“I have worked with Ben for many years and have always found him to be an extremely talented and dedicated professional. Ben has in the past been a valuable part of our menu development team."
Bertie De Rougemont, Founder & MD, Cellar Society
Shrimp & sumac wotsits
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Barley cooked pak choi
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King oyster mushroom
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Viking butter with rye bread
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Six-month cured pork belly with black grape gastrique
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Bread & butter mousse on guests’ hands
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Prawn cracker with cabbage, raisins, sambal chilli, mayonnaise, tom yam
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Brussel sprout leaves, cashew nuts, cherries, cream cheese, crispy onions
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Piquillo pepper with cottage cheese on a skewer
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Prawns and squid with fennel, chocolate, Marmite and peanut sauce
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Lamb’s liver cooked in burned caramel and presented to guests before being sliced and served with mushroom, mayonnaise, grated Red Discovery apple, crispy rice
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Tuna mayonnaise and anchovy mousse with avocado, black beans, green grapes
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Puréed sausage, lemon curd and mushroom soil in a spade
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Scallop seasoned with Dip Dab sherbet and cooking juices
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Twenty ingredient noodles with the bit so boring okra
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Nutella and rich 5 seaweed & pork dashi
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Figs, fig jam, golden milk coconut
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Pear with biscuit and nuts
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White chocolate mousse, coffee, bonfire salt praline, jam, spiced crumbs
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Cold hot chocolate with camel milk powder