Miele launched Britain’s first calorie-neutral pop up restaurant last week – STEAM. Guests were given an introduction to the Miele steam cooking appliances whilst devouring a tasting menu by Craft Guild Chef of the Year Frederick Forster, along with exploring ways to burn calories and offset one’s calorie footprint.
We had never really considered our calorie footprint before. The idea was to burn off the calories you consumed at lunch, before, during and after eating. Although the menu was super healthy we appeared to have bitten off a little more than we anticipated; when we were subjected to a 40 minute work out before lunch while wearing skin tight jeans and make up! We didn’t quite read the small print about having to exercise…. shock horror! After our work out we tried to cool ourselves and steady our heart rate as we sat down to the delightful sounding tasting menu, from the rather dashing Frederick.
We enjoyed an interesting and educational selection, certainly opening our eyes to the plethora of food that can be steam cooked. Dishes included; scallop and chorizo brochette with cucumber and ginger dressing; beef fillet with bean sprout salad; quail egg cocotte with mushroom and leek fondue; and prawn stuffed lemon sole with herb butter sauce and for dessert a banana cake with confit pineapple and crème Chantilly.
The experience went a little like this:
Arrival – Green Tea
Downstairs for a 40 min work out (and yes we did get sweaty and wished we had gym kit on – or at least for some poor people in short dresses – leggings might have been more comfy and appropriate)
Back upstairs for the reward of a tasting menu, cooked by award-winning Chef Frederick Forster using a Miele steam oven.
There was the option to continue with the calorie burning activities – with table tennis and a boxing bag in the dining space. It was all quite fun. But we had thought that surely with the whole idea of this healthy cooking method, we might not have had to be quite so dynamic with the calorie burning activities….. (In fact, we were still a little hungry after lunch – must be all that exercise).
It was overall a very fun, healthy and enlightening way to spend an hour or two. We learnt a little about steam cooking and tasted dishes from Fredrick. I think most of us left the demo feeling like steam appliances are something we’d all quite like in our kitchens and I’d probably be more likely to entertain and cook at home if I had one of these beauties – healthy, tasty and simple to use.
The idea was to create a pop up restaurant where you can dine on the finest food, created by an award-winning chef, and leave having burnt off every calorie consumed in the sitting…I am pretty sure this happened…… but I am not sure that is really the point of eating – is it?
National Chef of the Year Frederick Forster adds: “To show that healthy food can be tasty too, all of the dishes I have created for the restaurant will be cooked using Miele steam ovens. Cooking with steam preserves all natural flavours, vitamins, colour and texture, and there is no need to add oils or fats to your food, making it healthier than food cooked using other methods.”
The dishes from Frederick were flavour packed and tasty – just a little on the small side. However it has made us want to go and eat more of his cuisine – he can be found at The Boundary.
(As a supporter of The Haven, Miele was raising money for the UK breast cancer charity at the restaurant launch).