I will be cooking at this event in Southampton on the 26/27th June.
Tickets are now on sale, follow the link to purchase: https://dinehigh-club.co.uk/
Shorthorn Beef | Onion | Watercress
Tuna | Nasturtium | Kohlrabi | Cucumber
Jersey Royal Potato | Fermented Garlic | Asparagus
Apricot | Custard | Meringue
White Chocolate | Raspberry | honeycomb
Peach | Almond | Yoghurt
We have now done 3 pop-ups together, cooking at each other’s restaurants.
First we cooked at Roux at Parliament square hosted by me, then a couple of weeks later we met to cook at the Frog e1 – hosted by Jamie Park. And most recently cooked at Simpsons in Birmingham hosted by Leo Kattou.
Unfortunately, due to the passing of our dear friend Matt Campbell all future pop-ups have been postponed.
6 Chefs from Master Chef the Professionals are hosting evening and lunchtime events on Saturday 27th January 2018 at Roux @ Parliament Square in Westminster, London.
Each Chef will cook a dish inspired by their creations featured on Master Chef the Professionals 2017.
Check the page for availability;
(Please note that this event has now passed is no longer available)
This is the First Tester of a Trout, Almond and Broccoli dish Steve and I have been working on.
When the Trout arrives in the kitchen we take the centre piece of fish, cure it in a salt/sugar mix for 20 mins. After that it gets cold smoked for 5 mins. The belly piece of Trout I really like because it carries slightly more fat and delicious either raw or very lightly cooked.
For the garnish of the dish I made a roasted Almond Puree, an almond soup which is the sauce for the dish which I turned into little spheres using a technique called ‘reverse spherefication’ a chemical reaction occurs when the calcium in the soup reacts with the Sodium Alginate bath forming a skin around the sphere allowing the centre to remain in liquid form. All chemicals can be found from the MSK website.
The purple sprouting broccoli gets blanched in salted water and finished on our indoor BBQ.
I made a dressing from caviar, pickled lemon and olive oil.
The belly of Trout gets confit in oil at 40 degrees for 10 mins and topped with toasted nibbed almonds.
This is the first tester of a dish that I’m looking to put on the menu for summer, it has simple flavours combined with a handful of modern techniques that for me, deliver a great dish.
White chocolate Delice that been dipped in white chocolate and sprayed in cocoa butter,
Strawberry, champagne and elderflower sorbet, macerated strawberry.
Pistachio cake and sable crumb.