Four-hands collab: Maggie Joan’s and London’s Portland stage a British Invasion
Chef Zach Elliott-Crenn of London’s Michelin-starred Portland Restaurant will be bringing produce from the British Isles harvested at their seasonal peak.
Maggie Joan’s and its executive chef Seumas Smith will be welcoming Portland Restaurant’s head chef Zach Elliott-Crenn for a British-themed collaboration happening on May 8 and 9.
At one-Michelin-starred Portland, in London’s Fitzrovia district, Elliott-Crenn focuses on seasonal, local and sustainable ingredients.
Together with Scotland-born Smith, he will be serving up an eight-course tasting menu (S$140++) featuring produce from the British Isles harvested at their seasonal peak.
Elliott-Crenn’s dishes will include snacks such as chicken skin with liver parfait and candied walnuts, and a Carrot financier served with hazelnut praline and extra matured gouda from an artisan dairy farm in Cornwall; Cornish pollock with squid ink, white sprouting broccoli and sea lettuce; Isle of Mull scallops with roasted salsify and pickled rhubarb; fermented buckwheat with cave-grown mushrooms and parmesan cheese; and a dark chocolate, Morello cherry and pink peppercorn ice cream.
Meanwhile, Smith will showcase his Modern European flavours in dishes such as Neal’s Yard goat’s curd from an artisanal cheese retailer in London paired with peas, morels and wild garlic; beef tartar with miso, tomato and potato, using hand-chopped sirloin sourced from Prince Charles’ own Mey Selections; and duck breast with radicchio, apricot, date and olive oil puree.
Maggie Joan’s X Portland Restaurant: A ‘British Invasion’ 4-Hands Collaboration will take place on May 8 and 9. Priced at S$140++, the 8-Course Tasting Menu will be available for dinner on May 8, and for both lunch and dinner on May 9; wine pairings at an additional S$90++ or a glass of Rock Rose Gin & Tonic at S$24++.
Maggie Joan’s is at 110 Amoy Street (entrance from Gemmill Lane). For more information, visit maggiejoans.com.