Can you tell us about the inspiration behind the menu you’ll be preparing for the Claridge’s Kitchen Supper Series?
The menu we are cooking at Claridge's is a complete representation of the food and ethos at Restaurant Twenty-Two. We aim to cook delicious, seasonal and local (where possible) food whilst giving our guests an immersive and unforgettable experience.
Is there a particular dish in this dinner that you're most excited to cook?
I always get excited when the first Tomlinson's forced Yorkshire rhubarb comes into season. We have traditionally paired the rhubarb with custard in our pre-dessert for a playful twist on a classic.
Are you bringing any special ingredients from your restaurant in Cambridge to incorporate into your dishes?
We work very closely with local farmers and producers, some examples of this would be our bespoke Restaurant Twenty Two gin and beautiful Kuri squash from Flourish Produce.
What do you hope guests take away from this dining experience and more broadly when they visit your restaurant?
We pride ourselves on creating a unique experience for our guests and an area of solace that makes you forget about reality for a few hours. An opportunity to experience some exceptional food and real warm hospitality.
Are there any moments from your experience as a chef that have shaped your approach to cooking?
There are so many influences on my cooking career from country pubs, high end restaurants to corporate contract catering, all the different types of environments have moulded my skill set and style.
What produce do you enjoy cooking at this time of year?
The ice cold British waters bring the most incredible seafood. The scallops on our first course are envied by chefs all over the world.
Where is your favourite place to eat, are there any specific restaurants that stand out to you?
So many favourite restaurants but two that stand out would be the Fordwich Arms and Trinity in Clapham. Adam’s food is faultless and we celebrated our wedding day at Trinity so it’s a special place for us.
What is your favourite dish to cook and why do you love cooking it?
I love the simplicity of a risotto, one of the first things I got taught to cook and there is nothing more rewarding or comforting.
After this event, what’s next on your culinary journey? Do you have any other special projects lined up?
We have big plans in 2025 with a constant strive for perfection at Restaurant Twenty Two and a very close by sister restaurant in the not too distant future, watch this space!
Tickets have now sold out for the Restaurant Twenty-Two Claridges Supper Series event. See the full line up and book tickets for the next instalment on Monday 10th March with Roberta Hall-McCarron here.
