Covent Garden is one of the hottest dining spots in the country with some of the world’s greatest restaurants taking up home in the area. After a hugely successful seven years Bedford & Strand is fast becoming an institution for locals and theatre-goers; from lunch until late the restaurant is packed.
The latest addition to the menu is fondue. The fondue dish was first noted by the Swiss in 1699, although the first recorded dish with the modern recipe comes from the French in 1735. Bedford & Strand’s own recipe is an authentic mix of Rhea cheese, raclette cheese, cheddar, Dijon mustard, white wine, served with charcuterie meats, crusty bread and new potatoes.
Those with a sweet tooth can look forward to the sweet fondue dish of chocolate (70% cocoa chocolate powder) and single cream mixed together and served with ripe strawberries, oranges and marshmallows.
The traditional way of eating the fondue states that if a man loses his bread in the pot, he buys drinks all round; if a woman does, she must kiss her neighbours – that might explain a lot.
Choosing the right drinks – with the cheese fondue try the South African chenin blanc – dry white with tropical light and crispy fruit notes (GLASS: £4.25 / CARAFE: £12.75 / BOTTLE: £17.00) or Oloroso Sherry – dry notes for a sweet sherry that complement the charcuterie (£10.75 100ml / £32.50 375ml). For the chocolate try Kirsch – a grape brandy infused with cherry or a typical eau de vie from the Alsace region if you are partial to firewater.
Fondue evenings are every Saturday, though you can book a week night one with 24 hours’ notice.
Not dining? The deli-counter and kitchen serve charcuterie boards, artisan cheeses, meats, patés and other dishes to share at any time.Try oysters with champagne, hearty steak tartare or a side dish of home-made pork scratchings.
Read a review here.
ADDRESS: 1A BEDFORD ST, LONDON, WC2E 9HH
TELEPHONE: 020-7836-3033
EMAIL: hello@bedford-strand.com
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