Gather & Gather Tom’s tasting masterpiece

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:

Barrettia w. basil and dried olive & Strawberry granitta w. smoked milk ice cream

 

Tom Gore at The Brewery, London.

 

Oxtail, bone marrow mash & black pudding. Scallop ceviche, yuzu & flowers.

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.-The-Brewery-Chefs

Military Precision Prep. The Brewery, London

Tom Gore

Chinese Scented Duck

Military precision prep. Tom leads; team follows. The guys do this for a mind boggling 800 covers.

 

Pudding prep

Steve's pineapple upside down cake

Pudding number two: Pineapple upside down cake. Courtesy of Head chef, Steve Connell. #yesthisiswork

 

Bibendum Wine Pairings

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.