KuPP FUN FRIDAY - DJ SESSIONS ON THE ROOFTOP

2018 KUPP FUN FRIDAYS, EVERY FRIDAY...

Enjoy your Friday night at Kupp Oxford. Sit out on our rooftop whilst tucking into the finest scandi dishes, listen to music from our DJ and enjoy our delicious cocktails. We have some great offers, including:

  • Daily Happy Hour from 5 to 7pm on five of our best sold cocktails £5 each
  • 20% student discount and Westgate employees, on food.

Our live DJ will be starting at 7pm and playing until 10pm. If it’s raining outside, don’t worry, our DJ will be playing inside.

We look forward to seeing you there!

    KuPP Oxford    T: + (0)1652 951791     E: oxford@kupp.co


Share your Christmas with KuPP.

EAT. DRINK. & BE MERRY.

For most of us Christmas conjures up images of friends and family together around the table and against a backdrop of twinkling fairy lights and a crackling fire. Our Nordic friends call this feeling ‘hygge’ (pronounced hue-guh). A concept that we love. So in the spirit of Christmas and hygge our menus are designed to be generously laid out on the table for a festive feast where everyone can graze, share and tuck in together.

This is the way we love eating with our friends and family. It's all we love. Shared.

CHRISTMAS MENUS

Choose your KuPP Location

KuPP Christmas menus available from Friday 23th November to 24th December 2018.

CHRISTMAS BOOKING FORM

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About you

About your event

KuPP Paddington
📧 paddington@kupp.co
+44 (0)207 262 8618

KuPP Oxford
📧  oxford@kupp.co
+44 (0)1865 951791


Midsommar Smorgasbord

MIDSOMMAR SMÖRGÅSBORD - 25.50


Our signature smoked pork meatballs with lingonberry sauce; beetroot stained gravadlax; oak & apple wood smoked mackerel, potted rabbit; traditional herring; KuPP potato salad; pickled vegetables; Västerbotten cheese; coffee, mustard & dill sauce; Leksands Knäcke crispbread; toasted sourdough & freshly baked rye bread

Available at all your local KuPP from 22nd June (Swedish Midsommar) to 31st July 2018. Subject to availability. 

Book at your local KuPP


Select your local KuPP. to book:


Nordic Elderflower Pimms

Nordic Elderflower Pimms!

Enjoy a traditional English Tipple with a Nordic Twist this Summer! The Summer months are short and sweet in both the UK and Scandinavia, so it’s important to make the most of the Sunshine & socialising outside over drinks & food.  

Enjoy our take on the Traditional English Pimms by adding in the Spirit of Scandinavia, Aquavit! Why not try this at your next garden party? Skål!

NORDIC ELDERFLOWER PIMMS

Per Glass    

 Ingredients

  • 25ml Aquavit
  • 25ml Pimms
  • Tsp of lingonberry jam
  • 25ml Elderflower cordial
  • Soda Water
  • 4 Fresh Raspberries
  • 5 Fresh Blueberries
  • A sprig of Thyme
  • Crushed Ice

Method

  1. Prepare the glass by rimming it with a combination of raspberry dust and castor sugar. Crush ice roughly and add to the glass.
  2. ADD ITEMS TO THE GLASS IN THE FOLLOWING ORDER – Lingonberry jam, aquavit, pimms, raspberries, blueberries and approx 10 thyme leaves (not on the stem) & elderflower cordial.
  3. Top with soda water. Muddle mixing the fruit and flavourings through the soda water.
  4. Garnish with a small sprig of fresh thyme, add your straw/decoration & enjoy!
  5. Skål

Beetroot Stained Gravadlax

Spring has (finally) Sprung!

With the heady days of summer just around the corner we are looking forward to long lazy evenings outdoors, sharing & grazing on the food (& drinks) that we love. So, in KuPP style we’ll be enjoying our Scandi favourite Norwegian Salmon Gravadlax with a beetroot, fennel, coriander & dill twist. Just delicious served with a horseradish sour cream & dense ryebread. Why not try this at your next garden party? Washed down with a glass of bubbles… Skål!

Otherwise pop in & we’ll make it for you 😉 Sit by the canal in Paddington, the Square in Exeter or on the rooftops in Oxford.

Life is good.

BEETROOT STAINED GRAVADALAX

Serves 10-15          

 Ingredients

  • 2000g Salmon Fillet (1 Side)
  • 75g Sugar Dark Muscavado
  • 25g Cracked Black Pepper
  • 150g Sea Salt Coarse
  • 22g Fresh Dill Bunch
  • 10g Fennel Seeds
  • 5g Star Anise
  • 5g Coriander Seeds
  • ½ Orange
  • ½ Lemon
  • 1/2 Ltr Beetroot Juice

Method

  1. Ensure your Salmon is trimmed and pin bones are removed.
  2. Chop the Dill bunch into fine pieces.
  3. Zest the orange and Lemon. Once completed, juice both the orange and lemon.
  4. Dry-Pan Fry the fennel and coriander seeds over a medium heat, stirring constantly until a warm aroma is released.
  5. Mix all ingredients together (except beetroot juice) to create your Salt Cure.
  6. Rub a little of the mixture onto the bottom and rub the rest onto the top of the Salmon, then lay in a tray, skin side down.
  7. Cover with cling film and place another tray on top to lightly press. Let the Salmon cure for 2 days, making sure you turn the Salmon daily to get an even cure. Brush off most of the salt cure and transfer Salmon into Beetroot juice, making sure it is covered for 24hrs.
  8. Take out the Salmon, pat dry, serve & enjoy!

The perfect traditional Scandinavian starter with a KuPP Twist, best served with Sour Cream and Rye Bread.


Scandinavian Nights

Try the Tastes of Scandinavia!

Starter + Main + Dessert + Bubbles = £25pp

Tuck into three courses from our award-winning menu and let your taste buds do the travelling from Copenhagen to Stockholm and on to Oslo!

Monday to Friday from 5pm

Terms & Conditions

Offer includes a starter, main course and dessert from the Scandinavian Nights Set Menu as well as a glass of house prosecco on arrival per person. No substitutions may be made from the All Day Dining Menu. No alcoholic substitutions may be made for the prosecco, however a bar gun dispensed soft drink may be offered for those who do not wish to drink alcohol. Offer valid for a limited time only. Available at KuPP Paddington & Oxford, Monday to Friday evenings from 5pm. Price is £25 per person. Menu Subject to change


Scandi Easter Traditions

Witches, riddles & whodunnits: Scandi Easter traditions

Spend some time in Sweden over Easter and you may find yourself feeling like it’s actually Halloween. The Swedes have a positively wicked tradition similar to “trick or treating” where children dress up as witches (or påskkärringar) and go door to door collecting money and sweets. The tradition stems back to an ancient belief that on Maundy Thursday (the day before Good Friday), all the witches in Sweden would hop on their broomsticks and fly to the Blue Mountains for a ghoulish celebration. Two Halloweens a year sounds like fun to us!

Similarly spooky, Norwegians like to pass the time over the long weekend reading gory crime novels. A Norwegian Easter is synonymous with Easter thrillers (known as Påskekrimmen) which is why this is the most popular time of the year for books like this to be published. While there doesn’t seem to be any real historical origin, it’s an extremely widespread tradition with mini-thrillers popping up in the strangest of places including milk cartons and Norwegian TV putting out a chilling line up of crime series and horror movies. Curling up on the couch with a whodunit and a pile of Easter eggs is a hygge Easter tradition that we can really get behind!

Perhaps a little more light-hearted than their Scandi neighbours, children in Denmark earn their Easter eggs by outsmarting their parents with riddles sent in secret. They cut paper into pretty snowflake-like patterns then thread through a snowdrop to symbolise the coming of Spring. Known as “teaser letters” these always include a riddle and (…) in place of the sender’s name. If the parent can’t guess who the letter is from, then the sender gets a chocolate egg. If they guess correctly, then the sender must give a chocolate egg to them. You’d be surprised how many parents in Denmark just can’t seem to guess who their teaser letter is from…

Of course it wouldn’t be a Scandi Easter without eggs. Chocolate eggs, beautifully painted eggs, paper eggs filled with sweets and of course the many wonderful ways our friends in Scandinavia use eggs in traditional cooking. Here at KuPP, we’re celebrating Easter by combining our favourite thing about Easter – chocolate – with one of our favourite Swedish staples – pancakes. Our Swedish Head Development Chef has whipped up the most decadent of pancake dishes layered with custard and blueberry jam, piled high with fresh berries, dusted with icing sugar and simply dripping in white and dark chocolate sauce. We’re taking full advantage of this chocolaty time of year and serving these up from breakfast to after-dinner dessert for the whole long weekend. Any time is pancake time at KuPP!


Kids Eat Free

KIDS EAT FREE*

Bring the Bambinos to KuPP Southampton this July, for every Adult enjoying a main course a child can eat free from our special Children’s Menu! KuPP’s Children’s menu offers dishes such as beef burger with fries or meatballs with new potatoes & desserts include vanilla ice cream with chocolate sauce or banana cake.

* Terms and Conditions

Available from 2nd to 15th July 2018 only. Available from 12pm. Kids eat free when accompanied by an adult ordering a main course off our All Day Dining Menu. Limit of 1 child per adult. Valid for Children aged 12 and under. Available at KuPP Southampton only. 


KuPP Nordic 5 O'clock - Cocktail Happy Hour!

KUPP COCKTAIL HAPPY HOUR - £5 COCKTAILS

JOIN US AT KUPP FOR NORDIC INSPIRED COCKTAILS EVERYDAY FROM 5PM!

Enjoy any of the below cocktails from 5pm until we close for only £5 each:

Rabarber & Fläderblomma Cooler
Bulldog Gin, St-Germain Elderflower Liqueur, Briottet Crem De Rhubarbe, Rhubarb Nectar, Lemon & Soda


Kosmopolitisk
Finnish cloudberry liqueur, made with handpicked berries from the Artic areas of Finland Absolut Citron, Lapponia Cloudberry Liqueur, Lime Sherbet, Lingonberry Shrub & Fee Cranberry Bitters


Torun
Finlandia Blackcurrant Vodka, Chambord Raspberry Liqueur, Raspberry Puree, Lime Juice, Lime Sherbet& Ginger Ale


Prinsesstarta
Red-Leg Vanilla Infused Rum, Crème de Fraise, Strawberry Nectar, Lime & a Marzipan crown

 

Spiced Päron
Päron is Swedish for Pear Pickled Pear & Beetroot Shrub, Rebellion Spiced Rum, crème De Peche & Apple Puree


No plastic, fantastic!

No plastic, fantastic!

We’re sure you’ve noticed that there has been a lot of media coverage recently about the shocking amount of plastic finding its way into the world’s oceans (around 8 million tonnes a year).

Plastic drinking straws are in the top ten items picked up most on beach clean ups and there has been a global move towards getting rid of this “single-use plastic” from our everyday lives. As the name suggests, most straws are only good for a single use after which they’re thrown away ending up in a landfill, or worse, in our oceans. Because they’re not biodegradable, they take hundreds (if not more) years to break down.

So in the spirit of the Great British Spring Clean Up, we’re chucking the straws!

As of 5 March, we will join many of our industry peers in removing these pesky plastic straws from our venues and replacing them with straws that are eco-friendly and biodegradable. We’re proud to be part of an industry that has really got behind this small change that is going to make a big difference to our oceans.

Chucking the straws is just the first step for us. We’re working closely with our suppliers to find biodegradable alternatives for the small number of other disposable items we use such as take away coffee cups and cutlery. Watch this space!