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 TASTINGS dishes:
RICK PEORI, ALL BOUT CHEESE
Offering a selection of gourmet cheeses to satisfy the most discerning of palates.
CHEFS DANI MURPHY & GRAHAM STEWART, BLU DUBY
Pulled berbere pork taco with a fennel slaw, red daikon micro greens and sweety drop peppers accompanied by a shot of pineapple mint elixir. (with vegetarian option)
CHEFS 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.
CHEF 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.
CHEF ELVIS DRENNAN, DAVID'S BISTRO
Menu to be confirmed.
CHEFS BEN SANDWITH & ERRYN SHEPHARD, F.IN.E. A RESTAURANT
Berbere spiced steak tartar with seeded lavosh, rosemary cured egg yolk and garlic chili sauce.
CHEF MICHAEL POTTERS, LITTLE INN OF BAYFIELD
Sea scallop ceviche with fennel, blood oranges and tarragon.
CHEFS 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.
CHEFS 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.
CHEF ERIC BOYAR, SIXTHIRTYNINE
Mushroom "takoyaki" with ginger aioli, pickled maitake mushrooms, takoyaki sauce, shaved bonito, micro cilantro and furikake puffed rice.
CHEF SEAN COLLINS, THE RED RABBIT
Poori Tanzanian-spiced beet chutney sesame with toasted coconut.