At After Hours we champion modern and innovative dessert. We invite London's most exciting pastry chefs and challenge them to create a 4-course dessert tasting menu especially for our events, held in independent coffee shops across London.
It was their first event of 2014 and the guest chef was Adam Degg, head pastry chef at Wild Honey. The £25 ticket included four desserts and a coffee (soft drinks, wine and cocktails are available at an extra charge).
We sat at the bar by the open kitchen, which I thought was the best seat as we could see all the action in the kitchen. The chefs plated the different ingredients to create works of art: beautiful desserts that pleased the eye as much as the belly!
The first course was Dark & Storm Baba, a rum baba with ginger beer granite, lime cream, pineapple.
As much as I love Neapolitan cuisine, I have never liked rum babas that are drenched in alcohol and full of sugar. This variation was great: the sponge cake was moist, but not wet, and the sweet flavour was balanced out by the ginger and the fruit.
The second course was Rhubarb & Custard, a sphere of vanilla custard and poached rhubarb, encrusted in white chocolate and served with homemade granola.
This was the most exciting dessert for me and also the most challenging to prepare as the chef told us (the preparation of the spheres took a few days).
The third course was Apples & Gingerbread: caramelised apples, gingerbread ice cream & crumbs, parsnip mousse.
Parsnip mousse? Yes you heard that right! A revelation of flavours which worked really well with the gingerbread and apples.
The last course was Chocolate, Milk & Cereal. This was a cereal-infused milk ice cream served with bubble milk chocolate, chocolate sauce and corn flakes.
It was the best tasting dessert of the night, I loved the Momofuku-style cereal milk ice cream!
Coffee brewed by Ozone Coffee was the perfect hot drink to have after this wonderful tasting menu.
I can highly recommend After Hours: the menu was exciting, the coffee at Ozone is great, the chef Adam Degg was very approachable and the service was flawless. The price is really good value for the quantity and quality of food that you get. It's a fantastic experience, something original to do on a date or a night out with friends.
The next After Hours events will be held at Ozone Coffee this Friday 4th April with chef Andrew Ditchfield (Winner of 2013 Craft Guild of Chefs Pastry Award) and on Friday 18th April with chef Mark Donald (Hibiscus, Noma, Restaurant Andrew Fairlie).