Our Food
The best thing we've eaten all day - and we've been eating all day
Kings Cross, Granary Square customer
The signature Ball No Chain recipes were designed by top private Chef, Philippa Davis formerly of Moro and River Café and refined by the first team of men under the guidance of French born Liberty Kitchen Chef, Sebastien Lauret. With 15 years experience including Michelin 2* establishments, Sebastien’s most recent role as Head Chef for the Poco Festival saw him produce 600 covers a day and run roof top pop ups for Tom’s Feast in Dalston. Great prep for directing the production of up to 1500 gourmet balls a week!
Italian slow food principles and sourcing fabulous ingredients are part of Sebastien’s mantra which the Liberty Kitchen men have taken to heart in the development of these delicious dishes:
- Roman Road – a luscious Italian inspired smoked beef ball served with a rustic roast red pepper tomato sauce and pasta;
- Greek Street – a lamb ball seasoned with feta and kalamata olives served with tzatziki and gamopilafo, a traditional wedding rice;
- Kew Garden – a delicately flavoured courgette, ricotta and parmesan ball bound with rice served with a roasted fennel, butternut squash and broad bean salad dressed with salsa verde; plus vegan option with tofu.
Ingredients are sourced from leading local suppliers providing grass fed meat and gorgeous ‘greens’.
Master classes delivered pro bono by a group of contributors involving 2010 Master Chef winner, Dhruv Baker and Claire Hodgson former Head Chef of Ottolenghi Islington help inspire the men’s creativity and introduce them to different ingredients and ways to develop their own meatball ideas including: Winter Wonderland Ball sold as a Christmas special and Electric Avenue a Caribbean-inspired range of meat, fish and vegetarian/vegan options to be launched when better weather arrives.
Master classes delivered pro bono by a group of contributors involving 2010 Master Chef winner, Dhruv Baker and Claire Hodgson former Head Chef of Ottolenghi Islington help inspire the men’s creativity and introduce them to different ingredients and ways to develop their own meatball ideas including: Winter Wonderland Ball sold as a Christmas special and Electric Avenue a Caribbean-inspired range of meat, fish and vegetarian/vegan options to be launched when better weather arrives.
Meatballs have been a good angle as they can be diverse without being too complicated which is helpful if you’ve not cooked before. It’s great to have been given confidence to try stuff in a kitchen to have learnt new skills and new life skills!
JB