A taste of Vermont comes to St James on Friday March 29 when Nathan Rich, executive chef at Twin Farms hotel, the luxury Relais & Châteaux address, makes a guest appearance at The Stafford London’s The Game Bird restaurant.
Rich, who will be joined in the kitchen by The Stafford’s culinary director Ben Tish, plans to showcase several of his favourite Twin Farms dishes in a five-course menu available at lunch or dinner for one day only, priced £80 per person. The meal will begin with canapés of golden Osetra caviar, aerated egg, shallot jam, potato and chives; rhubarb sphere with champagne; Tunworth fritters with mustard seed emulsion; and, as a nod to his hosts, The Game Bird’s beef tartare with charcoal mayonnaise.
For his starter, Rich will serve chilled Devon crab salad with charred avocado, watermelon, cucumber, pickled radish and petit greens, which will be followed by bacon lardons and spring asparagus with hollandaise, black garlic and sherry. The fish course is steamed stone bass, broad beans, Jersey royals and tonka bean velouté and the main is salt-aged beef, cauliflower butter, carrot, seasonal vegetables and roasted garlic with a foie gras jus. The feast ends with a dark-chocolate mousse served with raspberries, sheep’s milk yoghurt and elderflower.
The cultural exchange will be reciprocated on Friday August 9, when The Game Bird’s Tish flies to Vermont to bring the best of British cuisine to New England, alongside some Twin Farms dishes. Tish trained under Jason Atherton of Pollen Street Social and Stephen Terry of The Hardwick in Wales before joining The Stafford in 2018.