WITH CALUM FRANKLIN
“The following dishes represent all-time favourites of mine that have been refined for the discerning palate whilst still retaining the nostalgia that surrounds their origins. There’s an element of surprise and striking visuals that should put smiles on everyone’s faces”
TINNED SALMON & TOAST SANDWICHES
Singleton whisky cured salmon and asparagus terrine topped with pickled shallot rings and caviar, set inside a ring pull tin – sealed and to be opened at the table. Toasted rye miniature bagel and sliced pickled gherkins served to accompany. Vegetarian option: Mediterranean vegetable terrine.
CURRY PIE & CHIPS
Slow cooked curried lamb shoulder, onion and potato pie wrapped in a pithivier-style domed shortcrust pie case, served with a mango salsa and chip shop curry sauce in jugs. Pressed, thinly sliced confit potato chips dusted in salt and vinegar served to accompany. Vegetarian option: curried root vegetable pie.
JELLY & ICE CREAM
Singleton infused jelly dome (made with vegetarian gelatine) suspending summer berries sat on a hazelnut ice cream and genoise sponge sandwich. The finished dish looks like an edible snow globe and the jelly wobbles on the top when the plate is moved.
Also published on Medium.