{"id":63181,"date":"2019-03-18T11:40:20","date_gmt":"2019-03-18T10:40:20","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=63181"},"modified":"2019-03-18T11:40:58","modified_gmt":"2019-03-18T10:40:58","slug":"kebab-queen-reinterpretation-of-the-kebab-served-on-the-countertop","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/kebab-queen-reinterpretation-of-the-kebab-served-on-the-countertop\/","title":{"rendered":"Kebab Queen | Reinterpretation of the kebab served on the countertop"},"content":{"rendered":"

This April, Manu Canales, previously sous chef of Michel Roux Jr\u2019s restaurant Le Gavroche, will launch Kebab Queen in the heart of Covent Garden with partners Stephen Tozer and Ed Brunet. Manu has explored modern, European-influenced kebabs with prelude restaurants Le Bab<\/a> and Maison Bab<\/a>. Now, after four years of careful development, Manu will lead their most adventurous and ambitious opening, Kebab Queen. Here he will serve his guests a seven-course tasting menu which will be plated directly onto the bespoke, heated Dekton countertop! How about a Foie Gras Kebabito, a chargrilled shish kebab or a Doner Risotto? Sounds mouthwatering doesn\u2019t it? <\/p>\n

Manu Canales love for the flavours of kebab | A seven-course tasting menu<\/strong><\/h3>\n

Manu combines a rigorous Michelin training with his love for the flavours of kebab, cultivated during his trips across Turkey and beyond, to create a seven-course tasting menu. Leading guests through the dishes from the open kitchen, Manu and the team will encourage an uninhibited approach to dining. Guests will rip, tear and eat with their hands, in a ritual that pays homage to late-night kebabs.<\/p>\n

Behind the illuminated facade of a classic British kebab shop, cooking on a custom wood-fired grill, Manu will plate each dish directly onto a bespoke, heated Dekton countertop. The menu kicks off with two starters including the Foie Gras Kebabito; a miniature, two-bite kebab of BBQ\u2019d foie gras. Next, the adoptive British doner kebab becomes a Doner Risotto, an intense lamb jus risotto finished with classic garnishes and shavings of lamb tongue. For the fish course, a chargrilled shish kebab of monkfish, monkfish liver and chicken skin, is plated onto a charred cabbage leaf. The main course is a rum-aged Spit Roast Fesenjan Duck. Inspired by the iconic Iranian stew, it is served with a crust of crisp persian rice, intended to be pulled apart with the fingers. To finish, there\u2019s \u2018Got Milk?\u2019 – an ode to Manu\u2019s childhood: freshly baked, sticky milk buns filled with caramelised cream and topped with cr\u00e8me fraiche sorbet.<\/p>\n

About Kebab Queen<\/strong><\/h3>\n

\u201cKebab Queen<\/a> is the pinnacle of our project. The piquancy, umami and smokiness of the kebab really lend themselves to reinterpretation. We\u2019re creatively pairing Middle Eastern flavours with meticulous and classic technique. But we want you to relax and get stuck in; it\u2019s about combining the intense flavours of high end dining with the communal, elbow-to-elbow fun of the kebab shop,\u201d says Manu.<\/p>\n

Diners will take their place at front row seats around the kitchen, perched on one of ten luxurious, cobalt blue, leather-clad stools. Created by designer Angus Buchanan, Kebab Queen\u2019s stainless steel walls are accentuated by pastel pink curtains and pink tiled concrete floor.<\/p>\n

Kebab Queen<\/a> will open early April with private hire available. Guests can enjoy the seven course menu, plus petit fours, for \u00a360. Located at 4 Mercer Walk, Covent Garden. For bookings, contact info@kebabqueen.com<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

This April, Manu Canales, previously sous chef of Michel Roux Jr\u2019s restaurant Le Gavroche, will launch Kebab Queen in the heart of Covent Garden with read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[118,124,80,85,89,104,109,110,112,120,123],"tags":[],"class_list":["post-63181","post","type-post","status-publish","format-standard","hentry","category-tech","category-p-en","category-sector-2","category-fast-food-sector","category-restaurant-sector","category-catering-sector-2","category-trends-2","category-eating","category-design-main-2","category-product-2","category-promotion"],"acf":[],"yoast_head":"\nKebab Queen | Reinterpretation of the kebab served 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