Food for Thought is a celebration of the most beautiful culinary creations and, each issue, we feature the most innovative ideas – from chefs and caterers all around the UK – to inspire and delight. Here are our favourites from 2017…
Lulu Guinness-inspired desserts Lulu Guinness brought a splash of chic style to the Grand Café and Threadneedle Bar with an exclusive range of cocktails and desserts inspired by the luxury British accessories designer. This Stripes & Lips dessert offers an irresistible combination of white chocolate and black sesame mousses, raspberry sorbet, orange and lavender compote, violas and chocolate lips.
Dive in Chef Ben Orpwood has taken the helm at Issho, a new roof-top Japenanse restaurant and cocktail bar in Leeds, where diners can expect to see the likes of this roast diver scallop with pickled apple and jalapeño on the menu.
Floral fusion The flavours of Peru and Japan combine with this stunning dish from Robert Ortiz, head of culinary development for the Peruvian restaurants in the Lima Group, and Ross Shonan, chef proprietor of Soho’s favourite Japanese izakaya, Shackfuyu. Their clever fusion of gastronomic styles sees Peruvian classics of ceviche and tiradito incorporating staple Japanese ingredients such as ponzu, yuzu, ginger and mirin to elevate each dish to a new level.
Afternoon tea with a twist Jason Atherton’s Japanese izakaya-style restaurant, Sosharu, offers an afternoon tea menu inspired by the iconic wagashi (confectionery) and tea ceremony traditions of Japan. Developed by executive pastry chef, Emily Argent, the menu comprises a selection of sweet and savoury dishes, alongside unique tea blends and specially designed cocktails.
New age Nordic Helena Puolakka showcases the finest Nordic cuisine at Aster, creating beautiful dishes including open rye sandwiches topped with Atlantic prawn skagen or cured salmon and pickles.
Modern Mexico Renowned chef Martha Ortiz’s much-anticipated Mexican restaurant Ella Canta promised to deliver the “beauty, vibrancy and spirit of modern Mexico to London”. The main course menu includes this wonderful Seafood and lobster pozole with cacahuazintle corn.0