Blog: Cookbook Cafe Judges Lunch
Paul Bates, Executive Chef at the InterContinental London Park Lane Hotel’s Cookbook Café talks about his inspiration for the lunch he created especially for the Judges of Love British Food and the Telegraph’s Bring Home the Harvest Competition. The lunch will be enjoyed by Judges Owen Paterson MP, Raymond Blanc, Sarah Raven, Alan Titchmarsh, Philip Clarke, Chief Executive of Tesco, Anne Cuthbertson, Editor of Life on the Sunday Telegraph and Alexia Robinson, Founder, Love British Food.
I grew-up in the south of England surrounded by incredible fish from the Essex coast, lamb from Kent, poultry from Berkshire and of course bountiful produce. Spoilt from an early age, I found that local ingredients just tasted better and this passion for good food has shaped pretty much everything I do.
My weekends are spent berry picking or gardening with my kids and our favourite holidays are playing on the water and fishing in Devon. At work, the amazing ingredients on offer across the British Isles shape our Afternoon Tea, banqueting and room service menu. Cookbook Cafe, the hotel’s seasonal restaurant offers a daily-changing English Counties menu alongside a brimming market table that really celebrates what this fantastic green and pleasant land has to offer.
In 2013 we became the only luxury hotel in Mayfair to be awarded Three Star Champion status from the Sustainable Restaurant Association.
Being asked to create a hamper for the judges was a real honour for me and another great opportunity to showcase what we do here at InterContinental London Park Lane, much to the surprise of some!
With the English Counties menu as my basis (along with inspiration from traditional picnic classics), I began working on a Great British basket worthy of this event.
The menu includes:
Cured Elderberry smoked Duck breast marinated in Essex sea salt and sugar, then lightly smoked over dried elderberry wood and berries.
Juniper and lemon marinated salmon loin
Challock apple and golden raisin chutney made with Cox and Jonagold apples from Challock in West Kent
Partridge and venison raised pie - A traditional hot water paste pie, like the classic Pork Pie, but filled with venison, partridge and a little pork from the Mountbatten Estate
Wellington blend tea - Our signature Tea Palace Darjeeling base tea with Earl grey and citrus undertones
Homemade Oxfordshire root vegetable crisps – homemade root vegetables from Oxfordshire fried in sunflower oil
Homemade Lavache bread -- A crisp flatbread, with poppy and sesame seeds
“Lord of the 100s” Cheese straws – homemade classic cheese straws finished with Lord of the 100s, a hard sheep’s milk cheese from East Sussex.
Kentish Cob nut and black cherry cake -- A Bakewell style tart of Cob nuts and Cherries from the Garden of England.
Chocolate lolly pops -- Homemade chocolate lolly pops, with fried fruits and spices
For more information visit www.cookbookcafe.com