Aiden Byrne of The Dorchester tells us what works and what doesn’t in his restaurant

By BigHospitality Writer

- Last updated on GMT

Related tags: The fat duck, Heston blumenthal

A FINE BALANCE White Chocolate and White Truffle Risotto with Roasted Scallops. I came up with this at Danesfield House Hotel (in Marlow) and potentially it could have been a disaster. What clinched it for us was when Heston Blumenthal came in for ...

A FINE BALANCE White Chocolate and White Truffle Risotto with Roasted Scallops. I came up with this at Danesfield House Hotel (in Marlow) and potentially it could have been a disaster. What clinched it for us was when Heston Blumenthal came in for dinner and told us never to take it off the menu. It works because of the combination of the sweetness of the white chocolate and scallops with the saltiness of the parmesan. However, one reviewer said it could be an absolute disaster in the wrong hands and it's true.

I always have to re-adjust it at the pass because it's such a fine balance.

A FINE MESS John Dory with Beef, Braised in Cardamon and Orange, Sweet Potato and Earl Grey.

Trust me, it didn't work, though it seemed like a good idea at the time. I put this on at Danesfield House at about the same time as the scallops. I came up with it in a moment of madness until after it had been on the menu for about a week with other chefs cooking it, I actually sat down and ate it myself. It was just a mess on the palate. These things happen all the time when you're coming up with new dishes.

thedorchester.com

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