Below Zero restaurant and bar, by London Appetizer

We’re always on the look out for the best bloggers in the restaurant and hotel industry, and Piers from London Appetizer has to be up there with the very best. Piers was the first restaurant blogger in London, starting out back in 1996, so he’s a true expert in his field.  Below is a restaurant review that he wrote for Below Zero, in Heddon Street in London.  For more restaurant reviews and industry news, have a look a London Appetizer let us know what you think.

Below Zero, Heddon St, London. Written by London Appetizer

A subterranean secret to some, a hidden gem to others, the temperature has been raised at belowzero, London’s favourite restaurant and lounge bar.  Located beneath bustling, vibrant Heddon Street, belowzero has reached new heights with the appointment of Head Chef, Sean Marshall, and the opulent transformation of the interior.

Marshall brings a wealth of experience to the role having worked at Prism, Oxo Tower, Bank and Mint Leaf. His new modern European menu showcases his excellent and varied cooking skills whilst being driven by quality, seasonal ingredients. This, shared with Marshall’s passion for innovative combinations of flavours and textures, positions belowzero as a destination restaurant.

Typical starters include pan-fried red mullet, warm blood orange and red onion salad with saffron orange oil; seared Scottish scallops with Arbroath smoky and parsnip purée; as well as lavender smoked wood pigeon with caramelised black figs, wild mushrooms and blackberry jus.
Main courses feature must-try pistachio and sage crusted lamb rack with spiced sweet potato, spring greens, morels and port and bacon marinated kidneys; line caught seabass with stuffed steamed baby cabbage, girolle and cockle butter; or pan fried fillet of venison with seared foie gras, walnut braised red cabbage, beetroot and cranberry compote and a rioja jus. Whole lemon sole, swordfish, rib-eye steak and maize-fed chicken are also available from the grill, each served with capanota and sauce vierge.

Inventive and decadent desserts include cardamom and star anise mousse with spinach genoise and lime leaf anglaise; white chocolate fondant with szechuan ice cream and crystallised fruits; or banoffee cheesecake with rich butterscotch sauce and home-made banana sorbet.
The menu is complemented with a strong and extensive international wine list, with many bins under £30. Alternatively blow the budget with stars of the show such as Shiraz, Penfolds Grange Hermitage, South Australia, 1995 or Mouton Rothschild, Aile D’Argent, Pauillac First Growth, Bordeaux 1996.
The lounge bar at belowzero takes cocktails to another level with its talented bar team, contemporary concoctions
and its comprehensive premium and super premium spirits list, which includes Absolut 100, only available at 100 bars in the world. Unique creations include ‘Ultimat Mochatini’ – Ultimat Chocolate Vanilla vodka, white cacoa liquer and coffee jelly or ‘Sagini’ -Whitley Neill gin, Pimm’s No. 1, fresh sage leaves and pomegranate juice.

For the rest of the article, please visit London Appetizer

Thanks to Piers for the review.  Visit the superb London Appetizer
and see what else he has to offer.  You can thank us later.

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