Champion of modern British cuisine – and FT Weekend food columnist – Rowley Leigh is kicking off his secondguest-chef series at London’s Le Café Anglais (first picture) in March, with seriously delectable culinarynames popping up thick and fast until the autumn.
Cooking With Rowley is a season ofone-off dinners in collaboration with experts such as Rose Prince, the forcebehind Battersea’s The Pocket Bakery, and creative dynamo Skye Gyngell (second picture), current culinarydirector at Heckfield Place and former head chef at Michelin-starredPetersham Nurseries. Each menu will be a unique co-creation between theesteemed guest chef and Leigh, and meals will be designed to highlight their talents, training and current edible passions.
The spring menu of Wednesday March 20, devisedwith Gyngell, is sure to focus heavily on her preference for locallysourced British food. Next up will be chef, writer and broadcasterextraordinaire Allegra McEvedy, who has cooked in some of the UK’s finestkitchens, including The River Café and Green’s. As co-founder of thehealthy fast food chain Leon and winner of the 2008 Palme d’Or for the BestRestaurant Concept in Europe, her menu selections on Tuesday May 14 promise to bedriven by the bounties of the season – including asparagus and rhubarb.Thomasina Miers, founder of the Wahaca restaurants, will spice up summer withher distinctive Mexican take on seasonal British fare, and the series will conclude with the firepower of seafood master Rick Stein, who will infuse the menuwith fresh fish – all with unique herb combinations.
Who can say what each of the surprisemenus might yet entail – but what is certain is that they’ll be well worthtrying.