GUEST CHEF SERIES
We are thrilled to be collaborating with some of our friends over the coming months who are among the most exciting and innovative chefs working in the country at the moment. It is an honour for us to welcome them to cook at Pensons and a fantastic opportunity for our guests to sample their wonderful food.
GUEST CHEF DINNER WITH SIMON ROGAN, TOM PHILLIPS & LEE WESTCOTT
Wednesday 25th September
Acclaimed chefs Simon Rogan and Tom Phillips will collaborate with Lee Westcott for a 7 course dinner on Wednesday 25th September, in aid of the culinary academy, Bocuse d’Or UK.
Simon, Chef and owner of the two-Michelin-starred L’Enclume in Cumbria and Michelin-starred Roganic in London and Tom, Head Chef of Michelin-starred Restaurant Story and winner of the UK candidate of Bocuse d’Or in 2018 will work with Lee to put together a special seven course tasting menu. In keeping with the values of all three chefs, this will focus on innovative, unique dishes using the highest quality seasonal produce. The menu will include a carefully selected wine pairing put together by our GM David Durack and kindly sponsored by Justerini and Brooks.
All three chefs passionately believe in the importance of encouraging and nurturing young up and coming chefs, so all profits from the evening will got to the Bocuse d’Or UK Academy, the not- for- profit organisation which Simon is the UK President, dedicated to supporting the UK team in this most prestigious international culinary competition.
GUEST CHEF Pescatarian lunch with tom brown of cornerstone & Lee Westcott
sunday 27 october
A rare opportunity in this part of the world to sample fish cooking at its absolute best. Tom Brown, a good mate of Lee’s, is originally from Cornwall and started his career working for Rick Stein and Nathan Outlaw, including as the latter’s Head Chef at his eponymous London restaurant at The Capital Hotel where he retained it’s coveted Michelin Star. Tom opened his own restaurant, Cornerstone, in April 2018 which quickly won accolades for his style of simple, season and produce-driven cooking. The same year he was named at the ‘Chef to Watch’ and ‘Restaurant to Watch’ in the National Restaurant Awards, ‘Breakthrough Chef of the Year’ at the Food & Travel Reader Awards and ‘Best Newcomer’ at the Observer Food monthly awards.
The five course pescatarian tasting menu is £70 per head and tables are available for 2, 4 and 6 guests between midday and 2pm.
PLEASE ENSURE YOU READ OUR GUEST CHEF EVENT T&CS WHEN YOU BOOK