SESSIONS ARCHIVE

Sunday Sessions focus on working with driven and passionate people of the industry. A pair (food + drink) come together for one night, and make a slice of their vision for a restaurant come to life. 

If you or someone you know would like to put on a Sunday Session, please email eightysixlist@gmail.com

SIMON ULPH & ALBERT BLAIZE

  • Brunswick House 30 Wandsworth Road London, England, SW8 2LG United Kingdom
From left to right: Albert Blaize of The Clove Club & Simon Ulph of Thompson's

From left to right: Albert Blaize of The Clove Club & Simon Ulph of Thompson's

Our November Sunday Session brings together two fiercely passionate people of the industry. Coming up from the Isle of Wight, where he has been working at Thompson's with Robert Thompson for the past year, is Simon Ulph. Simon is a dedicated chef who previously worked alongside Brunswick House's own Andrew Clarke at The Swan on West Malling, two years at 1 Michelin star, The Hambrough and several stages in London & New York before spending a year at Morimoto in Napa Valley. His cooking takes inspiration from all his travels, but he enjoys sticking to classical techniques with a hint of modernity. We thought it was perfect to pair Simon with London based sommelier, Albert Blaize of The Clove Club (26th in The 50 Best Restaurants in the World, 1 Michelin star) who shares a similar approach when it comes to wine and pairings. Albert is a relaxed sommelier who really enjoys engaging with guests, he appreciates working with sustainably produced wines of both a classical and contemporary approach. Originally situated in Manchester, Blaize says, 'I'm introducing a new exciting estate in from Wales and a delicious homemade blackcurrant leaf wine.'

The event takes place with Natalia Ribbe & Jackson Boxer at Brunswick House, starting at 6.30pm with drinks and snacks, sitting to eat at 7pm.

Tickets are £30 including menu & paring.

Tickets are on sale here.

MENU

Snacks

Gallybagger cheese gougères

Cuttlefish, smoked roe, lemon

Vegetable

Whipped Green Barn goats cheese, salt baked & fermented swede, BBQ swede juice, tarragon & hazelnut

2010 Blanc de Blanc Ancre Hill Estate, Monmouthshire, Wales

Fish

45° salmon, living larder flower sprouts, raw sprouts, walnut vinaigrette

2015 Luke Lambert Chardonnay, Yarra Valley

Meat

Roasted Chart Farm sirloin, Jerusalem artichoke, black truffle, cavolo nero, pickled crones

2013 Chianti Classico, Isole Olena, Tuscany

Dessert

Manjari chocolate mousse, creme de cassis jam, sage, quince ice cream

Clove Club Blackcurrant leaf wine