Daniel Clifford brings 5 top chefs to Cambridge

Daniel Clifford brings 5 top chefs to Cambridge for 5 nights of Michelin starred dining in aid of Children in Need

Afternoon all!! As Paul said last week I was lucky enough to be given the opportunity go back to my old Kitchen to take part in a week long Charity event for Children in Need. Two Michelin starred Chef Daniel Clifford, chef patron of Midsummer House in Cambridge, arranged for five other top chefs to join him in creating what has been heralded as a ‘once in a lifetime gastronomic extravaganza’ at Midsummer House For this remarkable five days each chef will hosted one evening in which they brought their unique culinary style to Midsummer House, having designed their own five course tasting menu. Each chef worked the stove on their evening, cooking the menu, supported by the resident Midsummer House Kitchen staff (including myself). The menu including a flight of wines came to £130, £40 of which went to Children in Need. It was an amazing week with some fantastic food all for a good cause, a big thumbs up to Daniel and all the chefs who took part. Check out the menus below!!
Tuesday Claude Bosi – Hibiscus - 2 Michelin Star – London Starter Norwegian King Crab, Warm Medlar & King Crab Consommé, Kent Wild Sea Leaves ≈ ≈ ≈ ≈ Fish Course Roast Hand Dived Scottish Scallops, Granny Smith & Kentish Cobnut Crust, Pork Pie Sauce ≈ ≈ ≈ ≈ Main Course Roast Mortimer Forset Venison, Smoked Chocolate, Savoy Cabbage, Confit or Pear in Red Wine ≈ ≈ ≈ ≈ Dessert Parsnip Tart, Pear & Honey
Wednesday Paul Cunningham – The Paul – 1 Michelin Star – Copenhagen Starter Langoustine, Salted – ‘Salad Waldorf’ Walnut Oil Powder ≈ ≈ ≈ ≈ Fish Course ‘Octoi Within Octopus – Garni Nero ≈ ≈ ≈ ≈ Meat Course Confit of Veal sweetbread, Pear & Coffee Bean ≈ ≈ ≈ ≈ Main Course Pigeon, Roasted Beetroot & Cherry, Indonesian Pepper ≈ ≈ ≈ ≈ Dessert Macadamia Oil’ed Sorbet, lemon Verbena Essence
Thursday Glynn Purnell – Purnells – 1 Michelin Star – Birmingham Starter Poached Egg Yolk, Smoked Haddock, Milk Foam, Cornflakes, Curry oil ≈ ≈ ≈ ≈ Fish Course Monkfish Masala, Indian Lentils, Coconut, Coriander, Pickled Carrots ≈ ≈ ≈ ≈ Main Course Slow Cooked Ox Cheek Dusted in Liquorice Charcoal, Savoy Cabbage, Confit Potatoes, Tamarind Jam, Foie Gras ≈ ≈ ≈ ≈ Dessert Burnt English Custard, Egg Surprise, Blackberries, Crystallised Tarragon, Blackberry Sorbet
Friday Mark Poynton – Restaurant Alimentum – 3 Rosette – Cambridge Starter Roasted and Braised Hare, Pickled Red Cabbage, White Chocolate and Vanilla ≈ ≈ ≈ ≈ Fish Course Pan Fried Stone Bass, Turnip, Pistachio and Crab ≈ ≈ ≈ ≈ Main Course Slow Roast Sirloin Bordelaise, fricassee of English Snails and Girolles, Celeriac Puree ≈ ≈ ≈ ≈ Dessert Passion Fruit and White Chocolate Delice, Passion Fruit Sorbet
Saturday Tom Kerridge – The Hand and Flowers – 1 Michelin Star - Marlow Starter Chicken Liver & Foie gras Parfait with Bouchon Brioche and orange Chutney ≈ ≈ ≈ ≈ Fish Course Smoked Ell with Beetroot Royal, Potato and Caper Salad ≈ ≈ ≈ ≈ Main Course Slow Cooked Shin of Beef with Hand and Flowers Carrot and Beef Dripping Toast ≈ ≈ ≈ ≈ Dessert Valrohona 70% Hot Chocolate Tart with Malted Milk Ice Cream