We tasted several delicious wines - including a fabulous English sparkling Blanc de Blanc 2006 from Gusborne Estates and some outstanding Claret from Chateau Civrac. We were also very impressed by the wonderful wines at the Jean Charles de Salinières stand.


After all that wine tasting, it was definitely time for lunch. The Restaurant Experience gives you the opportunity to taste wonderful dishes from some of London’s most iconic and fashionable restaurants at very reasonable prices. My favourites -

Spit Roast Wicks Manor pork with mashed winter root vegetables and Bramley Apple Sauce from Roast

Laverstoke Park Farm buffalo mozzarella with glazed figs and mint from Roast

Grilled Welsh Black Sirloin with house sauce and straw potatoes from Roast

Hachis Parmentier, beef and seasonal garden vegetables with local herbs and rich beef jus from Gauthier Soho.

I got a fabulous tip from one of Roast’s chefs as I watched him prepare the Grilled Welsh Black Sirloin. Season the grill, not the meat. There’s three reasons for this. It stops the meat sticking, allows the spices to penetrate, and softens the ‘bite’ of the pepper.


Dessert wasn’t forgotten either. These were all amazing.

Gordon Ramsey’s Maze, Blue Elephant, Smiths of Smithfields and Theo Randall at the Continental were all represented as well.


Suitably refreshed, we made our way along to more of the wonderful selection of food producers represented at the show. There were literally hundreds of exhibitors. Eventually, our arms full of purchases, and with very sore feet, we headed back to the VIP lounge for a cup of tea - arriving just in time for a talk from the wonderful Michael Caines. Named as the UK’s number one restauranteur by the Sunday Times Food List and holder of two Michelin Stars for Gidleigh Park restaurant, Michael is an entrepreneurial chef who wants ‘to create food memories’.

Louis XV, dark chocolate praline, walnut and chocolate mousse, embellished with gold leaf from Gauthier Soho

Apple Crumble and Custard from Wallace & Co.

Sticky Toffee Pudding from Wallace & Co.

He gave a wonderful talk about his career, past and present, and answered lots of questions from the floor. I was very pleased to get a chance for a quick chat with Michael afterwards as well. Looking forward to 2012 and Britain’s opportunity to show off a ‘wonderful multicultural food culture’, Michael is keen to promote local and seasonal dishes and the importance of sharing good food with family and friends. His favourite meal is a good roast dinner enjoyed in good company and said that although not many people offer to cook for him anymore, he loves to be cooked for!


As always, Masterchef Live was a great day out and a wonderful source of foodie information, inspiration and resources. I’m already looking forward to next year!


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