and gooseberry chutney, and what he calls chocolate cereal will in fact be cereal panna cotta with peanut butter, a chocolate pretzel crackle and chocolate yogurt sorbet.
Pitch won’t stick to strictly local produce, as, the chef said, “the quality of the sometimes trumps the locality of it,” but, inspired by his time working with Tommy Banks at The Black Swan, the chef hopes to eventually grow herbs, botanicals, and as much produce as possible on site, “keeping with that market feel, where it’s accessible and you’ve got stuff growing around you.”
Meanwhile, the Pitch Cookery School, on the top floor above the restaurant, will offer cookery classes and give people the chance to understand the operation of a professional kitchen.
Since he won MasterChef last year, Kenny said, he has most enjoyed intervening in schools and teaching cooking across the country. “For me it encompasses everything from science to maths to communication, and it really helps people.”
“So I thought, we’ve got this lovely space, why don’t we offer the opportunity to come and learn some of the basics, and we’ll get other chefs that I’ve worked with in too, it just felt like a natural thing to do."
By Tanwen Dawn-Hiscox
