5 Quick-Fire Questions on… ‘A Summer Menu’
Interviewee: Richard Trant, Head Chef, Merchant Taylors Hall
The London Summer Event Show caught up with Head Chef of Merchant Taylors’ Hall to talk about…….you guessed it, summer!
1. What ingredients (in your opinion) sum up a typical British summer Menu?
- Asparagus
- Grouse
- British berries
4. What do you love about creating a summer menu?
The availability of seasonal products
3. What is the most unusual summer dish you have created?
Christmas lunch!
4. What are the main challenges of catering a summer event compared to another season of the year?
Competing with other high class establishments for early summer produce, i.e. the first and the best crop
5. What is your favourite summer dish?
Gazpacho because of the simplicity and freshness of the flavours. Ingredients include: cucumber, tomato, basil, lemon juice, red peppers, sea salt, baguettes, first press olive oil and garlic
6. We are lucky enough to have you catering the London Summer Event Show in January. Are you able to give us a sneak peek at one of the dishes you will be creating for the event?
Chocolate Ganache tart with gold leaf (part of the afternoon tea set)
Richard Trant, began his career in 1971 while training at Michelin star restaurants Prunier (Paris & London) & Boulestin (London), under head chef John Coulson. He joined Merchant Taylors’ Hall on 16th October 1982 and has recently celebrated his 33rd year with the venue. He has a keen passion for quality produce which comes through in the dishes he creates.
Pop down to the London Summer Event Show in January to taste the magical menu he has put together for our show. You must pre-register to attend the event.
