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Benjamin McMahon

@benjaminmcmahon

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Everything in its right place.

A great service is never an accident. #miseenplace

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NEW NOBLE ROT ISSUE 42: ‘AND THE WINNER IS...’ 🏅🎬⚽️
Published 23rd October
Cover by @benjaminmcmahon

Hit the link in bio to pre-order NOW! 🙌

Two Oscar-winning actors on the cover, a World Cup winner’s guide to eating and drinking in Madrid, and a tribute to the late Michael Winner. We seem to have taken the theme of this issue rather literally, then made it worse by launching the first Noble Rot Restaurant Awards. We’ve been known to say that awards are bollocks – unless we win one, in which case they’re a long-overdue recognition of talent. After years of picking holes in Michelin and The 50 Best, we sent Marina O’Loughlin to find out how they work, then decided it was only fair to let everyone pick holes in ours. You’ve more chance of finding Lord Lucan than of discovering who judges most awards. So we collected votes from 117 people whose taste we trust – contributors, chefs, restaurateurs, the odd Oscar winner – printed the results and the names of everyone who’d let us, hung a medal of James Gillray’s gout-ridden foot round the neck of a bottle of Pol Roger ‘Cuvée Sir Winston Churchill’ and called it a trophy.
Also in this issue…

… Olivia Colman and Jessie Buckley have dinner at Noble Rot Mayfair. Colman recalls a Greek rooftop, a shitload of mai tais and singing till four in the morning when Buckley was due on set at six. Buckley tells us oysters and chips with a dirty martini would be her death-row meal.

… Dan Keeling spends two days eating and drinking his way round David Silva’s favourite restaurants and bars in Madrid, as the World Cup winner explains how a bottle of Tenerife red led him to buy vines in Gran Canaria and why seven years in wine have brought him more friends than 20 in football.

… In ‘My Most Extraordinary Meal’, Jancis Robinson recalls a 66-wine marathon at Château d’Yquem co-hosted by the wine fraudster Hardy Rodenstock.

… Giles Coren remembers Michael Winner as the patron saint of restaurant critics.

Plus: Slutty Cheff on aphrodisiacs, Henry Harris on Lyonnais food; Marina O’Loughlin reviews Bistrot Paul Bert; Jeremy King on being a good guest; Levi Dalton follows Burgundians making wine worldwide, and much, much more!

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We’re looking for a curious and passionate junior sommelier/ mixologist to join our team.
Our drinks list features a curated selection of English and European wines from small, trusted vineyards along with unique cocktails from our award-winning bar team such as our Fig Leaf Highball pictured (also available as a non-alc).

We’re a company that rewards enthusiasm with training and development and we’re happy to sponsor WSET courses and vineyard visits.

Drop a line to crew@theseathesea.net with your CV to hear more.

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In a hurry? Check out our new midweek Express Menu for lunch and pre-theatre.

2 courses £35
3 courses £40

Featuring this Cornish Sole with Kombu Butter & Kale. Big enough (but too delicious) to share.

Tuesday - Thursday
12-3pm & 6-7pm
Booking recommended via the link in our bio.

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That’s right pooch; it’s Sunday, the sun’s out and the terrace is looking dreamy

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We’re on the cover of FT Weekend Magazine! 🎉

What a lovely way to start the weekend. The Wonderbag features in today’s @ft_weekend Magazine, in a wonderful piece by food writer @ellarisbridger celebrating the joy of slow cooking.

Ella explores why there’s something so deeply satisfying about food cooked slowly - the rich broths, stews and gloriously brown food that might not always be made for Instagram, but tastes all the better for the time it’s been given.

And, of course, @thewonderbag is right at home. After bringing her broth to a boil, Ella wrapped her casserole dish in the Wonderbag and let it work its magic over 24 hours for a gorgeous, rich pho.

Slow food. Deep flavour. Less energy. More time.

Read “How long is too long to cook a stew?” in today’s FT Weekend Magazine.

Photos @benjaminmcmahon

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@ellarisbridger thank you for sharing the wonderful rich story of slow cooking, from deep within the earth to sharing broths and stone soup with strangers for over 20 000 years. What an extraordinary rich story bringing up every memory of every steaming pot of stew shared with millions of strangers around the world- strangers who become friends over food that’s inspired from deep within. An evocative tale of the journey I have taken for over 40 years of cooking with people connnected through the sole purpose to leave the world, just a little bit better than the one I was born into - one hearth at a time. Thank you for using @thewonderbag which begun in my grandmother’s kitchen over 50 years ago and had offered a lifetime of slow and steady impact one woman at a time. Because that’s what our mission has always been, to get a Wonderbag to every home that needs one from Mogadishu to Manhattan- bravo @financialtimes for championing the slow and steady way!
Front cover - photo by @benjaminmcmahon in today’s Financial Mail - story on pg 33.

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The new FT Weekend Magazine Food & Drink special is out. THE COLOUR OF FLAVOUR: a celebration of food at its most delicious, browned, burnished, caramelised, crisp-edged, slow-cooked and deeply comforting. With contributions from: @jayrayner1 @timhayward @ellarisbridger @nikiblasina @tobiasanna @ottolenghi and many more. With a monumental photography effort by @benjaminmcmahon and some wonderful illustrations by @vincentboudgourd. All curated by ❤️ @nikiblasina ❤️ with thanks to @joshklustig @emma_bowkett @cordeliaj

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You have two weeks !!! Until 28th September you can apply to become the Compton Arms’ next chef resident, following in the footsteps of @fourlegs_ldn @tiella_trattoria @rakelondon and all the rest that came before…

Last Monday’s letter shares an interview with the pub’s co-owners Nick and Hanna, and their comms consigliera Freya. Have a read of the kitchen’s history, gather some more insights, and then have a go at making history yourself.

This is an opportunity that’s not to be missed — have a read in full on tgite.substack.com❗️

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We’re excited to announce that the Compton Arms is looking for our next kitchen resident. Applications are open for chefs for the very first time.

Over the years, the pub kitchen has become known as a launchpad for aspiring chef talent. We’ve been lucky enough to host @fourlegs_ldn (@the.plimsoll ), @tiella_trattoria , and currently @rakelondon, each bringing their own take to the pub’s pass.

The new residency starts in January, running for 1–1.5 years. The kitchen and the pub operate as separate businesses, but we work closely together. Our team and yours build one exceptional offer for the regulars and diners who walk through the pub’s doors.

We’re looking for a kitchen who’s:
  🔄 Flexible - happy adapting to the Compton’s crowd throughout the seasons
  🍻 Familiar with the pub - you know what vertical food offer the football crowd actually want
  💡 Innovative - we want to see your point of view on a plate

To apply, please fill out the form. Link in bio.
Applications close at 12:00 on 28th September.

Poster by @personality___crisis ❤️

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Alright.
We thought we’d invite our mate @garylover_ (not pictured- but it is a great pic) to play a few records for us this Sunday.
There’s no food on Sunday eve’s so it is ‘festival’ of drink and good records, with a slightly later license.
No reinventing the wheel, just good music and nice people.. plus we have got a lovely set of speakers now - and Gary’s really good.
See you there (music from 7-late)
Lots of love Nx

Pic was taken off the cuff of our mate @personality___crisis by @benjaminmcmahon when we were ‘having a pint and playing some records’. Which was fun too.

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Ray wing crumpet.
Iconic.
@rakelondon at the Compton.
@benjaminmcmahon 📷

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