Michelin star chef Simon Hulstone will be taking on his own marathon challenge by catering for his biggest banquet to date – 2,500 esteemed guests, at the ‘Our Greatest Team Rises’ event, at the Royal Albert Hall this Friday May 11, 2012
The event marks the final countdown to the London 2012 Games featuring a spectacular line up of Britain’s best entertainers including; Gary Barlow, Will Young, Davina McCall, John Bishop, Charlie Siem, Alfie Boe, Dermot O’Leary, and Melanie C – as well as Team GB and ParalympicsGB athletes, who will enjoy Simon’s three-course banquet. It will be the last time that the athletes come together to celebrate, ahead of the London 2012 Olympic and Paralympic Games.
The 37-year-old chef from The Elephant restaurant in Torquay, was awarded the opportunity to cook for guests, through the British Airways Great Britons programme, which helps British talent take off. As part of his role, he also worked with mentor Heston Blumenthal, to produce an Olympic-inspired menu, which will be available to three million customers on board British Airways flights this summer.
Simon’s mentor, Heston Blumenthal, said: “Simon has produced a fantastic menu for this very special occasion. It not only showcases the best of British ingredients but also has a truly British team behind it. It’s fitting that a great UK talent like Simon is behind this celebratory meal for our great British sporting heroes.”
Simon will work with a team of 25 chefs on the night, including Heston’s catering team at Rhubarb, and chefs from the Elephant. Simon’s ‘Our Greatest Team Rises Menu’ features:
- (Starter) Free range chicken and lightly smoked ham hock terrine with champagne soused new season vegetables and a jelly of wild celery and granny smith apple
- (Main) Slowly Braised British featherblade on spring cabbage and pancetta, oxtail and potato dumplings, confit young carrots with lemon thyme infused onions and a red wine jus
- (Dessert) Salted bitter chocolate mousse on a rich chocolate shortbread, tangy passion fruit gel wrapped in a crisp chocolate cylinder and accompanied by passion fruit yoghurt and freeze dried mango and coconut
There is also a vegetarian option, which includes a terrine of new season British vegetables, and a cured smoked salmon starter.
Speaking about his dishes, Simon Hulstone, said: “It’s an honour, a privilege and ever so slightly daunting to be cooking for our sporting heroes, best of British talents and thousands of guests on this very special occasion! With the weeks of training ahead for the athletes, I hope to give them a good meal before they get into their final phase of training.”
However, it’s not just celebrities that will be getting the VIP treatment – customers flying on British Airways flights over the summer will enjoy Simon’s menu which is inspired by popular foods from 1948 – the last time the Games were held in the capital.
Working with Heston and his experimental team, they researched food in post war Britain, as well as the 1948 airline menus and discovered that indigenous and plentiful foods such as cuts of beef and fish played an important part of people’s diet during these austerity years.
Simon’s in-flight menu reflects these trends, and includes dishes such as; ‘Rillette of mackerel dressed on a pickled cucumber carpaccio with sour dough croutes’ and ‘Fish pie using sustainable sourced hake, dressed with parmesan pomme puree and a warm tartare sauce’ as well as ‘Potted braised beef, with a potato and horseradish topping served with hispy cabbage, baby carrots and roasted shallots with a rich jus’.
Simon has long flown the flag for Britain, representing the country at international culinary events, including the Culinary Olympics in 2010 and 2008.
British Airways is proud airline of Team GB and ParalympicsGB and is proud to support the BOA Ball.