Served at
AppalachiaA newly opened restaurant in London N1, near Old Street, specializing in authentic Appalachian regional cooking inspired by Scots-Irish mountain settlers.
The flavorful liquid left over after cooking greens or beans, a traditional Appalachian broth served at Appalachia restaurant.
Consommé is a type of clear soup, made from a richly flavored stock or broth. Its defining characteristic is a clarification process, which traditionally uses egg whites to remove fat and sediment, though gelatin filtration is also employed. While commonly prepared with beef or veal, chicken, fish, and game variants are recognized in French cuisine. This soup can be served on its own, hot or chilled, or used as a base for other culinary preparations.
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A newly opened restaurant in London N1, near Old Street, specializing in authentic Appalachian regional cooking inspired by Scots-Irish mountain settlers.
The chef at Appalachia restaurant in London, formerly of Smoking Goat and Guy Ritchie’s Lore of the Land pub. He cooks Appalachian regional food.
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