Onion & potato soup, charred spring onion, truffle

Onion & potato soup, charred spring onion, truffle

When networking is five star fun

I’ve just had a really fun Saturday evening at Pennyhill Park. Dressed up as toe-curling ‘networking’ evening it was actually a really delicious dinner with a group of like-minded, passionate people in the food industry.

The brainchild of Duncan Garland at Rhubarb Food the evening was a real treat hosted in the private dining room, known as The Chefs Table of the Latymer restaurant during Etch Food’s residency pop up.

The attendees were a wonderful group of people from all walks of foodie life… Daniel Galmiche - former Head Chef at the Michelin starred Vineyard at Stockcross, now consultant and author of Revolutionary French Cooking and French Brasserie Cookbook; Lavinia Davolio, founder and owner of the delicious and beautiful Lavolio Confectionery; Francesca Booth of Dandylion Teas; the bombastic and funny Alison Trerotoli from The Pop-Up Deli sourcing authentic products from Italian nonnas; Lucy Trice, events manager at the magnificent Hedsor House; and Duncan Garland, General Managerfor the Royal Ascot Racing Club for rhubarb Food Designand very talented food photographer. Duncan brought us altogether and is an expert in his field. What he doesn’t know about the little details which make an event special, isn’t worth knowing. He managed to expertly match us all. Perfection.

 Marmite bread, seaweed butter

Marmite bread, seaweed butter

The menu was a tasting menu by Steven Edwards and Josh Stanzl, the talented duo who have created Etch Food. The food was to die for, from start to finish. We started with a potato soup with charred spring onion and truffle with marmite bread and seaweed butter. Steven and Josh are both Sussex lads and enthuse about the produce from the South Downs and coast. Cured and flamed sea trout, picked beetroot, horseradish followed and then a lovely dish of Sussex lamb showing off both rump and shoulder with a beautiful lamb and rosemary sauce. Two puddings arrived, the first a light honey parfait and poached rhubarb, followed by a rich chocolate ganache and Guinness icecream which paired beautifully with the Coffee Frangipane tea from Dandylion Group.

It was such a fun evening and everyone hit it off so well – I know there will be future collaborations from this group!