#FtLionAwards 2022 Veggie of the Year shortlist
After the #FtLionAwards 2022 Best Starter of the Year (proudly sponsored the UK’s leading fully Halal premium beverage company Azanti – Sober Lifestyle), we continue with Best Veggie of the Year.
15% OFF: In addition to Azanti offering 15% off all products on their website (excluding Espora Gold; use code ‘feedthelion’ at checkout) for the month of December, they’re also putting up a fantastic prize too…
COMPETITION: Win Azanti beverages…
For all those who participate via our Instagram and Facebook pages in voting for their favourites, you’ll be in with the chance of winning: 1x Pierre Zero Sparkling White & 4x Smashed Berry Fruit Cider.
To qualify: 1) Follow & like Azanti on Facebook and Instagram; 2) vote for any of the following nominees on our Facebook and/or Instagram page (the more votes, the greater the chance of being chosen at random and announced on 1st Janurary 2023).
CONA
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5/5 rated Cona steakhouse in Bradford have had their nominated starter, the Enoki Mushroom, also shortlisted for this veggie category. This was a soothingly creamy truffle-based sauce which progressed onto the soft enoki mushrooms, before ending with a very generous grating of vegetarian parmesan. The experience was completed by the marriage of the layers of umami goodness with the earthy flavours of the crispy dehydrated rocket leaves and plentiful shavings of fresh truffle from Italy.
DRUNCH
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Drunch in London’s Fitzrovi, who have a beverage and a starter in the running, recommended this as being the best Buratta Bio in London. And so it proved, with this being on another level. Although served slightly on the chilled side rather than at room temperature, this was a smooth and creamy dome of wholesome goodness made better by the spicious edge delivered by the addition of the sun dried tomatoes with basil.
DRUNCH
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Drunch again, this time with this Parmigiana Drunch Style, which allowed the clean and simple flavours to do the talking. Slices of a large aubergine, interleaved by layers of textured tomato, were topped with vegetarian Parmigiana, and baked to a finish. What was served was a good mixture of the gooey aubergine on the inside, lightly crisped on the out, and the Parmigiana ensuring that distinct aromatic undertone.
IL BEBO's
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Il Bebo’s in London’s Wood Green, who have two beverages, have the same starter – the Shakshuka – nominated again it was that good. Here we had a freshly made tomato base, as rich and as spiciously punchy as this, being paired with crusty sourdough bread pieces. The bread was then used to dip into the sunnyside egg yokes before being used to scoop up the residue at the end. Nothing was left in the end other than memories of one of the best Shakshuka had.
RIBEYE
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Part of our Manchester Tour 2022, 5/5 Ribeye didn’t just serve us a halloumi cheese, but the Halloumi Cheese. An absolutely delightful dish, with not a hint of rubberiness to it. The cheese was lightly crisped on the outside, and practically dissolved on the palate. It was served with a tangy salsa that provided some heat and a little crunch thanks to the finely diced onions.
RIBEYE
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Once more Ribeye wowed us with this seemingly simple, but stonking Red Mac and Cheese invented by Chef Djafar. This was a treat, with the tiny pasta beneath a rich and cheesy top being soft and al dente, while generously mixed in with a tomato based sauce with a touch of heat therein.
ROYAL SHEZAN
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The Karare Sabz by Chef Anand at Royal Shezan in London Ealing’s Hotel 55 was so good that it makes it again in this category. Here we had onions rings paired with pan-fried asparagus on a bed of yoghurt-based pachdi. Superb, with the uber crunchy onion rings, drizzled in a lightly spicy sauce, providing the earthy sweetness necessary to work against the gentle piquancy of the textured pachdi.
ROYAL SHEZAN
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Chef Anand’s brilliant Papdi Chaat stands apart from the rest. He succeeds in the difficult task of finding harmony between the many bold flavours and textures. You won’t find his version too sloppy, too dry, or too crunchy; neither will the sweet overwhelm the sour.
