Guest chef lunch with Japanese flavours
The concept of fusion in food can be magical - when cuisines and cultures collide, combining flavours, ingredients and methods from around the world, creating new classics, the best of which become staples in our everyday lives. Pâtisserie master, James Campbell will be cooking a selection of desserts and petit four from his new book Japanese Pâtisserie at The Twenty Six on Sunday 23 July. The book and menu is a stimulation to the senses with a range of delicious and contemporary pâtisserie with a Japanese twist using ingredients such as yuzu, sesame, miso, matcha and wasabi.
Michel Roux OBE, describes James as ‘a simply stunning pastry chef’.
James Campbell has worked as a chef in Michelin-starred establishments across the world. In London, he was Head Pastry Chef at Gary Rhodes’ Michelin-starred restaurant and the award-winning Mandarin Oriental Hotel. It is in his current position as Product Development Manager for Marks & Spencer, that James’ passion for Japanese culture and ingredients truly developed through research and in-depth visits to Tokyo and Osaka. James was recently a semi-finalist in BBC Two’s Bake Off: Crème de la Crème.
Tickets for James’s guest chef lunch are £45 for 6 courses including a glass of dessert wine and available online at www.thetwenty-six.co.uk or calling 01892 544607.
Poached salmon, cucumber and brined kohlrabi
Sancho peppercorn & strawberry eton mess with matcha meringues and yuzu
Smoked chocolate pave with yuzu, miso and chocolate soil
Sesame peanut cookies
Matcha madeleines with pink peppercorns and frais de bois
Caramelised miso and chocolate truffles
Desserts are served with a glass of Salice Salentino Aleatico Dolce (Candido, 2010)
Japanese Pâtisserie is by James Campbell (Ryland Peters & Small, £16.99) and photography by Mowie Kay.