Pure Taste a new Paleo and gluten free restaurant in London

  • Unfortunately this restaurant has now closed 

Yesterday marked the beginning of an exciting new restaurant in London. A Paleolithic restaurant that is 100 % gluten free . The brain child of this exciting project is Holly Redman a nutritional therapist and chef  who started her dream with a pop up restaurant in Sussex . Due to its success Holly decided to take the brave step of searching for a property in London near good transport links where she could bring this paleo fine dining experience to more people. Many of us have been watching with great interest and excitement about this venture, so much so that we invested in her Kickstarter appeal and as part of that we were offered a launch meal for two when the restaurant opened.

 

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Well that day finally came yesterday when the doors of Pure Taste opened to the Kickstarter backers for the very first time. A party to celebrate this exciting project coming to reality for Holly and her team.

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Now they say location, location , location and this restaurant is really in the perfect position on Westbourne Grove. Amongst restaurants and some lovely shops an easy walk from Notting hill gate tube station.

A small ( from the outside ) restaurant opening up to a large dining area further back and a bar and then further seating downstairs. The large window looks through to smart lighting and small tables and beautiful art work and Pure Taste lettering on the wall as you enter.

 

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For our evening the room was arranged with two oblong tables and one circular one making for a social  dining experience. My guest for the evening was my dear friend Liz who kindly joined me, as my husband was away on business. Liz is following a low carb high fat diet and avoids gluten and strives to eat healthily avoiding refined sugar too, making her the perfect plus one.

 

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We were offered a glass of bubbly and chose seats near to the live music that would accompany our evening. A duo of spanish guitar and singer followed by a lady with a beautiful voice on guitar.

We were first served a canapé at the table. I had chosen the pumpkin falafel with tahini and lemon dressing. It was full of flavour and I could definitely of eaten quite a few of these! Liz opted for the canapé quail scotch egg which she said was delicious.

 

pumpkin seed falafel

pumpkin seed falafel

 

canapè quails egg

canapè quails egg

Next a pre starter an individual beetroot ‘raviloi’ with tarragon cashew cheese, yellow pepper sauce and pistachios served on a tiny plate. Again the flavours were sensational We had actually forgotten what was in this dish so we asked our waiter if he could go through the ingredients. Something I think is a nice touch at a fine dining restaurant.

 

beetroot ravioli

beetroot ravioli

For my starter I chose the pan fried wood pigeon breast with roasted beetroot, walnut and watercress. Probably something I wouldn’t normally chose on a menu but very glad I did. well presented and seasoned a lovely dish.

 

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Liz chose the chicken liver and bacon terrine, with rosemary plantain crackers and seasonal leaves. I have to say I was a wee bit jealous of this stunning starter. Unfortunately it contained chives and I wasn’t sure how I would react with them so avoided. I did however ask it I could try a rosemary plantain cracker and generously a tray of them came straight out to our table. Liz loved her starter, possibly her favourite course I think served with a glass of red wine it did look good!

 

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My main course I had pre ordered the oven roasted Loch Duart salmon with orange and coriander cauliflower pilaf. Mine came without the onion and garlic, I instead had an extra burst of fresh herbs, I added a little extra pink himalayan salt and pepper to mine which I felt it needed but otherwise the salmon was cooked to perfection and it was a very pretty plate of food. Liz chose the canon of venison, brussels sprouts with bacon and boulangère jerusalem artichokes and a red wine jus. This looked very good and I hear tasted very good too.

 

Salmon

Loch Duart Salmon

 

venison

canon of venison

For pre dessert everyone was given a small shot glass of mulled wine sorbet, there was mixed opinion on our table but Liz enjoyed her and said it was like Christmas in a glass. Sadly due to the wine content I could try the sorbet.

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For a while I was forgotten but eventually some delicious marshmallows covered in toasted almonds were brought out for me, which I was able to share with my guest. I wasn’t blown away by the taste of these but the texture was very good  and to have a different type of treat was nice, although I would have preferred a sorbet.

 

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Dessert always for me anyway is a disappointment when eating out as usually only offered a fruit platter and occasionally a fruit sorbet. Gluten free puddings in restaurants are almost non existent . But Not here! There was a choice of Chocolate tart with cacao nibs and goji berries and caramelised banana ice cream and dark chocolate lattice all dairy and gluten free of course. It doesn’t get much better than that. Also Clementine and almond cake warm winter fruit salad and vanilla cashew nut ice cream. Again gluten and dairy free. Both desserts were well presented, I opted for the chocolate tart and so we could try both Liz chose the cake. Neither of us were disappointed . Both preferring our own choice and both agreeing that the size of the portion was just too big for a fine dining experience. Seams a strange thing to say I mean who doesn’t want a large slice of chocolate tart ! It just was not balanced with the rest of the meal. Notwithstanding this the desserts were delicious and possibly one the best dessert I have eaten in a restaurant since being gluten free.

 

chocolate tart

chocolate tart

 

clementine and almond cake

clementine and almond cake

The meal finished with a plate of petit fours to share, little squares of hazelnut chocolate fudge and wait for it! Maple glazed donuts, yes really tiny bite sized treats which were delicious. If only I hadn’t eaten all that chocolate tart I may of had room for more than one. These were served with coffee or tea dairy free milk of course.

 

petit fours

petit fours

The evening was a great success, I’m sure a real learning experience for the waiting staff . I look forward to booking up again in a few months when the restaurant has been open for a while .

The menu I hear will constantly change ever couple of months with seasonal choices and new creations from Holly I’m sure.

A big thank you especially to Sharon who made us both feel very welcome and made sure my food intolerance’s were past on to Holly.

Congratulation Holly on making your dream a reality the food was delicious and inventive and I look forward to future visits to your Paleo fine dining restaurant. Thank you for the extra effort you went to with my meal it was much appreciated.

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If you live in London or can come down for a visit why not book up to eat at Pure Taste restaurant and see and taste for yourself this exciting and delicious food.

Pure Taste can be found at 115 Westbourne Grove London W24UP

You can book a table now here> Pure Taste < Open from 3rd December

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The restaurant caters for Low FODMAP, Paleo, gluten free, dairy free, vegetarian, vegan, grain free, low carb etc

A fine dining experience for everyone!

> Menu <

Visit Website here Puretasterestaurant.com

 

 

I was not paid to do this review and was there as a Kickstarter backer,

photographs taken on camera phones by myself and Liz

 

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Gluten free lemon drizzle cupcakes

This is a really easy cake mix, with great results. I needed to quickly make up some cakes in a hurry these were perfect!

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Lemon drizzle cupcakes

3 large free range eggs ( weight 200g )

200 g SR Flour gluten free ( I used Doves farm )

200 g unsalted butter ( room temperature )

150g sugar or dextrose

Lemon zest

 

Method

pre heat oven 180c fan

Cream together softened butter and sugar

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add beaten eggs gradually

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add a little flour if it starts to split

grate zest from the lemon and add to mixture with the gluten free flour

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mix well together

spoon into cake cases

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bake for 15 mins until starting to turn golden and springy to the touch

cool on a wire rack

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For Drizzle-

juice 1 lemon and add some sugar, dissolve sugar in the juice on a low heat

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spoon on to the warm cakes and let it soak in

once completely cool, sprinkle some icing sugar on top.

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store in an airtight container

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To make them extra special remove the centre from the cake and add some good quality gluten free lemon curd or make some delicious homemade curd.

Happy Baking!

 

 

 

Be a baking hero! Bake a gluten free cake for Children in Need

Why not be a Baking Hero and bake a cake for Children in Need tomorrow night ?

The Children in Need website has a good selection of cakes you can bake to raise money for this amazing charity helping 2,600 projects for children and young people in the UK.

Click Here to see the Celebrities recipes  > Baking Hero

There is a recipe for carrot cake, battenburg cake, spiced carrot cake, fruit cake, chocolate cake, lemon and lime drizzle cake and vanilla sponge cake.

Today I made John Whaite’s recipe for Carrot cake and I made mine Gluten Free and lower sugar .

 

delicious gluten free carrot cake

delicious gluten free carrot cake

I think all the recipes could easily be made gluten free.

 

 

All set!

All set!

I switched the regular flour for gluten free S R Flour and used a smaller amount of Dextrose instead of regular sugar (160g )

 

Ready for the oven

Ready for the oven

 

Cooling

Cooling

a real success !

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Will you be #TeamCarrotCake ?

 

>Click here <to see the ways you can donate to Children in Need

to Donate £10 text DONATE to 70710

to Donate £5 text DONATE  to 70705

Information on the appeal show> here<

Lots more gluten free recipe ideas on my blog if you need more ideas!

 

Have fun and raise lots of money!

 

 

 

Homemade Panettone using a grain free Ugg Foods mix

Looking through my pantry yesterday I spotted a new bread mix that I hadn’t tried before from UGG Foods, Chia Seed and Nut bread mix.

 

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It has clear instructions on the reverse of the packaging and lists other ingredients needed to make the bread. What I had missed when I bought the bread mix originally was that it required  vinegar which unfortunately I am intolerant to. Not to be put off I decided to look at the other recipe ideas UGG Foods has suggested to make with this mix. I was pleased to see a recipe for Panettone which used the added ingredients of raisins, dark chocolate chips, nut milk etc to make a rich semi sweet bread.

 

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Panettone 

1  chia seed and nut bread mix from UGG Foods

Inspired by the UGG Foods recipe idea I then added –

6 eggs

1 1/2 cups of unsweetend almond milk ( about 250mls )

3 tbsp vanilla essence

4 tbsp coconut oil melted

1/2 cup raisins and cranberries

1/2 cup dark chocolate chips ( I used taste the difference 70% dark choc chips from Sainsburys gluten free )

4 tbsp maple syrup

Click here for the UGG Foods Panettone recipe

all set!

all set!

 

I used lucy bee coconut oil

I used lucy bee coconut oil

 

I mixed all the wet ingredients

I mixed all the wet ingredients

and whisked the egg whites

I added to the bread mix

I added to the bread mix

 

I stirred in the egg whites

I stirred in the egg whites

 

I added raisins, cranberries and chocolate chips

I added raisins, cranberries and chocolate chips

 

I used a greased ring tin

I used a greased ring tin ring tin then check after 45mins

Bake for 40-45 mins if using a ring tin . slightly longer for a regular loaf tin.

I cooled before removing from the tin

I cooled before removing from the tin

After tasting the panettone when it was baked , I think when I make this for Christmas I will add more raisins and cranberries and maybe add a good quality mixed peel to the bake.

 

tiny chocolate, raisin and cranberry jewels

tiny chocolate, raisin and cranberry jewels

The Panettone was lighter in texture than I expected and had risen really well. My version was not very sweet, but you then have the option to add a low sugar jam if preferred. There is a good vanilla flavour and the dried fruit looks like little jewels in the bread very pretty and perfect for Christmas.

Due to being gluten and yeast free I have never been able to have a slice of panettone before. This recipe is also grain free using ground almonds and seeds. This would be a good substitute for a croissant or pain au chocolat for a continental breakfast for those like me who are yeast free. I was really impressed how good this tasted .

It’s not a cheap option but I imagine Panettone is always quite expensive to make.

For Christmas breakfasts or a slice with a hot drink mid morning would be perfect.

 

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the recipe also works well adding cherries

UGG Foods make a range of mix’s from muffins to bread which are all grain free. Check out the website here > UGGFoods.com

lots of exciting recipes to inspire you too check here> UGG Foods

The Chia seed and nut bread mix was a Winner at the Free From Food Awards 2014 in the store cupboard category . 

I would love to see more stores stocking UGG Foods products, hopefully this would bring the price down. At present the mix’s are £6.95 each for a large bag

 

Happy Baking!