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New Spring Menus with Head Chef Jai Shaikh
Cream of Leek Soup with a Cheddar Cheese Straw
This is probably one of the very first recipes I made as a young chef. It was quite intriguing for me at the time to know that this soup can be served all year round – leek and potato soup during colder months and as a chilled soup, Vichyssoise, during the warmer season. It’s versatile and hearty yet sill delicate.
cauliflower purée, apple & celery gremolata
Seared Scallops
I love the contrast between the creaminess of a humble vegetable such as cauliflower, and vibrant, refreshing flavours, like apple and celery. We’re presenting this dish in a scallop shell to add a little playful wow factor.
broad beans, courgettes, peas, rocket & pine nut pesto
House-made Gnocchi
This dish is a balance of fresh, spring elements. It’s a vibrant main course, which happens to be vegan too, plus our house-made gnocchi is gluten-free. The addition of pangrattato as a garnish adds crunch to this dish. It’s one of my favourite toppings and I use it a lot.
fennel and hispi cabbage, watercress velouté
Seared Fillet of Scottish Salmon
Scottish salmon combined with the crispness of fennel, the earthiness of cabbage and smooth, silky watercress velouté feels like a classic. I love this dish for its colours – that eye-catching combination of delicate pink and vibrant green.
with crème fraîche
Sticky Toffee Pudding
My all-time favourite pudding. I’ve even eaten this in Cartmel – not far from where it supposed to have originated, back when I used to live in the northwest of England. I’ve made quite a few of these in the past but this is a gluten-free version devised by our executive sous chef. Always a treat.
Pistachio Paris-Brest
I love the lightness and crispness of pâte à choux (French pastry dough). The pistachio cream in this dessert adds richness and depth. Choux such a versatile base for many classic French recipes. As a young commis chef on board the QE2 back in 2002, making choux pastry was one of my daily jobs, so those early skills and flavour imprints remain in my DNA.
