bars � drink
86 | squaremeal.co.uk
As the summer temperatures soar,
Dabbous co-owner Oskar Kinberg
heads to his new eatery, Barnyard,
to demonstrate how to cool down
with delicious milkshakes
INTERVIEW LAURA FOSTER PHOTOS AMI KANG
When we were planning
Barnyard, which is a
much more relaxed
dining experience than
Dabbous, we decided we
wanted to create a menu
reminiscent of high-end home cooking, and I
had to think about the drinks we oered.
I wanted drinks that were large in volume
but not too overpowering in taste. That's
when I hit on the idea of serving milkshakes
and shandies - with the relaxed feel of this
place, it wouldn't be right serving a dry
Martini, but milkshakes are perfect here.
When I was a kid, one of my favourite
things to do was dunk chips into milkshakes.
I'm sure everyone's done that. The salty and
sweet avours work well together, and it's
that sort of experience I wanted to recreate.
The great thing about milkshakes is that
it's really easy to experiment and create your
own. If you like kiwifruit, chuck one in there -
there's nothing you can't do, just play around.
But don't try to do too many things in one
- keep it simple. Rather than doing a kiwifruit,
banana and cheese soué milkshake, pick
one or two avours that work well together.
If you like peanut butter, for instance, do
one with peanut butter and banana, which is
a classic avour combination.
When choosing the spirits to use, you need
ones with a lot of avour to cut through the
dairy, such as rum and bourbon.
As for my favourite milkshake avour? I've
always thought that a well-made banana
milkshake is the daddy of shakes.