Sodexo chefs create disruptive dining experience for stakeholders

‘Secret’ dining experience includes modern twists on familiar classics 

Existing and prospective clients of Queensferry-based Sodexo Prestige Venues & Events have been treated to a slap-up meal at the Edinburgh New Town Cookery School.
Guests from venues and other Edinburgh-based businesses were invited to enjoy a ‘mystery’ fine dining experience led by Sodexo’s Divisional Executive Chef Stephen Frost, who cooked up an eight-course tasting menu specially designed by the firm’s Craft & Innovation team, whose dishes were kept secret until after each course had been eaten.
Fresh, seasonal ingredients were among the key themes which helped to shape the menu.
Rack of Lamb
Some of the highlights were:
  • ELT Sandwich – rather than this classic featuring bacon, eel was introduced alongside lettuce, tomato and mustard, which was then encased in a brioche bun
  • Tuna & Corn – the tuna was seared and served with a very unusual sweetcorn sorbet and tuille
  • Rack of Lamb – roasted and then served with wild garlic pesto and white asparagus – the perfect spring dish
  • Truffled Clava – the wheel of Scottish brie style cheese was sliced in half, stuffed with truffles and roasted; it was then served alongside grapes sautéed in sherry
Guests were also invited to take part in a canape masterclass.
Chef Frost said: “We wanted to create a memorable evening for diners that turned some well-known flavour combinations on their head, while at the same time allowing us to introduce alternative seasonal ingredients and present them in a different way.
“Simple, standout dishes don’t need to be complicated and using a small amount of core ingredients, cooked well, can create an extraordinary fine-dining experience.”

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