Matt Gillan, The Pass, South Lodge, West Sussex

The  Staff Canteen

The Staff Canteen

Editor 29th November 2013

In association with

 

It’s not by chance that Nespresso is the coffee partner of choice in over 700 Michelin-starred restaurants throughout the world including The Pass in West Sussex, headed up by chef Matt Gillan. For many years, Nespresso has been supporting great chefs like Matt in delivering excellence day after day. Matt Gillan describes his one-Michelin-starred restaurant, The Pass, as a ‘unique food experience’. Housed in the phenomenal South Lodge Hotel in Horsham, West Sussex, the restaurant-in-a-kitchen concept gives Matt a chance to give guests something different from other country house hotels in the area. Describing his food as ‘progressive British’, head chef Matt has been pushing boundaries and experimenting with dishes at The Pass since it launched in 2008, earning 3 AA Rosettes within just 4 months of opening as well as a Michelin star and a fourth AA Rosette in the time since. Matt’s passion for inventiveness and quality ingredients marries well with the Nespresso philosophy. With 8 different blends of ‘Grands Crus’ coffee available from the Nespresso professional range, each one has its own distinct aroma and flavour profile, characterised by intensity and origin. The versatile range makes Nespresso coffee perfect as a cooking ingredient; the 900 different aromas in its coffee blends – roasted, nutty, floral, to name a few – work to complement and bring out the flavours in the dish. As the interest in coffee and its complex flavours grows, both in the UK and around the world, chefs are exploring the possibilities with using coffee as an ingredient. Expanding its reach beyond coffee cake and tiramisu, renowned chefs such as Phil Howard, Yannick Alleno, Edouard Loubet and Alexis Gauthier have been discovering coffee as an ingredient in savoury as well as sweet dishes. In Matt’s duck dish created for The Staff Canteen, he uses the Espresso Leggero – a blend that has smooth cocoa and cereal notes – to harmonise perfectly with the malt extract and honey to make his coffee syrup. For the oyster and coffee glaze, he uses the more intense Espresso Forte which, with its roasted and fruity notes, enhances the duck flavours and gives it a kick with depth. As purveyors of luxury and indulgence, Matt and the rest of the team at South Lodge have been serving Nespresso throughout the hotel for several years, as has Pennyhill Park Hotel & Spa and Manor House, which are also part of the Exclusive Hotels Group. Using only the top 1-2% of the world’s gourmet coffee beans, chefs can be confident that Nespresso delivers an exceptional taste experience with the finest quality ingredients. Each coffee portion is hermetically sealed in an aluminium capsule to ensure maximum freshness and guaranteeing consistency with every coffee served. Every coffee machine by Nespresso is specifically designed to extract the coffee at high pressure, serving the perfect ristretto, espresso or lungo every time, with the signature Nespresso crema to lock in the exceptional taste in the cup. The official coffee for the Grand Final of the Bocuse d'Or for the last three editions, Nespresso was also a partner in the 2013 Grand Final of the World Patisserie Cup.

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The  Staff Canteen

The Staff Canteen

Editor 29th November 2013

Matt Gillan, The Pass, South Lodge, West Sussex