ExCeL London-goers to get a taste of River Cottage

River Cottage

Hugh Fearnley-Whittingstall’s River Cottage Deli will become a permanent feature at ExCeL London Hospitality’s venue, following a successful pop-up earlier this year.

The deli, which launched in September and is part of ExCeL London Hospitality’s £15m investment to deliver a modern vision of venue hospitality, has a new range of restaurants and eateries putting food and drink at the heart of the visitor experience.

River Cottage Deli gives ExCeL visitors an opportunity to enjoy sustainable and organic dishes, made using local, seasonal produce, according to the events venue. The menu, which has been designed in partnership with the River Cottage team and is prepared by the ExCeL Hospitality chefs, includes fresh sandwiches and a hot counter where you can find homemade focaccia and baps filled with merguez meatballs, treacle cured beef and beetroot pakoras.

All food uses organic British ingredients with all meat, poultry, fish and vegetables having a traceable food chain to ensure the highest quality. The salmon is from Wester Ross in the west of Scotland, smoked at ExCeL’s own smokery before going into the Nicoise salad and finished with rapeseed oil.

Steven Lamb from River Cottage, said: “Sharing our passion for sustainable food integrity and the consumption of local, seasonal organic produce is what underpins the River Cottage experience. We are delighted to open the new Deli at ExCeL London and create and share our values with visitors while giving them a little taste of the original River Cottage.”

Kevin Watson, director of catering at ExCeL London Hospitality commented: “River Cottage combines our knowledge and expertise of creating bespoke organic and sustainable food concepts to create truly special experiences.”

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