Offering an unparalleled dining experience in a beautiful setting, The Ivy Chelsea Gardens on the King's Road features a modern British menu and café style classics served in a refined, art-filled space with a gorgeous garden terrace and leafy orangery "greenhouse". A tranquil oasis of peace, The Ivy has always stood for elegance and there is perfect attention to detail here, with elegant silver decanters sitting on the bar and 1930s music mixed in with soft club chill giving it a glamorous retro feel. The kitchen delivers sumptuous renditions of the Ivy's trademark cozy but sophisticated classics, such as Steak Tartare with toast prepared table-side, Truffle Chicken Milanese, Whiskey Barrel Wood Smoked Salmon, The Ivy Classic Shepherds Pie, Traditional Fish and Chips, Lobster Linguine, and Roast Lamb with mushy peas, all served with great style and unfaltering service, that shows a dedication to food that has set the standard for British dining through the ages.
using his very own Wolfie’s Whisky
where we sat for dinner the evening we were there
Two glasses of Ivy Guest French Champagne
with cheddar mash and rimmed with red wine sauce
Truffle Cream and Parmigiana Reggiano
Thick Cut Chips
and grated parmigiano
Honeycomb and Hot Caramel Sauce
Photo courtesy Dan Jones
The Ivy Shepherd's Pie
Serves 6-8
Recipe courtesy of The Ivy
1 lb beef mince
1 lb lean lamb mince
2 tbsp oil
4 shallots, finely chopped
2 carrots, peeled and finely chopped
7 oz button mushrooms, finely chopped
5 sprigs of thyme, leaves only
2 tbsp tomato purée
14 oz tin chopped tomatoes
3/4 cup red wine
2 tbsp plain flour
4 tbsp Worcestershire sauce
2 1/2 cup beef or chicken stock
5 sprigs of oregano, leaves chopped
Mashed Potato:
4 1/2 lb King Edward or Maris Piper potatoes
3 1/2 oz unsalted butter
Combine the beef and lamb mince in a bowl and drizzle with 1 tablespoon of the oil, then toss. Heat a large deep frying pan or casserole until very hot and fry the mince in batches over a high heat, stirring, until lightly browned. Transfer to a clean bowl.
Return the pan to the heat, add the remaining oil and gently cook the shallots, carrots, mushrooms and thyme, stirring occasionally, for about 10 minutes until beginning to soften. Return all the mince to the pan, and stir in the tomato purée. Cook for about 5 minutes, then add the chopped tomatoes and red wine.
Bring everything to the boil, then reduce the heat and simmer for 10 minutes. Stir in the flour, then the Worcestershire sauce and the stock. Bring back to the boil, then reduce the heat and simmer gently, uncovered, for 30 minutes. Season, then stir in the oregano, if using.
Meanwhile, peel and cut the potatoes into equal pieces. Simmer in salted boiling water for around 15 minutes until tender then drain. Return to the pan over a gentle heat to remove excess moisture. Mash until almost smooth, then add the butter and mash again. Season to taste. Preheat the oven to 375°F. Spoon the mince into a 2.5 quart casserole dish, and top with the mash. Bake for 25-30 minutes until golden and bubbling.
Note: Assemble up to a day ahead, cool, cover and chill. Allow to come to room temperature before baking. The assembled, unbaked pie can also be frozen; defrost thoroughly before baking.
