"We're getting excited that Royal Ascot 2023 is just around the corner"
Eight Michelin-starred chefs came together for the Royal Ascot 2023 fine dinning preview to unveil this year’s menu.
Taking place at Carousel London in front of a select audience, this year’s Royal Ascot chefs debuted their 2023 concepts, which will be served at the Royal Meeting in June, in a series of intimate demonstrations held throughout the night.
Hosted by Michelin-trained chef, social media star and Young MasterChef judge, Poppy O’Toole, chefs took it in turns to cook and serve their dishes to event guests.
James Tanner served guests savoury canapés to illustrate his food concept that will be on offer at the Queen Anne Kitchen while guests enjoyed the drinks reception which featured Moët & Chandon, Whispering Angel Rosé, Slingsbury Gin and Tonic, Peroni beer and a special Lavazza Espresso Martini.
Speaking exclusively to The Staff Canteen on the importance of last night's event, Michelin-starred Restauranteur Simon Rogan said: "It's a celebration, we're getting excited that Royal Ascot is just around the corner. I've seen the menu tonight, the calibre of chefs is incredible, there's some amazing food that's going to be on show this year."
Had a great time speaking to @raymond_blanc, @simon_rogan and Eric Lanlard, as well as witness demonstrations from @LittlechefSally, Tom Barnes, Brett Graham and others at the Royal Ascot Food & Drink Preview 2023!!! pic.twitter.com/trogCOON8s
— Alex South (@asouthtweets) February 7, 2023
Making her Royal Ascot debut this year, Sally Abé took to the stage for the first demonstration to prepare and serve her Green Been and Lovage Tartlet.
Tom Barnes, Executive Head Chef at three Michelin-starred L’Enclume and one Michelin-starred Rogan & Co, marvelled the group presenting Cured Mackerel in Horseradish with Fermented Gooseberries and a Potato Pancake.
Raymond Blanc OBE returns to play his pivotal role at Royal Ascot, with a tailored menu and refined service which promises to be one of the finest gastronomic experiences at the Royal Meeting.
Raymond presented his Seared Scottish Langoustine Bouillabaisse dish, served with a Caramelized Fennel Wedge, Roasted Red Peppers, Garlic Aioli and a Bouillabaisse Jus.
Brett Graham presented Hand-Dived Scallops with Citrus, Nasturtium and Seaweed dashi, followed by four-star Michelin chef Simon Rogan who demonstrated a main dish of delicious Stuffed Guinea Fowl, with Broad Beans, Turnips, Offal Ragout and Watercress.
The Grill at The Dorchester will be back at Royal Ascot this year with executive chef Tom Booton who prepared and demonstrated a beef main of Beef Fillet, Braised Shin, BBQ Grelot Onion, Crispy Mushroom and Confit potatoes with Mushroom XO foam.
Next was Ollie Dabbous, with Raymond Blanc OBE cheering him on from the side-lines as his former mentor, while he served the dessert dish, Pistachio & chocolate millefeuille with fragrant herbs.
Whilst Eric Lanlard talked through the Royal Ascot afternoon tea, with a mouth-watering selection of sweet treats.
Speaking exclusively to The Staff Canteen ahead of last night's preview, Eric said: "It's an important date for the chef calendar. It's a great opportunity for us the chefs to get together to show guests and members of the press a preview of what we're going to serve and our new creations for this year's event."
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