Paul at Saint Luke's Kitchen
Chef Paul Wedgwood took up residency one night at Saint Luke’s Kitchen in London to celebrate Burns Night with his own take on a Burns Supper - eschewing the traditional neeps and tatties and taking the humble haggis up a few notches for a unique flavour of Scotland.
Dishes included roast partridge, Jerusalem artichokes with spelt, squash and kale, followed by Douglas fir cured salmon with grapefruit. For the main event Paul served venison with its own haggis spiked with vintage Balblair, creamed leeks, pesto and beetroot. Whisky featured strongly in both desserts with an anCnoc Cranachan and sticky toffee pudding with a whisky butterscotch sauce.
Paul said of the evening:“Burns night is celebrated right across Scotland and most of us like nothing more than getting stuck into that perfect trio of Haggis, neeps and tatties, but I really wanted to use this opportunity to cook at Saint Luke’s Kitchen to showcase a wider range of Scottish ingredients and flavours and introduce a new way of enjoying haggis.”
Famed for its literary and food concept, Saint Luke’s Kitchen offers high-end cuisine with a twist. Working with celebrated guest chefs to create an edible story; Foodies are taken on a journey that promises to redefine their notion of gastronomy and heighten their senses.
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