New menu at Kricket champions seasonal British ingredients

Kricket, famed for its modern Indian-inspired plates and drinks, is launching a fresh spring menu celebrating the best seasonal British ingredients.

Homegrown British ingredients; from rhubarb to wild garlic are all sourced from local supplier, Clive Thornicroft, whose focus is on farming and foraging seasonal vegetables from British soil. These ingredients have been elevated with the aromas and spices of India to create light, spring dishes in Kricket’s signature style.

Taking centre stage across all three sites is British free-range duck. At Soho, guests can enjoy Duck Breast, Jaggery & Blood Orange, Endive Achaar, Rhubarb and Pistachio.

Over at Kricket Television Centre (TVC), Tandoori Poussin is accompanied by a spiced twist on bread sauce, served with peas and broad bean - championing Kricket’s style in transforming the traditional British dish into something unique. Also, Duck Leg Kathi Roll with peanut chutney, cucumber pickle is being brought back by popular demand after it was first introduced in Kricket’s Soho site in 2017.

Kricket has also curated its first ever vegan dish for the spring menu which is available at Kricket TVC; Tandoori Hispi Cabbage (pictured) - grown on British soil and marinated with coconut yogurt, served with a moilee sauce and peanut.

Kricket Brixton is also keeping with the seasonal duck theme, as from next week there will be Grilled Duck Hearts, rhubarb chutney, pistachio & mint on the menu.

Kricket Soho’s fresh seasonal menu will also feature one new fish dish - Tandoori Halibut. The halibut is marinated with yogurt, mustard and a mixture of spices - and then cooked in the tandoor. The fish is served with a wild garlic chutney, watercress and a wedge of lemon.

All Kricket’s seafood is sourced in the UK from local Cornish fish seller, Flying Fish.

The creativity behind the dishes is underpinned by the historical background of both British and Indian culture – evident in the elevation of Indian flavours married with the best of British produce, using traditional techniques from Indian and classical British cooking. This is showcased in Kricket’s new dish of Kid Goat Galouti Faggot, served with a purée of Channa dal and tempered with brown butter, wild garlic and green chilli.

On a sweet note, Kricket is re-introducing its much loved desert; Mishti Doi, which featured on the first menu in Soho. The sweet yogurt dish is infused with rhubarb and mint and served cold. The Mishti Doi is set to appear on the menu across all three sites but each site will have different variation, with Brixton’s Mishti Doti being baked and served in a traditional clay pot from Rajasthan.

Another favourite from the early days is the Pink Lady cocktail, now at Kricket TVC is a seasonal favourite with an Indian twist; Gin, spiced rhubarb and chilli. New to the cocktail list at Kricket Soho is the Malvaceae Sour mezcal; hibiscus, rose, vermouth and egg white.

Kricket have teamed up with the London Beer Factory to create an exclusive draught beer for Kricket TVC called Kanchi. Kanchi is inspired by Kricket’s Dark Matter cocktail which has mango and chilli flavours - giving this Pale Ale distinctive fruity and warming tones.

The spring specials will be served up in Soho, Brixton and Kricket’s new site at Television Centre. Kricket Television Centre is the team’s third restaurant to date, which opened in 2018. Kricket Television Centre, which is within the iconic West London building, features an open kitchen and garden terrace with views of the studio.