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AlchemyLive Spring/Summer menu launch

Now there is more light at the end of the day, the sun is no longer such a stranger and we are anticipating winter relief with the sunlit seasons in clear view. Thankfully our partner AlchemyLive, are well prepared with their Spring/Summer menus to spur your senses and bring variety to your event.

Created: 14th May 2016
Food
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I am already starting to look at spring/summer for next year!

We caught up with AlchemyLive’s Executive Chef Nate Brewster to get an insight into what we can expect:

What inspires you when developing a new menu?

I am already starting to look at spring/summer for next year!

I always have two documents on my desktop, and I add ideas as I go. At home I have a journal where I sketch dishes in my free time.

I tend to get inspiration from going on holidays to explore, enjoying other people’s cooking, and reading about unique and underutilised techniques and flavour combinations. London itself is a real source of inspiration!

What inspired this particular menu?

Winter was long and cold, so I wanted to really emphasise the difference between the two menus (Winter), by getting as many baby vegetables as possible in there, using fresh ingredients such as wild garlic, heritage carrots, and playing with lots of colour. I also wanted to present some light and flavoursome dishes to suit the weather and eating habits we tend to adopt after winter.

What is your favourite dish on the menu?

I have a few on this menu.

Truffled chicken breast, with parsley and spinach veloute, fried egg and truffle bubbles.
Rump of salt marsh lamb (the meat is darker than mountain-reared lamb and has less fat) pommes anna, with seaweed butter and sea herbs.
Chocolate panna cotta with a white chocolate ice cream, milo dust, raspberry marshmallows, candyfloss and gel .

Which is the most quirky dish on the menu?

Definitely the gazpacho: clear tomato jelly, topped with gazpacho vinaigrette with cucumber peppers, tomatoes child served with a sour cream sorbet and jalapeno and parmesan pastry twist.

What have been the most popular dishes from the tastings you have done so far?

Scallops with black pudding risotto

Ox cheek with plum glaze and stilton dauphinoise

Amalfi lemon meringue with basil macaroon and limoncello sorbet

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