Top Chefs At Fat Duck
Independent business caterer BaxterSmith took 11 of its top chefs for a gastronomic lunch experience at the 2-Michelin starred restaurant The Fat Duck at Bray, on 17 October.
Accompanied by executive chairman William Baxter, managing director Mike Smith and development chef Adam Nossek, the group of chefs worked their way through a 13-course tasting menu specially created by the highly esteemed chef/proprietor, Heston Blumenthal.
After lunch - which included sardine on toast sorbet, snail porridge, crab biscuit, poached Anjou pigeon breast and mango and Douglas Fir puree - the group was able to discuss the menu with Blumenthal. They then toured The Fat Duck kitchen where the extraordinary cuisine is concocted.
BaxterSmith managing director Mike Smith comments on the visit:
"Our chefs are our most valuable assets. It is their flair and imagination, together with their ability to deliver consistent quality, that helps gives BaxterSmith its distinctive profile.
"We have formed a Chefs' Forum to stimulate and nurture creativity. This was its first meeting and it was a great success. The Fat Duck lunch gave them the chance to get together, exchange views and enjoy an exceptional culinary experience. I have no doubt they will meet regularly in future."