David Wilkinson - 12 Apr 2012

What do I love and hate about bowl food?

Hello again and thank you for coming back to read my second attempt at blogging.

Those of you who are regulars here at One Great George Street may have noticed that we have an additional section in this years Catering Menu, with the inclusion of bowl food for the first time. Yesterday my team prepared a tasting session for the Sales and Events team, this is one meeting everyone turned up for and on time! Here is a snap of me taking one of the bowl food trays out to them to sample.
Bowl food is of course hardly the new kid on the block as far as food innovation is concerned, so why, you might ask, have we never featured it before? To be honest the only reason it hasn’t made it onto the menus in the past is because I personally didn’t really know how I felt about it as function food.


What did I think I hated about bowl food?
1) Definitely concerns over practicality. What do you do with your glass while you are eating, as you need two hands to do so?
2) What happens to the empties in a busy
3) Do we want to invest in the equipment and where do we then store it?

4) Will we always have enough service space?
5) Will it be a two minute Fad that would fade away?


What I now love about bowl food?
1) Our excellent sales team have been telling me that it is a constant request which has proved to be correct as I can tell from our catering figures and how busy my team are!

2) It’s a creative chef’s dream because of the huge potential in pure food terms by being able to create small and tasty dishes with very few restrictions.

3) It’s perfect for networking events which we are a popular venue for.

4) You can try a ‘little bit of this’ and ‘little bit of that’!

5) It’s cost effective if you are on a tight budget in these difficult times and cannot afford one of my 7 course fine dining meals, as impressive and fabulous as they might be.


So this year I finally put my ambivalence to one side and with the aid of my two senior chefs, Joanne Dingwall and Charlene Basan, created a brand new menu.

Chef and Jo busy planning the menu

Now that it’s done I can’t remember why I made such a song and dance about it, and I have gone from being lukewarm to super excited about the whole concept.
We have already done several tastings and the feedback from the clients has been fantastic.


The most popular dishes are proving to be:
1) ‘Thai green curry with sticky rice’
2) ‘Salt and pepper squid with Asian slaw’ see the photo at the top of this blog
3) ‘Crab, watermelon, cucumber, mango, ginger and dill salad’
4) ‘Chocolate brownies with white chocolate sauce’


Back to my pots and pans. Until next time……..

room?

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