Posts Tagged ‘Clapham pizza restaurant’
Clapham may be a modest South London district, dominated as it is by its vast common, its vibrant high street and the “traditional” aura of its Old Town, but if it were instead a boastful kind of place it would have much to shout about, not least because through the years it has been the birthplace, or in some cases the residence, of a proud list of well known persons from all across the arts, as well as fashion designers, TV chefs, sports personalities, diarists, radical politicians, philanthropists and even a touch of royalty.
The Harry Potter epics were penned at a flat in Clapham, following the distinguished writing tradition of Sir Kingsley Amis, who was born there, Graham Greene, who lived there, and Samuel Pepys, who died there.
Residents from the world of comedy and acting have included Lesley Ash, Jo Brand, Paul Kaye, Dennis Waterman, and Vanessa and Corin Redgrave.
Revolutionary Gerry Healy and journalist Polly Toynbee have both been residents of Clapham, as was the late punk fashion designer Vivienne Westwood. Damon Hill provides the fast and Ainsley Harriott the food. Sarah Ferguson, Duchess of York, had a flat in Lavender Gardens. And of course the Clapham Sect, led by William Wilberforce, famously campaigned for the abolition of slavery from the Holy Trinity Church on Clapham Common.
There is another man who continues to put Clapham on the map, as much a wizard in his own field as Harry Potter and a man who has written his own chapter in the story of this wonderful and vibrant South London community.
Hi name is Sami, you may or may not have heard of him, but he is the creator of the delicious and nutritious Eco sourdough pizza of great renown.
His famous team performs seven nights a week at a top of the bill Clapham pizza restaurant called Eco Restaurant Clapham High Street.
Book now, to avoid disappointment.
It’s the oldest gag in the book. The “seafood diet” – see food and eat it.
Real “seafood” is in fact, quite simply, anything edible by humans that comes from the sea. It can refer to fish, or shellfish, or indeed any form of plant life that has its origins in the oceans, such as seaweed or kelp.
Research has shown that there are considerable health benefits to be gained from eating seafood on a regular basis. Meat from the sea is both low in calories and high in protein. What fats it does contain are of the oily variety that protect the heart from the adverse effects of saturated fats.
Scientists are also widely of the view that a regular intake of seafood boosts the functionality of the brain, and in particular can help children suffering from ADHD to concentrate more effectively.
As a source of highly digestible protein seafood can assist in muscle development, and it is also a valuable source of minerals such as iodine and selenium. Shellfish in particular is a good source of zinc, an important element for growth.
Of course none of this would be of much use to the connoisseur of fine foods unless it was actually pleasant to the taste. Fortunately seafood is extremely pleasant to taste, and the different and distinct flavours that one obtains from mussels, cockles and whelks to name but a few, not to mention prawns and squid, do actually blend together very well to create a number of exciting dishes such as the Spanish delicacy paella.
When brought together as a topping for pizza it is collectively known as Marinara, and it is one of the most popular pizza options available.
At the renowned Clapham pizza restaurant Eco cuttlefish, octopus, squid, mussels and king prawns are combined to create one of the restaurant’s most sought after offerings. Served as it is upon a light, healthy base Eco’s Marinara really is truly exquisite.
Which goes to prove the point that there is some food one really cannot see without eating.
There is a large and well respected venue in Clapham called The Grand, a place for dancing, listening to good music and having an all round enjoyable time. The visitor can make a party booking or, if particularly flush, can reserve a VIP box.
Saturday nights are comedy nights, and visitors have been entertained by such prestigious personages as Russell Brand and Michael McIntyre.
For the peckish there is a special deal, a pizza from a local fast food restaurant followed by entry to the Saturday night show at a special discounted price.
At the Eco Restaurant Clapham we don’t disparage our competitors. That is not our way. If fast food is your thing then it doesn’t sound like a bad offer.
But at our restaurant we don’t cook fast food. We cook good food, and serve it as fast as we are able. We are proud of the healthy emphasis of our menu, serving pizza on a light, nutritious base so as to best bring out the delicious taste of our fresh ingredients. Our dough is made from our own unique blend of flours that has been perfected over two decades (the blend that is, not your pizza), and is allowed to ferment naturally for a minimum of eighteen hours.
Discerning diners prefer to make a night of it. They will reserve a table, have a drink or two and savour the ambience of our popular Clapham pizza restaurant whilst enjoying a good tasting, nourishing meal.
Then, in no particular hurry, they may move on to the Grand and enjoy an evening of first class entertainment from some of the best up and coming young acts on the national comedy circuit.
There’s no need to rush when you’re having fun. Make a night of it, enjoy yourself, give yourself an eating experience to remember as well as a good time at the cabaret.
Because a quick package deal may saving you a couple of pounds, but when all is said and done if it’s not up to scratch then that’s really no joke.
“Cakes is cakes” was once a saying in certain parts of London. The message was that no matter how ornate, extrovert and creative was the morsel in question it was, when all was said and done, still a cake. There was a place at the table for cakes, but they were always eaten in the same way, in similar quantities and on the same kinds of occasions.
It would be difficult to look at the range of cakes that are available for special occasions at Eco, the increasingly popular Clapham pizza restaurant, and dismiss them all as being in any way similar, or routine and mundane.
The fact is that for an establishment that specialises in producing some of the finest, tastiest and most nutritious pizzas in the whole of London Eco is surprisingly good at making cakes as the Celebration Cake Menu clearly reflects.
When you arrive at the Clapham restaurant having asked for a speciality celebration cake to be serve alongside your meal it will be here waiting for you. It can even be accompanied by a message of your own choice.
But it is the menu itself that fires the imagination and arouses interest. The various options could not be more diverse, and their content and composition is outlined in such scrumptious detail that anybody reading it whilst hungry would find themselves in serious jeopardy of wanting to devour it rather than waiting for the cake itself.
Pride of place on the menu goes to Eco’s gorgeous Victoria Sponge, with three layers of delicious sponge each interspersed with vanilla butter cream and preserve. Unlike many restaurants and cake shops Eco offers the option of raspberry or mixed berry fillings as well as the more conventional strawberry.
Then there is the glorious Banoffe, again with three layers of sponge and between them two levels of delicious toffee and banana.
Eco also offers a Carrot Cake with a walnut sponge and tasty cheese frosting, or a mouthwatering Black Forest Gateau with cherry liqueur, whipped cream, chocolate mousse and maraschino cherries, as well as an alluring Profiterole Pyramid.
All of these succulent offerings come in various sizes, from six servings per cake to an incredible seventy.
If this sounds unusual fare for a pizza restaurant to be offering, please remember that Eco is no usual pizza restaurant. The staff here go out of their way to make your visit a special and memorable one, whether you are just passing by and feeling peckish or whether you are celebrating and important birthday with friends and the ones you love.
…so the song goes.
The man who made it famous, the late Dean Martin, was so conspicuously Italian that one wonders just what he felt he was doing when he anglicised his name (from Dino Martini, although he was born Dino Crocetti in Ohio in 1917).
But Martin or Crocetti, the essence of the song remains the same – that’s love, and love and romance are emotions that one instinctively associates with the Latin way – to the dreamy cultural allure of the Eternal City to the intangible beauty of the spoken language itself.
Dean Martin of course was far from being a lone ambassador of Italian amore. The old crooner Frank Sinatra sang about it, da Vinci painted it, Michelangelo sculpted it, Verdi composed it, Rossini wrote it, Zeffirelli directed it and sex symbol actresses Gina Lollobrigida and Sophia Loren exuded it on the silver screen.
Even the modern convertible couch was the creation of an Italian, one Bernard Castro back in the earlier days of the last century.
Indeed when Italy was born as a nation united under the House of Savoy in the late nineteenth century it was shaped in the romantic vision of the Risorgimento by the great patriots Garibaldi and Mazzini.
Perhaps this is the reason why the Italians put so much love and affection into their food. At Eco, the Clapham pizza restaurant, one can sense the passion that goes into every pizza and every item of food that is brought to the table.
Few people are neutral about pizza. For those who enjoy it it is an experience to savour, a taste to enjoy to the full. All the ingredients that comprise the delightful topping fuse seamlessly into a finished product that is a masterpiece well worthy of consigning to canvas, carving in marble or even of composing an opera about.
For the purists there are only two “real” types of pizza, the margherita and the marinara.
But it is to the credit of this wonderful culinary invention that so many countries and peoples around the world have sought to create their own versions, and the options for doing so are all but limitless.
Toppings range from the practical, through the maybe obvious to the downright weird and wacky. In India one might have anticipated the native cuisine finding its way onto the traditional pizza base, resulting in a delicious offering of tandoori chicken and succulent paneer upon a flatbread pizza base. The kosher pizza in Israel meets an obvious cultural demand, the Brazilian banana pizza possibly a little less so.
The Malaysian Tom Yom pizza sounds intriguing to say the least; bulgogi and dak galbi do not strike one as being amongst the more obvious choices of toppings, unless one is Korean, and emu, kangaroo and crocodile toppings are not generally on offer unless down under.
But when all is said and done pizza is an Italian creation and Italians, even when domiciled in some far off land, will always be the ones to show the rest of us how it is done.
So it was perhaps unsurprising that the not insignificant Italian community in the United States would emerge to create its own variations upon the native dish, and nowhere is this more evident than in the addition of pepperoni as an ingredient now commonly associated with pizza throughout the world.
Although the origins of the word “pepperoni” lie with the cayenne pepper plant, it is now universally associated with a highly seasoned, hard-textured sausage made from cured pork or beef. The delightfully chewy, juicy morsel, sometimes spiced for extra flavour, is one of the most popular pizza toppings available today.
At Eco’s Clapham pizza restaurant one can enjoy an American Hot, a delightful pepperoni salami dish which combines wonderfully with mozzarella, tomato sauce, garlic and olive oil to create an Italian-American experience to savour.
There is a legend, entirely unconfirmed, that mozzarella cheese was first discovered by accident when some cheese curds were inadvertently dropped into a pail of hot water at a Neapolitan food factory.
Mozzarella cheese, along with tomatoes, is of course an essential ingredient of the original Margarita pizza. It is made from the rich milk of the water buffalo. Opinions differ as to how, when and why the water buffalo was introduced into Italy; some believe Mark Anthony brought them into the country from Egypt as a gift to the Emperor Julius Caesar.
Another theory is they were introduced into Italy from India in the seventh century, whilst others believe they were brought by invaders – Normans or Greeks. The cheese product is sometimes called mozzarella di bufala in recognition of its source.
In the late seventies the Italian government officially recognized the mozzarella di bufala as a protection to consumers from the fraudulent practice of selling mozzarella made of cow’s milk at a higher price than the real thing. Later, in 1993, mozzarella di bufala became a protected cheese, regulated by the “Consortium of Mozzarella di Bufala Campana” which guaranteed the origin and legal standard of identity as made only from 100% water buffalo milk.
The “Consortium for the Protection of the Buffalo Cheese of Campania" is an organisation of approximately 200 producers which, under Italian law, is responsible for the "protection, surveillance, promotion and marketing" of authentic mozzarella cheese.
Here in the UK one leading Clapham pizza restaurant prides itself on the nutritious and authentic ingredients that go into making its pizzas some of the finest and most sought after in London. Eco Restaurant, in Clapham High Street, specialises in making pizzas which combine a light and healthy base with fresh, nutritious ingredients to make a meal to remember.
Take a trip to Eco, recognised by most to be one of the best restaurants in Clapham, and witness for yourself the taste of true mozzarella on a full-flavoured base that allows the topping to truly express itself.
I’ve been looking through some of the feedback we’ve received as a Clapham pizza restaurant. There are several websites around which include details of us as a Clapham pizza restaurant, and many of these provide the facility for people to leave comments.
It’s really quite eye opening, because although we get a very positive feeling from our customers as they come to visit us, there’s often no opportunity to record people’s verdicts. Those who actively find us online and leave a comment clearly have something to say, and so as one of the highest rated Clapham pizza restaurants online, I felt it my duty to check out the comments.
Apparently there’s one couple who come all the way from Weymouth on a regular basis just to eat here! How marvellous is that? If you’re reading this Demian – thank you!
One of the biggest themes seems to be the quantity of toppings. After all, we don’t think there’s much point serving up a delicious thin and crispy pizza base without celebrating it with a gourmet feast artfully sprinkled on top. Most people would seem to agree, and as a Clapham pizza restaurant our reviews do seem to reflect both the quantity and variety of toppings we offer.
The open pizza bar seems to prove very popular, although this is clearly evident by the number of people visiting it each day! It is also pleasing to see that many people are commenting on how affordable our pizzas and meals are, with cost and taste seeming to go hand in hand, or hand in mouth.
We do what we do because we enjoy it, and we believe passionately in producing good quality food in unique ways that are both healthy and delicious. Reading the comments you’re posting it seems we’re doing things right! This is one Clapham pizza restaurant that listens as well as cooks, and we love hearing from you if you have any thoughts – or if you come from further afield than Weymouth!