aSPiRING Chefs: Blue Boar Restaurant supports junior chefs and Hospitality Action with new spring menu
On 12 March 2018, Blue Boar Restaurant at Conrad London St James will launch “aSPiRING Chefs”, a fresh initiative and new seasonal menu, with dishes designed by the junior chefs in the kitchen under the nurturing wing of Executive Chef Michael Riordan. This innovative approach to designing a menu will allow the young chefs to develop and grow in their careers, whilst also supporting a great cause, with a £1 donation from every booking going to Hospitality Action.
With a wealth of culinary experience from some of London’s top hotels, Michael Riordan is dedicated to mentoring the professional development of the junior chefs in his team at Conrad London St James. Having trained at Westminster Kingsway, Michael is passionate about giving back to his college and recruits many junior positions within his kitchen from the school’s graduates. These recruits are among the junior chefs who have been given the unique opportunity to take part in“aSPiRING Chefs” testing their creativity by contributing a dish to the new spring menu.
From the menu, starters will include Cromer crab cannelloni with squid ink crisp, mango, avocado, radish and ras el hanout created by Justine aged 22, and Hampshire watercress and baby gem veloute with wild garlic toasts and chicken oyster by 20-year-old Reille-Samuel. Among the main courses, Emmanuel has created Cornish plaice with confit chicken wing, fermented kohlrabi, pickled radish, and watercress purée, whilst 24-year-old Luca has designed a dish of Cod, garden peas, crab and squid ink tortellini, with lemon and dill butter. Finally, for something sweet, the desserts include Annabelle’s Rhubarb pistachio tart with strawberry leather and yoghurt sorbet, and Onna’s Gin and tonic granita with elderflower jelly, grapefruit compote and yoghurt sponge, both 21 years of age.
Furthermore, as an extra incentive for each junior chef to throw themselves whole-heartedly into the challenge, there will be a prize up for grabs; the young chef to sell most of their dish throughout the duration of the spring menu will be rewarded with a Michelin-star meal for two in a restaurant of their choosing.
The spring menu will be available for lunch and dinner in the Blue Boar Restaurant at Conrad London St James from 12 March to 4 June, with £1 from every booking during this time being donated to Hospitality Action.
Notes to Editors
Address: Blue Boar Restaurant, Conrad London St James, 22-28 Broadway, London, SW1H 0BH
Conrad London St James and reservations:www.conradhotels.com/london |Call 020 3301 8080
Twitter, Instagram, Facebook: @ConradLondonSJ
Conrad Hotels & Resorts: www.conradhotels.com or http://news.conradhotels.com
About Conrad Hotels & Resorts
Conrad Hotels & Resorts is the destination for the new generation of smart luxury travellers for whom life, business and pleasure seamlessly intersect. Conrad offers its guests an innovative way to Stay Inspired through curated collections of 1-hour, 3-hour or 5-hour experiences, available through www.stayinspired.com. Guests can manage their stay through the Conrad Concierge service in the Hilton Honors mobile app, getting access to pre check-in and room selection to ordering in-room dining and mobile check-out, all from their own mobile device. Consisting of 32 properties across five continents, Conrad is part of Hilton, a leading global hospitality company. Connect with Conrad by booking at www.conradhotels.com or through the Hilton Honors mobile app. Learn more about the brand by visiting news.conradhotels.com, or follow on Facebook, Instagram and Twitter.
About Hospitality Action
Hospitality Action is the trade charity offering a crucial lifeline to people of all ages, working and retired from the hospitality industry. Whether they are approached by a chef, housekeeper, school cook or waiter, Hospitality Action will endeavour to support, whatever the difficulty. The charity strives to keep their support relevant to the industry and so in addition to their long-running grants programme, they also offer help via their Employee Assistance Programme, alcohol and drug seminars and a very popular befriending scheme for industry retirees. Hospitality Action receives no government funding and so is dependent on individuals and corporate bodies from within the hospitality industry.
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