Parlour Kensal (Kensal Green)

• Parlour Kensal (Kensal Green) is tremendous
• Best dishes are Cow Pie and Popcorn Chicken
• Cow Pie is a wonderful large pie with tender beef and a bone marrow holding up the middle
• Popcorn chicken is little pieces of chicken on a bed of leaves with popcorn as well
• The texture of the chicken is incredible
• The soda bread is made from scratch in the kitchen and avoids the dense texture can often mar this type of loaf (14/20)
• Served on a potato cake with a base of coleslaw
• The latter is in some ways the clever part
• Cooked evenly through with a pillowy soft exterior
• A chilli Arctic roll was another retro dish
• The flavour just a little jarring when contrasted with the vanilla ice cream (13/20)
• The cooking here shuns luxury ingredients but is consistently inventive
• In reality is Kensal Rise
• Soda bread is made from scratch in the kitchen
• Not too heavy and with very good flavour (15/20)
• The scallops were cooked nicely
• My only comment is that it was a very large portion for a starter
• Though that is hardly a complaint (14/20)
• Carrots and mixed leaves and herbs was simple but nicely dressed (13/20)
• So frying it with a filling of garlic butter is about the best thing that could ever be done with it
• What was impressive in this dish were the little touches
• Its red cabbage crisp and with a precisely judged mayonaisse dressing
• On the side was a hash brown nicely flavoured with rosemary
• Cooked evenly through with light texture
• A three course lunch is just £
• The smoked salmon was good quality and the mashed avocado seasoned well
• My brunch companion assured me her mashed avocado on toast was also lovely (it even came with flowers)
• The first thing to smack you in the face as you enter the charming and spacious establishment that is The Parlour in Kensal Rise
• We chose to eat outside where heaters were available should the need arise and comfortable surroundings and yet more flowers made for a very pretty setting
• A small and eclectic menu was handed to us by a very friendly waitress and both of us headed straight for the full English a gluttonous breakfast consisting of hash browns
• Hash browns and as much homemade bread and preserves that our bellies were able to consume
• When it arrived I thought it was just the most splendidly presented breakfast I had seen in a long time I would venture to say it was extremely handsome
• Helping oneself to bread for toasting and a choice of papers was rather a nice touch and plunging straight into this Gargantuan affair I have to say I was very impressed indeed
• Clearly quality is uppermost in the minds of the management team and it shone through in every ingredient on the plate
• If I had a minor gripe it would be the rather mean quarter of tomato and the hash browns were a little limp and had no crunch on the outside
• Everything else was a delight for our stomachs and the service was outstanding
• I had a quick peruse at the splendid looking dinner menu and was informed that it changes constantly depending on what's in season
• My sister and I were at the mercy of Jesse Dunford Wood
• Jesse began with a cryptic talk about pacing ourselves
• We all but ignored right off the bat when he presented us with moreish McTucky's Popcorn Chicken Nuggets (with actual popcorn take that
• Chestnut Hummus in Sherry Vinegar with Rosemary Pitta Bread which the kitchen team happened upon when crucial chickpeas were accidentally left out of the mix
• Space was then made for a slab of wood topped with Backdoor Applewood Smoked Salmon and Crispy Salmon Skin with Caviar
• We made quick work of it with Today's Soda Bread
• This was joined by a standout signature dish that his wife apparently married him for Duck Liver Pate with Blood Orange Marmalade served with Yesterday's Bread (a crustier version of Today's)
• Here's an Eggshell filled with Stilton Custard and Hazelnut Praline
• We were treated to Duck with Beetroot Pancakes alongside a glorious bowl of Sea Trout with Romesco Peppers and Monk's Beard
• Let's just say that dessert was something special
• We did our best with the plethora of puddings in front of us (perhaps more manageable between seven) before tearing ourselves away to catch an Overground train back to more familiar junctions
• It was quite simply one of the best meals (certainly the most entertaining) that I have ever had
• Dinner at Jesse's Chef's Table is an essential
• I first had a taste of Chef Jesse's food back in 2013 during the collaboration with Urban Woot Four Fridays time sure has flown by
• I thought that it was time to bring along some friends to share the experience
• The chestnut hummus was very much a favourite for many of us
• Another yummy dipping dish was the taramasalata
• Then came the 'Back Door' Smoked Salmon with crispy salmon skin served on a wooden plank
• Another favourite (of many favourites) amongst the table was the duck liver pate with cold toast aka
• Another familiar dish was the Raw Vegetable 'Ravioli' with Goat's Cheese
• Then it was eventually time for the main courses each of us were served a different dish
• Someone who has a massive sweet tooth even this was a bit to much for me
• Chestnut Hummus was horrible too sweet and not hummussy at all
• Nice wine can't remember never got to see the bottle poured which is one of my bugbears so just remember vaguely asking for an expensive French white
• Smoked salmon was absolutely superb but sour dough bread was almost uneatable or is it inedible
• Parlour Kensal (Kensal Green) has a lovely outdoor area and is cozy inside
• Then there are others which actually are an experiment sitting with a jelly bean that tasted of vomit in my mouth
• I realised that Stimulating the Senses with Tabl was definitely the latter
• Was assured by the team that this was the only horrible part of the night
• Promoting food events with a twist think comedy nights with dinner
• Trick and play with all of our senses
• Or with headphones on that were blaring out crazy music as our dessert was painted on to the dining tables
• We started with a bitter taste test putting this paper strip on our tongue to identify those of us with more efficient taste buds
• One that was easily washed away with a glug of wine
• A rustique but fresh approach to pub styled food with a creative and simple story behind each plate
• Parlour Kensal (Kensal Green) is not fine dining it is simply good food put together for those who like full flavours different styles and unusual combinations served in a very homely manner
• Popcorn chicken with the full kernel variety too
• Applewood back door smoked salmon really tender and the smoked skin to go with it on lovely home baked brown bread
• Home made duck liver pate served with opened hens egg stuffed with a blue cheese and peanut brittle top
• These my friends were just the starters
• The only overpowering bit was the goats cheese
• The most unusual thing I have tried was the miracle pill which made sour go sweet you've got to look this up
• Is a plant with a berry that when eaten
• This effect is due to miraculin
• Chef Jesse is a real showman with a great knowledge and passion for food and well after tonight my diet starts tomorrow
• ) the only thing missing was a cushion for my bony butt as it was a good 3 hour sitting experience
• The rustic decor and quirky art pieces were a treat to be surrounded by
• The bread they served was for more dense then we would have liked

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