DUKES LONDON is delighted to announce that its much-loved restaurant, GBR (Great British Restaurant), will host a one-night-only dinner on 25th February 2020, 18:30, a unique collaboration between GBR’s Chef Nigel Mendham and Chef Jon Parry of The Mash Inn.

The Chefs will showcase their combined passion for respecting the best possible ingredients, and wasting nothing.  Together, they have designed a one off six-course menu using ingredients as locally-sourced as possible and with careful consideration for minimising waste – from breadcrumbs to scallop roes and celeriac leaves. Food waste is becoming an increasing concern globally; it is reported that roughly one third of all food produced for human consumption is lost or wasted. 

Tickets cost £95,00 per person, which includes a welcome drink and a wine pairing selection. For those not able to make it to the main event, a selection of dishes from the menu will be available at both GBR and The Mash Inn for 3 months after. A portion of all profits will go to the charity Hospitality Action, which offers vital assistance to those who have worked within hospitality in the UK and who find themselves in a crisis.

Chef Jon Parry prides himself on his exclusive use of only the finest ingredients, from fresh fruit, herbs and vegetables to just-sourced game, seafood and meat. Jon and his team cook on an open wood fire only with ingredients available from the market or the garden that day. The Mash Inn is in Radnage, Buckinghamshire – less than an hour’s drive from London, and Parry’s cooking has been acclaimed as uncomplicated food in one sense – no Heston-style snail porridge – but brilliant in its simplicity, and imaginative in its use of foraged and British ingredients. It is also delicious: the kind of food I want to eat again and again, and can just about afford to. The Guardian

At GBR Chef Nigel Mendham, makes use of the finest locally sourced ingredients to create hearty British dishes with a twist. Since being appointed as Executive Head Chef at GBR in 2011, he has made his mark on the competitive London dining scene with simple, elegant food prepared with traditional technique… the result is refined and precise. Making modern British food meticulously prepared from the very best ingredients… balancing classic flavours and contemporary flair. Great British Chefs.
 

Respect Everything, Waste Nothing menu
25th February 2020, 18:30
 
Salt-baked celeriac soup
Celeriac soup with diced apple, celeriac ash, rye bread, soured butter
*
Burnt leek and bog butter
Cooked leek white, leek top oil, leek top crumb, bog butter hollandaise
*
Fish and Chips
Roasted hake, warm tartare sauce, duck confit potato, squid in cracker filled with hake rillettes
*
Scallop and XO
Pan-fried scallop served in the shell, XO sauce, pickled celeriac tops, salted celeriac leaves
*
Lamb and Veg
57c lamb neck, split green peas, swede confit, smoked shoulder
*
Pudding
Dark chocolate tart, parsnip ice cream, nutmeg & rye crumble