A seat at Bombay Sapphire Chef’s table in the Savoy Grill guarantees an evening of immaculately-cooked gastronomic excess. Just don’t wear a belt…
Andy Cook, Head Chef at the Savoy Grill, is a man with a vision. He’s a broad shouldered bellower with a touch of the Ramsay about him (appropriate, given that the Savoy Grill is one of Gordon’s restaurants), who has accrued experience and Michelin stars in some of the world’s finest kitchens before returning to London to work in the re-launched Savoy.
Cook has designed a 1920’s menu with a ‘Rich and Poor’ theme. It’s an eight-course feast, paired with both wine and Bombay Sapphire cocktails. In theory, the meal harks back to the economic turmoil of the 20’s, with each course evoking the cuisine of either the upper or working classes.
In practice, however, the meal is less a social history lesson and more of an endurance test – in the absolute best possible sense of the word.
The bar is set high from the off, with oysters (both Rock and Native, served with shallot vinegar), caviar and blinis. Garlic and potato soup en croûte is next - thick, creamy and piping hot – followed by delicately poached Scottish blue lobster, served with shaved black truffle and Caesar salad. And these are just the starters.
Appropriately for a room curated by Bombay Sapphire, every other course is accompanied by a gin-based cocktail. Esquire’s particular favourites included the Aviation Fizz (Bombay Sapphire, lemon juice, Luxardo Maraschino and Crème de Violette, served over ice with a splash of Champagne) and the Gin Cobbler (Bombay Sapphire, Port, Oloroso Sherry and lemon juice, garnished with fruit).
The entire 1920’s menu is replicated below, but suffice to say that a meal at the Savoy Grill Chef’s Table is a culinary spectacle that lives long in the mind (and, frankly, the stomach). The menu is being served until March 31st, so book soon.
The 1920’s menu is priced £150 per head (with a maximum of eight guests). +44 (0)20 7592 1600 - www.gordonramsay.com/thesavoygrill
The Bombay Sapphire Chef’s Table 1920’s Menu in full:
The Rich (accompanied by the Aviation Fizz): A selection of rock and native oysters with an Oscietra caviar with traditional garnish)
The Poor: Roast garlic and potato soup en croute.
The Rich (accompanied by the Angel Face): Poached Scottish blue lobster with shaved black truffle and Caesar salad (above)
The Poor: Fish stew with pink fir potatoes
The Rich (accompanied by the Gin Cobbler): Roasted rack of veal with sautéed Cep mushrooms, bordelaise sauce
The Poor: Welsh rarebit with grape chutney
The Rich (accompanied by the Hanky Panky): Opera cake with gold leaf and milk and honey ice cream
Fancy raiding the drinks cabinet and replicating one of those cocktails? Here’s how:
37.5ml Bombay Sapphire
12.5ml freshly squeezed lemon juice
12.5ml Luxardo Maraschino (dry cherry liqueur)
5ml Crème de Violette
Glassware: Coupette Champagne saucer
Ice: Shaken with good quality cubed
Garnish: 35ml Champagne
Method: Place the first 4 ingredients into a cocktail shaker with cubed ice, sharke really well for 20 seconds then fine strain into a clean chilled coupette glass. Serve with a good splash of Champagne