Acclaimed Danish eatery, Snaps + Rye, located on the burgeoning Golborne Road in North Kensington, is the realised dream of Westbourne Grove locals Kell and Jacqueline Skott. The culinary venture takes its name from the main elements of the menu, ‘Snaps’, a traditional spirit which complements the Nordic menu, and ‘Rye’, the base of the classic ‘Smørrebrød’.
From Friday 15 May 2015 Snaps + Rye extended their opening hours on Friday evenings for Fiskefredeg – Fish Friday. Head chef Tania Steytler, previously of Severn & Wye Smokery, spearheads a quintessentially Danish menu, which focuses on organic, seasonal and sustainable produce. Dependent on the best catch, season and weather, Steytler will create a different Fish Friday menu every week. With all these factors in mind, the menu will only be announced each Thursday, via Snaps + Rye’s social media channels and newsletter. An example of items that could be included on the menu are Crab fiskefrikadeller with bloody Viking sauce and Hake loin, caper lemon, Riberhus crumb, buttered potatoes, pickles and samphire. For dessert, guests may be treated to Cardamom pannacotta, berries and ginger crumbs before being served traditional Coffee and liquorice.
The menu is complemented by a carefully curated wine list, featuring newer styles such as;
‘Charles Smith Kung Fu Girl Riesling, 2013’ as well as classics such as ‘Tilia Malbec, 2013’. The drinks list is further strengthened by a comprehensive selection of Akvavit cocktails and house–infused Akvavit snaps, in addition to the Danish beer ‘Tuborg’. Soft drinks include ‘Cocio’ chocolate milk, ‘Iskilde Water’ from the Danish highlands and ‘Sealand Birk’ birch tree juice. There is also a selection of locally brewed London beers, Prosecco and Champagne.
During the day, Steytler’s seaside upbringing shapes the a la carte menu, where seafood features widely in dishes such as Flash fried smoked eel, warm potato salad, crisped ham and watercress and Smoked sardine, egg yolk, pickled beetroot, caper berries and radish. Other dishes include Rare beef on rye, soft boiled egg, pickled mushrooms and Janssson’s temptation, alongside a wide selection of ‘Smørrebrød’, which are available to eat in or take away. The open face sandwiches are served on homemade organic rye bread with toppings such as Akvavit–cured Var salmon and rare beef. For dessert, diners can choose Lakrids liquorice ice cream and Danish Apricot and Almond Custard Pudding as well as from a selection of Danish cakes and pastries.
Drinks and a selection of dishes from the daily menu are available to take away, and local deliveries will soon be made by Snaps + Rye’s specially commissioned Bullitt cargo bicycle.
The light–filled interiors have been beautifully designed by the Danish–English husband and wife team in a contemporary Nordic style, where clean lines and natural materials meet industrial– chic. Neutral colours, oak counters and reclaimed lye-treated pine flooring are accented by Danish design classics such as original PH lamps by Louis Poulsen, an Arne Jacobsen clock and Kay Bojesen’s iconic monkey and soldier figures.
For more information on Snaps & Rye contact Chatty Dobson or Katty Wolpert at Anteater