Don’t miss Master Craftsman John Williams demonstration in May 2010. It will be packed with refined dishes that feature on the tasting menus of The Ritz Hotel’s world famous award winning restaurant.
John has presented on two past Adventure Gourmet Programmes and has delighted aspiring and seasoned chefs with the detail and techniques he gives such insight to, along with his experiences in the profession.
Some of the dishes he will feature:
John has presented on two past Adventure Gourmet Programmes and has delighted aspiring and seasoned chefs with the detail and techniques he gives such insight to, along with his experiences in the profession.
Some of the dishes he will feature:
Menu Sonata
Warm Oyster with cucumber tagliatelle and caviar
**
Butter poached Lobster with ginger and cauliflower cream puree
**
Fillet of Turbot with baby leeks and morels
**
Cutlet of Venison with forestiere garniture
**
Lime Vanilla Posset with exotic fruit and mango sorbet
Warm Oyster with cucumber tagliatelle and caviar
**
Butter poached Lobster with ginger and cauliflower cream puree
**
Fillet of Turbot with baby leeks and morels
**
Cutlet of Venison with forestiere garniture
**
Lime Vanilla Posset with exotic fruit and mango sorbet
…………….and all of this you will taste to gain a flavour reference.
Book now to avoid disappointment
Book now to avoid disappointment
Tuesday 12th October 2010
Menu Sonata, a tasting menu from the Ritz
with
John Williams
John is the son of a Tyneside fisherman and developed his passion for food at an early age. He studied catering at South Shields College and Westminster College after which he enjoyed periods at the Royal Garden Hotel, Le Crocodile in Kensington the Berkeley Hotel and Claridges where he held the post of maitre chef des cuisines for nine years up to 2004. This is when he took the position of executive head chef of the Ritz Hotel London. He also holds the highly influential post of chairman of the Culinary Academy of Arts. Often seen on television as a highly respected and knowledgeable judge in cookery competitions