Gastronomes gathered once more in April and were hosted by Gastronome, Andrew Fishwick at ‘Revolve’ located in the now famous Broadgate Circle, 100 Liverpool Street – one could say in the heart of the City of London (The Square Mile)
For some the City is one of those places that is either a forest of high rise offices or of ancient buildings and medieval history. One thing for sure it continues to evolve no matter what – Constantly rebuilding and capitalising on its valuable space.
Some may remember the great newspaper headlines in the 1980’s when it was announced that the largest development in the heart of the City was to be undertaken – ‘Broadgate’ A combination of high tech offices – leisure facilities – retail outlets and eateries. The largest open plan dealing room for city trade. We all watched in amazement as this huge development rose from the ground. New modern and elegant buildings and the Circle – to be the hub of social activity. The early days saw a skating ring in the winter months and fairs and live bands in the summer.
So some of us were re-visiting the ‘new circle’ 100 Liverpool Street. It has re-invented itself many times since the 1980’s and continues to be a lively vibrant hub as its original concept.
Revolve – is a modern City brasserie and takes its inspiration from the much-loved brasseries of Paris and New York. The all-day menu at Revolve focuses on simple, accomplished brasserie classics with British provenance at its heart.
As mentioned, our host was Gastronome Andrew Fishwick and President Bill Brogan had an open conversation with him about the Restaurant and his career in the hospitality and leisure industry, with some amusing responses to some of the questions.
So, our Fare for the evening. We were greeted by a sparkling glass of Pommery Brut NV and our palates tickled with Frog Legs and Wild Garlic Mayonnaise and White Ratatouille Mushroom Vol Vents.
Having taken our places, the President welcomed all and introduced our host and proceeded with the interview.
Our places were then filled with the starter a refreshing and visually delightful – Salmon Mosaic, Cucumber and Dill Oil accompanied by a Trimbach Pinot Blanc, Alsace France 2021
Onwards to the Main Course – Lamb with Pommes Paolo and Bordelaise Sauce, Carrot Purée, Kale, Chard and Onion Pearl very suitably paired with Bodegas Cerrón, Matas Altas, Jumilla, Spain 2021.
Conversations were vibrant and in true brasserie banter, as members were then presented with the dessert. Pear with Saffron and White Chocolate Cream complimented with a Patricius, Tokaj Late Harvest, Katinka, Hungary 2021.
Coffee was served and traditional toasts with glasses raised and time to continue with jovial and hearty conversation before the proverbial bells tolled announcing the time to head home.
I returned a couple of weeks later and had lunch and was again impressed with the concept and had a better chance to experience the ‘Circle’ as on this occasion it was not pouring with rain!