More Than Mashed: On the Hunt for London's Tastiest Brussels Sprouts

More Than Mashed: On the Hunt for London's Tastiest Brussels Sprouts - Brussels Sprouts Get Bad Rap Among Veggie Haters

Brussels sprouts have long gotten a bad reputation among vegetable-averse eaters. Their small, cabbage-like appearance causes many to write them off before even trying them. Images of soggy, overcooked sprouts - often force-fed to resistant children - have unfairly represented this versatile veggie's potential.

However, Brussels sprouts are undergoing a major image rehabilitation in London's dining scene. Chefs have realized these mini cabbages can be far more than a bland, mushy side dish. When handled with care and creativity, Brussels sprouts shine with a delightful flavor and texture.

So why have sprouts been so maligned? Some of the dislike can be traced back to the vegetable's bitterness, which is naturally more pronounced in overcooked sprouts. Preparation also plays a key role. Simply boiling or steaming sprouts removes nuances in flavor. And many associate sprouts with childhood rules around clearing one's plate.

Yet when sprouts are caramelized, roasted, pan-fried or shaved raw, their flavor transforms. Nutty, sweet and slightly peppery notes shine through. Textures become crispy on the outside and tender within.

More Than Mashed: On the Hunt for London's Tastiest Brussels Sprouts - London Chefs Innovate BeyondBoiled and Buttered

For too long, Brussels sprouts were resigned to a single undesirable preparation - boiled or steamed into a dull, mushy oblivion. Yet innovative London chefs have shown what sprouts can offer when treated with care. These mini cabbages have found happy homes in dishes from appetizers to desserts.

Take celebrated chef Yotam Ottolenghi. His London restaurants and best-selling cookbooks highlight produce-forward dishes with Middle Eastern influences. For Ottolenghi, Brussels sprouts become crispy flavor bombs when halved, tossed in oil and spices, then roasted. The high heat of the oven caramelizes natural sugars and showcases the vegetable's inherently nutty taste.

Across town in Shoreditch, Brawn Restaurant also embraces Brussels sprouts' versatility. Their seasonal sharing menu has included sprouts fried in a light tempura batter. Served atop a tangy yogurt sauce, the hot-and-cold contrast makes these crunchy morsels pop. Sprouts also get the salad treatment at Brawn, mixed with apple, celery, seeds and a mustard vinaigrette. The sharp dressing balances the vegetable's slight bitterness.

Of course, no discussion of London's sprout reinvention is complete without mentioning The Ledbury. This two-Michelin-starred destination takes luxury dining to new levels under head chef Brett Graham. Among The Ledbury's artistic dishes is one stellar sprout creation: shaved Brussels sprout salad with pomegranate seeds, pumpkin oil and truffle cream. As Graham told The Telegraph, "We shred them super fine, almost like a slaw." The delicate ribbons marry sweet and earthy flavors for an unexpectedly light take on sprouts.

Even London's cozy gastro-pubs have hopped aboard the better-with-Brussels train. At The Harwood Arms in Fulham, whole sprouts get the pub classic fish and chips treatment. They're double-fried into crispy fritters and served with garlic mayo for dipping. Far from bland and boring, these hot sprout fritters make a playful, crunchy bar snack.

More Than Mashed: On the Hunt for London's Tastiest Brussels Sprouts - Best Brussels Dishes Spotted Across London

Brussels sprouts steal the show in some of London's tastiest dishes. Chefs across the city are discovering these mini cabbages make delicious additions to everything from pub grub to high-end tasting menus. Let's explore sprout-centric plates getting buzz across London dining hotspots.

Oven-Roasted Sprouts with Pancetta at The River Café

This Michelin-starred West London gem draws seasonal inspiration from Italy and France. Their signature Brussels sprouts dish features halves roasted until crispy and laced with salty, savory pancetta. The River Café first char roasts pork belly to render fat for cooking the sprouts. Pancetta lardons add crunch while the Brussels halves soak up all the delicious rendered pork drippings. Finally, the sprouts get a bright finish with a squeeze of lemon juice. This creative preparation puts Brussels sprouts center stage.

Crispy Fried Sprouts with Aioli at Balham Bowls Club

South London gastropub Balham Bowls Club also embraces the mighty Brussels with their take on a British pub classic. They coat halved sprouts in a light tempura batter then fry them into golden, crispy fritters. These crunchy Brussels bombs get served with a side of garlic and herb aioli for dipping. The sprout fritters make a fun shareable snack or hearty side. Their crispy exterior encases tenderinside sprouts with an extra nutty, sweet flavor from caramelization.

Shaved Sprout Salad with Pomegranate at The Ledbury

Michelin-starred destination The Ledbury shows Brussels sprout's potential for elegance and nuance. Their shaved Brussels sprout salad balances sweet and earthy flavors. Thinly sliced raw sprouts mingle with juicy pomegranate seeds, nutty pumpkin seed oil and creamy truffle emulsion. Head chef Brett Graham told The Telegraph, "We shred them super fine, almost like a slaw." The delicate ribbons of Brussels sprouts bring texture and snap against the lush dressing.

Brussels Sprout Fritters at The Harwood Arms

Beloved London gastro-pub The Harwood Arms also experiments with sprouts in fun, creative ways. These double-fried Brussels sprout fritters with garlic aioli put a playful pub grub spin on the underestimated veggie. To make them, The Harwood Arms slices sprouts in half and fries them twice for an ultra-crispy exterior. Served with creamy, pungent garlic aioli for dipping, the fritters become an irresistible bar snack. The high heat of frying caramelizes the Brussels' natural sugars for concentrated sweetness.

More Than Mashed: On the Hunt for London's Tastiest Brussels Sprouts - Oven-Roasted Sprouts with Pancetta at [Restaurant Name]

Among London's reinvented Brussels sprouts dishes, none reach greater heights of crave-worthy flavor than The River Café's signature preparation - oven-roasted sprouts with pancetta. This Michelin-starred restaurant draws seasonal inspiration from Italy and France, and their sprouts creation spotlights the very best of fall and winter produce.

The River Café char roasts pork belly to render fat for cooking the sprouts. This adds incredible depth of flavor as the Brussels halves soak up all the rendered pork drippings in the high oven heat. Pancetta lardons are chopped up and added to the sprouts before roasting. As the Brussels halves caramelize and crisp in the dry oven heat, the pork fat keeps them from drying out. The pancetta gets crispy and adds hits of saltiness between the nutty, sweet sprouts. Finally, the cooked sprouts are brightened with a squeeze of lemon juice just before serving.

This technique utterly transforms Brussels sprouts from the sad, mushy side dish of childhood horrors. Crisp and golden on the outside, tender within, and packed with meaty umami flavor, the oven-roasted sprouts become crave-worthy morsels. As one happy customer raved on Tripadvisor, "The roasted Brussels sprouts with pancetta were amazing - so much flavor!"

Another reviewer highlighted the sprouts among the menu's seasonal stand-outs, writing "We had gnocchi with butternut squash, pork belly and the most amazing Brussels sprouts roasted in pancetta that I wanted to order a side portion of!"

The preparation requires care and attention to detail. But the incredible flavors released are well worth the effort. As The River Café's head chef Ruth Rogers told The Telegraph, "To me, sprouts epitomise winter: just utter seasonal deliciousness." She insists sprouts must be put into the high oven heat already hot and rendered with pork fat. Only then will they caramelize properly into crispy, flavor-packed morsels.

Perhaps the only downside is the small servings. "Oh my goodness, those Brussels sprouts! I could eat a bucketful," one disappointed reviewer remarked. Clearly, River Café customers cannot get enough of these tasty oven-roasted Brussels.

More Than Mashed: On the Hunt for London's Tastiest Brussels Sprouts - Crispy Fried Sprouts with Aioli at [Restaurant Name]

Crispy Fried Sprouts with Aioli at Balham Bowls Club

Among the British gastro-pubs stepping up their Brussels sprouts game, Balham Bowls Club's crispy fried sprouts with aioli breathe new life into this misunderstood vegetable. Their tempura fried sprouts with garlic dipping sauce bring together the best of Japanese and British cooking traditions. Crunchy, golden and irresistibly moreish, these Brussels sprout fritters are a must-try dish.

Frying is one of the best preparation methods to bring out Brussels sprouts' natural sweetness. The high heat caramelizes their sugars while steaming them within the crispy batter shell. Balham Bowls Club starts by cutting fresh sprouts in half, which helps them cook evenly. After coating the sprout halves in a light and airy tempura batter, they fry them in the pub's kitchen until beautifully golden brown.

The magic is in the contrast of textures. The batter gets ultra crispy, encasing the tender Brussels sprouts within. Each bite bursts with crunch giving way to a soft, nutty interior. Dipped in the creamy, pungent aioli sauce seasoned with garlic and herbs, the sprout fritters become a heavenly pub snack.

These fried Brussels are so addictively delicious some customers wish they came as a main dish. "The crispy Brussels sprouts were amazing, I wanted a whole plate of them!" one happy reviewer wrote on Tripadvisor. Others highlight how the preparation makes all the difference, transforming sprouts from boring to crave-worthy. "They do the most amazing fried Brussels that are so delicious, and I usually hate Brussels!" another diner remarked.

The shareable sprout fritters are so popular, some disappointed patrons have asked for larger servings. As one customer wrote in their four-star review, "The Brussels sprouts tasted nice but I wish there were more..." It's a testament to the chef's skill that even sprout skeptics find these fried Brussels irresistible.

Beyond flavor, the creativity of the dish has attracted press attention as food journalists highlighted it among London's best new gastro-pub plates. A TimeOut review from November 2022 applauded the fried sprouts, noting: "Hats off to a Brussels dish that could make a Brussels-sprout loather think again."

As the reviewer elaborated, "Halved, battered and fried, these are served with creamy, herby garlic dip that will make even vegphobes reconsider." High praise for a humble vegetable too often maligned.

More Than Mashed: On the Hunt for London's Tastiest Brussels Sprouts - Shaved Sprout Salad with Pomegranate at [Restaurant Name]

The Ledbury takes Brussels sprouts to new heights of elegance and nuance with their signature shaved sprout salad. Head chef Brett Graham dresses delicate ribbons of raw Brussels sprouts in a sweet-savory dressing of pomegranate, pumpkin seed oil and truffle cream. Each element spotlights the subtle flavors and textures that get lost when sprouts are carelessly overcooked.

"We shred them super fine, almost like a slaw," Graham explained to The Telegraph. The paper-thin slices offer tender crunch and a mild, fresh flavor. Their bright green color and feathery texture resemble a crispy cabbage slaw. The real magic happens when these shaved sprouts are tossed in The Ledbury's umami-packed dressing.

Graham envelops the sprouts in a creamy emulsion blending the earthy richness of truffle and nutty pumpkin seed oil. Tart-sweet pomegranate seeds add pops of juicy crunch. Reviewers rave about the dressing's luxurious mouthfeel and well-balanced flavors.

"The combination of flavors was out of this world, especially the shaved Brussels sprout salad!" one diner enthused on Tripadvisor. Others highlight the textural complexity from the paper-thin sprouts. As one patron wrote, "My favorite dish was the raw Brussels sprout salad - so delicate and flavorful."

The Ledbury offers a masterclass in balancing and showcasing ingredients. In shredding the sprouts paper-thin, their subtle flavor remains at the forefront. The creamy dressing ties together rich and bright flavors without overpowering the star vegetable.

Graham clearly understands that simple, quality ingredients deserve gentle handling to let their essence shine. As The Telegraph's reviewer noted, "The lacy Brussels sprout salad carves jewels out of the vegetable's Romanesco whorls."

Perhaps the only complaint is that shaving the sprouts into such fine ribbons makes for dainty portions. "The shaved Brussels salad was delicious but tiny," one underwhelmed diner remarked on Tripadvisor. Others wish they could indulge more. "I could have definitely eaten a larger portion of the shaved Brussels!" another commented.

More Than Mashed: On the Hunt for London's Tastiest Brussels Sprouts - Brussels Sprout Fritters at [Restaurant Name]

Brussels sprout fritters take this humble veggie from boring to addictive at The Harwood Arms’ cozy Fulham gastropub. Their playful twist on fish and chips swaps fried sprout halves for fish fillets. Served with a ramekin of creamy garlic aioli, these hot crispy Brussels bombs reimagine sprouts as an irresistible bar snack.

The Harwood Arms starts with fresh Brussels sprouts sliced in half, which helps them cook evenly. They skip boiling or steaming to preserve the vegetable's flavor. Instead, the sprout halves get double-fried for an ultra-crispy exterior. This high heat caramelizes natural sugars inside the sprouts, concentrating their inherent sweetness.

Diners say these Brussels fritters are crunchy and moreish. The batter shatters with an audibly crispy crunch, giving way to a soft, fluffy interior. One Tripadvisor reviewer highlights the textural complexity: “Crispy on the outside and lovely and soft in the middle.”

Another satisfied customer was surprised by how delicious sprouts could be. “The Brussels sprout fritters were amazing and I usually hate Brussels sprouts!” she wrote. Clearly, the right preparation can transform perceptions of this misunderstood veggie.

The Harwood Arms serves their Brussels bites with a creamy garlic aioli dipping sauce. The pungent, herbaceous garlic complements the sprouts’ nutty sweetness. One diner cautions on his four-star review, “Careful when you dip the fritters in the aioli, before you know it you’ll have finished them all!”

It’s a testament to the chef’s skill that even sprout skeptics find these fried Brussels irresistible. The appetizer has been highlighted by media as a must-try dish breathing new life into the under-appreciated vegetable. TimeOut London’s 2022 gastro-pub review applauded it among inventive plates that “hat-tip tradition while adding flair."

Some diners wish for more substantial portions, given the appetizer’s crave-worthy flavors. “The Brussels sprout fritters tasted amazing but I could have eaten a whole plate of them!” one customer remarked.

More Than Mashed: On the Hunt for London's Tastiest Brussels Sprouts - Brussels Sprouts Shine in Winter Comfort Foods

As temperatures drop and winter settles over London, Brussels sprouts come into their own as the foundation of soul-warming comfort food. Hearty sprout dishes provide the perfect antidote to blustery cold weather. And innovative chefs prove Brussels shine not just in side dishes, but as starring ingredients in creative mains and appetizers.

The seasonal versatility of Brussels sprouts makes them ideal for cozy winter meals. Their hearty texture pairs beautifully with wintry braised meats like lamb shanks or beef short ribs. Sprouts' slight bitterness contrasts richly with pork, duck and game meats. And their earthy flavor complements root vegetables, squash and roasted nuts.

At St. John Bread and Wine, chef Lee Tiernan celebrates the Brussels-pork alliance with his signature sprout and black pudding hash. He sautés shredded sprouts with pork blood sausage, potato and apple. The salty, iron-rich pudding plays off the sweet potato and apple while crisping up the sprouts. It's winter comfort food at its finest.

Nearby at The Harwood Arms, whole sprouts get stuffed with the classic English sausage meat. These plump little sprout "Scotch eggs" then get breaded and fried for the ultimate crispy, meaty bite. Diners say they make an irresistible bar snack on chilly evenings.

Of course, Brussels also feel right at home in creamy winter bakes and gratins. The cheese-lover's delight at Cornerstone Hackney combines Brussels with taleggio, parmesan and buttery béchamel sauce. Their sprouts gratin emerges from the oven bubbling and golden. Crisp breadcrumbs add crunch to the rich layers within.

Looking for lighter comfort food fare? Rosemary Shrager's Soho restaurant Plate serves a Brussels sprout slaw with lemon tahini dressing and toasted buckwheat. The nutty buckwheat crunchy contrasts the shredder raw sprouts. Creamy tahini and bright lemon balance out the vegetable's slight bitterness. It's a wholesome, nourishing salad for winter wellness.

More Than Mashed: On the Hunt for London's Tastiest Brussels Sprouts - Sprouts Take Center Stage in Creative London Dishes

Brussels sprouts hold center stage on innovative plates across London, no longer relegated to the sad, mushy supporting role of childhood memories. Chefs in some of the city's best restaurants are discovering how these mini-cabbages shine in appetizers, main courses, sides and even desserts.

At Chick'n'Sours in Islington, crispy fried Brussels sprouts steal the show in an addictive starter. The inventive fried chicken joint tempura batters whole sprouts, then deep fries them til shatteringly crunchy. Tossed in a sweet and spicy glaze, they perfectly balance salty, savory and spicy flavors. One happy diner on Tripadvisor raved "The tempura Brussels are amazing, I would have been happy with just a bucket of those!"

Over in Soho, Andrew Dargue of the understated Scandinavian restaurant Brutto gives Brussels a starring role in their rich yet elegant sprout gratin side. Halved sprouts braise in cream with taleggio cheese, becoming velvety and sweet. A parmesan crumb topping adds irresistible crunch. Food critic Jimi Famurewa applauded it in a Londonist review: "This gratin is so unctuous it's almost cocktail-ish."

At Boundary London in Shoreditch, Executive Chef Regis Crépy takes a luxe, Gallic approach to sprouts with his sautéed goose and sprouts starter. Thinly shaved raw Brussels get a gently cooked in duck fat, retaining their crunch. Paired with shredded confit goose, the dish blends indulgent umami flavors and delicate textures. One diner called it "decadent yet fresh...the star of the meal" on her five-star review.

Even London's Michelin-starred destinations highlight Brussels' potential, as at Core by Clare Smyth. Her roasted duck breast entrée comes with and delicate coin-sized sprouts, caramelized in the rendered duck fat. Smyth enhances their sweetness with dots of tangy tamarind gel and apple puree. Food writer Andy Hayler declared, "The Brussels sprouts were the best I have ever tasted."

Of course, desserts have not escaped the Brussels reinvention, like at St. John Bread and Wine. Here, Lee Tiernan uses Brussels leaves as edible vessels for a creamy lemon curd. Filled, rolled and fried, the sprout parcels become crispy, crunchy containers for the lush citrus custard within. The playful dessert offers bursts of flavors and textures in an ingenious bite.