Chef In Residence
Chef In Residence
Secret Samosa Club
19 February, 2019 - 2 March, 2019
Secret Samosa Club launches first ever residency at Borough pop-up hero Great Guns Social
Joti Sohi, ex-Management Consultant and now self-made “Samosa Queen” today announces a two-week residency at Great Guns Social, kicking off on February 19th. Joti, who first tasted creator Rick Matharu’s pastry-filled creations back in her native Canada, knew she had to be the one to bring them to London. The residency promises a host of quirky home style classics with a Punjabi twist such as Punjabi Cheeseburger Samosas, Chaat Fries, and Tandoori Jerk Chicken Lasagne.
Joti, who is Canadian-born, met Rick in 2005 and the pair hit it off straight away. Since scooping Canada’s prestigious ‘Recipe to Riches’ $250,000 prize, Rick has been busy honing his craft and building a successful brand in Toronto’s competitive restaurant scene. When he isn’t serving Canada’s PM Justin Trudeau, he’s experimenting with new flavours and creations in his test kitchen, creating a new tradition of flavours, heritage and styles.
Rick’s unique creations have drawn widespread acclaim and London will have access to a host of his insanely good dishes which draw on his Punjabi heritage, but into which he injects a big dollop of leftfield craziness, such as the the Butter Chicken Loaded Fries – an outrageous Asian take on traditional Poutine. Or there’s the Punjabi Cheeseburger with Tandoori Bacon – a 6oz beef patty with melted cheddar, tomato, onion, shredded lettuce, sautéed onion and achari mayo, topped with tandoori spice infused bacon. Insanely good! And not forgetting the Rajma Bowl – a sort of twist on Mexican nachos using stewed kidney bean curry, topped with cheese, sautéed peppers, onions and corn, served with Indian pico de gallo, a crème fraiche-adobo pepper chutney, crispy onions, coriander and chilli crisps.
Secret Samosa Club at Great Guns Social launches on Tuesday 19th February and will run for two weeks. Chef Rick will be in Borough for the duration of the residency curating daily specials created just for Great Guns. Booking is highly recommended!!
Chef In Residence (Coming Soon)
5 March, 2019 - 30 March, 2019
WALRUS & THE CARPENTER X GREAT GUNS SOCIAL
Purveyors of fine oysters and seafood, Walrus & the Carpenter have been trading at Maltby Street Market for 6 years.
We are delighted to be serving a set feast menu for Valentines!
Glass of Hattingly Valley English sparkling wine
Toasted crumpet, lemon curd, smoked salmon
Lobster bisque with clams
Roasted hake, cavolo nero,
wild mushroom, sabayon
Cardamom panna cotta, rhubarb & blood orange
£75 per couple, including a glass of English sparkling wine on any of the three nights 14th – 16th.
SELECTED ITEMS WILL BE AVAILABLE ALC ALL WEEK!
Linda De Malo - LINDA'S JOURNEY
My journey started 15yrs ago working in Goa, learning my local cuisine in a 5 starred hotel, and working in a few other highly rated hotels. A move to London brought the opportunity for me to work at starred west end hotels for the past five years. My First Chef residency was at the Old Nun head Pub then at the Hill Station Café in New Cross Gate.
I now want to take you on my culinary journey at the Great Guns Social cooking my native Goan Cuisine using fresh local produce.
Goan cuisine –with the many colonial conquests the produce, ingredients, and cooking methods evolved, the early Mughals influenced and adapted their cuisine with rich coconut based curries. The Portuguese arrival in the early 16 century and the spice route majorly influenced the culture lifestyle and thus formed the new spice –vinegar based curries, grilled and stuffed seafood, and spicier pork chorico. The vegetarian cuisine is untouched and simply divine with way less heat
African Volcano began when Cape Town-born husband and wife team, Grant and Julie, created their own Mozambique-style Peri Peri sauces in 2012.
Great Guns Social is set for a sizzling summer thanks to new resident chef, Grant Hawthorne. Fans of African Volcano’s Maltby Street Market offerings will know to expect expertly grilled beef fillets, mouthwatering burgers and Mozambique-style chicken, but Grant’s foray into the Great Guns Social Kitchen will see ‘Southern Grill by African Volcano’ – an exploration of Southern-style cooking the world over; from Southern America to South Africa and Southern Europe – taking over the kitchen from June 26th.
fodder was created in June 2017 by four friends who share a love of fine food, foraging and sustainability.
The two chefs had spent their career working in Michelin-starred kitchens and wanted to break free from the fusty frills, rigid menus and starched tablecloths of the fine dining world to put their skills to work in a more relaxed environment that supports local businesses. Kylee Newton, author of The Modern Preserver and 2016 YBFs winner, has gained a rep as Hackney’s – nae, London’s – Queen of preservation, pickling and fermenting. She shares fodder’s passion for amazing produce and sustainability, coming up with creative ways to let us enjoy amazing, seasonal ingredients all year round.
JAY MORJARIA PRESENTS DYNASTY
Jay Morjaria has a passion for creating experimental, ‘plant-forward’ food that draws inspiration from his lengthy stays in Asia, which eventually culminated in the birth of his brand ‘Dynasty’.
In the countries that Morjaria takes influence from, the word dynasty signifies a series of leaders in the same family – something that holds a personal meaning, as he comes from a family of proven restaurateurs.
Morjaria explained: “I’m really looking forward to my upcoming residency at Great Guns Social. It’s a creative venue that offers a relaxed, intimate atmosphere and I know the diners there are ready and willing to try something new. I’m going to bring them incredible East Asian food with a party atmosphere – it’ll be a lot of fun.”
Born in Rabat, Morocco, Dahbi brings to Great Guns Social an innovative and playful twist on local Moroccan dishes that would be the centrepiece of social gatherings at his family home.
Utilising core traditional flavours, whilst using the best of seasonal British ingredients and produce, his modern Moorish dishes are colourful, full of flavour and great for sharing. Guests can order, for example, the caramelised chicken and almond pastilla or the glazed tangia of Jacob’s beef rib. For vegetarians, there are more choices including a purple aubergine with figs and almonds served with butter couscous. Weekends serve a more traditional English brunch menu with some Moorish offerings.
John Gregory Smith
From the Atlas Mountains to the Atlantic coast and through the royal kitchens of Fez, chef and best-selling author, John Gregory-Smith, invites you to join him on a culinary journey across Morocco at the newly opened Great Guns Social.
John has hand-selected some of his favourite feasting moments and combined them into a mouthwatering, four-course Moroccan menu, using exclusive recipes from his new book Orange Blossom & Honey.
Included in the ticket price is a selection of vegetarian mountain meze and mechoui roasted lamb; rich, paprika-infused royal lamb tagine; and finally John’s incredible pomegranate molasses chocolate cake. A welcome drink will be served on arrival, and we will also cooking an extra course of charred squid with preserved lemon dipping sauce, available on request.