Forget The Great British Menu; it was all about The Great SK Menu this week.
Ahead of a visit from some VIPs, we transformed the meeting room in our northern head office into a ‘pop up’ restaurant, the very exclusive Wellington House.
Like most of the fine dining establishments trying to make a booking was impossible; this was purely invite only and if your name wasn’t down you were definitely not getting in!
Similar to The Great British Menu, each of our amazing development chefs were allocated their own course, but in our course this meant five mouth-watering courses.
The evening started with Chef Jane on canapes, followed by Chef Ollie on the starter, Chef Sean was responsible for the intermediate course, Chef John was given responsibility for the main, and Chef Chris ended the evening with the dessert.
We are sure you will agree from the photographs that the food they made and presented would not have looked out of place in a Michelin starred restaurant (we’re coming for you Raby Hunt!).
It certainly went down well with our VIPs and whilst they already know how great our chefs are, it underlined what a talented team we have in our development kitchen.
And if Matthew, Oliver and Andi had sampled their food, we are confident all five of our chefs would have been voted through to the Banquet.
Here’s the menu in full:
CREATIVE EVENING MENU – 21st February 2018
A selection of canapés upon arrival
STARTER
Prosciutto, confit chicken & leek terrine
Pickled pear, pancetta & focaccia crisp, Northumberland real ale dressing
Or
Tian of goat’s cheese
Layered with beetroot and peppers. rocket pesto, pepper coulis, linseed cracker
INTERMEDIATE
Lobster ravioli
Lobster & salmon ravioli, lemongrass & chive veloute, tomato crisp
Or
Cep risotto
Cep & roasted cauliflower risotto, basil oil
MAIN
Dry aged filet of beef
Truffle potato, sprouting broccoli, crispy béarnaise
Or
Butter poached sea bass
Peas, chorizo puree, rosemary, light herb salad
Vegetarian available on request
DESSERT
Assiette of chocolate
Milk chocolate molasses cake & mousse with gingerbread
Deconstructed white chocolate & passion fruit cheesecake
Iced cinder toffee parfait in dark chocolate, sour Bramley apple & salted caramel sauce
Coffee & Petit Fours
About Neil Shaefer
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.
