To celebrate British Tomato week, Le Cordon Bleu London and Great British Chefs held a demonstration and workshop with the help of the Tomato Growers’ Association.
In another of our exclusive master classes in partnership with Great British Chefs, Head pâtisserie Chef Julie Walsh and Master Baker Dominique Moudart teamed up with award-winning Chef Paul Foster and the Tomatoes Grower’s Association to share the importance of sourcing local, seasonal and sustainable produce.
Using the beautiful flavor of British tomatoes, Chef Dominique, who is also the leading Master Baker of our boulangerie course demonstrated how to make a rustic and flavorsome Dehydrated Tomato Flatbread with fresh herbs from Le Cordon Bleu’s roof garden.
Not only did this illustrate how a few simple ingredients can make the most of a delicate taste, but it showed how bread making techniques, once mastered can easily be replicated at home once you know how.
With guests in pairs and the help of our Chefs and student they also followed demonstration steps from Chef Paul Foster who after being at the helm of the acclaimed Dining Room at Mallory Court is set to open his own restaurant, Salt in Leamington Spa this summer made a Plum Tomato Tart with Parmesan Biscuit, Avocado and Chorizo, all of which was made achievable for home cooks.
British tomatoes are often overlooked by general supermarket shoppers, but with our chefs knowledge and partnership support we were able to give our guests an incentive to look at the label next time they’re at the shop and see where the fruit is grown... Because we think there is something to rave about when it comes to British!