The Little Nell's Executive Chef Matthew Zubrod joined Le Cordon Bleu London for a guest chef demonstration which displays what he believes to be the future of food: sustainability.
Matthew and the team at The Little Nell ensure as much as possible is locally and sustainably sourced, which is why little fish appears on the menu as only trout can be found in the region. Norwegian cod is one of the few ingredients shipped in fresh to meet the needs of the exclusive resort’s clientele. Chef Matthew is responsible for overseeing the team of ten sous-chefs day to day across a bistro and main restaurant that are within the grounds of the resort.
Demonstrating this emphasis on sustainability, Matthew prepared a dish of heirloom carrots, a cauliflower steak with braised beef, bone marrow potato puree and sprouted barley. Adding depth of both texture and flavour, he prepared some of the ingredients in several ways. For example the carrot is plated both raw, sous-vide and grilled, with the stalks used for garnish, utilising the often discarded elements.
Answering a variety of different questions from the engaged attendees throughout the demonstration, Matthew also prepared tasters for all to try.
To read more about the event visit Matthew Zubrod's guest chef demonstration page, and to see more upcoming events like this please visit our culinary conferences and demonstrations page.