"For me, eating red meat is a bit like eating chocolate. I love both. I'm well aware that large quantities of either might not be a good idea. So, I pick my occasions and try to enjoy less but better. An invitation to learn how to make Beef Wellington with Oliver Gladwin, co-founder and executive chef of the Local and Wild group of restaurants, easily made the better' grade."
"The Sussex is a rather swankier restaurant, in keeping with the Soho clientele, but with the same farm-to-fork philosophy. And, they offer a Beef Wellington experience where you can learn how the famous dish is created, before settling in for a dinner that begins with Sussex's much-loved signature mouthfuls, including the cult favourite mushroom-marmite eclair, before enjoying the centrepiece you have created."
A hands-on Beef Wellington class with Oliver Gladwin took place in the Hideaway Room at the Sussex Restaurant in Soho, paired with wines from the Gladwin Family vineyards. The Gladwin Brothers originally practiced seasonal, local, nose-to-tail cooking at The Shed in Notting Hill, sourcing many ingredients from their Sussex farm and wines from Nutbourne. The Sussex preserves the farm-to-fork philosophy for a Soho clientele and offers an experience that teaches Wellington preparation, includes signature starters like a mushroom-marmite éclair, and culminates in enjoying the Wellington participants have created and a seasonal pudding crafted by Oliver.
Read at www.london-unattached.com
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