Take a look at what’s coming up at Goodman.
From new menus and exclusive news, to special events, we are sure there will be something to inspire you across all of our restaurants.
Christmas at Goodman
The festive season is fast approaching,...
Goodman - How to... Roast beef at home
If you're looking for an alternative to...
Christmas Cocktails
The festive season is officially...
Christmas at Goodman
The festive season is fast approaching, so it's time to get planning that social gathering, work lunch or a festive family dinner.
View our Christmas menus here: https://www.goodmanrestaurants.com/christmas
Trading hours:
Goodman Mayfair
24th December - OPEN 12noon-4pm (last orders)
25th December - CLOSED
26th December - CLOSED
31st December - OPEN 12noon-10.30pm (last orders)
1st January - CLOSED
Goodman City
24th December - CLOSED
25th December - CLOSED
26th December - CLOSED
31st December - CLOSED
1st January - CLOSED
Goodman Canary Wharf
24th December - CLOSED
25th December - CLOSED
26th December - CLOSED
31st December - OPEN 5.30pm-10.30pm (last orders)
1st January - CLOSED
Goodman - How to... Roast beef at home
If you're looking for an alternative to the turkey this Christmas Day let our Executive Chef, Tim Delaney give you some tips for the perfect sharing joint and all the trimmings.
Serves 4.
THE BEEF
I would recommend a UK bone in ribeye (1.6kg). Look for the most marbled and firm beef, with a nice cover of fat. Start by seasoning the joint with just salt, over both the meat and fat. Place the joint in a hot pan with a touch of oil and brown on all sides and all over the fat, the key is to seal the meat all over but to also render the fat. Place the bone in ribeye in a pre-heated oven at 180 degrees. Turn the joint every 10 minutes in the oven, until the beef has been in for a minimum of 25 minutes, then allow it to rest for five minutes. Press the centre of the bone in ribeye, it should be firm with a spring for medium rare to medium. Place back in a hot pan and add butter, thyme and garlic, using a spoon to baste the joint. Remove from the pan, season and slice to serve.
ROAST POTATOES
Peel eight large potatoes, cut in half and cook in boiling salted water for 10 minutes, then drain the potatoes. Place a tray in the oven with beef fat, garlic and thyme, get it hot and then carefully place the potatoes in the tray. Then turn the potatoes over after 10 minutes, continue to turn occasionally until crispy and cooked.
CREAMED LEAKS
Remove the dark greens of two large leeks and cut the whites of the leeks in half, and then dice them. Place in a colander and rinse under cold water until clean, then leave to drain. Place the leeks in a pot with a little butter and sweat down, until cooked. Add 400ml double cream and reduce until thick and then season with salt.
CARAMELISED CARROTS
Peel four medium sized carrots, cut in half and then cut at an angle. Boil the carrots in water until nearly cooked, then drain. Place in a pan with oil and butter, not too hot and sauté the carrots until they start to colour, then add 50g of honey. Carry on cooking at a low temperature until the carrots are cooked and they have a nice glaze to them.
SHALLOT GRAVY
Peel two medium sized shallots and two cloves of garlic and finely chop. Place in a pan with oil and sauté to a nice colour. Then add a touch of red wine and thyme, carry on cooking until reduced. Then add 600ml of gravy or jus. Bring to the boil and reduce until the sauce covers the back of a spoon. Finish by seasoning to taste.
Christmas Cocktails
The festive season is officially here and to enjoy it we've got three Christmas cocktails for you - Merry Cherry, The Dusty Road and Hokey-Pokey.
The inspiration behind this came from a recent trip to the Grappa distillery in Friuli, Italy
by our bartender Oz, (Goodman Canary Wharf). Grappa adds a honey twist to each cocktail
and makes it a smooth & delicious drink.
Christmas cocktails are £12 each and will be available in all three Goodman until the end of the year.
