Update.
Thanks to everyone who's attended our events lately. Please keep an eye out for some upcoming events soon.
Best of the Past Year
20th Jan 2012
Location:
Fulham, London, Address will be released upon booking
Info
This event will be showcasing our favorite and most popular dishes from the past year, from classics too some that were a little more modern and daring, all the dishes though have been are biggest hits and we'd like to cook them again but this time all in one menu. .
5 courses plus a glass or two of bubbly £40.00 per person
We like to keep our menu's a surprise but if you have any dietry requirements please let us know, as always it's bring your own drinks, anything goes but if you would like help with recommendations please just ask.
To book email us at chefslondon@gmail.com book early to avoid disappointment.
Chocolate and Mushroom Fondant
Ingredients
500g butter
500g dark choc
10 egg yolks
10 eggs
500g sugar
500g flour
Melt the choc and butter together
Whisk the eggs and sugar to sabayon ribbon stage (till white and fluffy)
Slowly add choc and the butter mixture
Fold in flour slowly
Make the filling by boiling the cream and pouring over the white choc and cep powder, allow to set (this can be made in advance)
500g butter
500g dark choc
10 egg yolks
10 eggs
500g sugar
500g flour
Filling
100g cream
50g white choc
20g dried cep powder
Directions
Directions
Melt the choc and butter together
Whisk the eggs and sugar to sabayon ribbon stage (till white and fluffy)
Slowly add choc and the butter mixture
Fold in flour slowly
Make the filling by boiling the cream and pouring over the white choc and cep powder, allow to set (this can be made in advance)
Pipe the fondant mixture into cocoa powdered moulds or ramekins, placing a little of the filling half way and covering with fondant mixture on top
Bake at 185.C for 10 mins
Turn out and serve with cream or ice cream.
Shellfish Menu - 27th October 2011
27th October 2011
Location:
Fulham, London, Address will be released upon booking
Info
Coming into the colder months lots of the shellfish is at it's best, this menu will showcase the freshness and delicate flavour from a great variety of shellfish. with some classic dishes and as always a few little twists from ourselves, topped of with a few glasses of bubbly.
5 courses plus a glass or two of bubbly £40.00 per person
We like to keep our menu's a surprise but if you have any dietry requirements please let us know, as always it's bring your own drinks, anything goes but if you would like help with recommendations please just ask.
To book email us at chefslondon@gmail.com book early to avoid disappointment.
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