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
Don’t miss next week’s Brasserie One menu and limited edition special dessert; a sharing platter of apple, raisin and Nutella mini doughnuts with cinnamon cream.
Whether you’re a Valentine’s Day lover or simply a lover of doughnuts, book your lunch in our in-house Brasserie One by calling 02076652340 to enjoy this special dish. Share a photo of our doughnuts on Twitter, including the hashtags and handle #DoughnutLove #ValentinesDay @OGGSVenue, to win your next lunch for two on the house! Competition entries are open for the duration of the limited edition dessert from 13th – 17th February and the best photo share will win a lunch for two which will be announced online.
Christmas Day 2016. I flew to Australia for the first time. My friend and I were hiring a camper-van and driving from Brisbane-Adelaide-Melbourne along the coast. The purpose of the trip…why not? We did have a few criteria for our trip; stop off in Byron Bay, New Year’s Eve in Sydney, ending each day with a beer on a beach, and of course wine tasting!
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.
So the new year is in full swing, winter has frozen our rates from last year and it looks like the events industry has got its groove back! I love this month; although some will be suffering from food comas and attempting ‘dry January’, this time of the year always fills me with hope and the opportunity for fresh starts.