Melanie Brown

Wild Table, Tickets are (finally) LIVE. 🔥🌿 Our Spring Edition is on! Forget starched tablecloths and the awkward walls of a regular restaurant! Wild Table is back at Browning Bros. this May 15-17! This is our third edition of this incredible event, and I’m excited to unveil Spring as my favourite season with our farm-to-fork-to-fire journey. This event is entirely outside and we encourage you to dress accordingly! I’m hosting this alongside my superstar wing woman @beckykruger123 , and we’re stripping everything back. No kitchen walls, just open flames, off-grid energy, and dining that hits a little different. This isn’t just a meal; it’s our Wild takeover. Warning: Saturday night is nearly cooked. We have only 20 tickets left for the evening service. If you want in, you need to move now. Inside word: Book glamping at the same time. You’ll want to lean into the fire-driven haze and crawl straight into a tent or yurt rather than heading straight home, also we cook you breakfast the next day, before you depart…what’s not to love?! Linked in bio ♥️👌🏻 #WildTable #BrowningBros #TheLaundryBrixton #OutdoorDining #FireCooking #BrixtonFoodies #SpringVibes #GlampingLife

Last night we had the special privilege of hosting @airnz on our Alfresco Terrace for an exclusive Matariki event.✨ A massive thank you to @ngatiranana for the powerful tribute- honouring Matariki on the other side of the world.🩷 @orakingsalmon @opitobaysaltco @loveblockwine @neudorfvineyards @tekanoestate @greywackevineyards @stemswilder @airnz @melwinebrown

From trackside to tableside, the fabulous Clare Balding joins us this morning 🤩✨ With @karancooks , @melwinebrown and @helen_goh_bakes cooking up a storm and @ollysmith keeping glasses full 🍷 BBC1 in 20 minutes! #SaturdayKitchen

Sugar on my childhood tongue! Looking back I now understand why I was a big fan of this dessert as a child... Maybe it was the piece that shaped me into this crazy industry that I love. So here’s cheers to you my mama bear @ellisedith for introducing me to such an iconic dessert, and making it a staple in my bbq season... I’ve dipped into the archives for this one, it’s a proper boozy, nostalgic masterpiece that takes me straight back to my New Zealand childhood... I don’t know if this legendary cognac cookie soak is essentially the grown-up version of milk and cookies or not, but I’m sure as hell pleased to say that I grew up on this and I turned out a’ight. (well, kinda) It leans into that indulgent, comfort-food energy and I always say go in heavy with the cognac, both in the pud and in my glass, because that’s what gives it that rich, unapologetic depth. Free from all f**ks. It’s simple, it’s classic, and if I’m being honest, it’s arguably the best breakfast decision you’ll make all week, If you know, you know, and if you don’t, you’re about to. The overnight evolution (or recipe if you can even call it that!) Whip up some heavy cream with a splash of vanilla until it’s pillowy. Drown @griffinssnacks Choc Chips biscuits (the NZ GOAT and a life long affair) in Cognac (briefly!). Stack the boozy biscuits high in with the cream The Secret: You must leave it for 12 hours. The booze and cream break down the biscuit into this insane cake texture. Smother in more cream and grate dark chocolate over it. Eat at 8 AM because you’re an adult and you can. For the full experience, you pair it with a glass of Maxime Trijol VS Cognac, keeping the cognac running both through the pud and in your glass, and just commit to it. The fruit-forward edge cuts straight through the richness of the cream and somehow makes the whole thing feel balanced.

Simple but bold. (And banging, obvs) Less is more when it comes to @brixtonlaundry The right balance and the right product ultimately design our menu and I’m thrilled to introduce some plates… The real secret however, is the clock: our kitchen never sleeps. While our Brixton neighbourhood goes quiet, we’re in the back prepping, reducing, and refining, ensuring that every *simple* dish has the kind of flavour that only comes from our incredible kitchen hustle. We also don’t close between lunch and dinner, we serve food ALL. DAY. LONG. You know where to fine me x

Just a little ‘pinch me’ moment. Grateful as hell to cook with @maldonsalt @weberuk today. Didn’t get any shots of my dish, as the glorious @indiarrose_ is getting all the good content. 🎥 Finally got to hang with @rubens.reubens and see my most inappropriate kiwi friend @matblak ♥️🤪 Thank you @jonrfinch for the ride 🔥

Indecent seasonal behavior... over the top, and as moreish as EVER. The seasonal menu currently striking the board at ours. Gearing up for the season, @melwinebrown serves you a lineup defined by a touch of recklessness and nostalgia, with dishes that pair just a little too well with pours from @neudorfvineyards . Mel always says, to find greatness in a wine is understanding balance - and she tells us that this particular wine (roll in @rosiefinn Chardonnay) hits the spot and she would bath in it if she could..... well, we’d certainly be up for that challenge! Bone marrow, wild garlic pesto New season grilled asparagus, gribiche & lemon Linguine; Cornish crab, lemon & chilli £19 - seasonal Wagyu rump 300g; Trenchmore Farm Sussex, creamy tamari peppercorn sauce Comté, pickled red onion

Gribiche: Mayonnaise on crack If your still drowining your greens in nothingness, she’ll be right! I say give your asparagus the respect of a chunky, herb-loaded, jammy-egg redemption. Just soft-boiled eggs, a metric ton of herbs, and enough acid to make your tongue tingle. The best part about this is how ridiculously easy it is. The asparagus is really just the vessel because this is entirely about the sauce. If you’re wondering what the secret ingredient is, it’s Horopito. Using this New Zealand pepper takes me right back to my roots. By now you probably know that bringing a little New Zealand flair into the food we serve at the Laundry is pretty key to everything we do. Horopito has a sharp, biting, and intense peppery vibe that’s similar to black pepper but with a heat that actually sticks around. It’s spicy and earthy without being over the top, and it has this woody, drying quality that just cuts through everything else perfectly. The low down 9 Medium eggs 400ml vegetable oil 150g cornichons 60ml white wine vinegar 60g capers 30g Dijon Mustard 10g Fresh Tarragon 5g Horopito (NZ pepper) Boil eggs for 9 minutes. Kill the heat and drown them in an ice bath for 15. Peel under cold water. Separate the yolks from the whites. Throw the yolks, horopito, mustard, and vinegar into a processor. Blitz until smooth. Keep it running. Slow-drip the oil in until it’s thick and glossy. Move the mix to a bowl. Grate the whites on a box grater. Finely dice the tarragon and capers. Slice the cornichons into rounds. Fold all that texture into the yolk base. Finish with salt, fresh chives, and parsley right before it hits the plate. For the full experience, booze is necessary. Pair it with a glass of @rogerchampault Sancerre (@dropkensington ) to give you that high acid, flinty, herbaceous punch to cut through the richness of the egg and sharpen the greens. #seasonalcooking #LondonFoodie #diningoutlondon #recipe #goodtimeslondon

After months of planning, recipe testing, playing over flames, ingredient sampling, wine drinking and endless laughs I am pretty moved to say we are officially SOLD OUT for our Spring Edition of The Wild Table 🌿 🔥 It all started as a teeny dream of mine, to build a little restaurant in the woods, somewhere to pay homage to nature and flavour, in teh perfect showdown of hospitality. Honouring mother nature is a way that was experiemntal, fun and connected. Its raw and beautiful all at once, and it is by far my most favourite event of the year. This hasn’t been a solo mission at all, It’s been a collective effort, born from many conversations, shared values, and the hands of tireless volunteers who give their time and heart. Because of this energy, @beckykruger123 and I now get to host over 300 guests across 4 days in a place that is, quite simply, in my words - pure magic. Tey Brook FArm is as wholesome as it is energetic and mesmerising. I feel so connected to this place, and I can’t wait to share my Spring menu with every one of you. Thank you for trusting the vision and for coming on this journey with me. My heart is full, the fires are lit, I can’t wait to see you at the table Sorry to those who missed out on tickets, stay tuned for Autumn release! #thewildtable #TheLaundryBrixton #Connection #Community #FireCooking BeyondColdharbourLane

Something’s stirring… 🍸 @brixtonlaundry @melwinebrown

MY FAVOURITE EMOJI 🍆🍆🍆 This week we’ve got a sexy wee starter on and I’m making it at home for you! The Goods: Aleppo Romesco 900g Red Peppers 180g Sun-dried Tomatoes (in oil) 180g Almonds 90ml Veg Oil 45ml Cabernet Sauvignon Vinegar 10g Garlic 4g Aleppo Chili Flakes 3g Smoked Sweet Paprika Hot & Sour Drip 240ml GF Tamari Soy 240ml Red Wine Vinegar 80ml Maple Syrup 12g Cornflour The Body 500g Aubergine 2L Brine (10% salt) The Method: The Heat (Romesco): Char: Roast peppers at 230°C until blackened. Strip: Steam in a sealed bowl, then peel (aim for 420g flesh). Puree: Blitz with almonds, garlic, vinegar, spices, and tomatoes until thick and smooth. The Drip (Hot & Sour): Mix: Whisk tamari, vinegar, maple, and cornflour until combined. Flash: Heat quickly just until it coats a spoon. Rule: Do not simmer or reduce! The Body (Aubergine): Soak: Wedge the aubergine and submerge in brine for 1 hour. Press: Use a cartouche to keep them submerged—no floaters! Fry: Deep fry until golden and crisp. Finish: Plate the crispy aubergine over a heavy bed of Romesco and finish with a generous handful of fresh coriander, and don’t forget those stalks. Drink with a glass of @schlossgut_diel Riesling @flintwines , a touch of sweetness softens the spice, while high acid keeps the sour sharp. #recipe #londonfoodie #auberginerecipes #

Our team. Curated by @melwinebrown #ourteam #ourpeople #brixton #londonfoodie