WAITROSE UNVEILS MENU BY NATION’S BEST CHEFS
Waitrose executive chef Neil Nugent presents a restaurant inspired menu created in collaboration with chef heavyweights including Pierre Koffmann, Anthony Demetre and Bryn Williams.
Waitrose is launching a menu of indulgent home-dine dishes inspired by some of the nation’s most formidable chefs including Pierre Koffmann, Anthony Demetre and Bryn Williams.
The retailer’s executive chef Neil Nugent has collaborated with selected chefs to create a menu of contemporary restaurant dishes, which can all be enjoyed in the comfort of your own home.
Launching next month, the range of dishes, named ‘Menu From’, represents a celebration of the most loved dishes from some of the nation’s most popular and upcoming restaurants. Made from top-quality ingredients, it is also designed to ensure there is little or no preparation involved.
Neil Nugent, Waitrose Executive Chef says: “We wanted to create a range of dishes that are truly reflective of those found on the menu of top restaurants. By collaborating with Pierre, Bryn and Anthony we have been able to make innovative dishes of restaurant quality that can be enjoyed in the comfort of your own home.
“The range includes a selection of mains as well as starters and sides so customers can kick off their shoes and enjoy a night in.”
Menu From highlights include its delicious slow cooked mains. From Coq au Vin and Beef Bourguignon, influenced by rustic Gascon style to navarin of lamb inspired by the delicious dishes found on the menus at celebrated London restaurants, Arbutus and Wild Honey.
The menu also offers some of the nation’s most comforting and familiar dishes such as steak and dumplings. The all-new Shepherd’s pie is inspired by Bryn Williams, whose speciality for British fayre won him the Great British Menu and the opportunity to cook for HRH the Queen at her birthday banquet.
The beetroot and goats cheese tart borrows from some of the flavours used in the vegetarian taster menu at Bryn William’s restaurant Odette’s.
Hightlights:
Scallops with Smoked Bacon & Black Pudding, starter for 2 – £6.99
A truly unique dish – sweet succulent scallops with the infamous savoury Bury Black Pudding coupled with smoked bacon lardons make this an innovative starter. The dish is finished with butter, lemon and parsley to marry the flavours together.
Duck Leg Confit, Red Wine Jus, serves 2 – £9.99
Tender free range Gressingham duck leg has been cooked slowly in its own fat to tempt out the most succulent flavours and texture. It is served with crisp smoked bacon lardons on a bed of roasted skinless potato wedges, tumbled in thyme with a rich red wine jus and redcurrant sauce. Cooked to perfection, the duck falls off the bone and melts in your mouth.
Navarin of Lamb, serves 2 – £8.99
The lamb is slow cooked for three hours in its juices until tender and garnished with roasted carrots, swede and baby onions served with a light, rustic red wine sauce. The sauce is sweetened by the winter roots and provides a comforting lamb casserole. The slow cooking ensures all of the goodness as well as the full flavour remain intact.
Pork Osso Bucco, serves 2 – £7.99
Using pork shin instead of veal, the shin is marinated in white wine and slowly cooked for two hours resulting in mouth-watering succulence and meat that falls easily off the bone. Served in a delicious rich sauce of tomatoes, white wine, chicken stock and thyme and then sprinkled with a gremolata crumb of lemon and parsley to give a crisp texture.
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