Autumn is not far, however we at the Paternoster Chop House are reluctant to let go of the summer just yet. With the final summer bank holiday and arguably the most celebrated just over summer is beginning to be a distant memory, well not at the Paternoster Chop House.

Through food and wine this edition of the chronicle will hold onto the last few breaths of summer with a combination fit for a crisp summer’s day. Our chef Peter Weeden will be discussing diver caught plaice, with the wine pairing be done by Ian Harvey, wine expert & merchant.

Diver caught plaice by Peter Weeden

We are very lucky here at the PCH to have a supply of diver caught plaice throughout the summer. With six weeks holidays over the summer many teachers take the opportunity to supplement their income whilst indulging in their passion, diving.

The Weymouth Bay diving club regularly take advantage of the proliferation of divers at what happens to be the peak of the plaice season. To the east of Portland Bill & its massive stone causeway the plaice come to gorge on the mussels which use the fast flowing shallow waters as a nursery. These plaice fatten quickly, replenishing weight lost during the spring spawn.

Of the fishes found in the British Isles the plaice is one of the best disguised. It has beautiful rust spots on blue grey to brown skin making it hard to see especially over gravel but the sandy sea bed making Weymouth a prim sit for plaice diving. It is here the divers are able to spear the fish just behind the head to ensure the fish die immediately. This way they do not have a lengthy period of suffocation which causes a quick deterioration of the flesh. Rather, they are so fresh to us that we often have to leave them overnight before we fillet them as the rigour mortis is so strong.

All this fish needs is a quick last minute cooking to retain the freshness of the flesh. As it is an extremely delicate fish, strongly flavoured accompaniments could overpower it. We keep garnishes very simple & light, often serving with just some buttered seasonal vegetables or some steamed mussels.

Wine match by Ian Harvey

Often when matching food and wine there can be a plethora of complex flavours and textures to take into account, and the fine balancing act of sauces, weight, richness and style offers a great deal of opportunities.

However, when we are dealing with such fine raw materials, the delicacy of which is being treated with the deftness of touch it deserves in the kitchen, our wine choices are limited.

New World wines are generally made to deliver full flavour and obvious character, most of which would overpower our visitor from the Dorset coast. Even European wines that show much more restraint will often have fruit character that may just take over the show. Loire Sauvignon would be a distinct possibility, but even then, the presence of obvious minerality may be too much.

But we are staying in the Loire Valley for one wine that is perfect for delicate seafood. The Muscadet de Sevre et Maine Sur Lie, Chateau La Berriere, from the Western end of the Loire is a delicate wine that exudes white flowers and has just enough minerality and acidity to work well with the fish. Leaving it on its lees (sur lie), develops a little more character, adding a very subtle buttery and toasty edge without this becoming the dominant character of the wine. Fresh, clean, balanced and delicious, this wine will sit ideally alongsideour Portland Plaice.

Christmas Menu Options

We have 3 menu options available.

Menu 1 £45 per person [incl. 17.5% VAT, excl. 12.5% discretionary service charge], 3 courses, including seasonal vegetables, tea & coffee.

Menu 2 £50 per person [incl. 17.5% VAT, excl. 12.5% discretionary service charge], 3 courses, including seasonal vegetables, tea & coffee, and either a glass of mulled wine to start or a selection of British cheese to finish, and Christmas crackers for the table.

Menu 3 £55 per person [incl. 17.5% VAT, excl. 12.5% discretionary service charge] 4 courses (fourth course British Cheese), seasonal vegetables, tea & coffee, includes a glass of mulled wine to start and Christmas crackers for the table.

Opening Hours

Monday- Friday

Restaurant 12.00- 15.00 17.30- 22.30
Bar 11.30- 23:00
Bar Food 16.00- 22.30

Saturday

Closed

Sunday

Bar 12.00- 18.00
Restaurant 12.00- 16.00

Paternoster Chop House
Paternoster Square
Warwick Court
London EC4M 7DX

Tel: +44 (0)20 7029 9421l
Fax: +44 (0)20 7029 9410
Email: paternosterr@danddlondon.com
Web: www.paternosterchophouse.co.uk/

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