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Somewhere you should eat… The Shed
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Somewhere you should eat… The Shed

January 2, 2013
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lamb chips

The Gladwin brothers’ rural upbringing makes them prime candidates to join the foodie revolution. Spending most of their youth on the Nutbourne Farm in Sussex, the trio have decided to bring their experience as chef, restaurant manager and food supplier together to bring a bit of the country to the Notting Hill food scene. The exterior of their new restaurant on Palace Gardens may resemble its moniker, but don’t let that fool you, The Shed offers some interesting, authentic British dishes. Training at River Cottage HQ, chef Oliver Gladwin has been in good company, and it shows. The menu reads with a balance of refinery, ingenuity and farmhouse inspiration, with many of the ingredients coming from their family farm. Using the small plates concept, the menu includes their farm-cured
meats and creatively designed twists with British ingredients. We opted for the sardine rollmop and goat cheese and endive ‘mouthfuls’– amuse bouche if it were in a French restaurant. After these came the slightly larger plates for sharing – a concept that may have been over egged of late, but which still makes for a more fun and varied dining experience. lamb chips Being sat next to the pass, we managed to see the restaurants orders flying out. Popular amongst the crowds were the most amazing ‘lamb chips’. Made from shredded lamb formed into rectangles, breadcrumbed and fried, the ‘chips’ are a dish that could make them famous: fatty, rich and well balanced with harissa and lemon. We also tried the homemade Thyme crumpet with wild mushrooms, the veal carpaccio and the oak smoked potatoes – crunchy and smoked to perfection. The drinks menu also features some of Nutbourne Farm’s own wine and mead. The mead is brewing quietly in a corner of the restaurant, yet to reach maturity, but we sampled a glass all the same. It was fruity and dangerously drinkable. One criticism is the extreme branding the place has undergone. The theme seems to be anything and everything remotely agricultural: tractor parts, hung birds, leather tool belts. It was so over the top, I feared they were prepping their brand for expansion, which drew unfortunate comparisons in my head to the Leon’s food chain. Still, the food here is a high standard and whilst the décor slightly cheapened their cause, the authenticity of the food speaks volumes. They are the genuine article and for that, a good addition to the hearty British food scene in London. (Words: Laura Thornley) For more info, visit: www.theshed-restaurant.com

Laura Thornley

Laura is a writer and journalist working across disciplines. Her background is within the arts, having studied both its history and practice at undergraduate and postgraduate level. If she isn't digesting the latest in visual culture, she can be found indulging her other passion - seeking out the best grub from around the world.

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