#FtLionAwards 2022 Starter of the Year shortlist
After the #FtLionAwards 2022 Best Beverage of the Year (proudly sponsored the UK’s leading fully Halal premium beverage company Azanti – Sober Lifestyle), we continue with Best Starter of the Year.
15% OFF: In addition to Azanti offering 15% off all products on their website (excluding Espora Gold; use code ‘feedthelion’ at checkout) for the month of December, they’re also putting up a fantastic prize too…
COMPETITION: Win Azanti beverages…
For all those who participate via our Instagram and Facebook pages in voting for their favourites, you’ll be in with the chance of winning: 1x Pierre Zero Sparkling White & 4x Smashed Berry Fruit Cider.
To qualify: 1) Follow & like Azanti on Facebook and Instagram; 2) vote for any of the following nominees on our Facebook and/or Instagram page (the more votes, the greater the chance of being chosen at random and announced on 1st Janurary 2023).
CONA
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Legendary Cona steakhouse in Bradford, who have been rated 5/5, put up this Enoki Mushroom which was quite something. A soothingly creamy truffle-based sauce which progressed onto the soft enoki mushrooms, before ending with a very generous grating of vegetarian parmesan. The experience was completed by the marriage of the layers of umami goodness with the earthy flavours of the crispy dehydrated rocket leaves and plentiful shavings of fresh truffle from Italy.
DRUNCH
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Drunch in London’s Fitzrovi, who have a beverage up for consideration, gave us this clean and simple Truffle-Steak Tartare & Quail’s Egg Yolk. Finely diced steak, which had a mellow earthy-cum-piquant taste, with the velvety yoke of the quail’s egg providing that additional richness. Oh, and as for the extra gram or two of the black truffle shavings, then why not? A little touch of luxury always helps. It did here!
HONG KONG
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Hong Kong Restaurant in London Islington served this innovative Mango Golden Floss Prawn dish. Although the combo may appear odd on paper, it was anything but when taken down in one bite. The deep fried prawns turning out tender, and covered in an almost viscous, mellow-sweet mango glaze, with the crispy crunch of the vermicelli noodles offering that textural contrast.
IL BEBO's
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Il Bebo’s in London’s Wood Green, who have two beverages in for the running, served this Shakshuka, with a depth of flavour that was quite something. When a freshly made tomato base, as rich and as spiciously punchy as this, is paired with crusty sourdough bread pieces, you’re left with nothing save memories of one of the best Shakshuka had.
PITMASTER
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Rated 5/5, Pitmaster, who were part of our Manchester Tour 2022, don’t just have a shake nominated, but served us this Loaded Fries with Pulled Brisket. At no time was the flavour of the incredibly moist beef lost to the strong flavours of the tangy jalapeños and the copious cheese sauce poured over the top. As such, this turned out to be an addictive munch.
PUTERA PUTERI (MALAY FELLAS)
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Malay Fellas at Putera Puteri in London’s Queensway say they are the first restaurant to introduce the Roti John (Sloppy Joe) to London. What an intro! This was an absolute delight. Encased in a pillowy-soft steamed bun was a lightly spiced and ultra tender chicken omellete, all smothered in a tangy orange sauce that brought the entire thing together. We could have easily downed two of these.
RIBEYE
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Again part of our Manchester Tour 2022, Ribeye, who were also rated 5/5, served up Beef Ribs that went through a 24-hour marination process followed by 8-hours of cooking. It all paid off. As mentioned: “These were some of the best we’ve ever had!”
In addition to how amazingly balanced the marination was – the touch of heat underscoring a smoky, honey-sweet glaze that was finger-lickingly sticky – the ribs were barbecued precisely to ensure that not only would the meat fall off at the merest glance, but the fat was beautifully rendered, with crispy edges that had nicely caught here and there.
RIBEYE
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Ribeye again with these halloumi cheese bites. Except that these weren’t your ordinary kind. An absolutely delightful dish, with not a hint of rubberiness to the cheese, which practically dissolved on the palate, and whose battered exterior was lightly crisped on the outside. It was served with a tangy salsa that provided some heat and a little crunch thanks to the finely diced onions.
ROYAL SHEZAN
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Chef Anand at Royal Shezan in London Ealing’s Hotel 55 had fun with this Karare Sabz. Putting onions rings together with pan-fried asparagus on a bed of yoghurt-based pachdi, this shouldn’t have worked, but did. A seemingly simple plate; but one where the uber crunchy onion rings, drizzled in a lightly spicy sauce, provided the earthy sweetness necessary to work against the gentle piquancy of the textured pachdi.
