Hospitality’s Big Friendly Giant Chefs Inspire My Cooking
A first for me after invited guests struggled to find child-minders. So we decamped to their house and produced the meal from their kitchen.
I had already planned and shared the menu below with them so the only surprise would be whether I managed to get everything right on the night with unfamiliar equipment. All I’ll say is that I wasn’t disappointed with my efforts - and everyone was most convincing with their endeavours to be complimentary.
BFG Chefs (others are available!)
Helen Everitt-Matthias included as the doyenne of British restaurants’ front of house.
“Standing on the shoulders of giants” is a nice, if full-blown, concept but the elements of this menu relied, as ever, on the skills and wisdom of some of cooking’s finest exponents.
Here are the ‘giants’ who were referenced for the meal which I planned - with links to some of the recipes which you might be tempted to try out in your kitchen.
Nigella Lawson - ‘Bar Nuts’
Thomas Keller - ‘Bacon and Eggs’
David Everitt-Matthias - ‘Bar Nuts’ (the outtakes!), Ras-el-hanout mix, Prune pre-dessert (Recipe in chef’s ‘dessert’ - BUY IT!), Dessert (Recipe in chef’s first cookbook, ‘essence’ - another must-buy!), Petits fours - Salted caramel and peanut truffles, White chocolate and preserved lemon fudge, Mulled wine pastilles
Richard Bainbridge - Fish course
Catherine Fulvio - Main
Yotam Ottolenghi - his recipe for Olive Oil Crackers* was adapted for my ras-el-hanout cracker
* the recipe is more or less here - but discard the sesame seeds and the author’s ignorance of Ottolenghi’s first book, ‘Ottolenghi, The Cookbook’ from 2008 in which the recipe appears!
George Blogg - No recipe used BUT the booklet from his ‘Chef’s Masterclass’ given when Gravetye Manor was closed for the new restaurant build is the starting point and inspiration for planning many of my own more developed menus.
Coffee as always is ordered from HASBEAN
Union Square Cafe's Bar Nuts, Bacon and egg, Pain d'épices with smoked mackerel and horseradish
Spicy parsnip soup, ras-el-hanout cracker
Our fish starter is tried and trusted. Please don’t @ me over the appearance of that haddock. This photo was taken in my kitchen hours before the meal with a ’cushion’ of raw fish. Eat your heart out food stylists!
Poached haddock with stewed leeks, soy-cured egg yolk and curry dressing
A lovely, celebratory dish for our main. Prep pics plus the only photograph taken on the night itself.
Pheasant breast with wild mushrooms and parmesan polenta
Chocolate and cardamom yoghurt, Armagnac prune purée and grue de cacao
Millas cake with liquorice bramble compôte and lemon verbena ice cream
White chocolate and preserved lemon fudge, Salted caramel and peanut truffles, Mulled wine pastilles
Sensible menu.
Added nonsense with no extra charge.
Recipes, menus, matching food to wine, catering for larger groups… preparation and inspiration to become a better cook
