Opera Tavern to host chef takeovers

The  Staff Canteen

The Staff Canteen

Editor 25th June 2014
J Sheekey's James Cornwall by Sim Canetty-ClarkeOpera Tavern in Covent Garden is to host a series of ‘chef takeovers’ over the summer starting with James Cornwall, Head Chef at J Sheekey. The tapas restaurant will be serving James’ new four tapas-sized creations alongside their existing menu for one night only on Monday 14th July. Guests will be able to choose from dishes including; Dorset Crab, citrus mayonnaise, quinoa crisps, sea purslane and avocado salad; Var Salmon Tartar with cucumber gazpacho, jalapeño oil and coriander; Cod’s Tongue & Cheek, salt cod croquette, smoked cod’s roe aioli and scratching; and Smoked Eel, salt-baked heritage beetroots, horseradish, raspberry and elderflower vinaigrette. James, who joined the J Sheekey team in 2007 as Chef de Partie, just three days after arriving in the UK from New Zealand, grew up in a small farming town where he was exposed to the tradition of simple dishes from high-quality ingredients at a young age. It was this exposure that he credits with influencing his cooking style, with an emphasis on quality ingredients and low-fuss preparation. James’s philosophy is straightforward: even the simplest dish can stand head and shoulders above the rest if it’s made with the right ingredients. Working alongside Salt Yard Group’s Chef Director Ben Tish, and Opera Tavern’s Head Chef Jamie Thicket, James has created a menu that will celebrate fresh and simple ingredients, whilst delivering exciting and unusual flavours. Further chefs for Opera Tavern’s chef takeovers will be announced shortly.  

About Opera Tavern

Opera Tavern specialises in modern Italian and Spanish-influenced tapas, served alongside a wide variety of charcuterie, hams and cheeses. Opened in January 2011, it was the third site from Salt Yard Group (Salt Yard, Dehesa and now Ember Yard) which is owned by co-founders Simon Mullins and Sanja Morris and overseen by Executive Head Chef, Ben Tish. In the tradition of its sister restaurants, the menu is designed for sharing and features a wide selection of small dishes inspired by Ben and Simon’s travels across Spain and Italy.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 25th June 2014

Opera Tavern to host chef takeovers