Our Food
The best thing we've eaten all day - and we've been eating all day
Kings Cross, Granary Square customer
The signature Ball No Chain recipes were designed by top private Chef, Philippa Davis formerly of Moro and River Café and refined by the first team of men under the guidance of French born Liberty Kitchen Chef, Sebastien Lauret. Italian slow food principles and sourcing fabulous ingredients are part of the Liberty Kitchen mantra which the men have taken to heart in the development of these delicious dishes.
The current offering includes:
- Roman Road – a luscious Italian inspired beef ball infused with basil and sun dried tomato, served with a rustic roast red pepper tomato sauce and pasta;
- Lee Valley – a ‘Mac N Cheese’ ball where tubetti pasta is mixed within a scrumptious mature cheddar and mustard sauce and finished with panko.
- Kew Garden – a delicately flavoured courgette, ricotta and parmesan ball bound with rice served with a roasted fennel, butternut squash and broad bean salad dressed with salsa verde; plus vegan option with tofu.
Ingredients are sourced from leading local suppliers providing grass fed meat and gorgeous ‘greens’.
Master classes delivered pro bono by a group of contributors involving 2010 Master Chef winner, Dhruv Baker and Claire Hodgson former Head Chef of Ottolenghi Islington help inspire the men’s creativity and introduce them to different ingredients and ways to develop their own meatball ideas including: Winter Wonderland Ball sold as a Christmas special and Electric Avenue a Caribbean-inspired range of meat, fish and vegetarian/vegan options to be launched when better weather arrives.
Master classes delivered pro bono by a group of contributors involving 2010 Master Chef winner, Dhruv Baker and Claire Hodgson former Head Chef of Ottolenghi Islington help inspire the men’s creativity and introduce them to different ingredients and ways to develop their own meatball ideas including: Winter Wonderland Ball sold as a Christmas special and Electric Avenue a Caribbean-inspired range of meat, fish and vegetarian/vegan options to be launched when better weather arrives.