Bouquet of Thanks by Benedict Reade

Benedict Reade

Benedict Reade

28th August 2018
Benedict Reade

Bouquet of Thanks by Benedict Reade

Bouquet of Thanks by Benedict Reade - this was the first dish that Benedict cooked in the Scotland heat on Great British Menu


  • Peel Kohl Rabi
  • a. 2 Kohl Rabi
  • a. peeler
  • b. cling flim
  • Peel Celeriac
  • a. 1 dense celeriac
  • a. knife
  • b. cling film
  • Peel Candy Beet
  • a. 2 medium size candy beet
  • a. peeler
  • b. cling flim
  • Pick Herbs
  • Cheese foam mix
  • a. 225g soft goats cheese
  • b. 112g ceme faiche
  • c. 112g cream
  • d. 17g Salt
  • e. 15g Horseradish
  • a. Thermomix
  • b. Fine chinois
  • c. Small ladle
  • d. 500ml ISI cannister
  • Buckwheat cracker dough
  • a. 200g strong flour
  • b. 100g buckwheat
  • c. 2 tblspn olive oil
  • d. 120g water
  • a. stand mixer
  • Pickled Kohl Rabi
  • Saffron Pickle Liquor
  • Kohl Rabi
  • Sheeting tool (bringing)
  • Blanching water
  • Vac bag
  • Pickled celeriac
  • Juniper/Beetroot Pickle Liquor
  • Celeriac
  • Sheeting tool (bringing)
  • Blanching water
  • Vac bag
  • Pickled Candy Beets
  • Apple Pickle Liquor
  • Candy Beet
  • Sheeting tool (bringing)
  • Blanching water
  • Vac bag
  • Sautéed Courgette
  • 1Kg courgette
  • 100g shallot brunoise
  • Salt
  • Mandoline
  • Knife
  • Chopping board
  • Medium-large sauté pan
  • Wooden spoon
  • Herb garnish
  • Fennel Flower heads
  • Bunch Dill
  • Chive Tops
  • Micro Rocket
  • Pickled radish pods
  • Pink Purslane
  • Tubs and damp paper
  • tweezers
  • Brown butter dressing
  • 250g Butter
  • 100g Grapeseed Oil
  • saucepan
  • Buckwheat crackers
  • Dough from day before
  • Pasta machine
  • Cutters
  • Smoked Herring Caviar
  • Disposable piping bag
  • Scissors



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.