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Medcalf Traiteur

January 27, 2015

LifestyleRestaurants & Bars | by Vicky Ilankovan


Simon Lee and Tim Wilson have launched an exciting new project, Medcalf Traiteur, which can be found at no. 38 Exmouth Market, which was previously the restaurant’s gallery space.

Medcalf was launched and created to celebrate the best of British produce using local, fresh and seasonal ingredients from around the UK. However at Traiteur next door, the menu’s focus is on the craft and culinary ingredients from across Europe. They also offer their customers an opportunity to sample and buy products at home.

The ‘traiteur’ started off as a 17th century French casual eatery, and following the success of this, the ‘restaurant’ was subsequently born. Traiteur emulates this casual philosophy of rustic food and wine that is honest and unfussy. They also offer a robust, flavoursome menu for the busy lunch time rush all prepared on a Big Green Egg BBQ and accompanied with freshly made salads giving it an alfresco picnic feel.

Slow cooked pork belly

Butterbean and chorizo stew

Grilled salmon and marinated fennel

BBQ salt beef with sauerkraut

Vegetarian quiche of the day

When the sun goes down, the space turns into a wine bar – notably the first on Exmouth Market. Theyserve old world wines by the bottle, teamed with light dinner plates. Again, the menu is inspired by quality produce and offers great dishes from the larder from, Charcuterie from Trealy Farm and Cannon & Cannon, Bread Peddlers bread, traditionally baked terrines, house made pickles and an array of cheeses.

Medcalf-_10062

The atmosphere is relaxed at Traiteur, and this is reflected in the fact that there is no formal kitchen and everything is cooked on the Big Green Egg throughout the day. During the night the focus is on the dining table where the chef simply prepares the dishes on offer. The Traituer offers an informal, rustic atmosphere; from the outside looking in you’d get the feel of glimpsing into an old country farmhouse, filled with copper pots and pan and glimmering candlelight reflected in wine glasses. The seating consists of burgundy leather banquets alongside reclaimed school science stools.

Entertaining and catering were a vital part of traditional traituers which is the reason why this space is open for private hire as well as outside catering.

 

Sophie Dyer