One of London’s best chefs without a restaurant will start a two month residency in Fitzrovia this May. Elizabeth Haigh’s next Kaizen House pop-up will be at Mortimer House, home to the recently opened Mortimer House Kitchen.
Dishes at the residency will include an ox cheek rendang bun with fermented sambal; beef, barbecued and served with black sesame béarnaise sauce; and a fried chicken and caviar katsu sando that evolves from the fried chicken, miso and caviar dish showcased during Haigh’s residency at Carousel Marylebone in January 2017. The combination was most widely popularised by David Chang’s large format version at Momofoku Noodle Bar and Wylie Dufresne’s cold fried chicken and caviar at WD-50, both in New York City; putting it in a katsu sando may revive the hottest London sandwich trend of 2018.
Haigh’s menu will also include udon vongole with pickled wild garlic and shichimi togarashi; a sweetcorn and shio koji brûlée; and a dessert of kaya with miso ice cream and pork fat pastry.
This is the latest of a series of restaurant residencies under the Kaizen House banner, co-run with Steele Haigh. A first restaurant is still in the planning, possibly under the name Shibui. That restaurant was first mooted in late 2016 following Haigh’s departure from Hackney tasting menu restaurant Pidgin, where her cooking earned the restaurant a Michelin star.
Elizabeth Haigh’s residency at Mortimer House will run from 2 May 2019 for eight weeks, Thursday — Saturday.
Email firstname.lastname@example.org or call 020 7139 4499 to book.