THE GREATEST BRITISH DISHES BY THE GREATEST CHEFS
THE GREATEST
THE GREATEST BRITISH DISHES BY THE GREATEST CHEFS The pinnacles of UK cuisine. If that’s not a contradiction in terms WO R DS :
DA N I E L L E
R I C H A R DSO N
BEEF WELLINGTON Gordon Ramsay (gordonramsay.com) “My favourite British dish is beef Wellington, a delicious British classic consisting of a seared filet mignon, smothered in wholegrain mustard and wrapped in layers of salty prosciutto, a herbed crepe, duxelles and puff pastry. The whole mouth-watering package is then baked until the crust crisps up and the meat reaches medium-rare perfection. Serve with a simple shallot and red wine sauce and beautifully roasted carrots.”
THE NEW 3D RESTAURANT WAS WOWING DINERS
“THE CRUST CRISPS UP AND MEAT REACHES MEDIUM-RARE PERFECTION” W W W . S H O R T L I S T . C O M
6 9
THE GREATEST
FISH AND CHIPS
“PIE, YOU’RE DRIBBLING IN YOUR SLEEP AGAIN”
Simon Rogan, Fera At Claridge’s “Fish, chips and mushy peas! There is nothing more British than this. Freshly cooked, piping hot, smothered in salt and soused with vinegar, wrapped in newspaper and eaten outdoors on a cold and wintry day – it simply cannot be beaten.”
CHICKEN PIE John Torode, who’s just released his new cook book My Kind Of Food “Pies are my guilty pleasure. It’s the pastry – the thick pastry, not cooked until perfectly crisp all the way through, but with ripples and dimples. I like to make shallow pies with almost equal amounts of pastry and filling.”
“UM, NO, I’VE NOT EATEN ANY OF IT…”
SHEPHERD’S PIE Vivek Singh, of Cinnamon Club, Cinnamon Kitchen, Cinnamon Soho (cinnamonsoho.
CUSTARD TART Jun Tanaka, of The Ninth (theninthlondon. com) “When I was a kid, there was a local pastry shop that used to bake custard tarts fresh every weekend and we’d always go in to buy a slice. It felt like such a treat. Plus, good British custard tarts are so hard to find now that every time I come across one, I always feel like I have to try it.”
com) “It’s so comforting and so British. The rogan josh shepherd’s pie is a favourite with guests at Cinnamon Soho, and combines the best of both worlds: the traditional British love of pies and, of course, curry.” 7 0
W W W . S H O R T L I S T . C O M
HE WOULD REGRET PUTTING CURRY POWDER NEXT TO NUTMEG ON THE SPICE RACK
“THIS OVERCROWDING IS GETTING RIDICULOUS”
FULL ENGLISH Scott Hallsworth, Australian chef and owner of Kurobuta London (kurobutalondon.com) “It has to be a full English breakfast. You can eat it at any time of day, and it could be modest or it could be posh. It has the power to cure a hangover, to nourish the soul when you’re not quite with it and, finally, it’s properly British.”
SAUSAGE IN PASTRY Michel Roux Jr “For a classic British dish, I like sausages in pastry. The traditional version is pigs in blankets, and is made with some form of flaky pastry. But for me, with my French roots, I like to wrap a sausage in brioche so it’s more of a rich, buttery bread dough. As an ambassador for 2015’s British Sausage Week, it’s a dish I’ve been eating quite a bit recently.” “I LOVE YOUR NEW GLASSES”
PHOTOGRAPHS: CORBIS, GETTY, JANE SEBIRE, PALIDA BOONYARUNGSRIT
FISH WAS ALWAYS MAKING HIMSELF COMFORTABLE WHEN VISITING CHIPS’ HOUSE
“THEY’RE MY GUILTY PLEASURE. IT’S THE THICK PASTRY”
THE GREATEST BRITISH DISHES BY THE GREATEST CHEFS The pinnacles of UK cuisine. If that’s not a contradiction in terms WO R DS :
DA N I E L L E
R I C H A R DSO N
BEEF WELLINGTON Gordon Ramsay (gordonramsay.com) “My favourite British dish is beef Wellington, a delicious British classic consisting of a seared filet mignon, smothered in wholegrain mustard and wrapped in layers of salty prosciutto, a herbed crepe, duxelles and puff pastry. The whole mouth-watering package is then baked until the crust crisps up and the meat reaches medium-rare perfection. Serve with a simple shallot and red wine sauce and beautifully roasted carrots.”
THE NEW 3D RESTAURANT WAS WOWING DINERS
“THE CRUST CRISPS UP AND MEAT REACHES MEDIUM-RARE PERFECTION” W W W . S H O R T L I S T . C O M
6 9
THE GREATEST
FISH AND CHIPS
“PIE, YOU’RE DRIBBLING IN YOUR SLEEP AGAIN”
Simon Rogan, Fera At Claridge’s “Fish, chips and mushy peas! There is nothing more British than this. Freshly cooked, piping hot, smothered in salt and soused with vinegar, wrapped in newspaper and eaten outdoors on a cold and wintry day – it simply cannot be beaten.”
CHICKEN PIE John Torode, who’s just released his new cook book My Kind Of Food “Pies are my guilty pleasure. It’s the pastry – the thick pastry, not cooked until perfectly crisp all the way through, but with ripples and dimples. I like to make shallow pies with almost equal amounts of pastry and filling.”
“UM, NO, I’VE NOT EATEN ANY OF IT…”
SHEPHERD’S PIE Vivek Singh, of Cinnamon Club, Cinnamon Kitchen, Cinnamon Soho (cinnamonsoho.
CUSTARD TART Jun Tanaka, of The Ninth (theninthlondon. com) “When I was a kid, there was a local pastry shop that used to bake custard tarts fresh every weekend and we’d always go in to buy a slice. It felt like such a treat. Plus, good British custard tarts are so hard to find now that every time I come across one, I always feel like I have to try it.”
com) “It’s so comforting and so British. The rogan josh shepherd’s pie is a favourite with guests at Cinnamon Soho, and combines the best of both worlds: the traditional British love of pies and, of course, curry.” 7 0
W W W . S H O R T L I S T . C O M
HE WOULD REGRET PUTTING CURRY POWDER NEXT TO NUTMEG ON THE SPICE RACK
“THIS OVERCROWDING IS GETTING RIDICULOUS”
FULL ENGLISH Scott Hallsworth, Australian chef and owner of Kurobuta London (kurobutalondon.com) “It has to be a full English breakfast. You can eat it at any time of day, and it could be modest or it could be posh. It has the power to cure a hangover, to nourish the soul when you’re not quite with it and, finally, it’s properly British.”
SAUSAGE IN PASTRY Michel Roux Jr “For a classic British dish, I like sausages in pastry. The traditional version is pigs in blankets, and is made with some form of flaky pastry. But for me, with my French roots, I like to wrap a sausage in brioche so it’s more of a rich, buttery bread dough. As an ambassador for 2015’s British Sausage Week, it’s a dish I’ve been eating quite a bit recently.” “I LOVE YOUR NEW GLASSES”
PHOTOGRAPHS: CORBIS, GETTY, JANE SEBIRE, PALIDA BOONYARUNGSRIT
FISH WAS ALWAYS MAKING HIMSELF COMFORTABLE WHEN VISITING CHIPS’ HOUSE
“THEY’RE MY GUILTY PLEASURE. IT’S THE THICK PASTRY”
