Fine food is undoubtedly one of life’s most exquisite pleasures. A perfect culinary experience takes a diner on a multi-sensory journey, with every course creatively planned and lovingly crafted to match the mood of the occasion, season and venue. At Sodexo Prestige Venues & Events our team of high profile chefs are connoisseurs at capturing this spirit of fine dining; skilled in creating beautiful food that delivers an impact way beyond expectation.
Ascot Racecourses Head Chef Ben Dutson and Executive Chef Gemma Amor recently designed a unique menu for a Christmas experience which echoed the anticipation of a race day with a show-stopping final course.
The menu, inspired by a recent visit to Alinea in Madrid (run by the same team behind Michelin 3-star restaurant Alinea in Chicago), Ben and Gemma developed Ascot’s ‘Gastronomic Food Journey’ experience – a unique 10-course tasting menu which created both a sense of drama and fun.
The complex menu included lots of unique and crafted techniques which created dishes such as an amuse bouche of smoked eel, soft cooked quails egg and a parsley velouté, a risotto noir with squid ink and butter-poached lobster and Wagu beef served raw on a hot stone. Undoubtedly, the pièce de résistance was a stunning dessert involving no plates! An aerated chocolate egg filled with praline brownie, freeze dried raspberries, yoghurt, and raspberry powder was placed on the table whilst chefs spread a colourful array of ingredients around it. The egg was then dramatically smashed, leaving the table resembling a culinary version of a Jackson Pollock masterpiece.
Regional Executive Chef Stephen Frost is one of the creative forces working to create fine dining menus for some of our most exclusive venues and events in Scotland.
Stephen and his team of chefs take into account that food trends constantly evolve, the importance of local sourcing and relish in the art of introducing a quirky twist on the traditional to their dishes.
A recent event at the Edinburgh New Town Cookery School enabled Stephen and the craft and innovation team to showcase their skills. Chefs cooked dishes from a five course menu live in front of invited guests and they were given the opportunity to help recreate dishes from the canapé selection.
Head Chef Tom Beauchamp is also experienced in creating unique, fine dining experiences. There is no better example than the recent 600 – year birthday celebration of Dundas Castle’s Auld Keep. At a preview event for 16 invited guests Tom matched the food to the castle’s story and created the atmosphere of a medieval banquet.
The table was set inside the Auld Keep’s Stag chamber and the eight-course banquet included ingredients from the Castle’s own estate including dried chive flowers and Scots pine oil extracted from tree branches.
The menu delivered intense flavours and a series of small courses such as devils on horseback using dates stuffed with fois gras, home cured duck ham, roast potato vichyssoise, West Coast scallop with pickled grapes, Roe deer tartare, a light stone bass fish course and Scottish Blackface lamb, with three types of broccoli and anchovies. Finally a chocolate pave with Hebridean sea salt, honeycomb and crème fraiche ice cream finished things off.
For further information about fine dining contact our team on 0845 6055 699 or email VenuesandEvents.Prestige.UK@Sodexo.com