Is this the best brunch in West London?- Carpentier & Co

Brunch has solidified itself this year as my favourite meal of the day. It is versatile, modern and acceptable to drink alcohol frugal.

What I also love about brunch is that is makes a great outing for all occasions whether it be a meeting, a date or a catch up with friends. A great brunch place also caters well for vegans, vegetarians of the health conscious.

I’ve become quite a gem finder and my most recent find is one of my favourite so far. A mere stone throw away from my house, hides a quaint cafe called Carpentier & Co just off Pinner High Street in North-West London.

It’s fairly small and cosy, so we were lucky to get a table on a Sunday afternoon. You could almost walk right past the cafe, which looks more like a cool vintage store than anything.

Stepping inside felt like stepping into a house from Alice in Wonderland (if Alice was a rebellious teen from the 50s.) The cafe has so much character which is refreshing with most restaurants opting for minimalistic decor these days.

The first item I tried was their Spanish hot chocolate which is thicker and more chocolatey than your standard hit chocolate. Topped with a thick layer of cream and mini marshmallows, this made the perfect indulgent start to my meal.

As well as the hot chocolate, we ordered two bottles of prosecco. Both were delicious and fairly priced. What is brunch without prosecco?!

We ordered a range of items between us as well as some individual options. These were: The Greek sharing board and the antipasti sharing board. The foods on the sharing boards were of high quality and hand lovingly made.

One of my favourite things about the cafe quite instantly was the fact that everything is made in front of you. I get sensory satisfaction from seeing all the elements of my dish come together.

The star of the visit for me however, was the avocado, halloumi and chilli jam toast drizzled in a balsamic glaze. This was nothing short of divine. It’s always interesting to me how simplicity and quality products can create some of the best dishes you’ve had. This was no different. The saltiness of the halloumi balanced well with sweetness of their homemade chilli jam. The chilli jam deserves its own mention. It had just the right amount of kick; it’s unique blend made me crave more.

As well as the food and the atmosphere, the ladies who work in Carpentier and Co are some of the sweetest women I’ve met along The Food Doll’s journey. They were really helpful and explained everything thoroughly.

Overall, Carpentier and Co easily slides into my list of top venues. Our meal was cheap yet blew some of the more high end, costly brunch spots out of the water.

I can’t wait to re-visit the venue who also offer private hire. You can check them out at http://www.carpentierandco.com

Caribbean Vegan Curry Recipe.

I think it’s very easy to hear the word vegan and assume that the dishes may be bland or flavourless.

In the Caribbean, we have a particular type of cuisine called Ital food. Derived from the word vitality, it focuses on natural vegan foods that are bursting with flavour.

One of my favourite vegan dishes to make is a Caribbean Vegan Curry packed with delicious vegetables such as chickpeas, potatoes and tomatoes. This is also a great dish for meal prep as it can be eaten with a range of sides. Not to mention, super easy!

I usually have this with fried plantain, white rice and naan bread. Read below for the full method and ingredient list.

Ingredient List.

  • Chickpeas (1 can)
  • Chopped tomatoes (1 can or fresh equivalent)
  • Scotch bonnet tops (or two tablespoons of scotch bonnet hot sauce)
  • Jamaican sweet pumpkin (optional)
  • One large potato
  • 1 spring onion
  • Half an onion
  • 3 garlic cloves
  • 1 lime
  • Spinach (half a packet)
  • Hot curry powder or mild curry powder
  • Jamaican curry power
  • All purpose seasoning
  • Thyme
  • Black pepper
  • Soy sauce

Method.

  • Sweat your diced onion and chopped garlic in a frying pan in a tablespoon of oil on a low heat.
  • Add your cubes potatoes and fry until translucent.
  • Add your spring onion and chopped tomatoes. Turn this onto a high heat until the mixture bubbles then turn down to a low heat.
  • Add the curry powders, all purpose, black pepper, thyme, soy sauce and whole scotch bonnet. Bring this to a high heat also for a few minutes then turn down to low and remove the scotch bonnets.
  • Add your chickpeas and cook for a further 10-15 minutes on a low heat.
  • Add your spinach and squeeze half a lime through the curry.
  • Serve with rice, fried plantain and naan bread.

Let me know how you got on with this recipe by sending me pictures on twitter @thefooddoll or tagging #thefooddoll on Instagram.

The Food Doll.