Gluten free Afternoon Tea!?

At Vozars and CELIA Lager we love bringing our customers new and exciting events, so when we met with the wonderful Sam Benjamin from No. G we couldn’t pass up the possibility to collaborate on creating a glorious afternoon tea event at the restaurant.

The team at No. G have created a wonderful range of gluten free pies, quiches and tarts by spending many months crafting the perfect gluten free pastry. Some of us were lucky enough to visit the No.G factory in Nottingham to gain an insight into how they perfect their pastry and even have a go at making something ourselves.

No G factory Our Head Chef Martin Vozar created a hearty Beef & CELIA pie filled to the brim with melt in the mouth Beef! The pastry was wonderfully flaky and delicate without the soggy bottom!

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 We had a great day learning more about the No. G brand and of course getting to sample their extensive product range so much so that we can’t wait to bring them to you!

On Sunday the 14th of December we will running our Twisted Afternoon Tea with CELIA Lager and No.G. The menu is full of scrumptious gluten free delights such as mini Chicken, Bacon and Leek Pies, crustless Cheese and Onion Pies and Mini Treacle Tarts! We will be getting in to the festive spirit with boozy tea inspired cocktails served by pot, spiced mince pies with brandy butter and of course lots of warming hearty food!

No.G strive to make pastry that tastes so good even those who aren’t gluten intolerant will enjoy their products! The team at No. G use only the finest ingredients and lovingly make their products in Nottingham.

So what are you waiting for? Tickets are only £15 for 4 pies, 4 desserts and a cocktail/tea of your choice! Come along with friends and family or give someone an early treat this season with tickets to our Twisted Afternoon Tea!

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Burmese Graze

Last Tuesday we hosted the second event in our ‘Craft food Series’ with CELIA lager and LoveClub Suppers; Burmese Graze.

LoveClub Suppers, created by the incredibly talented Cordelia Peel aims to bring fragrant, healthy, hearty food to people through supper clubs originally set up in Cordelia’s own dining room.

_MG_0692Guests were greeted with cold CELIA lager to start the night and then sat down for either a fragrant chargrilled aubergine salad with toasted peanuts and a tamarind dressing or a delicate poached chicken salad. 

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The main courses followed packed full of punchy aromatic flavours all served with brown rice. Diners chose from a traditional dhaal made with yellow lentils topped with okra and red chilli, salmon curry or slow cooked beef curry served with pickled red cabbage._MG_1171 _MG_1172

_MG_0753 _MG_1263Drawing the meal to a close, diners chose from a smooth coconut panna cotta with mango coulis and a gluten free shortbread biscuit or a refreshing mango sorbet with dark chocolate hearts and candied pistachio.

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_MG_0807The event proved a huge success with guests leaving extremely satisfied after gaining an insight into Burmese cuisine. Cordelia is passionate about good quality ingredients and ensured that all fish was sustainably caught and that all meat used was free range!

Our last event in the Craft food Series ‘Spiced Winter Warmer’ is fast approaching with tickets selling fast, be sure to treat yourselves to tickets here!

Hop infusion!

We kicked off our ‘Craft Food Series’ with a bang last night serving all manner of CELIA inspired dishes including hearty beef goulash with creamy mash, sticky chicken wings and even a CELIA sundae!

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We used CELIA in ALL of our dishes.. yes ALL of them to truly showcase how versatile this beautiful lager can be and to highlight how well CELIA can complement your meal and add an extra dimension to your cooking.

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For starters we served up baked Camembert and honey glazed chicken wings with a blue cheese aioli.

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We marinated our camembert in CELIA and a special blend of spices before baking ‘en papillote’ until gooey inside, this was served with gorgeous toasted brioche and caramelised red onion jam.

The mains consisted of gorgeous New Zealand leg of lamb on a curly kale and leek ragout on rosemary mash with a CELIA infused jus.

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Slow cooked beef and beer goulash with creamy mash

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Wild mushroom and red pepper risotto, which we made using Riso gallo Arborio rice and CELIA of course!

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To top it all off we created a CELIA sundae with help from the wonderful gelato experts of Lab G in Brixton Village, we served this with a nutty gooey brownie, marshmallows and cinder toffee.

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We also created a delicate raspberry and pistachio crème brulee

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Look out for information about our other two events in the upcoming ‘Craft food series’ and be sure you book your tickets before they sell out!

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Christmas at Vozars

 

Ok.. We know it’s a little early BUT for those who love to plan we would love to share with you our Christmas menu for 2014!

We have tailored our menu so that it can be enjoyed as a set menu for offices wishing to indulge before the Christmas break or for groups of friends wanting to re connect during the festive period.

The great thing about our Christmas menu is that no one has to fear being left out due to food intolerances! We have designed our menu to cater for all major food allergens including dairy intolerances, vegetarian options and vegan dishes and of course everything is gluten free!

Please see below for our Christmas menu, if you like the sound of it please email rav@vozars.co.uk for more information. (If you have any other dietary requirements please do not hesitate to contact us)

Starters

  • Applewood smoked Duck Carpaccio with pickled Beetroot and Goats cheese crumble
  • Roasted Red Pepper and spiced Pumpkin soup (V) (DF)
  • Sautéed wild garlic Mushrooms with cream and white wine sauce on brioche. (V)

Mains:

All mains are served with crisp roast potatoes and mixed seasonal veg

  • Slow cooked shoulder of lamb in red wine with a minted pea puree (DF)
  • Halibut ‘en papillote’ with brown butter and julienne vegetables
  • Nut and spinach roast with a cranberry sauce (V) (DF)

Desserts:

  • Hot chocolate self saucing pudding with brandy soaked raisins and crème anglais (v)
  • Cranberry and cinnamon Panna Cotta with jewelled Florentine (v)(DF)

2 courses for £24.95 or 3 courses for £28.95 plus an aperitif of your choice. Drinks packages also available for large groups over 6. Bookings available for parties of 8 or more, book by emailing rav@vozars.co.uk

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Update

Apologies that we have been away for a while on the blog writing scene! In recent news we made it to number 3 on Trip Advisor.. Many thanks to all of those who have eaten at Vozars and enjoyed it – we appreciate your feedback immensely.

Whilst we’ve been away we held our pasta pop up which was a success with coeliacs and non coeliacs leaving happy and suitably stuffed after consuming a three course meal accompanied by a CELIA. See below for some pictures from the night:

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We teamed up with Riso Gallo using their award winning gluten free pasta which tastes akin to regular pasta – our dinners were certainly pleasantly surprised by the taste. We also teamed up with Lina stores to bring authentic Italian ingredients to all dishes you can now buy Riso Gallo’s gluten free pasta in the Soho branch of Lina stores.

Our chef Andrea Zagatti worked hard to present diners with interesting pasta dishes rather than the regular choices that we have become so accustomed to. One of the most popular dishes was smoked sausage with roasted pumpkin along with the aged speck, rocket and balsamic glaze pasta that was on offer.

Speck and Rocket Fusilli Spicy Pumpkin Penne

We have plenty more exciting events coming up including our CELIA with food event which you can buy tickets for here 

 

 

The Craft Food Series

Vozars restaurant, CELIA Lager & Riso Gallo presents The Craft Food Series: a trio of pop-up events celebrating delicious food & great craft beer. The 1st Tuesday of every month from October to December.

Join us for The Craft Food Revolution; we’ll introduce you to exciting flavours never before experienced! These events will marry unique flavours with classic dishes giving you new taste sensations. Our chefs have created a whole host of delights from beer infused gelato to hop marinated Camembert.

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Whether you’re a foodie, craft beer fan or just love to experiment – this is for you.

Hop Infusion | 7th October 2014 | 6.30pm @Vozars

Forget Oktoberfest, we’re giving you more than just beer and a sausage. This evening will feature a specially crafted menu where every dish contains craft beer – specifically CELIA Lager – even the dessert! Think traditional Czech beef goulash with a rich, hoppy gravy, Beer Roasted Lamb and Mushroom Risotto cooked in Pilsner Stock all accompanied by various spicy, bitter and sweet notes from the beer. There’ll also be a whole host of delicious pilsner cocktails ranging from refreshing Cucumber Breeze to Spicy Ginger Pils.

View the full menu here & buy tickets here: £28 – three courses & a bottle of CELIA Lager

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Burmese Graze| 4th November 2014 | 6.30pm @Vozars

Curry and beer is a tried and tested combination but have you ever had traditional Burmese curry? We’re partnering with a Burmese chef to create a menu where each dish is paired with CELIA Lager (which uses Saaz hops – famous for their delicate spice and aromatic aroma) to introduce you to heaps of new flavours! From melt in the mouth lamb curries to zingy tamarind aubergine there’ll be something to suit all tastes.

Spiced Winter Warmer | 2nd December 2014 | 6.30pm @Vozars

This event will see a mix of beer infused dishes with a wintery, Christmas twist. It’s cold outside but we’ve got you covered with our uniquely created ‘warming’ menu – it’s guaranteed to heat you up! Featuring everything from boozy chocolate puds served with hot beer caramel sauce to mulled craft beer, spicy dishes with chestnuts and spice flavoured cocktails. It’s guaranteed to be all kinds of delicious!

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Naturally, all these events will be gluten-free

Italian Pasta Pop – Up Menu at Vozar’s

The time has come to finally share with you our menu for our Italian Pasta Pop Up at Vozar’s. We couldn’t be more excited to work in partnership with Andrea Zagatti to create authentic Italian food with the benefit of being entirely gluten free. So join us on the 12th of August for an evening of culinary delights, be sure to book your table fast here

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Italian Pasta Pop-up Menu at Vozar’s

 This menu has been created by Andrea Zagatti, an extremely talented chef from Bologna, who has a love and passion for fine food and a great thirst for knowledge. Led by his love of learning from the best, Andrea has trained in some of the best restaurants in world including Mugaritz, Osteria Francescana, and Jason Atherton’s City Social. Andrea has specially designed this menu to bring sublime Italian food to gluten free consumers and has partnered up with well known Italian Deli, Lina Stores and Riso Gallo to bring authentic ingredients to each dish. 

Starters:

Thai Caprese Salad

Burrata, Heritage Tomato, Thai Basil, Red Chili, Olive Oil, Maldon Salt.

Aubergine Parmigiana

Aubergines, Onions, Parmesan, Tomatoes, Tomato Sauce, Provola Cheese.

Mains:

Fusilli

Aged Speck, Balsamic glazed Rocket and wild fresh Mushrooms

Penne

Crispy Chorizo, Asparagus Spears “Al Dente” and Spanish Saffron

Penne

Spicy Pumpkin, Rosemary smoked Sausage and Chestnut Carpaccio

 Fusilli

Caramelised Aubergines, fresh Provola and Purple Basil

 Dessert:

Sicilian Lemon Cheesecake

Served with a mixed berry compote

Chocolate and coffee pot

Delicate pieces of chocolate almond cake infused with espresso, served with a mascarpone mousse, caramelised almonds and a concentrated whisky jelly

 

First seating at 6.30pm, Second seating at 8.30pm.

To guarantee your place purchase tickets here

For any questions email our restaurant manager on rav@vozars.co.uk

 

 

All dishes are entirely gluten free

Burgers & Bordeaux



For our last Tuesday Pop Up event on 24th of June we put together a marathon 5-course burger menu, which was wonderfully paired with some of Humble Grape’s finest wines! (humblegrape.co.uk)

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We started the night off with a welcome drink featuring either a bottle of our gluten free lager CELIA or an Aperitif of Domaine du Landreau Cremant de Loire 2005.

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For our first course we teamed up with Riso Gallo and created a wonderfully rich and creamy saffron risotto burger, this was served with Humble Grape wine Domaine des Maréchaux Rosé 2012 which had a crisp dry finish.

Following our successful first course we served a Yellow fin tuna ceviche burger with seaweed mayo, alongside Chateau Crabitey Graves 2010 courtesy of Humble Grape.

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As if that wasn’t enough we then served up a gorgeous melt in the mouth Duck confit burger with flambeed figs, Roquefort and crispy pancetta and paired amazingly with Domaine de La Martinette 2010.

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Accompanying a smooth glass of Chateau Clos Bel Air Pomerol 2006 was our fourth course of buffalo burger with Chanterelle mushrooms on a potato pancake.

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And finally to truly finish off the night in style we concluded with a Vozar’s special of beef burger with poached quail egg, truffle oil and wild garlic mayo paired with Château Ducru-Beaucaillou La Croix de Beaucaillou Saint-Julien 2006.

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Our Burgers & Bordeaux event was the first of many more amazing Pop Up nights to come; keep your eyes peeled for information and tickets to come!

For now our executive chef Martin Vozar has been generous enough to pass on his saffron risotto burger recipe!

Saffron risotto on bone marrow burger 

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Makes 4 portions

150g Riso Gallo Arborio rice

50ml of White Wine

2 tbsp of Bone Marrow

1 Medium Onion

500ml of Vegetable/ Chicken Stock

1 Handful of Grated Parmesa

30g Butter

1 Moka Spoon of Saffron

1 egg

For coating

2 eggs

Gluten Free Flour

Gluten Free Breadcrumbs

 

Method

  1. Finely chop the onion
  2. Melt the Bone Marrow, add the onion and stir fry on medium
  3. Add rice and turn the heat on maximum. Stir fry for 2 minutes
  4. Add the wine, stir until all the liquid evaporates.
  5. Turn the heat down slightly, add a ladle of stock along with the saffron until it evaporates and continue to do so until the rice is cooked and the texture is creamy
  6. Take the risotto of the heat and add the parmesan and butter
  7. Set aside to cool
  8. When the risotto is cool add 1 egg and mix together to form into burger shapes.
  9. Coat in flour, eggs and breadcrumbs (these can be placed in the fridge and cooked later)
  10. Deep fry at 170 degrees until golden
  11. Serve in a warm toasted GF brioche bun with guacamole!

 

We would like to thank the Bread Factory for their amazing GF mini burger buns, Riso Gallo for the risotto rice and of course Humble Grape for the extraordinary wines!

 

Brazil v Mexico Fusion Pop Up

_DSC0014On Tuesday the 17th of June we hosted a memorable pop up in honour of the Brazil v Mexico World Cup game. As well as turning our internal dining room into a seating area for avid football fans to watch the game, we created a fusion menu of both Brazilian and Mexican food as shown below. We also partnered up with FAIR who created some amazing gluten free cocktails.

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Our incredibly creative Brazilian Head Chef Marcelo was able to showcase his knowledge of authentic Brazilian food as well as create some truly mouth watering Mexican dishes. Of course all of these dishes came with the benefit of being completely gluten free!

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By sourcing excellent gluten free flours and ingredients like cassava flour, polenta and tapioca flour we were able to create dishes such as cheese breads and tortillas completely gluten free! One of our most popular dishes on the night was the fried cassava and polenta. Marcelo has kindly passed on his recipe for fried polenta. It is hassle free and easy to put together, it can also be prepared the night before. This recipe is extremely versatile and you are able to alter the flavour according to your taste, for example you can use a stock and spices of your choice.

Fried Polenta:

Ingredients

 1 kg bag of pre cooked polenta

2 litres of water (vegetable stock if you want to add flavour)

1 onion, chopped

3 cloves of garlic, chopped

1 red chilli, chopped

1 tbsp paprika and other spices if required

Deep fryer or a deep pan with vegetable oil

Method

 Prepare a deep baking tray and grease with oil

  1. Heat a tbsp of oil in a deep saucepan and gently fry the onions until softened, add the garlic and chilli until golden
  2. Add 2 litres of water/stock to the pan, allow it to come to the boil and add the polenta
  3. Keep stirring for up to 5 minutes until it forms a thick paste and comes together
  4. Pour into the greased tray, allow to cool then place in the fridge (overnight if you have time) lightly covered with cling film
  5. When set, cut into shapes
  6. Heat your deep fat fryer to 170 degrees and fry the pieces until golden

Serve with a hummus dip or a flavoured mayonnaise. Here we served the dish with Vozar’s special mayo!

Like us on Facebook – Vozars or follow us on twitter @At_Vozars for more upcoming gluten free pop up events and recipes!

Burgers & Bordeaux

Come and join the Vozars, Humble Grape and CELIA teams for a beautiful evening of luxury mini-sliders and unique, artisan wine:

Everything of course has the added benefit of being gluten-free!

Buy tickets here and please click to see the full menu: