Can you tell us about the inspiration behind the menu you’ll be preparing for the Claridge’s Kitchen Supper Series?
The inspiration behind the menu is showcasing the south west's best ingredients nose to tail, and the wonderful produce we have in Devon.
Is there a particular dish in this dinner that you're most excited to cook?
On the menu for Claridge's, we have a few dishes that are a signature dishes to The Angel. 'The All White' is an Angel staple dessert and gives the wow factor to our guests.
Are you bringing any special ingredients from your restaurant in Devon to incorporate into your dishes?
At The Angel, we have just started to use a company called Devon Micro Greens. Their company ethos centres around sustainability and growing herbs, spices and chillies. They grow our micro greens for the week ahead, which we are then able to cut in front of the guests.
What do you hope guests take away from this dining experience and more broadly when they visit your restaurant?
The Angel is situated on the river embankment. Guests can dine with us whilst watching the Dartmouth Harbour and Kingswear, metres away from where some of our amazing produce is sourced.
Are there any moments from your experience as a chef that have shaped your approach to cooking?
I have been lucky enough to work in some of the best restaurants in the south west, gaining a wide range of knowledge from very respected chefs in the industry.
What produce do you enjoy cooking at this time of year?
Spring brings out some of the best produce. I especially love spring lamb and vegetables. Asparagus is at its best!
Where is your favourite place to eat, are there any specific restaurants that stand out to you?
The Farm Table at Darts Farm in Topsham, Devon, they do an awesome job showcasing farm to table and doing something really special. In London, Trinity, wow! Adam and the team are really inspiring.
What is your favourite dish to cook and why do you love cooking it?
We currently have a dish on our a la carte menu using free dived scallops. I think our scallops are the best in the country. Jamie from Green Straight Scallops dives on a single breath, which is the most sustainable way of diving. Such an amazing story and unique way of collecting the scallops.
Book tickets for Elly Wentworth's Claridge's Kitchen Supper Series on Monday 12th May here.
