Introducing our 1970s-inspired food at 180 House

They call the 1970s the decade that taste forgot, but we think that’s unfair. It was a period of high-voltage, rich culinary masterpieces that were as much a feast for the eyes as they were the stomach. Just ask Gavin Davis, Head Chef at 180 House and the mastermind behind the 1970s-inspired dishes at our newest London outpost. 

‘It was a bit of a scary thing to tackle at first, but the more I poured myself into older recipe books, the more I loved it,’ he says, citing restaurateur Robert Carrier as a reference. ‘You can tell these dishes are from the 1970s by the work that goes into them and the richness of flavours,’ says Davis. ‘We have experimented with a lot of ingredients from back then, which are a joy to work with – from tinned cherries in our black forest cake to raspberry jelly in our trifle, coming soon. It’s all a bit of fun and nostalgia.’

Standout dishes include the Mushroom Vol Au Vent – a fluffy puff pastry filled with duxelle and sauteed wild mushroom that’s garnished with shaved black truffle and arrives with a side of vol au vent cream. Then there’s the melt-in-your-mouth Steak Tartare and the Salmon En Croute, which comes wrapped in crisp pastry with a light creamed leek and watercress sauce. 

For those with a sweet tooth, there’s the Profiteroles that are filled with vanilla ice cream and a side of velvety chocolate sauce, and the Black Forest Gateau: layers of chocolate sponge cake, cherries, and whipped cream. Or try the Arctic Roll: strawberry ice cream wrapped in thin layers of sponge cake that’s drizzled with raspberry sauce.

Think avocado on toast is Instagram worthy? Pah, try these…

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