Rosemary Shrager, along with her executive chef John Rogers and Flemings head chef Brian Henry, has created the spring menu at The Grill, the stylish restaurant at Flemings Mayfair.
The six new dishes include:
Asparagus veloute with shallots and hot smoked salmon
Guinea fowl terrine with butter bean puree and apples
Lemon sole with lobster glace and artichoke puree
Hogget with fennel, saffron, fondant and lamb jus
Pressed pineapple, coconut and lime jelly, coconut sorbet and granola
Pistachio cake with raspberry tuille, white chocolate mousse and sorbet
The Celebrity chef says: ‘Our By Rosemary Shrager menu for this spring uses lighter, fresher seasonal flavours, to create an elegant range of dishes, perfect for the warmer days and evenings going into summer”.
We interviewed the executive chef John Rogers to understand better the new menu.
• What are you most excited about on the Spring Rosemary Shrager menu?
I think it has to be the hogget shoulder. I love Hogget, and its not something you see on a lot of menus. The combination of the richness of the shoulder and the lightness of the fennel really works. But the sauce is the icing on the cake, its my favourite sauce to make, and Im obsessed with my sauces!
• Tell us about the Pistachio & Olive Oil Cake dessert, it’s a very elaborate dish!
Pistachio and raspberry is a classic combination. I love to use polenta in cakes for added texture. The sharpness of the raspberries is a great contrast to the richness of the white chocolate elements.
• The presentation of the Guinea Fowl Terrine is beautiful and the ingredients are inspired – how did this dish come about?
Rosemary tasked me with creating a guinea fowl dish. I wanted to do something a little different. I like to use the whole bird – the confit legs, poached breast, bones for the sauce to bind the confit leg meat. The apples really add lightness to the dish and the truffle dressing is a knock out!
• The best thing about being Executive Chef at the Rosemary Shrager’s Cookery School is…
Working with Rosemary! It’s a great job, it has a lot of responsibility, but I thrive on it and continue to push forward with the focus on our love and passion for food and the hospitality industry.
• What’s your favourite ingredient?
My favourite ingredient is lemon! I don’t season with salt and pepper, I season with salt and lemon juice. It adds a real lightness and balance to dishes, brings out vibrant flavours to your dish. I always add cabernet sauvignon vinegar to all my sauces, I love it!
• If you weren’t a Chef what would you be doing now?
A DJ, I love my music, it drives me forward each and every day I’m in the kitchen, I couldn’t do what I do without it!