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Pig Out on Truffles This Season at Eco


With some varieties fetching up to £110,000 a kilo, truffles are among the most expensive foods in the world. Known as white and black gold – for their rarity as well as their price tag – these much prized delicacies will be coming back into season at the end of September. To mark the occasion on of south west London’s favourite eateries Eco is adding a tasty crop of new dishes to its specials menu for the first week of October.

The restaurant’s talented culinary team have harnessed the unique musky aroma and distinctive flavour of truffles to produce such fabulous delicacies as pumpkin ravioli served with butter & black truffle; black truffle pan fried veal; wild mushroom & truffle risotto and tagliatelle al tartufo (tagliatelle with butter, truffle shavings and grated parmesan).

Fans of these earthy delights will also be pleased to discover that they have even found their way onto Eco’s celebrated pizzas, courtesy of a new addition featuring a delicious combination of fontina, porcini and truffle oil.

For anyone still not truffled out, these fabulous fungi can also be added to any house pizza for a supplement of just £2.50 per 5g.

Eco’s truffle dishes will be on their specials menu from 1st – 7th October and prices start from £12.95

Eco, 162 Clapham High Street, London, SW4 7UG

For further information please contact:

Tom @ Jori White Public Relations Ltd

Tel:  0207 734 7001 or E-mail:

Eco’s Great Gift Fufills a Knead

Eco pizzeria

To celebrate 20 years as south west London’s favourite pizzeria, Eco is making its customers an offer they really can’t refuse.

For two decades owner Sami Wasif and his team have devoted time, energy and resources to creating the perfect sourdough pizza. Now Eco is giving customers the opportunity to recreate these masterpieces at home by supplying them with a sample of its naturally fermented mother dough. What’s more, they are doing so completely free of charge.

All people need do to take advantage of this complimentary gift is to call or email ahead so that Eco has sufficient supplies of dough pre-packaged for pick up.

Using a process it has honed over the years – and which is in fact based on methods that date back to pre-historic times – Eco’s mother dough is the key ingredient that makes its pizzas unrivalled in terms of taste and texture. Combining different flour types, this living, breathing organism is left to rise in two stages (the first for a minimum of 12 hours), thereby delivering a full-flavoured, crispy base that is light and easy to eat.

Most common mass produced breads are made using dried, quick active yeast which was first used during World War II to speed up the dough fermentation process. Some half a century or so later and people are realising that these products are inferior in taste and lacking in nutritional value, leading them to seek out naturally fermented breads instead. With Eco now offering customers the chance to sample its infinitely superior dough in both the restaurant and at home, this movement will continue to gain momentum.

A woven world

It is always a pleasure to watch the world pass by from Eco. To have our customers bring us news from their worlds, their views and perspectives and how we interact with eachother as people on a micro level. It is interesting to realise how little we credit the true impact of who we are and the flow of change we bring about every moment of our lives from when we are brought into it until the moment we leave it.

To have a restaurant is a blessing because we can effect change in a greater scale through our interactions. That we can provide you comfort through your palette, a place to rest, to be and spend time with your friends, family, lover or colleague. These interactions with eachother and self add further dimensions to the being that we refer to as Eco; which is a collection of our memories, moments, dramas, comedies from over the past 20 years.

Fast Pizza? You’re Having a Laugh

daryus (72) 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.

Pepperoni Is More-ish, But You Can Be Cured

Pizza Spinning 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.