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?
In order to keep our stunning Grade II listed building and historical artifacts at One Great George Street in peak condition, our Fine Art Restorer Lucia Munoz-Barrena has a constant stream of projects to keep her busy. Here’s a behind the scenes sneak peak at her latest studio work…
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
Throughout my years of sales experience (I won’t give numbers – that will show my age!), there’s definitely a few tricks of the trade that I have picked up, learnt and developed when wanting to achieve successful selling. Here’s my top 5:
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.