Spring into some new dishes at The Living Space. You’ll find more veggie options for those five-a-day resolution makers, plus some tempting new treats like our New York deli-style sandwiches, for the more-of-what-you-want-ers. The Living Space head chef, Adam Stock, talks us through the changes.
The Living Space draws on traditional British and Mediterranean cuisine, but we’re also really enjoying the resurgence in North African and Middle Eastern flavours too, as championed by the Israeli chef Yotam Ottolenghi. Our spring menu reflects this as well as seasonal changes. There’s also more choice for vegetarians and healthy eaters or those keeping to their New Year resolutions.
Toasted freekeh salad (v)
With barrel aged feta, kale, apple, dried cranberries, almonds and grape molasses dressing
You’re well on the way to your five a day with this superfood salad. Freekeh is an ancient green wheat that has been toasted – a healthy grain similar to bulgur wheat which has a nice chewy texture and keeps you feeling fuller for longer. Kale is hard to beat when it comes to the number of nutrients it contains as it’s an excellent source of vitamins K, A and C. Dried cranberries too are a great source of antioxidants.
Check out the recipe.
Portabello mushroom fries (v)
Served with parmesan and garlic aioli
We think these have the smattering of a Living Space signature dish all over them. I guess this is our take on breaded mushrooms – we’ve chosen portabello mushrooms for their robust meaty texture which we then pané (dip and roll in egg and breadcrumbs) before frying and dusting with parmesan. Served with a light garlic aioli for dunking its a perfect light bite, starter or sharing snack.
Get the recipe.
Grilled halloumi burger (v)
Greek halloumi cheese, brioche bun, houmous, garlic roasted mushroom, red pepper relish, peppery rocket, served with fries
I love halloumi burgers as much as regular beef burgers – it makes for a great change. Halloumi is a semi-hard unripened goat or sheep’s cheese which has been brined for a lovely salty flavour. Its high melting point means it works well fried or grillied. Our burgerr is stacked high and can be a bit messy to eat, but that’s all the fun.
Make it at home with our recipe.
Watergate grilled Reuben
Grilled Da Bara rye bread with onion seed with pastrami, swiss cheese, sauerkraut, thousand island dressing and dill pickles
The origin of this iconic New York sandwich is hotly disputed and debated. One story has it that the German owner of the famed and defunct Reuben’s Delicatessen in New York City made it for a hungry diner in 1914 when his cupboards were pretty sparse – it would explain the inclusion of sauerkraut. Our favourite story is that it was created for Charlie Chaplain’s leading lady Marjorie Rambeau who visited the deli and said “Reuben, make me a sandwich, make it a combination. I’m so hungry I could eat a brick.” Either way, it’s one hell of a sandwich.
Enjoy the Reuben with this recipe.
The Living Space is open to hotel guests and non-residents. Call our reservations team on 01637 860543 team to book a table.