NEW SCANDINAVIAN RESTAURANT OPENED 23 OCTOBER 2008

MADSEN SPEARHEADS NORDIC CUISINE RENAISSANCE

Aiming to bring a new Scandinavian food experience to London, Madsenopened at 20 Old Brompton Road, South Kensington, SW7.
Conceived by Charlotte Kruse Madsen, a talented caterer who has been running her own catering company here in London, Madsen Food for two years, the restaurant is the fulfilment of a precise and specific aspiration: to awake our tastebuds to the largely unknown nuances of Nordic cuisine and change people’s perception of Scandinavian food as we know it. Refreshingly, Madsen has a sense of purpose and finds innovation where others have seen limitations, showing how traditional ingredients such as herrings, pollack and bacon can be given a deliciously contemporary twist.

With this revival in mind, Charlotte Kruse Madsen sets out to serve clean and modern, refined Nordic cuisine with respect to its heritage, styled after the 11 Michelin-star restaurants found in her native Denmark.

Inspired by the Scandinavian tradition of using wholesome, raw and unprocessed ingredients to produce the finished dish, the emphasis at Madsen is on freshness, simplicity, purity and taste. Food is simple and straightforward, yet full of character. Blending the traditional with the modern, dishes are prepared with fresh, seasonal ingredients, brought to the table without fuss and unnecessary garnish.

LUNCHTIME SMØRREBRØD  AND SNITTER 
The famous Danish open sandwich – the name literally means ‘butter and bread’’ – is the lunchtime centrepiece. With a base of rye or sourdough bread and a choice of toppings, the clever combination of flavours and the artful arrangement of the ingredients make Smørrebrød a lunchtime favourite for the ease of choice, the healthier factor and the keen price. Just two pieces from the cold or one piece from the warm choices are plenty for an average lunch, from £5.95 a piece. Beyond the traditional Herring platter from £8.00 (three ways, with freshly made curry salad) washed down with dill akvavit, there is Roast pork and crackling topped with home pickled red cabbageand Brisket of beef with creamed horseradish and mustard cress. Stierneskud, a meal in itself, combines breaded plaice and steamed plaice, Greenland prawns, asparagus and smoked salmon for just £11.95.  For smaller appetites, try Snitter – bite size smǿrrebrǿd served as finger food, tapas-style, as well as salads and fresh soups. A traditional Smörgåsbord  - a cold table - is a veritable food feast served on Sundays.
                                                                                                                       

EVENING MENU
René Madsen (no relation) 25, is the young and dynamic Danish head chef who shares a passionate commitment to new Nordic cooking, using fresh, locally sourced produce. His menu shows culinary sensitivity to Nordic cuisine, producing dishes of character and distinction. 

            Originality shows on the seasonal menu, which currently offers Scallops on a bed of pumpkin and a clear lemon sauce, served with wafer thin toasted rye bread, a classic Beef tartare with all the trimmings, Salmon fillet with terrine of leek and white butter sauce anda Slow-roasted pork loin with glazed beetroots and Jerusalem artichokes to name some of the choices. On the dessert menu, the Blackberry Trio is a truly delightful combination of fresh blackberries, blackberry ice cream, blackberry syrup and chocolate jelly. A three course meal with wine is around £35.                                                   

DÉCOR
Part of the dining experience, the setting highlights the contemporary Scandinavian brasserie feel, with pale wooden floors combining with the white décor, an exposed brick wall, and a curved bar. A red bench runs the length of one wall. The clean fresh lines carry through to the wood grained tables, each one made to order, whilst lighting is provided by a classic of modern Danish interior design – the legendary PH5 lamps by Poul Henningsen. The exterior terrace is finished in slate, set off by plain box plants.

SUSTAINABILITY
Ethics area impressive, with food mostly sourced locally and wines only from Europe to reduce carbon emission from long distance transport. Water is filtered, cutting down on bottle waste and delivery, coffee comes from Union Coffee Roasters, one the most ethical organisations seeking to improve the livelihood of people growing coffee. No tablecloths are used, reducing water, energy consumption and detergents, and there are no patio heaters, but nice warm Scandinavian blankets are provided for chilly nights. Menus are printed on recycled paper, catering deliveries are made using an LPG fuelled van and the furniture is made from wood soured from sustainable forests.

FACTS AND FIGURES

Madsen,
20 Old Brompton Road,
London SW7 3DL
Tel: 020 7225 2772.

Open Monday Thursday midday to 11pm, Friday and Saturday midday to midnight, Sunday midday to 5pm. The main restaurant accommodates 68 people. The private room from 16 to 50 people, depending on the type of event. There are also 16 patio seats in warm weather. Nearest tube: South Kensington. Also check www.madsenrestaurant.com