SIGNATURE
Coffee, Whiskey and Lemon Choux Latymer Pennyhill Park Hotel & Spa SURREY
In his first year at helm of Latymer –
explains Smith. “It’s rich, decadent and
Pennyhill Park Hotel & Spa’s fine dining
has an incredibly sensual mouthfeel; it is
restaurant – Head Chef Steve Smith has
best enjoyed with a shot of Blue Mountain
successfully steered the restaurant’s
Difference coffee.”
brigade through the ups and downs of
Referred to by the team as “Irish coffee
the pandemic, picking up a Michelin star
in a solid state”, the dessert is presented
along the way.
on a plate supplied by Odd Standard and
Arriving at Latymer last February,
comprises Paris-Brest choux, chocolate,
Smith quickly set about creating his six-
and coffee and whiskey mousse with
course Discovery tasting menu, complete
chocolate croquant pieces. Enhanced by
with snacks, hot beverages and petits
coffee-flavoured jelly, whiskey gel and
fours of handcrafted chocolates and a
a praline and cocoa nib crumble, the
caramelised Yuzu Tart.
delicacy is best eaten in one bite.
One of the highlights is the chef’s luxurious ode to Irish coffee. “The dish is inspired by a classic Irish coffee, with the addition of chocolate and a hit of lemon,”
