{"id":13431,"date":"2018-08-28T10:00:00","date_gmt":"2018-08-28T09:00:00","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/?p=13431"},"modified":"2021-11-17T16:37:29","modified_gmt":"2021-11-17T16:37:29","slug":"st-pancras-brasserie-150th-year-of-travel-anniversary-dinner","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/st-pancras-brasserie-150th-year-of-travel-anniversary-dinner\/","title":{"rendered":"St Pancras Brasserie 150th-year of Travel Anniversary Dinner"},"content":{"rendered":"

\"St\u00a0<\/strong><\/h3>\n

Timeless travel across 150 years of St Pancras:<\/strong><\/h3>\n

St Pancras Brasserie hosts the station\u2019s Golden Age of Travel Anniversary Dinner <\/strong><\/h4>\n

Relive the very best of English railway and trading port history. In celebration of 150 years of St Pancras Station, one of London\u2019s most iconic landmarks, St Pancras Brasserie by Searcys is hosting a celebratory three-course anniversary dinner on 17th<\/sup> October.<\/p>\n

A special menu created by Searcys\u2019 culinary director, Darren Deadman will be served at the restaurant located within the Grade 1 listed building.\u00a0 This one-of-a kind celebration menu will draw on the station\u2019s long and colourful history as one of London\u2019s biggest trading ports.<\/p>\n

\"St<\/p>\n

Guests will start with Smoked eel darne, a set horseradish Pannacotta, pickled apple tubers and baked beets<\/em>, a play on the historic dish which was a delicacy during the Victorian Era when fresh ingredients were hard to come by.\u00a0 Followed by Sucking Pig Assiette<\/em>, the main course is a hearty display of wholesome British ingredients, inspired by dishes that would have been served on trains in the past. The Roast Suckling Pig loin<\/em> is served with jowl bon bon, sage and turnip terrine, fermented apple pur\u00e9e, toasted nuts and seeds and malted ale sauce.<\/p>\n

Another main course option is Megrim Sole Veronique<\/em>. This pays homage to the nostalgic splendour of the first-class dining experience, when metal trolleys displaying alcohol and food would be wheeled through the carriage.<\/em> The Cornish Megrim Sole is poached in white wine, butter and parsley served off the bone paupiette style. The fish is then glazed with a rich sauce made from the cooking liquor which is finished with truffle, chervil and poached grapes.<\/p>\n

Transported the milk<\/h4>\n

Queen of Puddings:\u00a0 <\/em>Lady\u2019s fingers macerated in full cream milk and dark rum, topped with the seasonal berry conserve and white British egg white meringue before baking until golden brown. The Midland Rail Line from Millers Dale in the Lake District originally transported the milk down from the Lake District in the 1800\u2019s, a huge transportation leap in the supply of fresh food across the country.<\/p>\n

Darren Deadman, Culinary Director says, \u201cThe seasons and Victorian techniques were the menu creative for this special occasion. London in the 1800\u2019s used to smoke a lot of fish and meat to preserve the food, as refrigeration was a luxury.\u00a0 We took inspiration, and planned ahead for this special dinner, salting, brining and pickling vegetables and fruits to extend our pantry so we can serve these items outside of the seasons as part of the unique menu.\u201d<\/p>\n

A glass of English sparkling wine will be served with each course. Tickets to the dinner will be open to the public, and cost \u00a365.\u00a0 The Brasserie\u2019s Market Menu will feature historical dishes and preserved fish and meat and will also be available for diners in the restaurant throughout October.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0 Timeless travel across 150 years of St Pancras: St Pancras Brasserie hosts the station\u2019s Golden Age of Travel Anniversary Dinner Relive the very best of English railway and trading […]<\/p>\n","protected":false},"author":2,"featured_media":23643,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,450],"tags":[8,178,301,2127],"class_list":["post-13431","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-product-review","tag-london","tag-restaurant","tag-st-pancras","tag-station"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/13431","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=13431"}],"version-history":[{"count":3,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/13431\/revisions"}],"predecessor-version":[{"id":13470,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/13431\/revisions\/13470"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23643"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=13431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=13431"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=13431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}