On consecutive nights due to the limited capacity of the “Chef’s Table” experience, thanks to Chef Ben Purton, the Bailliage’s Vice-Chargé de Missions, members and their guests had the special opportunity of dining at the Montagu Kitchen located in the lovely Hyatt London Churchill Hotel on Portland Square in Marylebone.
 
With nature at the heart of the menu and interior, the Montagu Kitchen is a modern British restaurant taking its inspiration from the seasonality of the National Trust’s Chartwell House and Garden - Sir Winston Churchill’s illustrious former residence. It was a beautiful setting for a summer evening!

At the reception we enjoyed glasses of Herbert Hall Traditional Method Brut Vintage 2015 accompanied a selection of Chef’s finest canapes.

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Green asparagus soup
boiled ratte potatoes, asparagus, cream cheese, dill

Soft poached organic Kent egg
quinoa, chicken salad, Josper-grilled* baby gem lettuce
Pa Road Sauvignon Blanc 2018
Marlborough, New Zealand

Pan-seared trout
charred leek puree, fried leek, watercress, lemon oil
Langmeil ‘Wattle Brae’ Riesling 2017
Eden Valley, Australia

Slow-cooked lamb rump
Kentish Yukon Gold mashed potatoes, apricot puree
grilled spring onions, sautéed spring peas, lamb jus
Chianti Classico Riserva 2015
Castello di Querceto, Tuscany

Dark chocolate gypsy tart
Kentish blueberry curd
Muscat de Rivesaltes - Chateau de Lauriga
Roussillon, France

Coffee and tea

Following dinner, much-deserved thanks were given to the superb culinary team and service staff.

Elizabeth Tee
Vice-Chargée de Presse

* Ed. The Josper is an enclosed charcoal-fired grill aimed at the extremely demanding hotel and catering sector.