The black car rolled silently down our little street, I jumped in and off we went toward a secret destination for a steam dinner prepared by Nordic Chef Martyn Mied.
First impression: Miele London Gallery with its exciting kitchen appliances had been tastefully transformed into a "food theatre"
Here I was going to have my first taste of hay hash. At this stage, I got a little confused. Not helped by my neighbour who was looking at me with a knowing smirk.
Obviously, I had missed a trend and here it is explained as Nordic food is on the rise. Ashes from burnt hay are sprinkled on food in upscale restaurants, something which has been done from way-way back but has been revived by René Redzepi of Denmark's Noma.
It's said to add bitter and smoky flavours to the dishes. Ashes worked well with Mackerel & Beet. The colours were drastic and the smoky flavour noticeable.
Usually burning your food is not quite acceptable unless you are chef Mied and then it becomes an art. Vegetables are burnt too to add extra crisp, as in the Seabass and Burnt Chicory
After 6 courses we parted with a delicate plate of Luxury Chocolate
disclaimer: I was a guest at the Miele Secret supper club, no money was exchange and I was not requested to write a review. I would like to thank FrankPR for inviting me