Supper Club: Stolen (Mark Hix Oyster & Chop House Night)
With most restaurants now producing accompanying books, Stolen Supper Club is a brilliant idea. They recreate the dining experience of high end restaurants as far as they can, from a house in West London.
How far do they take it? When I visited for Mark Hix Oyster & Chop House night, they had secured some Hix napkins, and Mark Hix wine for seafood. They found out who his suppliers were and sought them out e.g. they used Jack O’Shea steaks for the main course. They sourced the recipes from his new cookbook.
On arrival, we had an apertif in the garden, which was supplied by our hosts. It was a small group, no more than 15, all very friendly and chatty. One of the worst things about supper clubs is the house envy and this was no exception. I wandered past the courgette flowers and strawberry plants, and coveted the kitchen. When can I live in a real house and not a pokey rented flat, please?!
The starter was an Oyster Mary, six large Irish oysters each, sourced fresh from Billingsgate that morning, and served with a bloody mary granita on top. Great idea! Bold, cold and fruity ice on top of meaty fresh oysters which reminded of the sea. They were served on crushed ice and seaweed (it smacked of local beaches from my childhood) which was a lovely touch. I couldn’t resist some Tabasco on top as I love a bit of heat.
With the oysters and as aperitif we had some Mark Hix white wine for seafood – Tonnix from the Douro – which was a lovely match. For the rest of the evening we were BYO, which I love, as it allows you to travel further up the virtual wine list than you could otherwise afford to.
Main courses were rich Jack O’Shea rib eye steaks with chop house butter, béarnaise sauce and green sauce, with straw potatoes on the side. The steaks were delicious and perfectly medium rare, there are too many bad steaks gracing the steaks of London restaurants at the moment (I’ve not yet had one at Hix but would heartily recommend Hawksmoor or Goodman if you are seeking one out). The steaks were oven cooked and therefore had no char, which is fair enough as they were operating from a domestic kitchen. They still tasted great. The varied accompaniments was a nice touch, my favourites the béarnaise and green sauce.
Dessert time, and I was really full. I left nothing on my plate though as the Sloe Gin Jelly Shots with Sorbet and Jersey Cream were too good to resist and naughtily alcoholic. It was a lovely end to robust and full flavoured meal.
Mia was a wonderful host throughout, charming and smiling. The guests were all relaxed and happy. I’d highly recommend it. At £30 a head, I really don’t know how they can be making any money with such ingredients as above. They also do catering and have a food stall at Maida Hill market. Full details on their website.