WORLD GOURMET SUMMIT 2011

CHEF ANTONY WORRALL THOMPSON (MOGB) - STELLAR @ 1-ALTITUDE
 

For this year’s World Gourmet Summit, I had the pleasure of attending a sumptuous luncheon hosted by Stellar@ 1-Altitude under the 1-Rochester Group.

Stellar played host to one of UK’s renowned chefs - Antony Worrall Thompson (MOGB) who is also making his debut at the WGS, is one of Britain’s best loved chefs and a household name with TV appearances on morning staple show, Saturday Cooks seen by millions in Britain and around the world. In 1988, Chef Thompson won the Mouton Rothschild Menu Competition, and shortly before in 1987 the most prestigious accolade: the Meilleur Ouvrier de Grande Bretagne (MOGB) – the equivalent of a chef’s Oscar –to find the most talented chefs in the country. Antony is one out of a handful of chefs in the UK to have been awarded this lifelong title so far.

Christopher Millar, 1-Rochester’s present Executive chef, earned his cooking stripes under the guidance of Chef Thompson some 20 years ago and considers Chef Thompson an important mentor in his early years as a chef. To host him at Stellar for the WGS was a great privilege as well as a pleasant reunion for both Chef Thompson and Chef Millar.

Chef Thompson’s showcased a finesse spread of his signature dishes over the past 30 years. The menu consisted of Infused tomatoes with vanilla on Mozzarella Cream. A Cheese pairing of parmesan custard with anchovies bread-straws and beetroot Carpaccio with baby leek vinaigrette for appetizers.
Infused Tomatoes with Vanilla on Mozzarella Cream
   Cheese Pairing of Parmesan Custard with Anchovies Bread-straws with Beetroot Carpaccio and leek vinaigrette
We were then served with a cocktail of roasted scallops complimented with 3 different pastes - Chorizo Jam, Cauliflower Puree with Black Pudding and Butternut Cream with candied walnuts. It was a unique burst of flavours and the tastes all married well together.
Cocktail of Roasted Scallops

Next up was a Pan-fried Red Mullet served with Saffron Risotto and it was delish. The next dish that followed was a Squab Pigeon entrée which was cooked in 2 different styles served in one plating – confit leg with oxtail and rose infused roasted crown.

Red Mullet   Squab Pigeon

In between the meal, Chef Thompson popped by at the table to have a casual chat with the guests and it was a pleasant conversation that afternoon.

To end a very satisfying spread, for dessert, we were served a trio of items namely, Adult Jelly with custard,  Burnt Campbridge Cream (which is a lot like Crème Brulee) and Eton Mess with Meringues and Strawberries. This final number was a perfect finale to the lunch.

Dessert Trio

 

Me with Chef Thompson and Chef Millar
From Right to Left: Chef Christopher Millar, Chef Antony's spouse, Chef Antony Worrall Thompson MOGB, Audrey Jansen

 

Written by Audrey Jansen