How to Bake our Afternoon Tea Classic Lemon Drizzle Cake

Our Lemon Drizzle cake is a sweet and tangy highlight of our indulgent afternoon tea. This citrus-scented morsel is light, fluffy and guaranteed to put some zing into your afternoon!

Our hardworking chefs wanted to share the recipe with you so that you can enjoy it at home. Serve with a pot of loose leaf tea and enjoy in the sunshine.

Ingredients

  • 180g Caster Sugar
  • 180g Butter
  • 3 large eggs
  • 45ml Milk
  • 206g Self Raising Flour
  • 7.5g Baking Powder
  • Pinch of Salt
  • Zest of two Lemons

For the Syrup

  • Juice of two Lemons
  • 131g Granulated Sugar
  • Zest of 1 lemon for decoration optional

Method

Line a rectangular oven pan with baking paper. Approx size 28cm x 18cm and at least 4cm high.

In a mixing bowl, combine the butter and sugar and cream until light and fluffy. Add the zest of the lemons and slowly add the eggs one by one whilst continuing to beat well. Add the milk.

Into another bowl sieve the baking powder, flour and salt together. Gently fold this mix into the butter, sugar and egg mix.

With a palette knife spread the cake mix out evenly into the pan. Bake at 160 degrees Celsius for about 20 minutes until golden brown. Leave to cool for ten minutes.

Squeeze the juice from the lemons and combine with the granulated sugar mix this well and spoon evenly on to the top of the cake and leave to cool.

Cut into portions when cool and decorate with thin strips of lemon zest.

 

So there you have it – the essence of sweetness and simplicity! Why not come in and enjoy our full afternoon tea for yourself?

Our British Pie Week Recipe: Smoked Ham Hock and Chicken Pie

We’ve had a fantastic British Pie Week here at Perkin Reveller, but all good things must come to an end! However, to keep the pie magic going a little longer, we thought we’d share one of our recipes.

This splendid pie serves 10 people, making perfect for a springtime family Sunday lunch. Serve with mash and curly kale and, if this week is anything to go by, you’ll be guaranteed some very happy guests.

If you’re averse to mushrooms, why not try substituting with a layer of leeks sweated down in butter?

Smoked Ham Hock, Chicken and Portabello Mushroom Pie (Makes 10 portions)

For the Filling

  • 600g smoked ham hock
  • 600g boned weight of chicken thighs, skinned
  • 400ml chicken stock
  • 400ml ham stock
  • 20g chopped parsley
  • 300g portabella mushroom
  • 1 onion, chopped finely
  • 30g butter
  • 10gSalt
  • 10g ground black pepper
  • 4 gelatine leaves

For the Hot-water Crust Pastry

  • 200ml water
  • 170g lard
  • 450g plain flour
  • 5g salt
  • 1 free-range egg, beaten

Method

  1. On a low heat cook the onion in the butter for 4-5 minutes until soft. Leave to cool.
  2. In a food processor mince a third of the chicken thighs, a third of the ham and a pinch of salt. Add chopped onions and parsley before seasoning.
  3. Put the chicken thighs between 2 sheets of cling film and batter them out with a rolling pin till roughly the same thickness as the ham.
  4. Pre-heat the oven to 175°C .
  5. Mix the flour and salt in a bowl and make a well in the center. Bring the water and lard to the boil in a saucepan then stir it into the flour with a wooden spoon to form smooth dough. Leave the pastry for 25 minutes if too hot to handle.
  6. Lightly grease a pie ring measuring 15-20cm by about 8-10cm deep and line the bottom with a disc of lightly greased greaseproof paper. Place it on a lined grease proofed baking tray.
  7. Take two thirds of the dough and on a lightly floured table, roll it into a circle so it is large enough to line the pie ring and overlap the edge. Roll and place the pastry into the flan ring, carefully press into the corners and allow it to just hang over the edge.
  8. Roll the remaining pastry into a circle for the lid.
  9. Cover the bottom of the pie with a layer of ham and season, then a layer of chicken and season again. Next add a layer of portabello mushroom pushing down firmly. Finish the filling with a layer of ham and finally a layer of chicken remembering to season each layer.
  10. Brush the pie edges with egg wash and place the lid on top. Trim the edges of the pastry with a knife and pinch the base and top pastry edges together with your thumb to crimp the pie and create a seal.
  11. Brush the top of the pie all over with the beaten egg, make a hole in the middle of the pastry lid and cook for 1 hour. Remove the ring and brush the sides and top again with egg before baking for a further 15 minutes. Remove from the oven and leave to cool. Once the pie is cold refrigerate for 2-3 hours.
  12. Now for the jelly, soak the gelatine leaves in cold water until they soften and squeeze out any water. Heat about a third of the chicken stock in a saucepan and stir in the gelatine until it’s dissolved then stir into the rest of the stock. Leave to cool but do not let it set.
  13. Once the pie is cold, check around the pastry for any holes and fill them with softened butter so that the jelly doesn’t escape.
  14. Pour the stock into the round hole in the top of the pastry until the pie is filled. Cool in fridge until jelly is set.

 

Wild Fashioned

The Old Fashioned Cocktail, or simply “Cocktail”, as it was originally known, is the oldest style of mixed drink. Strictly defined as a base spirit, bitters and sugar, a cocktail is simple to make.

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Wild Fashioned

  • PR Pistachio infused Wild Turkey 101 Bourbon
  • PR Pistachio Tincture
  • Chestnut Honey
  • Jerry Thomas Bitters
  • Bacon & Honey Lollypop

Our version is a little more complicated, and, we hope you will agree, a pleasing variation on the theme.

Our team created a bacon & pistachio drink for a New Year’s Eve party. It was a hit. Wanting to give a taste of that combination to our new menu, we concocted the Wild Fashioned.

wild-fashioned-cocktail

Our base spirit is pistachio steeped Wild Turkey 101 bourbon. We infuse the whiskey with a strong pistachio paste, created in our kitchen for use in desserts, as well as fresh pistachio. Then, in the glass, we add a fresh pistachio tincture, chestnut honey and Jerry Thomas Bitters. While we could use Angostura, the Jerry Thomas Bitters add to the American theme of the drink and provide a deeper, more complex flavour.

To bring in the bacon element, we garnish the drink with a bacon & honey lollipop,as well as a fresh lemon twist.

 

A View of the Poppies

It is a constant source of pride to be situated on Tower Wharf, and we could not feel more honoured and privileged by our setting than we do now that it is home to Blood Swept Lands and Seas of Red.

Since August, the Tower has been home to an ever-evolving art installation, which has seen the famous moat gradually transformed into a striking blood red sea. Step closer and these crimson “waves” are revealed to be a vast expanse of flowers. 888,246 ceramic poppies, created by sculptor Paul Cummins, with setting by acclaimed stage designer Tom Piper, are being gradually installed as a tribute to those who died during the Great War.
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This vivid and ever-shifting display marks the centenary of the Great War’s outbreak. Circling the Tower, this creates a very powerful symbol of remembrance, spectacular and eye-catching from a distance and highly TK with closer consideration. Every poppy represents a British military fatality of the First World War. In a touching move, the ceramicists at Paul Cummin’s studios are employing techniques used by potters during the First World War to make the pieces.

The poppies were offered for public sale, a chance to own a piece of history and to support a group of worthy causes. Once the exhibition ends, the poppies will be sent to their new homes; each one has now been sold, raising millions for six service charities.

The Bootlegger

The Bootlegger has quickly become a popular feature on our menu. Served in a hip flask to invoke the spirit of Prohibition, the Bootlegger is our toned down take on the classic Italian aperitif, the Negroni.

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The Bootlegger

  • Sipsmith Vodka
  • PR Apple & Melon Liqueur Liqueur
  • Aperol
  • Jasmine Tea

Equal parts Sweet Vermouth, Campari and Gin, the classic Negroni is a cocktail some people love and other’s hate, characterised by it’s bitter flavour profile. Our “little Sister” to the Negroni rounds out the flavours, using Sipsmith Vodka and the gentle Aperol, a house made Apple & Melon Liqueur and Jasmine Tea.

The Negroni is said to have been conceived by Count Negroni of Italy in the early 1900s when he asked a bartender to strengthen his bitter aperitif, by adding gin. While this story may not be the true origin, we’d like to think our own Mr Reveller would have approved of the count’s request.

Perkin Reveller Around the Web

It’s been just over a year since we were awarded our coveted two AA rosettes, and what a year it’s been! We’ve proven popular with our friendly neighborhood beefeaters, and dazzled with Beefeater Gin cocktails for our Gin Journey and Ginstock guests. We’ve also had some great reviews from bloggers and magazines alike. Here are just a few of our favourites!

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“The herb spelt, roasted roscoff onion, walnut crumb and goat’s cheese will delight both meat-eaters and vegetarians alike, and with its fabulously authentic British décor and sensational views over some of London’s most famous sights, you can be sure that the Perkin Reveller will provide you with a dining experience you won’t forget in hurry.”

Marie Rayner – The English Kitchen

wild-fashioned-cocktail

“The venue has a warm buzz with simple, friendly service and good drinks. Drinking alongside the Thames, with the Tower of London behind, this is a perfect spot to contemplate the city’s history with a classic cocktail in hand.”

Jane Ryan, Diffords Guide

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“A sumptuous venue for drinkers and diners alike, the Perkin Reveller is a polished and romantic gem in the heart of the city; that in my opinion, too few people know about. You’ll be hard pushed to find anywhere else in London with such great views of Tower Bridge and the Tower of London combined with the high quality tipples and nibbles to match.”

Katie Houghton, Design My Night

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“I was really impressed with my meal. Everything was tasty and freshly prepared and seasonal and made with local produce. Service was friendly. The view was iconic.”

Chris Osburn, tikichris

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“Geoffrey ‘Perkin the Reveller’ Chaucer was in charge of building Tower Wharf to keep people out, and after experiencing the delights of the Perkin Reveller, the public should be climbing the walls to book a table!”

Gavin, Blood Sweat and Fashion

Blood & Sand #2

There are few well known or well regarded orange juice based cocktails and even fewer classic cocktails with Scotch as their base. The Blood & Sand, featured in Harry Craddock’s Savoy Cocktail book and said to be named for a 1922 bullfighter movie, contains both, to great effect.

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Blood & Sand #2

  • PR Tangerine infused scotch
  • PR Cherry Liqueur
  • PR Indian Vermouth
  • Paprika Poppadom. Cherry, Tangerine & Cola Chutney

The original recipe consists of equal parts Scotch, orange juice, sweet vermouth and maraschino. To create the Blood & Sand #2, we use three house-made ingredients.

We combine: Scotch infused with the juice and zest of fresh tangerines, a vodka based cherry liqueur made with sugar and fresh cherries, and the star of the show, an Indian vermouth.

To create our Indian vermouth, we infuse gin with curry leaves, lemongrass, paprika, cinnamon, vanilla, lemon, lime and orange zests for four days. We use this infusion to fortify the wine and then rest the mixture for three weeks in a cask.

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Our edible garnish for the Blood & Sand #2 hints to the dominant flavours in the drink – a paprika poppadum topped with a cherry, tangerine and cola chutney.

This drink has become a firm favourite of our management team, and we hope it will become one of your favourites too.

Join us for a celebration of festive revellry

An iconic historic setting, lovingly prepared food, and the warmest of welcomes make the Perkin Reveller the perfect place for festive merriment. With your pick of three menus you will be spoilt for choice, and with all dishes lovingly prepared from fresh, seasonal ingredients you’re in for a fantastic feast, whichever you choose. Then of course there’s our bountiful cocktail menu and excellent wine and beer selection – sure to get your guests into the festive spirit!

perkinreveller_NightBAR

In the running for design award

We are delighted to say that Perkin Reveller has been shortlisted for an International Restaurant and Bar Design Award in the Restaurant or Bar in Another Space category.

Totally independent and now in their fifth year, the UK and International Restaurant & Bar Design Awards are the biggest hospitality design awards in the world. The awards are open to restaurants and bars across the world, with entries from as far afield as China and Australia. Judges consist of the most influential personalities in the design world and have included the editors of Wallpaper and Frame magazines, Karim Rashid and Alberto Alessi.

Reaching the shortlist for this awards is a wonderful testament to the fabulous design of our restaurant and to all the artisan producers who hand crafted so much of its gorgeous furnishing.

We’re delighted to have been shortlisted, here’s hoping for win on the 12th September, when the awards ceremony will take place.

unbeatable location

We’re delighted to announce that, alongside the flattering blog posts and reviews we have so far received, View London – a leading online entertainment guide to London – has rated the Perkin Reveller as a five star restaurant!

“The food features lovely, sensible combinations, skilfully cooked. The wine list has evidently been assembled with love, enthusiasm and just a touch of daring. Front-of-house knows its business, the almost Brutalist design somehow works, and the location is unbeatable.”

They found the restaurant spacious and relaxed, with charming staff and smooth service. They also enjoyed our “succinct, mainly British menu” and rare, organic and biodynamic wines.

We did notice, however, that they struggled to find us down on the Wharf, so we are devising a new way to help everybody navigate their way to our doors.

“This newcomer, part of it actually within the base of Tower Bridge, strives – and succeeds – in pretty much every department. The mainly British menu is full of delights, wine is taken seriously, and service never falters.”

If you haven’t already, you can read the full review here and then come down and find out for yourself what makes our location “unbeatable”.

join in any time!

You don’t have to limit yourself to breakfast, lunch or dinner to join in the revelry down on Tower Wharf.

You can pop in at any time of day, for a coffee in a special Perkin Reveller cup and a slice of freshly baked cake, or one (or more) of these delicious cookies!

Cookies at the Perkin Reveller

rare tea and delicious cake

Brunch, elevenses, afternoon tea, supper – we know plenty of reasons to take a few minutes to yourself and enjoy a cup of tea and a slice of cake!

In fact, we have nine different rare teas and all kinds of freshly baked cakes, from these dainty cup cakes to hearty slices of rich fruit cake.

Or, if you’re more of a biscuit person, we have whole plates of thick, chunky cookies too!

Rare Tea at Perkin Reveller

Our Fabulous Afternoon Tea

Down on Tower Wharf, we appreciate the importance of a nice cup of tea in British culture. In fact, we’ve teamed up with the remarkable Rare Tea Company to provide a unique tea service that makes the perfect cuppa!

We currently serve nine different types of tea, from our rich and aromatic English Afternoon Blend of four hand-crafted black teas, to our delicate Jasmine Silver Tip white tea, crafted entirely from spring buds.

You can discover all our teas on our online menu, or come down and try them out for yourself. You’ll even get to sip from one of our beautiful Perkin Reveller tea cups!

Served 15:00 – 18:00

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kind words!

The restaurant has now been open for a few weeks and we’ve already had some excellent reviews, including Foodepedia, Great Little Place and Moments Unexpected.

Of course, Mr. Reveller has been busy as well; eating, drinking and revelling his way through many a day and night, as well as most the menus! You can find all his thoughts and opinions on his blog.

Perkin Reveller London Review

eel like you’ve never seen it before

Judging by the number of compliments we’ve already had about our smoked eel fish cakes, they must taste even better than they look!

Perkin Reveller Smoked Eel Fish Cake

That’s really saying something too, because they look fantastic! They also come very highly recommended on Mr. Reveller’s blog:

“If you’ve never tried eel before, I cannot recommend it more highly than at the Perkin Reveller

Served with crispy bacon and an apple salad, it is an entirely delightful experience that will have you actively seeking eel-based dishes the next time you’re eating out in London.”Mr. Reveller

a feast for the eyes

This remarkable artwork above our main bar was painted by the brilliant Nick Archer, who took inspiration from an amazing wall painting in the Tower of London itself.

The original painting has been dated to around 1390, when Chaucer was Clerk of King’s Works. That means Chaucer probably commissioned the original painting himself, whilst he oversaw the building of Tower Wharf, where our restaurant now sits!

If you haven’t done already, you should pop in for a drink and admire our version in real life!

Perkin Reveller Artwork by Nick Archer

food to share

If you bring a friend down to the Perkin Reveller, we think you should try ordering something to share between you, like a beautiful rib of beef with bone marrow and red wine sauce and Béarnaise.

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Alternatively, if you want something all to yourself, our smoked eel fish cakes, slow cooked lamb and warming fish stew are some of our most popular dishes so far. Of course, you can also add anything else you like from the choice of side orders – feel free to experiment and let us know what you like most!

a tasty night

A huge thank you to everybody who came along to our very first evening of food, drink and revelry last night! It was wonderful to see the restaurant finally come to life and fill up with people enjoying good food, good drink and good times!

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The feasting tables were full, the wine flowed and our brilliant bar staff got creative with our whole range of original cocktails and punch bowls. We’ve had fantastic feedback on the entire menu so far and today’s lunch looked just as impressive, so we’re looking forward to hearing what you thought about that too.

We’ll be opening our doors for public bookings very soon and can’t wait to see all you down there!

Why not share a comment on our facebook page?

taking shape

We have finally started moving our hand crafted furniture and crockery into the restaurant!

From enormous banqueting tables and outdoor fire pits, to earthenware beer jugs and bespoke tea sets; the Perkin Reveller is starting to take shape and practically everything has been handmade by master craftspeople!

hand painted chests

Today, our sturdy storage chests are being individually hand-painted with Chaucer’s coat of arms, before we move them into the restaurant.

Soon, we will fill them all with cosy blankets, traditional toys and classic games, which we hope will make your visit to the Perkin Reveller even more enjoyable!

take a seat with chaucer

To help everybody remember the origins of the Perkin Reveller, we’re having hand-enamelled shields bearing Chaucer’s coat of arms attached to every one of our bespoke chairs.

Wherever you see this shield, you’ll know the chair was hand-crafted by a master artisan!

british culture and heritage

We want the Perkin Reveller to celebrate British culture and heritage, right down to very the materials used to furnish the restaurant.

That’s why we’ve used fabric from British Millerain, a legendary English company, to create this stunning cushion for one of the benches on our riverside terrace.

 

hand made, and we mean it.

The handmade elements of the Perkin Reveller restaurant don’t stop at chairs, tables and crockery. Not only do we have a bar made from an antique church pulpit, we’ve even had each of our waiter stations individually crafted by a local master carpenter!

Here he is proving that, when we say “handmade”, we mean it in the most literal sense:

benchmark

Our solid English oak benches have been moved into the restaurant today! They have been specially hand-crafted to fit around our outside fire pits and withstand all the British elements, no matter what time of year.

As you can see in this photo, we’ve even had Chaucer’s coat of arms painstakingly carved into the backrests!

 

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