August 11th, 2011

The world’s first gourmet restaurant serving only frozen food was opened by the British Frozen Food Federation in London this week.

Opening its doors for one week only – from 8th to the 12th August – the restaurant is serving gourmet cuisine prepared from frozen food, including signature dishes from acclaimed celebrity chefs.

The ‘pop up’ restaurant, located within dining rooms on Vincent Square in the heart of London, is serving a main course from twice Michelin starred Atul Kochhar, a vegetarian dish from TV’s Simon Rimmer and a secret recipe dessert from Galton Blackiston – who also has a Michelin star and three red rosettes .

Brian Young, director general of BFFF said: “N-ice is one of the courageous and most exciting projects ever undertaken by the BFFF.

“We are going all out to prove that frozen food delivers the same quality and taste as fresh food and have deliberately been audacious in our menu choice.

“The fact that we have three of the UK’s best chefs on board is true testament to the fact that the tide is changing for frozen. We have proved our case with science and facts and now it is time to show that the proof of the pudding really is in the eating.”

The menu, designed by the chef lecturers of Westminster Kingsway College, features dishes such as crisp fried spicy John Dory with grokha chutney, roast chicken breast with Moroccan spices with a chicken ballotine stuffed with dates, cous cous and harissa sauce and mango soufflé with a Ghanaian liquid chocolate centre, served with a macadamia biscotinni.

Chef Atul Kochhar, renowned for reinventing Indian cuisine said: “N-ice is a bold move – and not before time.

There’s been an unfair stigma associated with frozen food for a long time.

The world’s first gourmet restaurant serving only frozen food

“N-ice has been purposefully designed to challenge frozen’s image. Its quality has improved dramatically over the years and it is now on a par with – and sometimes better than – chilled equivalents.

“I’m confident that my dish will be recreated perfectly using only frozen ingredients by Westminster Kingsway College and we hope to convert as many followers as possible over the course of N-ice’s opening week.”

N-ice will be open between 12 and 2pm daily from 8 to 12 August 2011.

The general public are invited to attend along with members of the trade and consumer press, restaurant critics and key frozen food stakeholders.

Mr Young continued: “We have based the restaurant in the capital as we wanted it to be easily accessible for the majority of the UK’s most revered food critics.

“We have invited critics and the food press to the restaurant and are actively encouraging them to come along and review the food.

“We are confident that all guests will be positively surprised by the outstanding quality of the meals served and are hope that they will spread a positive frozen message after dining at N-ice.”

All ingredients being used within N-ice restaurant have been supplied by BFFF member sponsors.

Comprising the fine cuts of meat, poultry and fish, plus premium vegetables, fruit and herbs the restaurant aims to showcase the best in frozen ingredients.

N-ice will spirit guests from the height of summer into a winter wonderland.

In keeping with the frozen theme, the Vincent rooms will be transformed into an icy palace complete with frozen trees, frosty sculptures, snowflake table dressings and more. The interior design has kindly been sponsored by BFFF members.

Located at 76 Vincent Square, Victoria SW1P, service will be run by lecturers and up-and-coming chefs from the award winning Westminster Kingsway College culinary arts school – whose alumni include Jamie Oliver and Anthony Worrall Thompson.

N-ice guests will be invited to make a minimum donation of £10 for a three course meal and £10 for a bottle of wine.

All proceeds from the sale of food and wine will go towards funding the college, whose students go on to work in some of the UK’s finest eating establishments in the UK.

Reservations are available to make now and tables are strictly limited and will be offered on a first come first served basis.