Launch Of Apprentice Dinner At Ye Olde Bell
Ye Olde Bell is set to showcase their rising culinary stars with a one-off bespoke gourmet tasting menu in February.
Keen to encourage passion and talent within the kitchen, Restaurant 1650, which is headed up by Terry Phillips and holds an AA Rosette, invited their apprentice chefs Jordan White and Luca Collier to let their creativity shine and devise their very own menu.
Scheduled for Friday 27 February the talented pair have crafted a seven-course menu, starting with Chefs’ house breads of toasted sourdough, brioche and soda bread served with Caffe de Paris and woodland & lemon butters. The second course includes oyster with fermented shallots, rhubarb and saffron aioli. Moving onto the third course diners can enjoy Ravioli with Gorgonzola & spinach mousse, salsa di noci and shaved grana padona. Next will come a palate cleanser followed by a fish course of Halibut loin, pea puree and caper beurre noisette. The fifth course compromises Roasted crown duck, celeriac pureed, pickled & crisped, glazed berries and cherry jus. The menu concludes with Poached apple, pear mousse, gingerbread crumb and apple sorbet.
Named after the year of origin of the hotel, Restaurant 1650 offers an elevated dining experience, the room features rich oak panelling and at its centre piece an Art Deco inspired bar.
Executive Chef, Terry Phillips, commented: “The work of the kitchen is always a collaborative effort and these two chefs have demonstrated their enormous talent and passion for cooking, as such it was important to reward this by allowing them to showcase their skills with a bespoke menu.”
The chefs added: “We have loved out time at Ye Olde Bell and learning from Terry, it is an incredible honour that he believes in us and has allowed us to devise this menu. We can’t wait for diners to sample it.”
The menu is priced at £75pp. To make a booking please click here
This article was supplied by a third party and was not written by the Sticky Beak Blog.
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