It's a Love Hate Relationship

It's a Love Hate Relationship

by Craig Gordon (Assistant Restaurant Manager)

"And in the red corner weighing in at 160 pounds. A man who's bite makes up for his height. The silver fox with the spine chilling stare. All the way from Dublin…please welcome…Head Chef, Peter Murray!"

"And in the blue corner weighing in at 150 pounds. The hard hitting highlander. The arguably cocky young pretender. All the way from Inverness…please welcome…Assistant Manager, Craig Gordon"

Leopold (Head K.P) and Geddis (Harrison's Barman) recently won tickets to go and watch the Boxing at the Olympics. They were the "People's Choice" in a vote amongst the staff for who was the most deserving of the tickets. 

It got me thinking about the "Jabs" and "Hooks" Front of House & Kitchen Teams "occasionally" verbally throw at one another. 

There is a fine line between Love & Hate. Chefs will always be Chefs. Managers will always be Managers. Much like every marriage, one will never fully understand the other. Life circumstances and personal choices can put intense strain on relationships. Slamming the kitchen with 5 orders at the same time or forgetting to tell the front of house team we have no Rib-Eye Steaks left can also, put intense strain on relationships. Husband and Wife may be in a loveless marriage but they put on a brave face and stay strong for the children. Peter and I put on a brave face and stay strong for our teams and our customers. 

"How long for table 12's Main Courses? (Darling)" Mimicking the sweet innocent tones of a wife so highly strung as her husband is an hour and a half late picking up the kids from school. Peter glances at a queue of tickets as long as his arm, stares adoringly into my eyes and replies "4 minutes. (Sweetheart)." Like couples take mental notes of their partner's mistakes in order to hold the upper hand, Peter and I keep written down proof to prove to each other after service.

I seem to have painted the picture that mine and Peter's relationship is balanced on a "knife edge". This is simply not the case. The majority of time we are not boxing from opposing corners. Instead we are similar to these guys…

Granted we a little bit more buff, bicep curling beers at the end of each shift does wonders for arm definition...

When things go like clockwork we are like a tag team in the ring. I take down an opponent, or take down an order, before effortlessly tagging in Peter who goes to work on the "Belly" of the opponent (Beautifully Tender Pork with crispy Crackling, Dauphinoise Potatoes & Red Wine Jus) before tagging me in for a second time to perform the finishing move onto the Table.

At half past 8 on a Saturday Night the kids can begin to get tired and start showing off. Peter's Kitchen Team and my Front of House Team can also require monitoring during this time in the height of service. When my team are itching for a dessert order to arrive on the pass or Peter's lads desperately require side dish bowls they can turn into this guy…

It is both our jobs to tame our Scrappy Do's from throwing verbal "straights" and "uppercuts" at each other.

However here at Harrison's there is a tremendous amount of Man Love between Peter and I and the harmony between Kitchen and Front of House is the best it has ever been. When there is a little tension it is our jobs to never let the kids / customers see what goes on behind closed doors. Perhaps even more tricky when there are no doors, only an open Pass. 

After a tough night the last "tag" is a simple kiss and make up "cheers" with a couple of Pints of Guinness!

Show Time at Harrison's!

It's show time at Harrison's!

by Craig Gordon (Assistant Restaurant Manager)

After five soul destroying years training to be an actor I was fortunate enough to tour with some fantastic Shakespeare companies performing all over Europe.

I now perform around 7 times a week in a quirky theatre called Harrison's playing one of the most challenging roles of my career. As well as performing almost every evening, my contract includes:

Script Writing (Wording new dishes)
Casting (Employing new staff)
Set Design (Arranging Tables & "Striking" Chairs)
Sound & Lighting (Mixing to relate to the mood of the evening)
Directing & Choreographing (Delegating staff into sections & helping them to "move" during service)
Ushering (Welcoming & showing customers to their tables)
Reservation Manager (Taking bookings for Matinee, i.e Lunch & Evening, i.e Dinner, Performances)

You wouldn't find Michael Ball taking on this role for Equity Minimum.

Since working part time in Chez Gerard whilst training to be an actor I have always been "dazzled" by the similarities between the Theatre & Hospitality Industries.

Harrison's Theatre is a million miles away from your traditional Proscenium Arch Theatre. Much like the Edinburgh Fringe Festival there are several shows going on at once. The first is performed on an Open Kitchen Stage Theatre, "Peter (and the frying) Pan" tells the story of Peter and his lost boys fighting off a barrage of tickets from the Front of House team in an attempt to save and hold their true love, Guinness. Even with Peter manning the ship and Leopald providing endless ammunition in the form of pots and pans, will the boys succeed? 

The second is a Circus Act where seating is offered on a first come first serve basis. Come watch "Bar" Master Jimmy make his team dance a merry tune - spinning trays, juggling cocktails shakers and smashing glasses in an interactive show where audience members are welcomed up to the "Bar Stage to purchase drinks throughout the performance. 

The third show is performed on the largest and most challenging stage - "The Floor"- This is the most enthralling improvisation show where no two nights are ever the same. The show relies wholly on the audience to throw different things into the "mixing bowl" by ordering and questioning to see what the performers come up with. Audience members are also able to see into the "Main Station Waiter Wings" where actors are preparing props (polishing cutlery and arranging condiments for tables), as well as quickly devising new plans before they go back out on stage.

The similarities between the Theatre & Hospitality Industries begin long before we enter we enter "downstage right" into the Restaurant. Walking down Hildreth Street in the morning always reminds me of the improvisation stage at the very beginning of rehearsals. Mick himself is an actor; experimenting with different energies, tones & objectives to captivate his audience. If Mick played the exact same character everyday, his play "Balham Fruit & Veg", would turn like any other play would; stale.

  

Even after 3 weeks rehearsal you still don't feel you are ready for your first service. You've put your make-up on and your technical team and doing their final "wobble & spacing" checks on tables. There is then a moment of calmness where you collect your thoughts and have a final run through of those possibly tricky moments in your head.

You have a group hug backstage (Team Briefing) and then there is no going back. Opening Night adrenaline kicks in and you are off…

Stage Managing "Peter (and the frying) Pan", "Jimmy's Cirque de Solil" & "Harrison's Improvisation Show" is a tremendous buzz, when all goes to plan. Like any show you have to able to think on your feet dealing with late arrivals, fixing on stage problems and most importantly motivating performers. Like most backstage crew, you have small cameo roles throughout the night, performing to individual tables before springing off to deal with something else that has cropped up. Two tables, much like two shows, will never be the same. Every table is like a play within a play where you must be able to adjust your performance to suit the needs and wants of your customers.

To me a "handshake" and a heartfelt thank-you from a customer at the end of a meal is every bit as electrifying as a standing ovation during the final bow.

When the night has died down and the remaining few stragglers exit the Restaurant Theatre, it is time for a few "notes" on that night's performance before an ice cold, well deserved Beer.

Show time at Harrison's  -All day, Every Day - Box Office - 02086756900

Hungover @ Harrison's

Hungover @ Harrison's

by Craig Gordon (Assistant Restaurant Manager)

"Those three little words" can make or break a relationship. They can also make or break your Saturday morning... How many times on a Friday evening after work have you lied to your partner, friends and most importantly yourself with those three little words..."Just one pint"...?

It's 10.30am. Congratulations you've done it again. That team of Balham Builders with tiny little yellow hats and tiny little toolkits have gone to work inside your skull; sandpapering your tongue and completing that loft conversion right in your sinciput. 

As you crawl from your pit and begin the evolution of man you seek refuge with fellow cavemen at uncle Sam's Hideaway....Harrison's...

Bish

Bash

Bosh

 Through every mouthful of beautiful Smoked Salmon with lashings of delicious Hollandaise, the builders one by one pack away their tools. And as you devour those Buttermilk Pancakes with Crispy Bacon and Sweet Maple Syrup you slowly start to evolve into the man you were before those fatal words on that Friday evening after work... "Just one Pint".

I am adamant we do the Best Brunch in Balham. As agreed by Milly:

www.thoroughlymodernmilly.com/2012/03/best-brunch-in-balham-at-harrisons/

Whether it be from 9am to 12am for Full Breakfasts and Scrambled Eggs or from 12.15pm to 4pm for quite possibly the best Cheeseburgers in the South West:

Always remember. We're here for you. (Within reason...9am...Saturday & Sundays) And always will be. Even if you are in the dog house after a Friday Night out with the lads... ;)

See you at the weekend... 

  

Flip Flops

You know it's summer when a business man in a suit is also sporting Flip Flops #Rock!


by Craig Gordon (Assistant Restaurant Manager, Harrison's)

We've had 3 days of Summer and already everyone thinks they are on holiday...and why not? On my commute into work I was delighted to witness a middle aged business man wearing Flip Flops and a full 3 piece suit. Takes "That Friday Feeling" to a whole new level. 

I shook his hand, thanked him for brightening my morning, left the train and headed into Harrison's.

I promise me and my friend "The Sun" did this to Harrison's in Balham, London...

 Some may argue I'm a miracle worker. I thank those people for their kind words, but alas I'm just very good at opening doors, not in a metaphorical sense, in a physical (annoying, jamming, takes me 30 minutes to open them sense)

The difference it makes to the atmosphere in Mr Harrison's restaurant is incredible. The chefs think they are absolute Rock Stars...

They are Rock Stars in their own right. With the lead man Peter Murray creating some stunning summer dishes...

A sideways Beetroot cured Gravlax... (Because we are cool that way)

And a Rump of Spring Lamb... I would eat this everyday if I could...

The heat has also sprung life into our Head Barman Jimmy...

Iced Coffee above. And "The Italian Job" Cocktail to the left... 

(Can someone please show me how to rotate pictures...)

Listen, it's summer. Our doors are open. We've got the food, the cocktails, the love. All you need to bring are the Flip Flops. Here's to the Great British Summer at Harrison's! 

On the hunt for mulberries with Abundance

If like me you have fond memories of your childhood summers spent climbing trees and looking for adventure, then mulberry picking could be for you. The tricky thing is that they are few and far between and not exactly easy to come by.

We have worked with Abundance Chiswick for the last few years and think the whole concept is fantastic. They find local W4 fruit that would often go to waste and then sell it to local restaurants and shops. They have provided me with apples, pears, cherries, plums, elderflower - all from within the W4 postcode. Often this wonderful fruit would go to waste, but Karen, Sarah and their team of volunteers are out there picking and then selling to the likes of me - with all the profits going to local schools. What a brilliant scheme that turns unwanted fruit into helping with education.

So when Abundance asked me to go mulberry picking with them I said a very big "yes please!". They took me to the most stunning private garden in Chiswick, where one side of the beautiful garden was dominated with this huge and imposing mulberry tree. The nursery rhyme was always “round and round the mulberry bush”, but in fact they grow on trees. Sadly there are not enough of these grand trees left and therefore not a lot of this fruit.

Very quickly my Head Chef and I were picking away from the bountiful supply. The first of this juicy fruit were ripe and ready for picking - those that are plumb and full and almost fall off as you touch them. There were so many and they were so delicious - so sweet and delicate. Luckily for us there is a huge quantity and lots more still to ripen over the next few weeks…so we will be back for more!

We had great fun picking in the sunshine and challenging each other to climb the tree and claim the most difficult fruit. As you pick your hands become stained in this wonderful rich purple colour - almost like blood dripping down your hands and arms.

Soon we had boxes and boxes of fruit and were ready to return to the restaurant, to hand them to our pastry chef, Alan. Over the next couple of days Alan created the most amazing mulberry jelly, cheesecake and also bakewell tart. All were utterly delicious and seemed to go down very well with our customers. So lovely for us to be able to have something on the menu that tastes so good and comes from within walking distance of the restaurant.

New York, New York

At the end of February, I had five amazing days of 'research' in New York. It really is my favourite city in the world and in terms of bars and restaurants, I find it very inspirational and always come back to London full of ideas and energy.

This time I came back inspired to make some changes to Sam’s (time for a refurb) but also with some great food and drink ideas for both restaurants. I'm now determined to crack on and find a third site for something new and exciting!

I went to too many restaurants and bars to name them all, so I thought I would give you my top five. If anyone wants more info on my favourite places and a full list then I am very happy to share them with you...

New York Top Five, February 2011

· The Fat Radish (Orchard St): Recently opened by English and ex Rick Stein chef Ben Towil. Seriously good food and fun vibe - www.thefatradishnyc.com

· The Breslin Bar & Dining Room (Ace Hotel West 29th St): Same people behind The Spotted Pig but I think I enjoyed it more. I had the most amazing lamb burger - www.thebreslin.com

· Pulino’s Bar & Pizzeria (Bowery): Keith McNally’s pizza place. The pizza is to die for and pretty mean cocktails as well. When you think New York buzz………this place has it in bucket loads! http://www.pulinosny.com/

· Cookshop (10th Street): Think we had my favourite food of the trip here. A lot of New York restaurants are great but their menus can be a bit unoriginal. These guys really have their own style - love it! www.cookshopny.com

. Fatty Johnsons (Carmine St): This fantastic burger/ bar joint is from the team that did Fatty Crab. Great buzz and had a very amusing late night here - http://www.fattyjohnsons.com/

So that was my top five restaurants of this trip and I didn’t even mention any bars! Here are some places for pre and post dinner drinks...

Bars

· Weather Up (Duane St): Great bar to get to late at night in Tribeca - brilliant service and very unique cocktails

· Hotel Griffou (West 9th St): We had fantastic pre-dinner cocktails here - two martinis and you know about it! http://www.griffou.com/

· Death & Company (East 6th St): Super cool and lots of fun - http://www.deathandcompany.com/

I think one of the best things about New York is just to get out there and pound the streets... it won't be long before you find another super cool place to check out.

In search of the elusive penny bun

By Celine Jeanine, Assistant Manager at Sam’s Brasserie

I grew up in centre of France where mushrooms grow in great quantity. The first autumnal rains were always well received as we knew they meant it was the beginning of the mushroom season. Girolles, ceps, lactaires and many other fine forest treats would be on the menu for the next two months.

We had mushroom hunting class at school, usually during September and October on Fridays, so we could take our harvest home for the weekend. I would then go mushroom hunting again on a Saturday or Sunday with my dad. I remember being very proud of knowing the Latin name of every mushroom I was able to recognise and telling him which ones were edible or not. I realise now that he probably knew all that already!

20 years later, although every day my nail varnish matches my top and I spend far too much money on make up, I still enjoy mushroom picking in mucky woods, surrounded by spiders. Maybe it’s not too dissimilar from buying the perfect outfit - you have to consider the season, the colour, the place…

It’s a warm Sunday afternoon in Kent, following a day of heavy rain. Summer is over and the annual mushroom hunting ritual is about to happen again. We all seem to be a bit over excited!

I get my equipment ready: Wellies, cap, my mushroom knife…. I will grab a stick once I’m in the woods. I ask for plastic bags when I notice that everyone else takes a plastic tray or a basket. I make up an excuse and say “in France we use plastic bags to separate the different types” – but it’s really because you don’t want to tell the other foragers what’s around! We all have a favourite spot and it’s a secret you can only share with your family.

After a 20 minute drive we finally get to our ‘hunting ground’. Birch, larch and chestnut trees and big bushes of holly. Not what I’m used to in France where there would be plenty of oak but there’s such a strong smell of mushroom that I’m still confident I will have a cep omelette or a wild mushroom soup tonight.

They all start picking bay bolete, slippery jacks, winter chanterelles and amethyst deceivers. I’m getting a bit worried, I’d better stay away from colourful mushrooms - they don’t look safe to me. I decide to focus on one target: The penny bun aka cep or porcini.

After 45 minutes luck’s not on my side and I only have two penny buns in my bag whilst everybody else has got a fair bit of everything in their trays. Then I come across twenty girolles (or chanterelles) within a few minutes and my good mood is back as I love them.

I get a funny feeling when I pick mushrooms, I can almost taste them when they are in my hands. Three more penny buns, I’m satisfied now and we can leave. We could stay a bit longer but I’m really looking forward to my dinner!