the bar

some of the food

l'entrecote

puddings

pictures of the night

Sold out

The supper club is now sold out. There is a waiting list, which if you wish to be put on, please email sarah on the Bold Tendencies email address. We have 7 cows worth of l'entrecote hanging in our fridge and we are at capacity.

Franks at night

The long term weather forecast is good for next week. we are under canvas as you can see from the picture, but bring a jumper.

Franks bar

About Bold Tendencies

Bold Tendencies is a sculpture commissioning project now in it's sixth year. This year sees commissions from 6 international artists, Mary Redmond, Sarah Cain, Peles Empire, Carter Mull, Laura Buckley and Martin Westwood that take over the top four floors of the multistory car park in Peckham. Bold Tendencies also houses the now famous Frank's Cafe and Campari Bar where the L'Entrecote supper will take place. Why not come a little early and take a tour of the exhibition.

Flock and Herd Butcher

Charlie Shaw, ex Ginger Pig, is setting up Flock to Herd Butchery on Bellenden Rd at the end of Sept 2012. We are fortunate enough to be able to be to be supplied by Charlie, tapping into his sourcing direct from the farm from Kent and Sussex.  The ribs are hanging in his chiller as we speak, dry aged and ready to go for the evening.

Vin Orange; a stiffener to warm your cockles

The recipe

2 oranges – ideally Seville

½ lemon

200g sugar

½ vanilla pod split length wise

¼ cinnamon stick

1 ltr good rose wine

200ml eau de vie

50 ml rum

Ideally it needs 6-8 weeks to macerate.

Get large parfait jars or bottles – sterilise

Wash the skins of the fruit well and roughly slice and place in the jar with all the ingredients except the rum

Place the jar/bottle in a fridge and shake from time to time to help the sugar dissolve

Just before use add the rum and strain through a coffee filter paper into another sterilised bottle and keep refrigerated.

It is quite alcoholic so just do small servings over 3 cubes of ice with a twist of orange peel

L'entrecote cut of beef

                                                                                L'entrecote is a traditional french cut that comes from the rib of the beef carcass. We are going to cook this on the bone because it will keep the shape of the steak when it is on the wood grill and the bone is great to pick over when the meat is finished.  

Served rare, the French way

The French would serve this blue, which is literally still mooing. We are going to go for rare, to ensure you will get a lovely charcoal flavour from the wood fire and keeping the succulence of rare beef.

DIRECTIONS

THE MENU

Home-made vin orange over ice as a stiffener

Comte sable

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Giant globe artichoke with a pot of vinaigrette or anchoiade

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English radishes & seasalt

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Bayonne ham remoulade & cornichons

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Salt cod brandade - served hot with grilled toast

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Grilled l'entrecote beef with herb and garlic butter

wood roasted rosemary potatoes,watercress & endive salad with mustard dressing 

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Sariette de Banon with walnut bread
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Grilled brioche, with poached summer fruit & chantilly cream