A meal at the Cube by Electrolux, South Bank

So when I actually won two tickets on a Twitter competition, I could not believe my luck!

The Cube is not exactly a cube, more like a skewed rectangular plexiglass shape perched right on the top of the concrete building. To the left, old letters spell out the name of the venue and to the right, below us, the BFI and its current garden installations. Multi coloured flags flapped in the wind (much like my hair!) and the Savoy towered right in front of us, behind the Thames flickering with barges and boats. 

Royal Festival Hall from the Cube – photo by Robert Carr Images

With a glass of champagne in hand, it finally sunk in – we were at the Cube! And, icing on the cake, THE chef I had wanted to catch was in fact cooking for us. Daniel Clifford, Michelin star chef of Midsummer Houseand winner of the Great British Menu 2012 main course, was in the house. 
After some canapés we were invited to take our seats in the bright, light dining room. To one side, the river – to the other, the kitchen. Of course I sat as close to the kitchen pass as I could. 
We introduced ourselves to our fellow diners, then listened avidly as Daniel introduced the first course, rather the amouse bouche – a Bloody Mary foam which was delicious and only a glimpse into what was to come.

First actual course was Crispy hen’s egg with end of season asparagus and asparagus cream, made without any dairy, so that the flavour was pure and light. 

Crispy hen’s egg

Followed by Scallop, apple (from Daniel’s orchard), celeriac and Italian summer truffle shavings. The scallops were from Scotland, hand dived and perfectly roasted. I loved the celeriac puree in this dish. Each course was paired to a different wine. I particularly liked the Vermentino Monica di Sardegna 2010 served with this course.