There are days when I thank the employment Gods for blessing me with a vocation that surrounds me with food, cooking and creativity. This was one of those days. I had the chore of eating my way through ten courses of culinary glee from colleague Tom Gore, Exec Chef at The Brewery. I’ll let the pictures do the talking:
Oxtail, bone marrow mash & black pudding. With bone marrow on the side for extra measure. And scallop ceviche, yuzu & flowers. Were it not for my witnessing colleagues, I may well have licked the plates.
Military precision prep. Tom leads; team follows. The guys do this for a mind boggling 800 covers.
Pudding number two: Pineapple upside down cake. Courtesy of Head chef, Steve Connell. #yesthisiswork
Did I mention there was booze? Tom & Team catered for over 1000 hospitality and events delegates at a Bibendum wine tasting event (also hosted at The Brewery) pre our humble supper. The lovely people from Bibendum kindly supplied us with wine to be paired with each of our ten dishes.
A tough day at the office. Hiccup.