The Chef's table

Dear readers,

An apology as i was out of touch for a long period of time. Sorry about that but back on track and ready to share some more news about me, my place of work and overall a lovely summer we are having here in the UK. Also have to congratulate the Royal couple for having their baby boy and boy that was one big news all over the world. 

Now back to business, first important news about our chef's table which took place on the 26th of June, my best friends b'day who resides in Sydney, Australia was hopefully a blast but would have loved if he were to enjoy the dinner with us.

The Chef's table night started for 9 of our guests with a pink champagne, smoked salmon sable, black olive muffin and goat's cheese cream and a wild mushroom risotto fritter with truffle mayonnaise. All the empty plates coming back to the pot wash was a good sign that the guests enjoyed their canapes and the bubbly was perfect for the event (i did taste some afterwards).

As soon as the guests were seated and the wine poured our executive chef, Hywel Jones, myself and Sarah were in action. We created the amuse bouche of seared scallops, with crispy pigs head terrine, carrot 3ways and caper vinaigrette. Then we did pan fried and poached fillet of Cornish turbot, hand rolled macaroni, lemon grass beurre blanc and roasted artichokes. This dish sounds simple but very hard to bring together as different components cook at different timings but are served on one plate. Just imagine and savour the flavours my dear readers!

The turbot was followed by Andrew Morgan's welsh Brecon lamb, slow roast shoulder, peas and broad beans, girolles and jus gras which was fun to plate due to all the components involved. We then moved to a pre-dessert which comprised of a Kalamansi sorbet dipped in white chocolate and popping candy. Kalamansi is, as much as i know, a mix of grapefruit, lime and lemon. This sorbet cleans the palate for the actual dessert and believe it or not i eat this sorbet when i have a head ache. The tang and the sweet just works wonder for my brain (not recommended though).

The dessert had a cannelloni of lemon curd foam, marinated summer berries, strawberry jelly, yogurt sorbet and basil from Lucknam Park's kitchen garden. I thought it was a perfect finish for the dinner. The guests also enjoyed hand made chocolates, macaroons and coffee/tea/infusions.

Dear readers the above menu sounds a lot of different components on a plate but in true reality it was a harmony of flavours, textures, supreme produce and season on the plate followed by presentation. Our executive chef has always believed in flavours and if you meet any good established chef's they will talk about the flavour as a key which sets good chef's apart from other chef's. I have been very lucky to learn this formula at an early age and i wish to continue to do so in the future. 

I guess all our nine

diners enjoyed their evening and so did we. Until then.....good night and speak with you all soon.