Corredera 55 presents the new spring & summer menu
- Discover a surprise of taste and colour with the new dishes
Corredera 55, the restaurant captained by Scot Ellie Cormié, has presented it’s new spring-summer menu in an event that took place yesterday in this charming restaurant in Vejer de la Frontera that splurges personality. The new season comes with many novelties and a varied gastronomic offer that mixes local products, "with a different touch and surprises for the palate", confesses the executive chef and manager, Ellie Cormié. "The new menu of Corredera 55 is a mixture of the influence of all the years I have been in the restaurant world along with the fusion of Mediterranean and local ingredients, as well as the influence of my home, Scotland, and its products."
The restaurant offers traditional Mediterranean cuisine with a touch of creativity, colour and textures all with an original and careful presentation and, especially with a lot of love. "If you eat well, you live better and this is reflected in all areas of your life, even in love!" For example, one of the star dishes on the menu is the red tuna of almadraba and prawns with three varieties of seaweed from Cádiz, served with wasabi ice cream. "When I explained to the cooks about the wasabi ice cream or the idea of the 'entrecote' of cauliflower, they thought I was a bit crazy," laughs the Scot. Another original and light option is the shrimp teepee wrapped in cream cheese and leek with almond flour, sesame and almonds with beet gazpacho.
Or this hake in saffron and ginger on a bed of spiced cauliflower puree, served with asparagus and samphire with crispy beetroot.
For lovers of meat, the menu includes such succulent options as Iberian pork skewers on caramelized apples with soy sauce, ginger and Pedro Ximenez garnished with fresh dill, one of Cormié's favorite dishes. The retinto meat is also present in several local dishes, such as the ecological retinto hamburger, the retinto beef entrecôte or the retinto croquettes with plums, Pedro Ximénez and thyme.
The menu presents ideas with hints to oriental cuisine that will delight those who love a bit of spice such as the Ottolenghi curried lamb with potatoes, cardamom and lime served with spiced carrots, lime yogurt, harissa jam and pistachios.
Ellie thinks that Corredera 55 is probably the restaurant with the largest vegetarian and vegan options in the area. Among the variety of salads offered, we find one of the most popular, the super energy salad 'Bienestar' (with vitamins A, B, C, E, K, Potassium, Magnesium and Zinc), "great for keeping you healthy” according to the executive chef made with beet, sweet potato, pumpkin, red onion, red pepper, pine nuts and honey. Similarly, we find more creative dishes such as the "entrecote" of baked cauliflower with harissa jam, served with rice, cumin, lemon, cilantro, raisins and almonds.
With the temperature warming up in the south of Spain come cold refreshing soups like a gazpacho of melon and mint with a touch of chili or beetroot soup with goat cheese and pine nuts, "on which you can even dance because it’s so dense," laughs Cormié.
Corredera 55 is famous for its desserts, which deserve special mention. The menu is extracted almost entirely from a recipe book that Ellie Cormié's grandmother, Sheila Dewar (from the famous family of Dewar whisky, creators of 'White Label' among others), gave her when she was 12 years old, "now same 90% of the dessert menu comes from this holy grail. " A tradition that has been passed down from generation to generation and that allows us now in Vejer to taste delicious Scottish desserts with a local twist.
Brûlée highlights and surprises made with seasonal products like this delicious mango mousse with rose petals.
Corredera 55 is one of Vejer's reference points according to Traveller magazine, whose icing on the cake is the "golden team" that Ellie Cormié has formed during these years, which she considers her "second family".
"Eat, love, live" is her philosophy. Guess at 55 enjoy a different experience that goes beyond gastronomy. The decoration of the place (work by Ellie Cormié), seductive music, the family atmosphere, a terrace with stunning views of the hills, a cozy team and a very special treatment make a meal here a memorable experience.
The restaurant recently also premiered a tapas menu at noon.
About Ellie Cormié, executive chef and manager
The truth is that Ellie Cormié is a highly versatile person passionate in the world of creativity. Born in Scotland she studied Fine Arts at the prestigous Glasgow School of Art and Central Saint Martins in London, considered one of the best design schools in the world that has among its graduates great related names with fashion, like Stella McCartney, Hussein Chalayan, Paul Smith, John Galliano or Alexander McQueen, and actors like Pierce Brosnan or John Hurt.
Cormié worked for a time with acclaimed interior designer Amanda Rosa and dedicated herself for a few years to the world of interior decoration of restaurants and hotels, even collaborating with redecorating the famous Gleneagles Hotel in Scotland. "I dedicated myself to interior design until I realized that I liked cooking and I was good at dealing with clients, so I spent several years managing restaurants and finally set up my own in downtown Glasgow," says Ellie. With years of hard work came awards including the prize for best interior in the Scottish Design and Style Awards in 2009 for her own restaurant La Vallee Blanche. In 2010 the same restaurant received the coveted Michelin star, a distinction Ellie Cormie shared with her chef, Scotsman Simon Brown. Cormié has also worked with celebrities from the world of gastronomy, such as the famed chef Andrew Fairlie, recently deceased, who cooked for Queen Elizabeth II and whose restaurant at the Gleneagles Hotel has been the only one in Scotland to achieve two Michelin stars.
In 2018 Ellie managed Califa Tapas in Vejer, and that year won the Gurmé Cádiz 2018 top prize for tapas. She has also redecorated Califa Tapas, the Teteria del Califa and this year Las Palmeras del Califa. Currently she continues to combine her role as manager and executive chef of the restaurant with her love of interior design.