Champion of modern British cuisine – and FT Weekend food columnist – Rowley Leigh is kicking off his second guest-chef series at London’s Le Café Anglais (first picture) in March, with seriously delectable culinary names popping up thick and fast until the autumn.
Cooking With Rowley is a season of one-off dinners in collaboration with experts such as Rose Prince, the force behind Battersea’s The Pocket Bakery, and creative dynamo Skye Gyngell (second picture), current culinary director at Heckfield Place and former head chef at Michelin-starred Petersham Nurseries. Each menu will be a unique co-creation between the esteemed 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, devised with Gyngell, is sure to focus heavily on her preference for locally sourced British food. Next up will be chef, writer and broadcaster extraordinaire Allegra McEvedy, who has cooked in some of the UK’s finest kitchens, including The River Café and Green’s. As co-founder of the healthy fast food chain Leon and winner of the 2008 Palme d’Or for the Best Restaurant Concept in Europe, her menu selections on Tuesday May 14 promise to be driven by the bounties of the season – including asparagus and rhubarb. Thomasina Miers, founder of the Wahaca restaurants, will spice up summer with her distinctive Mexican take on seasonal British fare, and the series will conclude with the firepower of seafood master Rick Stein, who will infuse the menu with fresh fish – all with unique herb combinations.
Who can say what each of the surprise menus might yet entail – but what is certain is that they’ll be well worth trying.