Nathan Rich joins Ben Tish at The Stafford for the hotel’s first guest chef dinner of 2019

3 months AGOBrucine FrancisNews & Events

 

Executive Chef of Twin Farms, Vermont, travels across the pond for exclusive one-day event


Kicking off The Stafford’s international guest chef series for 2019 will be the talented Nathan Rich, Executive Chef of Twin Farms, luxury Relais & Châteauxhotel in Vermont. Joining Ben Tish, Culinary Director of The Stafford, Nathan will be at the pass for lunch and dinner on 29 March in the hotel’s much-loved restaurant, The Game Bird.

Twin Farms is the only five-star hotel in Vermont, and alongside the luxury accommodation, Nathan Rich offers farm-to-table meals that delight and surprise guests. Seasonal, local produce is at the heart of Nathan’s cooking, and true to this philosophy, for the one-off event at The Stafford, Nathan and Ben have worked together to develop a creative menu that showcases seasonal dishes of uncomplicated elegance. 

To start, guests will be treated to four canapés including Golden Osetra Caviar with aerated egg, shallot jam, potato and chivesand Tunworth fritters with mustard seed emulsion. The five-course menu then begins with a Chilled Devon crab salad from Nathan, followed by Ben’s new-season Asparagus with bacon lardons, Hollandaise, black garlic and sherry. The fish course will see guests enjoy Ben’s Steamed stone bass with broad beans, Jersey Royals and tonka bean velouté, whilst Nathan’s Salt-aged beef with cauliflower butter, carrot, roasted garlic and foie gras juswill complete the savoury dishes. For dessert, Ben has created a silkyDark chocolate mousse with raspberries, sheep’s milk yogurt and elderflower.

This one-off appearance from Nathan Rich continues The Game Bird’s hugely successful guest chef series, which in 2018 saw the likes of Tom Kitchin, Michael Wignall and Lisa Goodwin-Allen all welcomed to cook at The Stafford.

Ben and Nathan’s collaborative menu will be available at The Game Bird for both lunch and dinner on Friday 29 March 2019, priced at £80pp. Wine pairing will also be available at an additional cost.

To book: https://www.eventbrite.co.uk/e/the-stafford-london-guest-chef-series-twin-farms-x-the-game-bird-tickets-57507499479

The Game Bird

The Stafford London

16-18 St James’s Place

London SW1A 1NJ

Website: www.thestaffordlondon.com

Reservations: 020 7518 1234 | reservations@thegamebird.com

Twitter: @TheGameBirdLON    Instagram: @thegamebirdlon

About The Game Bird 

The Game Bird opened at The Stafford London in March 2017 and has since become renowned for offering the finest modern British comfort cooking, all served in a stylish yet relaxed setting. The restaurant sits alongside the celebrated American Bar, 380-year-old Wine Cellars, secluded courtyard garden, and several stunning private dining rooms.

About The Stafford London

Dedicated to continuous innovation and the highest standards of hospitality, The Stafford London is a luxury five-star, independently owned boutique hotel located in prestigious St James’s. From elegant surroundings, to caring, highly personalized 24-hour service, The Stafford embodies a true “home away from home” for those who know and appreciate the best.

About Nathan Rich

A New Hampshire native, Nathan joined Twin Farms in 2013 from Lake Placid Lodge. His culinary expertise was recognized when he was one of only three chefs in the world to be awarded the Relais & Châteaux 2013 Rising Chef Trophy. A seasoned chef with extensive experience, he believes in cooking quality foods that have been naturally grown or raised, which mirrors Twin Farms’ culinary philosophy where guests forgo menus, trusting the Chef to exceed their culinary expectations with specially curated meals for breakfast, lunch and dinner. The cuisine reflects the changing seasons, inspired by Vermont's finest produce, and Twin Farms' farm-grown herbs, fruits and vegetables. Breakfast begins with a daily smoothie, freshly squeezed juices from the on-site farm and endless options of house-cured meats and fresh baked goods from the kitchen. Set overlooking the Green Mountains, the Chef prepares a new multi-course lunch and dinner, carefully paired with wine from their 15,000-bottle wine cellar.

 

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