Today I had booked in for the Breakfast Cookery course with Offbeet Cookery School. Sadly due to some unforeseen circumstances they have had to change the date of this to next month instead. Obviously I'm disappointed although I recognise these things happen so I hope whatever it is gets sorted and that everyone is ok.
With that, it took me back to one of my very first reviews on my website which was for Offbeet. Having only just set up the website and blog, I had done a very short review on the place. One that now looks like I don't care much for them at all, regardless of the scoring. Today, I've decided to alter that and give them a proper review. Something that actually befits their grandeur and highly held place in Vegan cuisine.
Here it is, I know I talk about this place a lot so I am hoping my re-review will help you understand why...
Staff:
As I said in my first review back in September, the staff really do have a passion for food and enjoy working there. You can tell that they truly get involved with the food preparation in the morning and understand what is being served throughout the day. They are extraordinarily helpful, well trained in the art of coffee and give service with a smile, even on the busiest of days. Which for them in their ever expanding popularity, is most days now.
Having been there quite a lot of times, they recognise my repeat custom and seem genuinely happy to see me again. Remembering my Gluten Free Vegan lifestyle and recommending new meals on the menu to try.
When interacting with Offbeet online, they are extremely quick to get back to you with a brilliantly interactive Social Media network allowing you to see more behind the scenes, ask questions and look forward to new dishes. If there are ever any problems with your booking, they do not hesitate to offer a solution with a smile and the sincerest of apologies. Although I must address, this has only happened to me once. (And I go there often.)
10/10
Food:
Again, I have said this before but I find it compulsory to say it once more. Offbeet chefs are magicians. They completely bring the food to life with imagination, knowledge of ingredients and pure cooking talent. I for one can't wait to learn just a small amount in my cookery course next month.
For now, I shall settle for raving about my favourite dishes. As I have tried so many that my ramblings would fill blogs for weeks, I will choose just a few that I feel really illustrate my points above.
Sweet n Sour 'Chick'n' and their new adaptation Kung Pow 'Chick'n'
Reflecting back to my days as a meat eater, as I so often do. I fondly remember getting a takeaway from our local Chinese with my family on special occasions and my favourite dish to eat was always the Sweet 'n' Sour Chicken Balls. Little battered balls with juicy Chicken inside. Of course, now I wouldn't dream of touching one, let alone the meat content, the batter alone would kill me.
That was until I went to Offbeet, on one of my first visits I discovered this beautiful dish. I couldn't believe my eyes that something like this was on the menu and even after ordering it I genuinely didn't know what to expect. Maybe a bit of tofu fried?
Absolutely not, if Offbeet tell you it is Sweet 'n' Sour 'Chick'n', that it exactly what you get. I can't describe it in any other way except it being basically the real deal in a magical Gluten Free Vegan world. The balls are so beautifully put together, fried in a way that is not oily or greasy but perfectly crispy and doughy inside. The Chicken part is to me, and to many of my meat eating friends, exactly like Chicken without the cruelty or guilt. It tastes incredible.
The sauce alongside it is beautifully sweet with the pieces of pineapple and sour with the sharpness of the tang in the sauce itself. The Tofu fried rice that is perfectly shaped into a dome breaks apart so easily without clumps or stickiness. The rice is cooked to perfection being as light as a cloud, whilst taking no glory away from the star yet complimenting it completely. True genius.
It's brother dish, Kung Pow 'Chick'n' has recently replaced the Sweet 'n' Sour on the menu for the start of 2018. Naturally I had to try the new kid on the block when I visited a couple of weeks ago. The same beautiful rice without the tofu however and 'Chick'n' balls, only combined with a sweet, spicy and fruity sauce that was perfectly balanced which left me feeling totally bowled over and full to the brim. A great match to the original, with them both bringing different winning flavours to the I-hope-they-won't-ever-change base of the dish.
Smashed Avo & Lox
The Smashed Avocado & Lox is practically what it says on the tin, except with an Offbeet-esque stroke of brilliance. One of my favourite foods is Avocado. I frequently used this in a winning combination with Smoked Salmon on Crispbread. Delicious although again something I left behind with my old self. Not that I needed to worry, as our friends at Offbeet have found another cure to memory lane. Carrot Lox.
What is Carrot Lox you may ask? And how on earth does it compare to Smoked Salmon? After all, it is bright orange, crunchy and first and foremost by definition a Carrot. You needn't ask when it comes to Offbeet, as they make it into a softly tender, smokey Carrot king. Of course, it doesn't taste like Salmon and I wouldn't want it to. The Carrot has it's own flavour yet carries all of the key characteristics to make it work in the dish. According to their menu, they smoke the Carrot for 3 days to create the slices of smokey Carrot goodness.
When placed on top of perfectly ripe, smashed and seasoned Avocado with the soft, dense Superfood Bread underneath, you have another innovative dish pulled out of heaven. The ratio of Avocado, to Lox and Bread is perfect. With the topping of Macadamia Ricotta, Dill and Cashew Sour Cream dotted around for an addition of sharp tang. The combination of flavours sing to your tastebuds with every bite, a great choice for when a full meal is just too much.
Epic Cheesy KFC Fries
These are a relatively new addition to the menu. I'm guessing that people like myself and my friend Ingrid raved so much about the Polenta Chips that went with the burger they knew they just had to up the ante!
They did a poll on Instagram to ask if people would order the Polenta Fries on the side if they topped them with Cheese. Obviously, there was no thought process involved, everyone including myself practically begged for this to come true. As a wish granting kind of restaurant, that they did and this is when this epic side was introduced.
Now I can't get all nostalgic with this dish as it is totally different from anything I have ever eaten. I hadn't tried Polenta before I went to Offbeet as I've heard how notoriously difficult it is to make, apparently needing strong arms to mix it constantly for hours on end. Although that might be exaggerating.
The first time I had the chips they looked like the first picture, thick and chunky wedges of Polenta that were delightful crispy on the outside and fluffy in the middle. A bit like chunky chips yet with a more distinct exciting flavour. I was sold straight away, wanting to order the Burger each time I went, just so I could taste the Chips again. (Of course until Ingrid had the genius idea of having them as a side.)
Then came the Epic Cheesy KFC Fries. With their first appearance being placed in front of me on the table in early December, they totally made me drool. I swear I revert to Cavewoman behaviour when it comes to new exciting GFV food!
Anyway, the fries were coated with oozing, gooey and delightfully yellow Nacho style Cheese. If any of the Cheese is left at the end, you know I'm going to spoon it out. The Coconut Bacon topping is incredible. I hate Coconut with a passion. Yet it tastes nothing like it as it has such a smokey taste and chewy texture, if you didn't know what it was you wouldn't guess. Even the Pickles win me over. I was the one who picked them out of the burger, not any more. They have such a distinctive tang that with the Fries, Cheese and Bacon altogether it is like having a properly naughty junk food snack. The Fries have obviously been a work-in-progress, with their new seasoning being a perfectly added kick to the flavour, with the crispiness and fluffiness still present.
Best fries I've ever had. Ever.
Moving back to topic...
Having droned on for ages, I had better quit. I just wanted to convey the thought, hard work and attention to detail that the geniuses in the Kitchen pursue. It is obvious they have a huge passion for what they create. I've never had a meal there that doesn't make me want to go back again for Breakfast, Lunch and Dinner every single day. You can't get that kind of response from any chain restaurant or those who try to cater for everybody. This comes from focus and specialism, resulting in nothing short of excellence.
If only I had more space here for the cake. Alas, I don't want to make this an essay so perhaps another time.
10/10
Allergies/Intolerances:
Naturally, this restaurant is going to get the highest marks possible for this. You can't be safer than you are in Offbeet. The Kitchen will have no Gluten, Dairy or Egg in there so no possible cross contamination. Then for further allergies, all you need to do is speak to a member of staff and they will take it seriously, treating you the utmost care.
I only hope that they continue to keep the Gluten Free theme. As at Christmas there was a Seitan Sandwich containing Gluten option available on the menu which worried me a bit. I find the beauty of this place is in it's ability to cater to those who are so often forgotten. Adding Gluten to a Kitchen endangers any loyal Coeliac visitors which in my humble opinion would be unnecessary when you are proven to create such beautiful food without it.
10/10 - May change if Gluten makes an appearance
This is probably the longest review I have written, so if you have made it this far thank you for sticking with me. It would be nice to hear in the comments box below...
The reason I went into such detail for this restaurant is because it is one of very few that cater to such a niche part of the eating market. Yes, us Gluten Free Vegans are around, probably more than I realise. Yet creating an entire restaurant and expanding with this base in mind is brave. I salute establishments like this who go up against the recognised norm, work hard and achieve great recognition for it. My wish is for that when they do expand, they keep the same values, quality and sorcery that they have shown so much in the original Offbeet. For that is their weapon. They must not lose it.
Happy Veganuary Day 28! Just a few days to go of my every day blogs, time to think of February and how I shall be spacing them out!