Read this and see if you like it because there more like this to come.
These are the pickled food products that occupy the west facing window at Shane’s on Chatsworth. The jars have stuff like pickled eggs, soused carrots, and preserved lake beans. There’s also a jar of confit quail legs, scrawney and oily looking.
I first happened upon this place on a Market Sunday in October, where the biting cold was getting the better of my spirit, and in true Brit fashion, a hot drink became my obsession. The dining room made for a perfect tea room, and I stared out the large window at the other market wanderers arguing with the cold.
Shane’s has the distinction of being the first real restaurant to open on Chatsworth road. The menu has some tapas-ish stuff and some creative sounding mains. It may be a while until I find out just how good the food is.
For now, I know that they serve a mean Earl Gray tea. This, I expect, would be true even on the nights where Shane’s on Chatswarth is a posh restaurant. I’m told they allow BYOB on Wednesdays, so there’s that to lure me in ahead of schedule.
The pickled food products got me thinking: Hey, I’d like to have a cutesy jar of pickled eggs in my window-sill overlooking the garden. And so I shall. It turns out that all you need to make pickle eggs is eggs and vinegar. I plan to use some more fussy stuff, like coriander seed, and dill, and some black pepper. But I like the idea behind it all. It makes me feel very Hemingway-esque.
I’ll quote from The Sun Also Rises:
“If they had hard boiled eggs here we wouldn’t have to go down to the island to eat.”
“Nix.” I said. “We’re going to have a regular meal.”
We started on again down the boulevard. A horse-cab passed us. Bill Looked at it.
So that’s about the state of my neighborhood, Clapton, for which I hold so much fondness.
Stay tuned in the coming days, as I tell you about Hackney Wick, and Green Curry, and some other food things that are in my food life.
Go ahead and try to make your life a little more about food until then. Start with this story and recipe about pickled eggs.
All the best,