Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, is excited to announce its collaboration with the highly acclaimed 28°-50° Wine Workshop and Kitchen, to offer the ultimate dining experience, in the context of an exclusive alumni pop-up dinner!
On 19th October 2017, Le Cordon Bleu London are inviting four of their talented alumni to prepare a spectacular three-course meal at 28°-50° Maddox Street for some very lucky guests. The menu and wine list will be lovingly curated by the world-leading institute’s former students and the restaurant team.
The culinary dream team will consist of Grand Diplôme® graduates Ruslan Karpukhin, chef at Eneko at One Aldwych, and James Patrick Kilbane after working at Roux at The Landau is now on a new entrepreneurship adventure. Both will work alongside 28°-50° Executive Chef Ross Sandonato.
Each will then showcase the culinary techniques they learned during their studies, while incorporating their personal touch onto the menu.
The alumni are very excited to be part of this unique event, James Patrick Kilbane claims:
“Last year I took the plunge and trained to become a chef at Le Cordon Bleu London. Having graduated I am now at the beginning of a varied and exciting culinary career. I have a passion for seasonal and locally sourced ingredients, clean flavours and modern techniques”.
Le Cordon Bleu London’s Diploma in Wine, Gastronomy and Management graduates, Finbar Cahill, and Mariana Fonseca will be looking after the wine pairing on the evening, alongside the 28°-50° Group Head Sommelier, Clément Robert MS. Both alumni are currently working in the wine industry and have taken the challenge of selecting the perfect matching wines for the occasion.
“I am thrilled to be involved in the joint initiative with 28-50 and Le Cordon Bleu alumni” says Finbar Cahill.
Mariana Fonseca adds: “The Le Cordon Bleu London experience does not end when you finish your studies. It allows you to be part of a beautiful network of people that have a genuine passion for wine and hospitality. Events like the one promoted by 28°-50° represent an exciting opportunity to work side by side with knowledgeable and experienced professionals that take wine and food to the next level.”
Clément Robert, MS and Group Head Sommelier at 28°50° Wine Workshop and Kitchen said, “We are delighted to be welcoming Le Cordon Bleu alumni into our kitchen and our wine cellar for such a special event. It is a pleasure to be able to support young talent, and to see Le Cordon Bleu graduates spread their wings in their various fields.”
The unique concept of this pop-up event will introduce the world to life after studying at the renowned culinary arts institution, and the excellent prospects that gaining a Diploma at Le Cordon Bleu could potentially bring. And what better setting than the newest addition to the 28°-50° restaurants, perfectly located in the heart of Mayfair.
Set over two floors, with a brand new downstairs cocktail bar, the stylish Maddox Street Wine Workshop and Kitchen, prides itself on providing a fantastic service in a relaxed and approachable atmosphere, with beautiful, stylish surroundings.
The pop-up dinner will begin with a selection of aperitifs, followed by the extravagant menu which will consist of:
Smoked eel, fennel puree, pickled cucumber & apple, lemon sorrel, celeriac crisp
Marsanne Tahbilk, Museum Release, Nagambie Lakes, Australia 2010
Roast venison, swiss chard, pancetta, salsify, cranberries, beetroot puree
Pinot Noir, Peregrine, Central Otago, New Zealand 2013
Calvados caramel apples, sheep milk ice cream, honey, walnut & thyme tuile
Coteaux de l’Aubance Château D’Avrille, Loire France 1989
These beautiful dishes will, all be paired with the perfect wine to make this an unforgettable dining experience. Each person will enjoy the three course meal including canapes and matching wines for just £65.
To join the world-renowned hospitality experts for an exclusive night of fine dining and culinary inspiration, or for more details please visit: www.2850.co.uk/wine