APPETITE
CELEBRITY CHEF DIGITALLY DELIGHTS STANDARD BANK GUESTS WITH ONLINE MASTER CLASS Guests of Standard Bank were treated to a personalised dining experience in their own homes with a Michelin-star chef recently. Directly from top London restaurant Le Gavroche, where he has been at the helm since the early 1990s, Michel Roux Jr gave a 90 minute master class full of invaluable tips and tricks with effortless candour. Roux Jr, who comes from a family dynasty of chefs, spoke of his family experiences, how he coped during the recent lockdown, his immediate thoughts as the hospitality industry returns to work and some invaluable advice for aspiring young chefs and family cooks – making it a great event that the whole family could enjoy.
Much of the talk pre-event centred around what has become his trademark dish, Soufflé a la rhubarb. That formed part of the menu as the two Michelin-starred and celebrity chef took clients through the step-by-step process of cooking a meal before sharing his best tips and practices.
Michel Roux Junior delivered an online master class to guests of Standard Bank.
All attendees received hampers in advance, including all of the ingredients, a signed cookbook, branded chopping board and wine which had been paired with the dishes. Chief Executive of Standard Bank Offshore Group, Will Thorp, who welcomed the guests at the start of the event, hailed the digital cooking class a success.
Some of the decadent dishes cooked by Michel Roux Junior in the Standard Bank master class.
SUMMER COCKTAIL
The Clover Club
This pre-prohibition era cocktail takes its name from the famous Philadelphia club where it was invented. The tartness of the lemon and the sweetness of the summer fruit combine to create a wonderful complexity of sweet and sour - enhanced by the smooth, creamy character of Fynoderee Summer Gin. Easy to make and enjoy at home with friends on a summer’s eve. You will need: n Fynoderee Manx Dry Gin Summer Edition (50ml) nF reshly squeezed lemon juice (allow 1 whole large lemon per cocktail) nS ugar Syrup (20ml) (easy to make your own by dissolving 300g caster sugar in 150ml water over a low heat - can be kept in the fridge for future use) nS mall handful of Strawberries or raspberries n Ice n Cocktail shaker n Coupette glasses
50
Method: The recipe will make one cocktail – double up on the ingredients to make two – you should be able to make two drinks in one go using a standard sized cocktail shaker. Muddle the fruit at the bottom of the cocktail shaker using a pestle. Add all the other ingredients and shake hard. The shaking action mixes the ingredients and froths up the egg white. Next add a large handful of ice and shake again for at least 30 seconds to chill. Strain in to the glass(es) and a foamy layer should form on top. Garnish with a strawberry or raspberry and enjoy! ISLE OF MAN PREMIER MAGAZINE
