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THE INTERNATIONAL RESTAURATEURS’ DINNER MENU 2023

The 2023 team of Chefs will be selected by Brian Turner and the Royal Academy of Culinary Arts, captained by Jeff Galvin MCA and further developed and prepared by a number of leading Academician chefs from the Royal Academy of Culinary Arts.

This sensational menu will be prepared by top chefs:

Starter by Jeff Galvin MCA

Fish course by Adam Byatt

Main Course by Adam Smith MCA

Dessert by Simon Young

Assisted by Mark Perkins

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2nd International Restaurateurs’ Dinner

The Rosewood, London, Monday 24th  April 2023

Bluebell Estate English Sparkling Reception and Wines

Reception

Rosewood Canapés

Bluebell English Sparkling Wine 

Kindly donated by Bluebell Vineyard Estate

 

Starter 

Jeff Galvin MCA-Galvin La Chapelle, London

Wye Valley asparagus, vinaigrette ofSpring truffle

Pinot Blanc, Bacchus‘The White’, 2021,Balfour Winery, Kent, England

Kindly donated by Balfour Winery

 

Fish Adam Byatt-Trinity, London Warmsemi smoked salmon, beurre blanc, dulce & roe

Single Vineyard Taylors Pass Chardonnay, 2019,Villa Maria, Marlborough, New Zealand

Kindly donated by Hatch Mansfield

 

Main 

Adam Smith MCA-Coworth Park, Ascot

Herb roasted veal sirloin, smoked bacon, stuffed morels, tartare tart & Madierajus

Tormaresca Neprica Primitivo,2021,Puglia, Italy

Kindly donated by Berkmann Wine Cellars

 

Dessert

Simon Young assisted by Mark Perkins-Rosewood Hotel, London

Citrus cream, Earl Grey poached rhubarb, brown sugar crisp & blood orange sorbet

Champagne Piaff, Rosé, NVKindly donated byChampagnePiaff

 

Coffee and Petits Fours

 

After Dinner Digestif

Neft Vodka Cocktail Bar

 

 Aqua Libra Still & Sparkling Water

filtered for pure taste and lower carbon footprint

Kindly donated by Aqua Libra Co

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