I finally can say that I’ve experienced Lord Erroll. I’ll be completely honest, I recently found out about this restaurant this year and I was a bit ashamed that I hadn’t. As one of the participating restaurants in this years Nairobi Restaurant Week, I was looking forward to checking it out. Tucked away in Runda, this restaurant is straight away, in a lane of its own. Lord Erroll has a distinct English feel. If the name doesn’t give it away, their symbolic crest will give you a hint. This, however, doesn’t make it a pretentious space. I love art. I love it when a restaurant floods its walls with the best local talent has to offer without saturating it. The blend of two different cultures through interior design is finesse at its best.
The bar at Lord Erroll is one of a kind. It’s the kind of place you go to once you’re tired of all the noise and want to sip your drink in peace. This isn’t the kind of bar you go to with your boys in tow for a Saturday night binge. It’s more of a gentleman’s bar where moderation is key. This however, doesn’t mean they have a mediocre section of drinks. If you’re feeling like a cocktail, they’ll whip up a smashing gin tonic. If you’ve had a slightly stressful day and need something straight to the point, their whisky collection will have you spoilt for choice.
We got to make our own cocktails! I shook up a Bulleit sour and Michelle served a gin tonic. In another world, I must be an award winning mixologist. Getting to make my first professional cocktail (okay, I must admit, I was guided through the process by a more professional, professional) was an exciting experience.
Drinks in hand, it was time to head to the kitchen. We were going to prepare our lunch straight off their NRW2016 menu and I was beyond excited. I like to think I had the whole kitchen to myself. We started off with 2 starters: ham hock and put lentil salad with a dijon dressing before getting to fried barbecued spiced calamari with cayenne & blue cheese aioli. Cooking in a restaurant kitchen is not as simple as it looks. It’s a fast paced, high temperature environment. Michelle got to fire up our main, steak diane in an epic flambé that had us all in awe. After a few plating lessons, and trying my hand at the desserts, we left the kitchen to the masters and made our way to our table.
We were finally getting to eat our meals. We sat out on the terrace. A delightful setting it was, overlooking their plush garden. Calm, quiet and green. Perfect for our lunch. As soon as the starters arrived, we dove in to taste what we had made. The ham hocks and lentil salad was sublime. The dijon dressing gave the meal an exciting taste that had us savouring every bite. The calamari was my favourite. Especially since I made them! The trick to calamari is simple. Don’t fry them for long. A minute or two and they’re done. Coupled with the blue cheese sauce, and I was hooked. Calamari is one of my favourites and this was by far, some of the best I ever had.
Our Steak Diane and fries finally arrived in all its glory. I’ve always preferred my steaks, well done, but this rare flambéd steak won me over. It was delightfully tender and rich with taste. I couldn’t help but dab my steak in the gravy for more flavour. If you’ve ever shied away from a rare steak over the fear that it may taste raw, don’t be alarmed. It’s a pleasant surprise!
Dessert was special. We had the lemon tart, chocolate mousse and the eton mess, a heavenly mix of raspberries, strawberries, whipped cream and meringue pieces. The eton mess was delicious. The English sure know how to whip up a simple dessert and make it classic. The chocolate mousse was sinfully good. The rich chocolate flavour and the creamy taste would have any chocolate addict, fall more in love with it. When life hands you lemons, you make a lemon tart! and a jolly good one at that. This was my favourite. If I could live on lemon tarts alone, I would have no problem whatsoever. Last but not least, we had the muscato and chamomile jelly with berries. Possibly the coolest dessert you’ll have in a while. Berries suspended in moscato jelly? That was new. It had an exciting taste. The berries and the jelly came together like a sweet boozy medley and we were hooked! You must try the muscato and chamomile jelly and berries.
This Sunday from 11am to 3.30pm , take advantage of the sunny weather and treat the family to Lord Erroll’s Sunday Jazz Brunch. There will be a live presentation by the Jacob Asiyo Quintet, live cooking sessions, a great selection of cocktails and will have the NRW2016 menu as well. Bring your little ones too! Children under 7 eat free.