The Menu
Jerusalem artichoke by Elizabeth Allen
One of my favourite vegetables, there was a broth, dumplings, brunoise, mock truffle (Jerusalem artichoke rolled in ash and thin sliced) smart, apple and foam.
Scallop by Simon Hulstone
Pan seared scallop with a cabbage & lemon risotto and a foam.
Beef by James Knappett
Tongue and tendon with about 12 other components- what a dish.
Crab by Steve Bennett
Picked crab, 2nd season asparagus, chargrilled baby gem, asparagus juice.
Venison by Daniel Clifford
Potato "cannelloni" filled with braised venison blue cheese foam, pine nut, cabbage, venison loin, chocolate sauce.
Cheese by Matt Gillan
Two different types of cheese with an apple crisps, sweetcorn, popcorn and mustard leaf.
Lemon by Michael Bremner (me)
Take on a lemon meringue pie, lemon tart, sweet paste crumb, iced tea, marshmallow, wild honey butterscotch butter, a goat curd sorbet, lemon balm and dehydrated lemon curd.
Pear by Hanna Payne
Pear parfait bomb rolled in brioche crumbs, pear compote, pear jelly.
Chocolate by Ben Goldsmith
Different textures of chocolate in the shape of a jigsaw, liquid, brownie, ice cream, shortbread and milk jelly.
The whole experience was amazing. It is in my top 5 favourite nights I have worked. I came home buzzing. Nerve racking getting there though. Some big named chefs there, also the fact that Matt and his team have just won a Michelin star so there was no pressure.
If I had to pick my favourites there were all great but I think the beef by James and the pear from Hanna were amazing, but Daniel Clifford's venison was stunning too.
I really enjoyed working with Matt and his team Hanna, Richard and Adam, thanks guys.
The Pass: http://www.southlodgehotel.co.uk/EXCLUSIVE_HOTELS/eating_and_drinking/the_pass.aspx
Some pictures from the night: http://www.caterersearch.com/tabletalk/media/allstars/default.aspx
Here is my lemon dish.
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