Michelin star chef Richard Phillips, creates three dishes from his award winning Michelin starter recipe at Thackerays in Kent, using products from the Brakes group.
His first dish is a
Pan fried diver-caught scallops
Shallot Bavarois, Charred Cipollini Onions, Pickled Girolle Mushrooms, Fermented Garlic,
Langoustine and Lemon Grass Bisque
Followed by a
’28 day hung’ Herefordshire beef fillet
Truffle Mousseline, Button Mushroom Purée, Charred Baby Gem Lettuce, Braised Beef Feather Blade,
Smoked Bone Marrow, Red Wine Sauce
Then to finish a
Gariguette strawberry ‘salad’
Aged Balsamic, Fresh Ricotta, Stem Ginger Granite, Strawberry Ice Cream, Meringue Shard
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