... WILLIAMDRABBLE

Harper’s Bazaar (Malaysia) - - The Fashionable Life -

10 MIN­UTES WITH SEVEN PARK PLACE

Lon­don’s best-kept din­ing se­cret, Chef Wil­liam Drab­ble, whose pas­sion was sparked in his grand­mother’s kitchen, is all about the pro­duce: farm to ta­ble, sea to plate. He de­scribes his cui­sine as modern Bri­tish-French, fresh and flavour­some in dy­namic com­bi­na­tions, that after seven cour­ses leaves you just pleas­antly sa­ti­ated.

We had the sum­mer menu: Carpac­cio of hand dived scal­lops with white as­para­gus and sam­phire that sang in the mouth, and opened the reper­toire for the lobster tail lightly poached in Gewürz­traminer, bal­anced with the sweet­est purée of new car­rot and gin­ger. From that, we rolled into Drab­ble’s fa­mous Sad­dle of Lune Val­ley Lamb, charged up with crispy sweet­bread and braised tongue, gar­lic mash, and caramelised onions. The flow of one taste to the next was ex­tra­or­di­nary, from sea to land to sky, with the earth­i­ness of farm veg­eta­bles to add tex­ture and fresh­ness. Four hours later, a mem­ory was made. How would you best de­scribe your­self as a chef? My style has been heav­ily in­flu­enced by my child­hood in Nor­folk. I learned the im­por­tance of cook­ing with fresh pro­duce from an early age of 9. It is the essence of my dishes. What’s the con­cept be­hind Seven Park Place? We are lucky enough to have some of the best pro­duce here in Eng­land, but the French know how to use fresh pro­duce the best. I spent time in France, gath­er­ing in­spi­ra­tion and ab­sorb­ing tech­niques used. This is re­ally the con­cept be­hind Seven Park Place; we take a mix­ture of qual­ity ar­ti­san in­gre­di­ents and pro­duce, sourced from the very best sup­pli­ers. What is the one dish you hold close to your heart? Lune Val­ley Lamb. The sup­plier is a dear friend and the care he takes over his herd is ex­cep­tional. There are lots of herbs in the grass, which adds to the flavour. As a re­sult, his lamb is the best. What does a Miche­lin star mean to you? To be run­ning one of the small­est Miche­lin-starred restau­rants in Europe re­ally sets Seven Park Place apart. It is a huge com­pli­ment that peo­ple en­joy the food and come back again. How would you de­fine modern Bri­tish fine din­ing? There is a lot more in­ter­est in the prove­nance of what is on the plate. Top class restau­rants are not about stuffi­ness and for­mal­ity any­more, but rich and en­joy­able ex­pe­ri­ences, and we of­fer ex­actly that. What in­spires you as a chef? My grand­mother. She was a great cook and worked for the Earl Fitzwilliam in York­shire. 7-8 Park Pl, Lon­don. Tel: +44 20 7316 1600. www.st­jameshote­land­club.com

Grid­dled fil­let of seabass with Jerusalem ar­ti­chokes, pars­ley purée, and Port jus Na­tive lobster tail with cau­li­flower purée and lobster but­ter sauce

Chef Wil­liam Drab­ble

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