Executive Chef Allan Pickett will be inviting close friends in the industry to celebrate the very best of seasonal, British produce through a guest chef series at the iconic setting of Swan, Shakespeare’s Globe.
The dates for the summer and autumn of this year have already been confirmed and the series will see Ben Tish (Culinary Director, The Stafford), Kieren Steinborn (Chef Patron at The Falcon opening this autumn in Hertfordshire), and Simon Hulstone (Chef proprietor, Michelin-starred restaurant The Elephant in Torquay) joining Allan in the kitchen. The three separate events will be taking place on the first floor of the riverside restaurant, offering stunning views over the Thames.
Each chef will create two courses for a specially designed four-course menu, showcasing the fullest flavours of the season. Diners will have the chance to experience culinary highlights from across the UK and brought to London’s Bankside.
The first confirmed event will take place on the 2nd of July with Ben Tish. Chef, restaurateur and food writer Ben Tish is Culinary Director at the historic 5-star Stafford London hotel. Having spent the formative days of his career working alongside Michelin-starred chefs including Jason Atherton and Stephen Terry, and nine years as Chef Director of London’s Salt Yard Group, Tish is heavily inspired by his love of European cuisine that shines through in his style of cooking.
The menu for this first event has also been confirmed and it includes: Aged beef tartare, pine nut purée, green chilli, fresh coriander, spelt croutes; Ravioli of Cornish crab, tomato and soft herb vinaigrette; Pan-fried halibut, cumin and coriander spiced spinach, preserved lemon and crème fraȋche; and Vanilla infused cheesecake, strawberry glaçage, sweet cicely.
The next events will take place on the 30th of July with Kieren Steinborn, the former Head Chef at Swan, Shakespeare’s Globe and on the 17th of September with Simon Hulstone, Chef Proprietor of the Michelin-starred restaurant The Elephant.
Tickets for each dinner can be purchased from [email protected] at a price of £95 per head (including wine pairings from the restaurant’s sommelier).
