All restaurants struggle at times to get ‘bums on seats’.
Especially ones outside London. 47 of the top 100 UK Restaurants, as voted for in the 2018 National Restaurant Awards, are outside London and spread around the UK and don’t have the advantage of an audience of 8+ million on their doorstep.
We have reached out to some of those 47 restaurants and invited a handful of these chefs to come and cook at the Gallivant over the coming months.
Over the past couple of years we have been fortunate enough to host dinners with Philip Howard, Tom Aikens, Henry Harris, Damian Clisby, Bruce Rennie and Andy McFadden.
Tuesday 20th November
SIMON HULSTONE, chef/owner
Elephant Restaurant, Torquay
Simon has won more accolades and achievements than most chefs in the country. He is incredibly respected by his peers and loved by the critics but quietly goes about his business in the West Country.
The Elephant was one of the first restaurants in the West Country to receive a Michelin star and has maintained it for the past 13 years. Not to be missed.
In early Nov 2018 he cooked for the Queen of Norway at the Royal Academy – picture under the ‘Last Supper’ to the right.
Please find the menu here.
4 courses / £60
TUESDAY 20th NOVEMBER
7pm – 9pm
Simon has been cooking professionally since his school days and is one of the most decorated chefs in the UK.
By his early teens he had already won several cooking World Junior titles and until 2011 was the only British Chef to win the World Skills in France.
In 2003 he won the Roux Scholarship and the National Chef of the Year in 2008.
He has twice represented the UK in the prestigious Bocuse d’Or and has been captain of the British team at the Culinary Olympics and Culinary World Cup (2010 and 2012).
When he isn’t on TV, judging at some food award or talking at a food event somewhere in the UK he can be found behind the stoves in his famous Torquay restaurant. We are therefore very honoured to be welcoming him to Camber this Autumn – thank you Simon.
Cep, celeriac, lime, thyme
Parsnip, apple, ginger
Scallop, parsnip, verjus, spring onion, lard, fennel, pollen
Turbot, salsify, oyster, pancetta
Lamb, sprouting broccoli, feta, confit shoulder, garlic, capers
Carrot cake, rosemary, peanut ice cream, bergamot
Coffee and petit fours