Cover T-bone steak at Anvil by chef Josh Boutwood
T-bone steak at Anvil by chef Josh Boutwood
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The genius behind concepts such as Helm, The Test Kitchen and Ember, chef Josh Boutwood opts to keep things simple and uncomplicated in his latest Rockwell pop-up
I honestly do not remember the last time I got to sit with chef Josh Boutwood for a meal in one of his restaurants or, in this particular case, at a pop-up. Perhaps it is because when one is to partake in his fine-dining concept Helm, or at any one of his many collaborations or special events, Boutwood needs to be shoulder-to-shoulder with his team, brigade-style, as they prepare the intricate dishes that comprise a multi-course excursion into the mind of this culinary genius.
But, at his Balmori Suites Chef’s Table pop-up, Anvil, which is open on weekdays until the middle of October, Boutwood, along with his guests, can slow down for a second. Anvil, named after the traditional metalworking tool used to forge weapons and armour, is the chef’s chance to celebrate simplicity and innovation. While Boutwood’s concepts vary from upmarket to fine casual, his food is consistently marked with his technical prowess and a discerning eye for restraint and refinement.
See also: What makes a great pastry chef?
Above Chef Josh Boutwood
Above Burrata, peach and white balsamic at Anvil by chef Josh Boutwood
Chef Josh Boutwood
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“At Anvil, the philosophy is rooted in the belief that great food doesn’t need to be overly complicated; it just needs to be done exceptionally well. The menu evolves with the seasons, guided by what the market offers at its freshest. The ingredients are the stars, each selected for their quality and character, then transformed into dishes that surprise and delight with their unexpected combinations and presentations, “ chef Boutwood explained. The food is à la carte, but the menu will have subtle changes throughout the pop-up depending on what ingredients are readily available.
See also: Sauma: A restaurant that only cooks with produce from Negros
Above Hamachi, black olives, chilli oil at Anvil by chef Josh Boutwood
Above Mushroom, Comté cheese and white wine at Anvil by chef Josh Boutwood
Hamachi, black olives, chilli oil at Anvil by chef Josh Boutwood
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“At Anvil, the philosophy is rooted in the belief that great food doesn’t need to be overly complicated; it just needs to be done exceptionally well. The menu evolves with the seasons, guided by what the market offers at its freshest. The ingredients are the stars, each selected for their quality and character, then transformed into dishes that surprise and delight with their unexpected combinations and presentations, “ chef Boutwood explained. The food is à la carte, but the menu will have subtle changes throughout the pop-up depending on what prime ingredients are readily available.
The meal, as in most of Boutwood’s restaurants, should rightfully begin with (and perhaps be accompanied throughout by) his signature sourdough bread served with a healthy dollop of their applewood-smoked butter. A hot, fresh slice of his beautiful bread is the perfect vessel for Anvil’s creamy local burrata with fresh peach marinated in balsamic vinegar, or to accompany a dollop of earthy mushrooms cooked in white wine, garlic, and cream and finished with Comté cheese, served on a skillet. For those seeing a lighter starter, opt for their clean and bright dish of cured hamachi on a pool of black olive purée, onion and cilantro salsa, with a splash of chilli oil.
See also: Pangulasian Island Resort with chefs Deepanker Khosla and Chele González
Above Cumberland, yorkshire and gravy at Anvil by chef Josh Boutwood
Cumberland, yorkshire and gravy at Anvil by chef Josh Boutwood
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Although it may be tempting to grab a second slice of bread, control yourself, because their mains are hearty and come with equally crave-able sides. Boutwood fans know that he does a masterful pork chop, and the one at Anvil is moist and perfectly cooked as always, simply finished with a mustard jus and a shower of pecorino Romano. The inasal-style roast chicken works just as well with the beef rice and a side of creamy mashed potatoes. Anvil’s lamb shank is extremely juicy and falls right off the bone; it’s paired with a delightful mint sauce too. Boutwod showcases his skilful cookery with a moist and buttery sea bass served in lobster bisque. Dig into his al dente rigatoni in a comofrtingly addicting vodka sauce with nduja and guanciale which will surely incite repeat visits. While there, don’t skip out on the gratinated cauliflower cheese, a decadent but must-try bite to add onto your order.
Above Lamb shank, onion and mint at Anvil by chef Josh Boutwood
Above Pork chop, pecorino Romano and sage at Anvil by chef Josh Boutwood
Lamb shank, onion and mint at Anvil by chef Josh Boutwood
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While The Balmori Suites Chef’s Table definitely has hosted some elaborate and elegant meals, Anvil seems to be very conscious about deviating from the norm. While Boutwood’s food will always have the fine bones of his European heritage and cerebral inclinations, he also knows how to make food approachable. But, of course, always at the level where he is comfortable, which means he is always serving food at its best.
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Jaclyn Clemente Koppe is a food and lifestyle writer, as well as a consultant to some of the country’s beloved food and beverage brands. Her passion for food and drink is only surpassed by her devotion to her family, most especially to her soulmate, Pepa the poodle.
