Review: Fireworks Night at Galvin's on the 28th Floor at the Hilton Park Lane, London

Baby you're a firework, Come On, Let your colours burst

Congratulations to us. Wennie’s Affairs has been up and running for one month. I do not know if impetuous us understood the hard work that blogging would entail, the very first night we embarked on this voyage. Tonight's post is therefore a celebration of bonfire night and one month of us proving we can (somewhat) survive.  Since it was Bonfire night, only a lofty dais, ample champagne and good company would be the winning formula.

The Hilton on Park Lane is an icon in London. Tall and ugly, it epitomises the 1960s concrete jungle. In stark contrast the interior is like warm milk and honey. Situated on the 28th floor is Galvin at Windows. Renowned for its superior breath taking views over London, it would play host to our evening. We had some trouble getting seated and had to wait. We were a trifle irritated having called twice to ensure a swift entrance and being told reservations were not required. However, once we were in the bar and seated, we started to relax and separate our work and weekend beings. It was definitely a champagne night and we settled for a Henriot.

I cast my eye around the joint and soaked in the atmosphere. Hypnotic chillout grooves played softly in the background. The room was dimly lit, so that one could inhale the night skies. The décor was bordering on frapper. Amber shades filled the bar, creating a calming glow. I eyeballed the clientele. They were mainly your city suits, mature types and an old guy who was topping one hundred with a forty year old trophy girlfriend (not bad going grandpa).

The Henriot was like sipping bursts of spring. We tasted cantaloupe melon and a hint of grapefruit, a very refreshing choice. We were home. Then the fireworks began. At first short bursts of light appeared in the corners of our eyes like a mirage. Our table was virtually in the middle of the room facing the windows over west London. The fireworks were raining over Fulham, Chelsea, Kensington and Bayswater. Chards of light pierced the sky like a joyous Armageddon. Fountains of fire reigned over the sky. Keith and I “oooed” and “ahhhed” appropriately, pointing like ten year olds. Chandelier earrings were hanging delicately from the heavens. Balls of duplex lights exploded one within the other. As London lovers, it is a powerful image to see our capitals skies aflame with orbs of bursting technicolour lights. The temptation to stay for another bottle of champagne was too great given our front row seats, so we opted for “Galvin’s” own. The taste was similar to Lanson, but to be frank the Henriot had been more interesting and lighter. Although the service was bordering on too attentive in terms of topping up our glasses, better that than waiters standing around nonchalantly contemplating how to tie shoelaces and “my little ponies”.

Despite the wait to be seated, we would return to Galvin’s, either for another fireworks celebration or as a retreat from west end shopping. The amazing, stunning view over London makes this bar a crowd pleaser for the toughest customer, even if there was a resident stinky camel which spat and pooped in the corner. I have no doubt that we will be back. View Larger Map

Recipe: Sausages and Herby Mash with a Caramelised Red Onion Gravy

Food, Glorious food, Hot Sausage and Mustard

There were two considerations when choosing our recipe today. Firstly, it is British Sausage Week (hurrah!) and we love sausages. Secondly, on Friday it will be Guy Fawkes or Bonfire Night and we thought, what is easier than sausages, mash and gravy if you intend to have a soiree with fireworks. Sausage and mash is a perfect winter warmer. This meal is also easy to prepare in bulk and even on a barbecue if your guests are braving the outdoors.  Bear in mind that the gravy compliments roast beef or pork chops.  It can even be used as a base for a casserole.  Just add your meat of choice and chopped root vegetable.

Onion Gravy Ingredients

• 1 large red onion, sliced thinly
• 1 tbsp olive oil
• 2 tsp soft brown sugar
• 1 beef stock cube dissolved in 275ml water
• 2 tsp Worcestershire sauce
• 1 tsp corn flour
• ¾ tsp ground cinnamon
• 1 clove 

Mash Ingredients

• 350g Maris Piper potatoes, peeled and chopped into 2cm cubes
• 2 tbsp crème fraiche
• 150ml milk
• 40g olive spread or unsalted butter
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh parsley
• Rock salt

For the Onion Gravy

1. Heat the olive oil in a large saucepan and add the chopped onions.
2. Add the brown sugar and ensure the onions are coated evenly.
3. Cook for 12 to 15 minutes on a low heat to allow the onions to caramelise.
4. Sprinkle the corn flour over the onions and pour in the beef stock and the Worcestershire sauce. Mix well.
5. Stir in the clove and cinnamon.
6. Leave to simmer on a low heat until the gravy starts to thicken

For the mash

1. Steam or boil the potato for 12 to 15 minutes or until soft.
2. Use a potato masher and mash to an even consistency
3. Stir in chopped herbs, milk, crème fraiche. Add more milk to make it creamier if desired.
4. Add a good grind of salt to taste.

Serve with good quality grilled sausages and wholegrain mustard.  We bought Free Range Gloucestershire Old Spot Breed Pork and Sage sausages, available from the butcher’s counter at Waitrose.

Ooo go on, fork one more sausage. Now didn't your bangers go off with a bang or was that just a firework?