Summer Recipes from The Laundry restaurant in Brixton

Combining her expertise as an award-winning chef, innate understanding of front of house service, and wine expertise. The Laundry is the culmination of her hospitality journey and her passion for provenance, authenticity, and tradition.

Championing exciting New World flavours in a relaxed and stylish setting. Melanie’s relentless quest to celebrate tradition is woven in the fit out and design of The Laundry – with regular visits to France and Switzerland procuring antiques and inspiration to deliver a bold-flavoured hearty-style Brixton bistro.

Restaurateur Melanie and her Executive Chef, Sami Harvey, have shared with us two of The Laundry’s best recipes for no-fuss, summer dining.

Prawn Cocktail

This delicious Prawn Cocktail recipe is the ultimate summer go-to. We love a recipe for one, and we don’t see them come up all that often; after all, you don’t always want to make extras, particularly when it’s a dish as fresh as a prawn cocktail which is best eaten the moment its assembled.

Prawn cocktail, Laundry-style

Serve in a classic Sundae glass

Recipe serves 1

Ingredients

• 50g iceberg lettuce, shredded
• 70g small cooked prawns
• 20g cucumber, small tidy dice
• 20g celery, small tidy dice
• Cayenne pepper
• Micro coriander

Cocktail sauce

• 200g thick mayonnaise
• 50g ketchup
• 2g Worcestershire sauce
• Generous pinch cayenne
• Pepper
• 1 lemon zest
• 1⁄2 lemon zest

Method

1. Combine all ingredients for the sauce.
2. Combine, sauce, prawns, celery, and cucumber together.

To serve

3. Pile the iceberg into a glass bowl, stack with prawn and sauce mixture, garnish with cayenne and micro coriander.

The Laundry – Rosé Sangria jug recipe

When we saw this recipe for Rosé Sangria, we instantly thought it would pair perfectly with the summery, prawn dish.

We also like the fact it’s made with rosé which feels even more refreshing and lighter than the classic, red wine Sangria.

Ingredients

• 375ml Rosé (Chef Restaurateur Melanie Brown recommends Entre Mer et Montagne Rosé 2022)
• 250ml Apple Juice
• 150g frozen berries
• 1⁄2 red apple (sliced)
• 35mls Maxime Trijol VS Cognac

Glassware

• Large Glass Jug with wooden spoon and wine glasses on side

Method

1. Add Berries and sliced apple to jug and fill to neck with cubed ice.
2. Add Rosé and Apple Juice.
3. Muddle with wooden spoon.
4. Add ice cubes to nearly full.
5. Pour over cognac.
6. Serve with wooden spoon inside just and wine glasses on side.

Make sure you add The Laundry for your next restaurant visit.