One of our most popular starters has for many years been the Lime and lemon-cured fresh salmon and white crab from our Catering Menu (p. 25). There’s nothing to not like about this dish with its fragrantly garnished and delicious white crab on top of citrus cured diced salmon complimented by the lime crème fraiche dressing. It is as attractive to look at as it is to eat.
How savvy are you with food seasonality? Do you know when game is game or Bass is banned, when asparagus is English or cauliflower is cool? Do you care? Is the provenance and seasonality a factor when you order food or would you rather just have what you want, whenever you want?
Roasted shoulder of lamb on caramelised onion, celeriac and sweet potato boulangère with fresh herb salsa
This recipe is one that I cook at home on those days when I don’t need to be too precious about cooking everything perfectly. It lets you indulge in the smell of roasting lamb while not spending too much time in the kitchen, but the best part of this recipe is the absence of piles of washing up!
Charlene Basan, Head Chef
Do you know a Chef de Partie who is looking for a new opportunity within a great team based in Central London? If so, let them know about One Great George Street’s latest vacancy for a Chef de Partie. Reporting to the Head Chef, this role is ideal for a hard-working individual who is not afraid of a busy working environment and who takes pride in providing a flawless service. Recently crowned London’s Best Private Dining Venue at The London Venue Awards, One Great George Street has earned itself an excellent reputation for private dining in addition to banqueting, conference and its on-site Brasserie One and Café Bar cuisine.
We are lucky to have an excellent catering team at One Great George Street (one that recently helped us scoop London’s Best Private Dining Venue no less!) but over the last ten years I’ve worked at our Westminster venue I’ve noticed the process of recruiting new catering talent has become longer and longer.
I believe the biggest issue facing catering today is the lack of young people coming into the industry, which is creating a shortfall of skilled labour that is threatening to turn a problem into a crisis.