Chef’s Robin Gill and Valentine Warner will be joining The Thomas Cubitt Head Chef, Ross Keeling and CH Chef Director Ben Tish on 6th September to cook up the best of what our land has to offer at this time of year. The Menu will feature foraged delights such as Alexander, Wild Fennel, Wild Mushrooms as well as the very best of game – grouse and venison no less.
Our 3 chefs have discussed, rambled, eaten and contemplated and come up with a pretty incredible feast.
Robin Gill has a serious culinary pedigree hailing from Ireland and has trained and worked in some of the best kitchens around the world including Marco Pierre White and Raymond Blanc. He now owns a collection of restaurants in South London.
Although all the venues are different what brings them together is the respect that is given to nature and the care in working with the very best suppliers across Britain and Ireland.
Robin has teamed up with Valentine Warner, chef, broadcaster and avid forager and fisherman. They have worked together in cooking adventures in the past including the amazing ‘Cooking on the Edge’ – a culinary experience in the Arctic Circle.
Valentine has cooked all over the world and likes it best when cooking over a fire, in the outdoors, having gathered and caught what he cooks. Valentine is also one of the founders of Hepple Spirits. A company based in Northumberland on an estate brimming with wild botanicals, and a distillery filled with technology able to extract fresh and complex flavours like no other.
Our guests can enjoy this fantastic gin in our welcome cocktail.
Ross Keeling, Head Chef at The Thomas Cubitt, is thrilled to bring all 3 chefs together for this one off feast. A keen forager himself and with a pretty impressive allotment he knows a thing or two about the very best wild and foraged food our lands can offer.
A feast to enjoy with friends and all in the beautiful upstairs dining room of The Thomas Cubitt, in the heart of Belgravia.
Menu
