Blue Boar Restaurant supports its junior chefs with new ‘aSPiRING Chefs’ initiative

09/03/2018 - 08:40
Blue Boar Restaurant at Conrad Hotel London St James is encouraging its young chefs to “develop and grow in their careers” with the launch of its ‘aSPiRING Chefs’ initiative.

Having tasked its junior chefs to create a dish each for the venue’s new spring menu, executive chef Michael Riordan was on hand throughout to provide guidance and mentor them.

Incentivized with a prize for the best-selling dish - a Michelin-star meal for two in a restaurant of their choice – the chefs’s dishes include: starters of Cromer crab cannelloni with squid ink crisp or Hampshire watercress and baby gem veloute with wild garlic toasts and chicken oyster; Cornish plaice with confit chicken wing, and a cod, crab and squid ink tortellini for main; followed by rhubarb pistachio tart or a gin and tonic granita with elderflower jelly for dessert.

Available for lunch and dinner from 12 March to 4 June, £1 from every booking will also be donated to charity Hospitality Action.

Copyright 2017 Craft Guild of Chefs

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