Country Tails

February 11, 2016

HOT DINNERS – ELEMENTS 2016

Tuesday night saw Hot Dinners readers – Chase enthusiasts and a fair few food writers, bloggers and instagrammers – at Selfridges’ Forest restaurant on the rooftop. In total, 150 people turned up to enjoy food and drink from some of the hottest chefs and brands in London town at the moment.

The evening kicked off in brisk fashion out on the rooftop itself with guests braving the cold to enjoy a welcome Chase Cocktail prepared by Iain Griffiths (one half of the Mr Lyan cocktail duo). Guests were welcomed back into the warmth where we took over Forest’s bar, serving up our brand new cocktail Great Chase as well as our GB&T’s.

The drinks were flowing and the chefs were ready. Six dishes were prepared by some of the most exciting chefs and restaurants on the London food scene. Leandro Carreira of Climpson’s Arch and Adam Rawson ‘YBF Chef of the Year’ kicked the food courses off. Further along the pass saw Mark Dobbie and Andy Oliver from the hugely-anticipated Som Saa bringing some heat to the evening with their citrus cured brill. They shared their space with Carl Clarke who was also showcasing a dish from his upcoming restaurant, Chinese Restaurant Syndrome. Of course Forest restaurant itself was represented by their Head Chef Steve Wilson whose pumpkin pannacotta got rave reviews. Last, but by no means least, was Sarah Barber, newly-appointed Executive Pastry Chef at the Cafe Royal who was mobbed by guests wanting to try one of her four mini desserts – her take on Jaffa Cakes, Oreo peppermint macarons, yuzu yoghurt brulee tartlets and raspberry lychee rose spheres. We can confirm they were rather good.

We’d like to thank Hot Dinners for a fantastic evening; we can’t wait to see you all again next year!

Team Chase

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