No Idea: fine dining through the eyes of a pastry chef
27 May 2019
The summer months in London bring about some of the world’s best popups from chefs. No Idea is one of those that is promising to deliver diners an incredible dining experience alongside dishes that will delight them. Open until the 1st of September, head chef and owner Andrew Sutton is focusing on creating unique, once off dinners with intriguing dishes like grapefruit and miso and cape gooseberry and feta.
A small intimate space, it has counter seats along a bar as well as a few tables in its Curtain Road setting. Dark grey walls and sparse lighting bring minimalist style to Sutton’s concept which carries on through to the food. The dishes are presented beautifully with paired back plates which let the quality of the ingredients dominate. The unique blend of ‘sweet and savoury’ comes across in unusual sounding dishes like ‘carrots with a rich, hearty sauce made from tomatoes & coffee with passion fruit curd’.
Sutton says that the focus is on ‘using ingredients known to all, but created in a way that is innovative’ in their offerings of both a tasting and snack menu with both alcoholic and non-alcoholic drink pairings. They are a fully sustainable restaurant and use leftovers from their food production to make their cocktails pairings which results in creations like ‘goat’s milk punch w/ porter’s gin and notes of cherry blossom’.
Interestingly they only serve drinks with no more than 35% of the total being alcohol and serve Seedlip as an option in their non-alcoholic versions which is tapping into the market of innovations in non-alcoholic cocktails. Over the next few months, they want to work with different bartenders, brands, and chefs to create wonderful events that share the same ethos. Through this, they’re are creating a space for sustainable food to thrive and inspire others.
Book a table today at www.resdiary.com/restaurant/noidea and find them at 26 Curtain Road till the 1st of September.