Skewd Kitchen, the award-winning, fine dining Anatolian restaurant and bar in Cockfosters, is giving the traditional Sunday roast a Turkish makeover with the launch of The Smokehouse, served with bottomless Champagne.
The Smokehouse has been created by Executive Chef Maz Demir. The Skewd Kitchen menu incorporates a range of specialist ingredients, from American hickory, used for smoking meats, to Japanese Wagyu Beef, sourced directly from Japan, which is served in the special Adona Kebab, instead of the traditional lamb.
The Smokehouse is Skewd Kitchen’s Turkish take on the traditional British Sunday Roast and features hickory-smoked Wagyu Beef served with Anatolian Spiced Roast Potatoes, Braised Red Cabbage, Seasonal Vegetables and Barbecued Crispy Onions.
No roast is complete without a Yorkshire Pudding, and so the Smokehouse is served with a Kaygana, a Turkish omelette and a staple of Anatolian dining. However, Skewd Kitchen pumps the Kaygana with nitrogen gas, making it light and airy, to re-create the shape of that British favourite.
A vegetarian option is available, which includes Miso Glazed Aubergines with a Mushroom Gravy.
The Smokehouse is priced at £23.90 per person, and £29.99 with unlimited glasses of Champagne for a maximum of two hours, available until Sunday 26th May 2019.
Open seven days a week; the Lunch Menu is served Monday to Sunday from 12.00pm Ã¢â‚¬â€œ 4.00pm, whilst the A La Carte menu is served Monday to Sunday from 4.00pm Ã¢â‚¬â€œ late.
Skewd Kitchen, 12 Cockfosters Parade, London, EN4 OBX