Chefs & Menus

McFF2018 logo.png

Each year, our culinary experts gather together to take a global look at what's next in flavour. On May 3 at the London Hunt and Country Club, you can experience these flavours firsthand as brilliant local chefs unleash the essence of Flavour Forecast 2018 by incorporating global trends into their personalized signature dishes.

As a world leader in flavour and this year's Foodie Partner, we know TASTINGS will be a night to remember.

This year's participating restaurants and their dishes:

All Bout Cheese.pngRICK PEORI, ALL BOUT CHEESE
​​​​​​Offering a selection of gourmet cheeses to satisfy the most discerning of palates.​

Clock Tower.pngCHEFS MARK GRAHAM & JAKE MCALLISTER, CLOCK TOWER INN & BISTRO
Japanese Furikaki Crepes with berbere rice, Nysgard farms furikaki duck confit, asian ginger slaw, berbere aioli and miso sake Yakitori glaze.

Craft Farmacy.pngCHEF ANDREW WOLWOWICZ, CRAFT FARMACY
Surf 'n Turf Bao Bun Sandwich includes roast suckling pig with crispy fried beer battered oyster fritter, oyster 'mayo' and shredded Gai Lan coleslaw on a steamed bao bun.

David's Bistro.pngCHEF ELVIS DRENNAN, DAVID'S BISTRO
48-Hour Berbere Spiced Short Rib on Potato Fritter with Charred Fennel Salsa.

FINE.pngCHEFS BEN SANDWITH & ERRYN SHEPHARD, F.IN.E. A RESTAURANT
Berbere spiced steak tartar with seeded lavosh, rosemary cured egg yolk and garlic chili sauce.

Little Inn.pngCHEF MICHAEL POTTERS, LITTLE INN OF BAYFIELD
Sea scallop ceviche with fennel, blood oranges and tarragon.

Hunt Club.pngCHEFS MICHAEL STARK & BRITTANY GAJEWSKI, LONDON HUNT & COUNTRY CLUB
Cured salmon rubbed with wasabi furikake, soya bean puree, sesame cracker, black sesame paint, yuzu and cured lemon compote garnished with baby sorrel.

Petit Paris.pngCHEFS NICOLE ARROYAS & NATHAN RUSSELL, PETIT PARIS CREPERIE & PATISSERIE
Fresh fruit spread. Towers of macarons. Crepes flambeed with apple, ginger calvados and whipped cream. Assorted cakes and pastries.

Sixthirtynine.pngCHEF ERIC BOYAR, SIXTHIRTYNINE
Mushroom "takoyaki" with ginger aioli, pickled maitake mushrooms, takoyaki sauce, shaved bonito, micro cilantro and furikake puffed rice. 

In Home Chef.pngCHEF THOMAS WAITE, THE IN HOME CHEF
Braised Lamp Croquette with Tzatziki Foam. 
Chickpea and Lentil Fritter with Preserved Lemon Cream.

Red Rabbit.pngCHEF SEAN COLLINS, THE RED RABBIT
Poori Tanzanian-spiced beet chutney sesame with toasted coconut.
(vegetarian)