Top chefs take-over Westminster Kingsway restaurant from 5-9 March
Tuesday 27 February 2018
For one week only – from Monday 5 to Friday 9 March – five of the country’s leading chefs will be in charge of the kitchens at our school of Hospitality and Culinary Arts in Victoria. Each day of the week will see a different top chef running the kitchen with our students and serving up their creations to the paying public in the college’s the exclusive Escoffier Room restaurant.
Seats are available for lunchtime each day. To book, contact The Vincent Rooms (Westminster Kingsway College, 76 Vincent Square, London SW1P 2PD) on tel: 020 7802 8391 or email: email@example.com
The chefs – four of whom are former culinary students of the college – will be working in Westminster Kingsway’s kitchens, mentoring and supervising the college’s International Culinary Diploma students and helping them recreate their signature dishes for the paying public at the college’s Escoffier Room lunchtime service.
On Monday 5 March we play host to Ben Murphy, Head Chef at Launceston Place in Kensington. 27 year old Ben is a former culinary student at Westminster Kingsway College, and will be producing a seasonally-inspired modern European menu.
On Tuesday 6 March, we head east, with Peter Lloyd, Head Chef at Sticky Mango on London’s south bank, serving his modern take on South East Asian street food.
Wednesday 7 March brings Russell Bateman, Head Chef at Colette’s, the restaurant at The Grove, in Hertfordshire. Like Ben Murphy, Russell learned the secrets of the culinary trade at Westminster Kingsway and will be recreating some of the dishes that have earned Colette’s three AA rosettes.
On Thursday 8 March another highly successful graduate of Westminster Kingsway returns to cook up a storm in our kitchens. TV chef, private caterer and entrepreneur Sophie Wright brings her mix of modern European cuisines – with a delicious three-course menu with canapes – to the Escoffier Room.
The takeover week ends on Friday 9 March, when another Westminster Kingsway graduate – Stefano Dell’Aringa, Head Chef at Italian pop-up specialists The Italian Supper Club – will be dishing up delicious regional dishes from across Italy, including smoked eel and rabbit ravioli smoked broth.
The takeover week has been organised by Miranda Godfrey, Course Coordinator for Westminster Kingsway’s International Culinary Arts Diploma. She said: “We are absolutely thrilled to be able to host five amazing and passionate chefs during our takeover week. Our students – many of who will become Head Chefs themselves in the future – will learn a huge amount from working alongside Ben, Peter, Russell, Sophie and Stefano. And the public will get a delicious meal for a great price too!”
Westminster Kingsway is London’s leading catering college. With over 100 years of history, it has trained hundreds of chefs including Jamie Oliver and Ainsley Harriott, and every year its students graduate into culinary and hospitality jobs in the finest hotels and restaurants.
Monday 5 March. Ben Murphy’s fine dining menu:
- Celeriac | Perigord truffle | Parmesan
- Scallop | Lardo | Purslane
- Halibut | Verjus | Turnip | Coriander
- Presa Iberica | Carrot
- Rice pudding Souffle
Tuesday 6 March. Peter Lloyd’s seven-course tasting menu:
- Thai green mango salad
Candied Ginger Dressing, Roast Cashews
- Malaysian chicken curry puffs
- Black pepper shrimp
Dried Pineapple, Jicama, Peas Shoots
- Wok fried monkfish
Gullin Chilli Bean Sauce, Bok Choy
- Mamak BBQ chicken
Charred Long Beans, Pickled Red Onion Salad
- Jasmin rice
- Sticky mango
Sweet Sticky Rice, Whipped Condensed Milk
- Pandan macaron, kaya jam
Caramel and Soy Sauce Ice Cream.
Wednesday 7 March: Russell Bateman’s four- course set menu:
- Oyster, cucumber & cauliflower
- BBQ leeks, tofu sauce & truffle
- Skrei Cod, parsley mussels & chicken
- Buttermilk Panacotta, poached rhubarb, white chocolate crumble, blood orange foam
Thursday 8 March: Sophie Wright’s three-course menu with canapes:
- Seabass Ceviche, Blood Orange and Fennel Salad, Pomegranate and Coriander. Sour Dough Crisp
- Lamb Loin, Pistachio Crust, Pea Puree, Parmesan Gnocchi, Young Chard, Broad Beans and Goats Curd. Lamb Sauce
- Orange Blossom Panna Cotta, Textures of Raspberry, Orange Short Bread.
- Vegetarian options available.
Friday 9 March: Stefano Dell Aringa’s four-course set menu:
- Parmesan Puff & Lardo
- Whole fried Mammole Artichoke Saffron aioli
- Smoked eel & Rabbit Ravioli smoked broth, pickled radish, mustard leaves or Lemon & Ricotta Ravioli, Brown butter, sage
- Roast saddle of lamb and anchovies, celeriac puree, puntarelle, or Lentil stuffed savoy cabbage leaves, celeriac puree, puntarelle
- Burnt lemon tart and buttermilk ice cream.