Tuesday 24th January 2017
About Claire Clark
Claire Clark MBE is the UK’s best known pastry chef. Most recently appearing as a judge on the BBC’s Bake Off Crème de la Crème series, her career has taken her from The Ritz, Claridges and House of Commons to three Michelin starred The French Laundry in California. She has been Senior Pastry Lecturer at Le Cordon Bleu Culinary Institute, won numerous medals for the British Olympic Culinary Team and was one of the youngest examiners for City & Guilds Advanced Pastry. She is the only female recipient of the Meilleur Ouvrier de la Grande- Bretange, the highest recognition of professional excellence.
About Chantelle Nicholson
As Group Operations Director for Marcus Wareing, Chantelle Nicholson oversees some of London’s highest profile restaurants including the two Michelin-starred Marcus, The Gilbert Scott and Tredwells. In 2009, Nicholson won the prestigious Acorn Award that recognises 30 rising stars of the hospitality industry under the age of 30, and went on to help judge the awards the following year. She is the co-author with Marcus Wareing of two cookery books Nutmeg and Custard and The Gilbert Scott Book of British Food.
About Anna Hansen
Born in Canada and raised in New Zealand, Anna Hansen MBE is one of the leading exponents of fusion cooking in the UK. She is chef/patron of The Modern Pantry in Clerkenwell and has recently opened a sister restaurant in Finsbury Square. She worked for Margot and Fergus Henderson at The French Dining Room in Soho before a formative period with Peter Gordon at the influential Sugar Club in Notting Hill and Providores and Tapa Room in Marylebone. She is the author of The Modern Pantry cookbook.
About Lisa Goodwin-Allen
Lancashire born Lisa Goodwin-Allen has been head chef of Northcote for more than a decade and was named Executive Head Chef in 2015. She has been named
Restaurant Chef of the Year by the Craft Guild of Chefs, Best Chef of the Year at the Northern Hospitality Awards and has reached the finals of the Roux Scholarship and Young Chef Young Waiter competitions. Her wild rabbit and leek turnover was served at the banquet of the BBC’s Great British Menu TV series in 2010.
The Obsession Menu
SLOW COOKED IN ITS OWN JUICES, SMOKED RICOTTA,
LIQUORICE MACADAMIAS, SEED CRISP BREAD
Assyrtiko, Hatzidakis, Santorini “Cuvée no.15,” Santorini, Greece, 2014
FOIE GRAS & CHICKEN LIVER PARFAIT
GINGER, MALT, ALMOND
Malmsey, 5yr old reserve, Vinhos Barbeito, Madeira, Portugal, NV
CHORIZO, CARAMELISED CELERIAC, SMOKED MASCARPONE
Capellania, Marqués de Murrieta, Rioja, Spain, 2011
DUKE OF BERKSHIRE BARBECUED PORK RIBEYE
BAKED POTATO, SORREL
Pinot Noir, Newton Johnson Family Vineyards, Hemel-en-Aarde Valley, South Africa, 2015
“BEFORE NINE” PEPPERMINT CRISP
PEBBLE OF KALAMANSI & MANGO
Botrytis Riesling, Kayena Vineyard, Tamar Ridge, Tasmania, Australia, 2011