which is where you'll truly appreciate Yeni Raki.
So, if the chef likes the idea of enjoying food and Yeni Raki on the slow side, then we will as well!
With a whiff of summer in the air and long lazy evenings, Ollie introduces us to a stunning BBQ lamb shoulder with pickled vine leaves, served with cracked wheat and a yogurt based sauce. He salts the lamb for two hours, gives it a good wash and dry, a generous drizzle of oil, then barbecues it in a rather interesting inside barbecue until tender. He then brushes the meat with rosemary and carefully flakes the meat into pieces. Ollie serves the lamb on a bed of cracked wheat, pinenuts, herbs and his amazing sauce – so lush looking that you probably shouldn’t watch this video at all if you are starving hungry!
This just leaves ones question then, will you be enjoying Yeni Raki in the ‘spirit of slow’ this summer?
Disclosure: This post is sponsored by Yeni Raki, all thoughts are our own.