ALEX WEBB ON PARK LANE

After eight months as a pop-up, MasterChef: The Professionals 2020 winner, Alex Webb has made his presence permanent at the InterContinental London Park Lane where he has introduced a fresh new wave of menus from an accessible two course menu through to a seven-course tasting experience.

Essex-born Alex started out washing pots at his local restaurant aged just 14, before honing his skills in some of London’s top restaurants, including Hélène Darroze at The Connaught, Dinner by Heston, Roux at Parliament Square and The Frog in Hoxton. Since being crowned, Alex has gone from strength to strength and has established his name on Mayfair’s culinary scene.

His inventive menus take you on a gastronomic journey characterised by clever and creative combinations. Dishes are inspired by nostalgic flavours from Alex’s childhood and his travels, while championing seasonal British produce for sea, land, and tree. Favoured ingredients include foraged flowers and herbs from Badger’s Garden in Bucks and beef from Lake District Farmers to name a few.

With the option for two or three-courses, highlights include a Beef carpaccio with pickled shimeji, pine nut purée, truffle and sourdough crouton; an Atlantic cod topped with sea herbs, an onion purée, pickled onions, crispy potato and champagne sauce; and Lake District pork chop with pearl barley risotto, slat backed carrot, apple compote, crispy pork skin and pork jus. Must-try sides include black winter truffle and slow cooked butter and thyme potatoes with Parmesan.

Showstopping desserts feature Tonka bean and yuzu millefeuille with clotted cream ice cream and Banana soufflé with caramelised pecan, caramel sauce and banana ice cream.

The star of the show though is the immersive seven-course tasting menu that showcases Alex’s passion for seasonal ingredients and creative storytelling through his recipes. Lobster toast with black sesame and sweet chilli jam and a beef fillet with black mushroom purée, girolles, tomato gel and beef jus will not disappoint. Finish off with an espresso martini soft whip followed by a secret dessert - Alex’s Mystery box! No-one knows what they’re going to get until they try it, and the staff are sworn to secrecy.

Cider and wine pairings are also available alongside Alex’s menus and a vegetarian alternative is also available.

Alex Webb on Park Lane also features a bar providing something for everyone. Creative cocktails with signature choices such as the Geranium Fizz with Acqua di cedro Bassano, geranium syrup, orange blossom water, Hattingley Valley Classic Reserve; and the Pisco & Ibisco made with BarSol pisco, lemon, ginger beer, hibiscus and clove syrup, applewood smoke. In addition, the restaurant offers a wide range of French, English and natural wines, and cider from Sandford Orchards, including Alex’s own signature blend created especially for the restaurant.

Alex Webb on Park Lane, 1 Hamilton Place, London W1J 7QY 020 7409 3131 | parklane.intercontinental.com

Chef Adam Smith presents steamed cod and smoked potato purée with pickled cucumber and butter sauce. This fresh, seasonal dish is inspired by classic flavours with Chef Smith’s own contemporary flare. This dish is served at Coworth Park’s Michelin starred restaurant Woven. Coworth Park is a 71-room luxury country house hotel set in 240 acres of picturesque Berkshire parkland. The estate includes a luxury spa with indoor pool. In addition to Woven, the hotel offers relaxed dining in The Barn and award-winning afternoon tea in the Drawing Room. Coworth Park is also a prime wedding venue with a ten-acre wildflower meadow with an aisle of fresh flowers for Spring and Summer weddings.

INGREDIENTS for four people

CURED AND STEAMED COD

600g Cod Loin | 250g Maldon Sea Salt

2 Lemons | 2 Lime | 1 Orange

Micro plane the zest from all of the citrus fruit into a mixing bowl. Mix in the Maldon sea salt and stir well. Remove the skin and pin bone the cod loin and split the salt mix evenly into two. Sprinkle one-half of the salt mix evenly onto a tray then place the cod loin on top and cover with the remaining salt mix. Leave to cure for 45 minutes before thoroughly washing off the salt in ice water. Dry well and reserve for service.

Steamed Cod with Smoked Potato, Pickled Cucumber and Butter Sauce

By Adam Smith

Adam Smith is considered one of the UK’s most talented executive chefs with a reputation for accomplished, classically based cooking with modern presentation. Adam was awarded a Michelin star in 2018 at Restaurant Coworth Park, which he has maintained ever since and carried over to Woven at Coworth Park which won its own Michelin star just six months after opening. Adam’s cooking style focuses on championing seasonal, local produce, creating classic dishes with a contemporary twist.

SMOKED POTATO PUREE

500g Ratte Potatoes | 350g Smoked Butter | 150ml Milk

Place the potatoes into a saucepan and cover with cold water and season well with salt. Simmer until well cooked. While the potatoes are still hot peel the skin and pass through a fine drum sieve. Return the passed potatoes to a clean saucepan and slowly add the diced smoked butter and incarcerate with a wooden spoon.

The potatoes will absorb most of the butter and then it will start to split, don’t worry this is what we want. Once all of the butter has been added continue with the cold milk, you will see the mix come back together to a rich smooth potato puree. Reserve for service.

PICKLED CUCUMBER

1 Whole Cucumber | 300g Apple Juice | 30g Dill

25ml White Balsamic Vinegar | 5g Chardonnay Vinegar | 5g Salt

Peel and thinly slice half the cucumber and cut the other half into a 3mm dice. Roughly chop the dill and add to a food processor with the apple juice, both vinegars and salt. Blend as quick as possible until smooth then pass the mix through a fine sieve. In separate containers cover the two different cuts of cucumber in the pickle and if possible vacuum pack, if not then just leave covered in the fridge for at least 3 hours.

BUTTER SAUCE

100g Finely Sliced Shallot | 5 Black Peppercorns | 1g Tarragon

1g Dill | 400ml White Wine | 2g Maldon Salt | 120g double cream

250g butter | 20g chopped dill | 20g chopped chives dorchestercollection.com

Reduce the first 200ml of white wine with the shallot, peppercorns, herbs and salt. Once the liquid is reduced to a syrup, add the next 100ml of white wine and then once this reduces to nothing, add the final 100ml of white wine. Reduce by half, pass through a fine chinois, squeezing out all of the liquid in to a clean pan. Add the cream to the reduction, bring to the boil and start to whisk in the diced cold butter. Keep going until all of the butter is emulsified and the sauce is at the desired consistency. Reserve for service.

Place the cod into a suitable sized bamboo steamer basket ensuring there is even space around each piece and they are not touching, cover with the lid. Fill a saucepan one third with water and place on the heat until boiling, put the steamer basket over the pan and simmer for 8-12 minutes. Use a cocktail stick to check that the fish is cooked, there should be no resistance when pushing it through.

Into your serving bowls pipe the hot smoked potato. Drain the sliced cucumber and cover the potato with it. Place the cod alongside. Drain the diced cucumber. Warm your butter sauce ensuring to do this slowly and continuously stirring so that it doesn’t split. Once the sauce is hot, add in the diced cucumber, chopped dill and chopped chives. If its extra special you can even add a little caviar to the sauce.

Garnish the cucumber with picked herbs like sea purslane, bronze fennel, and chervil. Pour the sauce over the fish and serve.