The truffle season is upon us and Corrigan’s Mayfair is the place to celebrate it, an evening dedicated to one of the world’s most luxurious and rare culinary ingredients. Chef-Patron Ross Bryans has created a six course truffle tasting menu, using both black and white truffles. Taking place on the 20th of November, the evening will showcase the very best of the season’s truffles paired with wines selected by head sommelier, Jolanta Dinnadge.

 

 

 

 

 

The intimate dinner will be set in the Lindsay Room, an elegant dining room at Corrigan’s Mayfair. Supplying the sought after ingredient is world renowned Wiltshire Truffles, a specialist family run business dedicated to hunting English truffles from a secret location in the deepest countryside, as well as the best from around the world. With a true understanding and passion for the gourmet ingredient, Ross Bryans has come up with a menu guided by the season, choosing ingredients that perfectly complement the truffles.

 

 

 

 

 

Alternating black and white varieties of the most precious truffles on earth, guests will be taken on a journey from the moment they arrive, starting with the chef’s truffle canapés and champagne. As the banquet begins, Ross will introduce each dish beginning with the terrine of duck liver, truffle braised celery, black truffle and Granny Smith apple followed by dishes such as white truffle risotto with caramelised pears; pan fried fillet of sea bass, celeriac and black truffle; black truffle brie de meaux, fig chutney, mache salad and white chocolate and hazelnut mille feuille, milk ice cream and white truffle. “Truffle hunter” Zac Frost will be guiding guests through the evening, briefcase in hand filled with the rarest and most expensive treasures, and offering insight into industry secrets in finding and selecting the best truffles.

 

 

 

 

Ross notes:

“Truffles are one of the most precious culinary ingredients out there, when truffle season comes there is an air of excitement amongst chefs, but there are a lot of truffles used which aren’t of the highest standard. I wanted to show our guests the best of what is out there, I work with people I know truly understand and respect the ingredient and who will only provide the highest quality. The menu is designed to marry the ingredients together, I didn’t want to over complicate anything, I wanted the truffles to be front of centre and for everything used to be in harmony. It is the best of nature.”

 

 

 

A seat at the table will cost £185 per person and £285 for those who would like each dish paired with wine, selected to highlight key flavours in each dish. The precious ingredient will feature on the a la carte menu in the restaurant throughout the season.

 

About Ross Bryans

 

Ross Bryans, the newly appointed Chef Patron at Corrigan’s Mayfair, has experience in some of the best kitchens within the UK, Ireland and further afield, and has trained amongst some of the most highly regarded chefs in the world. Before joining the team at Corrigan’s Mayfair in March 2017, Ross opened the Clocktower Restaurant in New York with Jason Atherton and restaurateur Stephen Starr with the position of Executive Chef in early 2015. Prior to this, Ross was Head Chef at Jason Atherton’s flagship Michelin starred restaurant, Pollen Street Social for over two years.

 

Before joining Atherton, Ross trained with Clare Smith MBE, at three Michelin starred Restaurant Gordon Ramsay, on Royal Hospital Road for two years, before teaming up with Ireland’s only two Michelin starred establishment, Restaurant Patrick Guilbaud as Senior Sous Chef. It was in 2011 when Ross was offered the position of Senior Sous Chef at Royal Hospital Road, where he remained for a further two years under Clare. Ross has a true understanding and respect for ingredients, with experience in kitchens from Eleven Madison Park to Guy Savoy and Le Gavroche, Ross’ cooking style showcases his classical training together with his natural raw talent and understanding for British and French cuisine. A natural synergy with Richard himself, which will be evident in the offering at Corrigan’s Mayfair.

 

To book: http://www.corrigansmayfair.co.uk/product/truffle-dinner/

Date: Monday 20th November

Time: From 7pm

Price: £185, additional £100 with wine pairings

 

Corrigan’s

28 Upper Grosvenor Street

London, W1k 7EH

T: +44 (0)20 7499 9943

W: www.corrigansmayfair.co.uk

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