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Speaker 1: Sean Owen and Joseph Travelli and I are here today

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Speaker 1: to talk about a holiday which we all love, Valentine's Day.

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Speaker 1: It is really easy to be cynical about Valentine's Day,

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Speaker 1: but in fact, why not celebrate Valentine's Day as an

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Speaker 1: expression of love, a time when you can take out

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Speaker 1: somebody you love. Whether it's your mother, it can be

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Speaker 1: a friend, it can be a father, a partner, or

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Speaker 1: a colleague, anybody that you kind of want.

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Speaker 2: To say, I love you too.

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Speaker 1: And so let's talk about what it means to the

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Speaker 1: River Cafe and how we respond to it.

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Speaker 3: Valentine's Day has always been a really fun day in

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Speaker 3: the restaurant. I am here on Valentine's Evening this year,

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Speaker 3: and I'm really looking forward to cooking some different food

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Speaker 3: to a slightly quarter room, but with maybe a quarter room,

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Speaker 3: but a room full of feeling.

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Speaker 1: The nice thing is that we have now the River

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Speaker 1: Cafe doing their Valentine's Are Valentine's Night, but also the

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Speaker 1: River Cafe Cafe is full, and we've actually taken Sylvia's

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Speaker 1: the private dining room and put tables in there as well.

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Speaker 3: It's going to be really nice to walk around the

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Speaker 3: site that night.

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Speaker 4: I think you can really pull out the stops again

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Speaker 4: like the Christmas menu writing.

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Speaker 2: You can do the Saint.

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Speaker 4: Valentine's menu writing like Trevi's Harts, handcuff past the ribbons,

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Speaker 4: crime Fresh and lemon Well sounds really enticing, and go

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Speaker 4: to town with how not only the menu reads, but

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Speaker 4: how you might be feeling where you want to eat

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Speaker 4: on Valentine's Day, Like you might think, Oh, I actually

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Speaker 4: fancy a lobster.

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Speaker 3: Yeah, I have ordered some truffles for Valentine's Evening because

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Speaker 3: I thought that would be a nice We don't do

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Speaker 3: a lot of the black Winter traffles, but I think

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Speaker 3: Valentine's Evening, I think.

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Speaker 4: It might be really nice. Easy on the garlic, not

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Speaker 4: too much garlic.

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Speaker 2: And the cooking.

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Speaker 3: Yeah, I was going to say, that's true. What is

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Speaker 3: not only what do you cook, but what do you

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Speaker 3: not cooks? Easy to say you need lobsters and we're

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Speaker 3: not going to have oysters, but like oysters or whatever,

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Speaker 3: maybe you shouldn't have ribble eaters. Not really the thing

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Speaker 3: for lovers.

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Speaker 4: Yeah, because we do actually have quite a lot of

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Speaker 4: fun thinking about the menu.

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Speaker 1: Okay, so let's do a well Turn's menu that each

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Speaker 1: of you and I would want to have.

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Speaker 4: I think starter wise, I might go something like longer Stein's,

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Speaker 4: maybe peeled to save you having to man handle them

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Speaker 4: too much.

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Speaker 2: How would you cook them?

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Speaker 4: I probably poach the longest steam hole and then the

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Speaker 4: chefs will do the work, will take them out of

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Speaker 4: the shelf you and maybe with some poach seakale or

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Speaker 4: something that is really seasonal and delicate but also delicious,

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Speaker 4: with maybe a little bit of viola or maybe lemon

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Speaker 4: lemon mayo or something lemon mayonnaise and wedge of lemon that.

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Speaker 2: Is would be beautiful.

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Speaker 4: With a glass of champagne as well, that kind of

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Speaker 4: thing I think is really nice.

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Speaker 3: And I think maybe like a fish carpatcha like cap

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Speaker 3: maybe with one of the special citrus fruits that are

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Speaker 3: really in season at the moment, just shaved on the top,

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Speaker 3: kind of light.

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Speaker 2: What are you going to do with your truffle?

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Speaker 3: So I think these things are never decided until the afternoon,

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Speaker 3: but I think I'll probably make to ravioli, I think.

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Speaker 2: And then shave. Yeah, what would you do for the past?

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Speaker 4: For me, definitely have to rock out the handcup past

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Speaker 4: the ribbons, not bows, with maybe something that feels a

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Speaker 4: bit like opulent that we're doing. Maybe something like we

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Speaker 4: do a really nice sauce with cream that we infuse

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Speaker 4: with prosciutto, hock and sage and a lemon peel and

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Speaker 4: a bit of garlic, and then so it tastes like

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Speaker 4: it's got everything in it, doesn't it. But it's all strained.

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Speaker 4: So it's very sort of velvety and smooth and quite luxurious,

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Speaker 4: isn't it. That's quite sounds quite romantic. You can imagine

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Speaker 4: people eating this noodle together on the tram start.

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Speaker 2: Yeah, I think I would have.

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Speaker 1: Been out of choke in the beginning, you know, so

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Speaker 1: I might even do it Judea, that you could actually

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Speaker 1: take your time and take the leaves off and have

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Speaker 1: the heart. And then I was thinking that I might

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Speaker 1: quite like temp risotta. If you were going out on

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Speaker 1: a first date for Valentine's Night, it might be a

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Speaker 1: matter of also discovering getting to know somebody by what

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Speaker 1: they order, you know.

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Speaker 4: Definitely, I definitely hold the chopped parsley on food.

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Speaker 2: Yeah, I think that's good.

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Speaker 4: That's quite a consideration of how people especially when you

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Speaker 4: and I also think don't want to fish cuttlefish.

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Speaker 2: Definitely. I think we have to say.

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Speaker 3: Someone orders the cuttlefish, you know there's something going wrong.

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Speaker 2: We also have to exactly.

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Speaker 1: We also have to say why, because the cuttlefish is

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Speaker 1: made with turns your whole face the mouth black. For

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Speaker 1: those of you who are listening who are not sure

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Speaker 1: why we're saying, we don't recommend it, even though we

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Speaker 1: love to eat it.

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Speaker 4: Yeah, but then you might be really impressed. If you

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Speaker 4: were on a date and you did find that they

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Speaker 4: you might think that might.

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Speaker 1: Marry the guy and marry the girl on our first date,

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Speaker 1: this is what she ordered, and then mains, what would

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Speaker 1: we do?

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Speaker 4: I think my favorite Valentine meal that I would cook

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Speaker 4: at the River Cafe is the beef fillip wrapped in

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Speaker 4: copper copp of departmer. I just I don't know why.

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Speaker 4: I think it's romantic. Maybe I think it's I think

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Speaker 4: beef philip feels like it's something that you might not

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Speaker 4: buy or cook at home as much. And to cook

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Speaker 4: it perfectly pink is a real skill. I think to

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Speaker 4: have it so it's.

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Speaker 2: Not tell us how to make sure that it's pain.

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Speaker 4: So we get a whole beef fillip, we trim the

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Speaker 4: beef filet. Then we get a couple of clothes of

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Speaker 4: garlic and cut them into the thinnest shards, so we

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Speaker 4: cut them, we cut it lengthways, and then we cut

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Speaker 4: through it again to make the most thinnest little It

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Speaker 4: almost looks like a tiny shard of garlic and one

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Speaker 4: rosemary leaf. And then we slash down the side of

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Speaker 4: the fill it all the way around, and then we

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Speaker 4: stud it with garlic and rosemary all the way around

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Speaker 4: the filet, up and down, so a filet is actually

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Speaker 4: getting confused with a flavor of rosemary and garlic. Then

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Speaker 4: we cut copper departmer which has cured meat in the

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Speaker 4: vein of protudo, you can use prosudo if you want,

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Speaker 4: and then we lay it on a greaseproof sheet of

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Speaker 4: paper overlapping. Then we roll the beef filet in the

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Speaker 4: copper departmer and then we tie it up with string

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Speaker 4: and sometimes you can put sage or bay leaves rosemary

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Speaker 4: on the beef, don't you. And then we roast the

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Speaker 4: whole thing as a whole piece and rest it well

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Speaker 4: so it's served pink, beautifully pink, and then you can

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Speaker 4: serve it with the roast Trevi's hearts very romantic, and

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Speaker 4: maybe some polenta with butter and parmesan or something that

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Speaker 4: seems luxy. I think some people put a bit of

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Speaker 4: wine in. I personally actually like it without wine because

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Speaker 4: I think it overpowers the flavor of the beef filet.

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Speaker 4: But it's a really it's a really nice dish. It's

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Speaker 4: I think it just feels quite elegant.

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Speaker 2: It's quite celebratory. Yeah, definitely, yeah we would you have

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Speaker 2: a main course or did you go with the bee filet?

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Speaker 3: If I was going to have fish and I didn't

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Speaker 3: want meat and I was at the River Cafe, I

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Speaker 3: think I'd have to have a dover sole because it's

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Speaker 3: a lovely thing to share, actually, although you might not

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Speaker 3: want to share, and it's a really elegant fish. Was

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Speaker 3: flat just cooked?

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Speaker 2: Would you like to tell how to cook a dover sol? Yeah?

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Speaker 3: The River Cafe we do something that I've not seen

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Speaker 3: elsewhere in Britain actually is we scale the dover soles,

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Speaker 3: so we leave the skin on rather than take them off,

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Speaker 3: and we scale them and then we cook them always

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Speaker 3: in our wood fire, and really don't need to do

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Speaker 3: much more else than season them with some olive oil

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Speaker 3: and put them in the fire. You can, you can

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Speaker 3: put them under the you can put them under the broiler.

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Speaker 2: Temperature at home, you can.

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Speaker 3: I think that works well actually, and I would put

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Speaker 3: on top capers and anchovies and a herb with strong

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Speaker 3: flavor like often dried oregano is really nice. So that

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Speaker 3: has a real impact on this fish and the fish

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Speaker 3: is obviously it's a complete and nutter treat over soul,

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Speaker 3: but it has that the mixture of being firm and

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Speaker 3: yet giving at the same time that I really enjoy

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Speaker 3: it and I find it very smart. And we see

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Speaker 3: them a lot, you know, because we are buying scores

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Speaker 3: every day, but it's really nice sometimes just to stop

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Speaker 3: and reflect and just think that's what I would really enjoy.

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Speaker 1: And then for the grand finale. There are not many

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Speaker 1: desserts you can make in the shape of a heart,

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Speaker 1: but we do and we're selling them online.

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Speaker 2: Ah, the heart shaped Nemesis.

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Speaker 4: It's cool because we've got We started doing that when

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Speaker 4: we did shop the riversfe didn't we for Valentine's Day

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Speaker 4: when we were closed in lockdown, but it's one of

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Speaker 4: the things that we still get demand for. And the

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Speaker 4: picture that we have is the heart shaped nemesis with

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Speaker 4: the knife stuff in the middle of it, which is

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Speaker 4: quite funny. They're not on the menu though, but you

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Speaker 4: can still buy them.

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Speaker 2: Yea, what you can make your own now fun heart

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Speaker 2: love a heart.

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Speaker 1: I think what we should do is take the people

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Speaker 1: listening to this into the room into the River Cafe,

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Speaker 1: because I think it does you know, whether we have

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Speaker 1: different flowers, so we could do the sweets, and we've

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Speaker 1: had piano.

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Speaker 4: The waters uniform. Loosely we're using the word is to

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Speaker 4: wear a shirt of just has to be one color.

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Speaker 4: It can't be a patterned shirt, and in a bright

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Speaker 4: color of your choice. But actually on Valentine's Day usually

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Speaker 4: we try and encourage everyone to go for like pinks

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Speaker 4: and reds. If not to be too cliche, that's extremely cliche,

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Speaker 4: but that it looks quite nice. So the lights are

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Speaker 4: super low, yeah, the temperature is super warm, it's dark outside,

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Speaker 4: and the waiters will be wearing those lovely color palette

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Speaker 4: against the bright blue carpet. It looks really really nice,

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Speaker 4: doesn't it.

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Speaker 3: I think it's a real another just example of how

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Speaker 3: the River Cafe so malleable all year. It changes every

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Speaker 3: day on the weather. The evening, this wonderful room that

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Speaker 3: has all these different atmospheres the whole time, and you

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Speaker 3: can't fight them, can you. They just it just happens.

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Speaker 1: We always say, people do very private things in a

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Speaker 1: very public place. So you've been here nights when people

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Speaker 1: have proposed.

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Speaker 3: There was one a couple of weeks ago. It was

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Speaker 3: really nice couple on table one with their brand new

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Speaker 3: son or daughter, and they were just sitting there having

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Speaker 3: a nice time. And you know, I was working away,

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Speaker 3: but they were right close and I looked over and

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Speaker 3: the lady shed tears in her eyes, and then it

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Speaker 3: became apparent that she's just been proposed to because you

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Speaker 3: look on the table and I saw this box with

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Speaker 3: a ring, and what a nuts way to your day.

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Speaker 3: You'll be there away in the literally, Yeah, just to

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Speaker 3: my right there's a couple deciding to spend the rest

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Speaker 3: of their time together. It was so nice, and quickly

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Speaker 3: the new spread because you can't keep it secret, and

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Speaker 3: we're all going over congratulating them.

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Speaker 4: Yeah, here's the grog proposal. Do you remember were I

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Speaker 4: literally don't think that's something that happens on in my shifts.

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Speaker 3: I did say to the groom, this is it. This

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Speaker 3: is your anniversary place. Now you already talked about that,

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Speaker 3: so I think that's like this gets set in stone

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Speaker 3: and I've definitely seen people returning every year.

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Speaker 2: Yeah, it's important thing to life.

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Speaker 1: So well, we all have thought after talking about Valentine's Day,

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Speaker 1: is that we love it, we enjoy it, we celebrate it,

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Speaker 1: and once again love is more powerful than anything else.

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Speaker 1: I love you, Marry me. Ruthie's Table four is proud

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Speaker 1: to support Leukemia UK. They're Quite Real for a Cure

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00:11:56,600 --> 00:12:00,680
Speaker 1: campaign raises funds for vital research and more effective and

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Speaker 1: kinder treatments for a cute my Lloyd Lucinia. Please donate

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Speaker 1: and to do so search Cartwheel for a Cure