In 'Chef Says...' Nitin says a few words about his starter of IrishSalted Beef and the Summer Berry Compote dessert, taken from the current menu that is available in Petrichor, our London City Centre Restaurant, until the beginning of October.
Our Head Chef Nitin Padwal tells us his passion for cookery came up early in his life and his first experience in the industry was an unpaid work experience in a friend of his father's restaurant in India.
He took charge of the kitchens of The Cavendish London in February 2010 and has constantly championed the idea of sustainability. Along with his team Nitin develops bi-monthly menus carefully planned around the seasonal ingredients available in the local markets and from a network of high quality local food suppliers.
Irish Salted Beef (£8)
"For this dish we use Irish beef and a part that is not usedthat often, feather blade. Feather blade is a cut on the side of the shoulder and when it is sliced looks like a feather. As the feather blade is slow-cooked it falls apart very easily and once cooled we combine it with wholegrain mustard dressing and thin strips of carrot andcelery.
To top it off we use slices of Black Summer Truffle that is in season until mid-September. Then a crisp slice of Tiger bread with a truffle tapenade completes the dish.
We recommend pairing our Irish Salted Beef starter with a powerful red wine such as our biodynamic Matetic Syrah Corralillo or our Rioja Crianza from Castillo di Clavijo."
Mixed Berry Compote(£7)
"The Mixed Berry Compote has already proven to be a hit. This is not only because it looks great but also because it represents our British Summer that so far has not been too disappointing.
For this dish we use seasonal fruits such as raspberries, strawberries as well as black and red currants. All these fruits are used for the compote that you can see in the picture and this compote sits on top of a Sorbet made out ofn Chapel Down sparkling wine from Kent.
Winemaker Owen Elias has stated that it is probably the best sparkling wine they ever produced at Chapel Down and I could not agree more! The finesse and richness of the wine come through which in combination with the fruits make it very refreshing and all that was left to do was for us to make it look stylish. We believe we succeeded! What do you think?"
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