Portabello, Oxford 

One of the first lessons you learn at cookery school is that there is my way and then there is the Leiths way and you are there to learn the Leiths way. Whether that be using cutlery knives to rub butter into pastry, hand mixing water and flour on a counter top for pasta or finding the bloody oysters before you even think of jointing a chicken. The theory is that we should learn a basic solid level before we experiment and branch out on our own, and it’s a good method. Every day we follow a recipe or 5 from the Leiths book and serve it to our teacher at an allotted time and get marked and given feedback. – apparently soon we’re going to start to be given freedom with our choice of accompaniments, pressure.- We’re given a grade for things like meat cooking, sauce consistency, knife skills, you get the picture. I bring this up because I’ve realised that I’ve started viewing every dish I eat like this and marking it in my head…..
It was my own fault. I shouldn’t have ordered the chicken with red wine jus, bacon and celeriac puree. Don’t get me wrong, it was delicious. As my teacher Michael would say: ‘It’s nice warm plate, food piping hot and served in good time. Good presentation, nice portion size, maybe a little extra colour next time, some green or something to add freshness but nice clean plate. Fibres nicely set on the chicken but there’s still some moisture, beautiful rendering down of the skin and nice carving of the supreme, still served in the bone, good. Lovely sauce consistency, see how it’s syrupy but still runs down the plate, that’s what your looking for. Bacon, on the less crispy side but works on this dish. Puree isn’t gloopy, nice flavour, hint of pepperyness coming through but good punchy flavour of the celeriac. The consistency though, see how you can still taste those fibrous textures from the celeriac? I’m looking for silky, creamy smoothness, maybe next time pass it through a chinoise (very thin sieve) and add a little cream or Creme fraiche, but otherwise lovely dish, just think about the veg as well as the main event’. I’m being pinickity here because mostly it was a delicious dish, a lovely atmosphere and really great friendly waitresses, but this is what cookery school does to you. As you can see I might not be able to have McDonald’s ever again! ( I’ll cope, I’ve only eaten there about 5times ever anyway #foodsnob). Also I don’t mean to brag but I did nail the celeriac puree when I made it on Friday in my duck, dried cherry and almond sauce, celeriac puree, artichoke crisps and sautéed kale. I’m allowed to say this mostly because my sauce was too thin and my duck wasn’t portioned right, Portabello won anyway.      

   I should also mention the wine and quails eggs I began with. I knew already that the owner of Portabello served exceedingly good English wines as we had previously been to another of his restaurants, the Perch, where we had had a lovely Oxford retreat white wine. The rose, whilst overchilled (another annoying hangover from now having an interest in food and wine, you realise most white and rose wine is served far too cold in restaurants, kills the flavour) was fresh and dry, with strawberry and raspberry flavours, beautiful. I highly recommend Portabello, it’s not the most easily accessible but the cheerful atmosphere and reasonably priced food make it worth a visit. 

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