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Table Talk

Thursday, June 4, 2015 - 09:45

The Worlds 50 Best Restaurant Awards 2015, sponsored by San Pellegrino & Acqua Panna, was held at the prestigious London venue, Guildhall.

 

Table Talk were once again selected to caterer the entire event and served canapés and mini meals to 650 guests including Helene Darroze, Ashley Palmer Watts, Fergus Henderson and Daniel Baloud to name just a few of the world class chefs in attendance from the shortlisted restaurants. The evening began with a drinks reception in the Old Library where guests enjoyed Table Talk canapés and drinks from sponsors of the night which included Lavazza, Veuve Cliquot, Estrella Damm and San Pellegrino. Ebbi Buchmann, Table Talk’s Executive Chef and his brigade worked in partnership with chefs such Simon Hulstone and Gaggan to create delicious canapés to incorporate produce from sponsors, Grana Padano, Cacao Barry and the Norwegian Seafood Council. “It was wonderful to invite so many inspirational chefs into our kitchens to work alongside us in preparation for this event, the Mexican chefs, especially newly crowned Latin American Best Female chef Elena Reygadas introduced us to flavours we are not currently working with”.

There were plenty of familiar faces in attendance as the awards got under way  - there were cheers from the Table Talk team when their new friend Gaggan broke into the top 10 and of course for the Roca Brothers who won the title of The World’s Best Restaurant for El Celler de Can Roca. 

Guests moved the Crypts after the main ceremony for an after party where Table Talk served a selection of mini meals they had prepared in partnership with leading chefs from sponsors Mexico, Angel Vazquez from Intro, Edgar Nunez from Sud 777 and Miguel Angel Guerrero from La Querencia designed a delicious Mexican feast to be enjoyed with cocktails from legendary mixologist Israel Diaz Pelayo.

Awards organiser, Stephanie Danvers said, “Table Talk’s attention to detail and passionate approach won us over last year and we were so pleased to be working with them on the awards this year. They have been a pleasure to work with throughout and their chefs have worked in partnership with some of the World’s best to deliver a fantastic menu for the event”

Menu

Seared Jerusalem artichoke, Grana Padano cream, 20 month Grana Padano Riserva wafer

Honey pimento and Estrella Damm braised belly pork with confit onions and chorizo

Norwegian prawn, kohlrabi, apple and lemon with Nepalese pepper

Norwegian king crab, lovage emulsion and onion ash

Norwegian salted dried codfish, quail egg, roasted onions and parsley

Pork and beef meatballs with spiced tomato sauce

Quail egg with spiced lamb kofte in a rye crumb

Ballotine of lamb with squash, preserved lemon and a Lavazza Etigua coffee and fennel seed glaze

Cacao Barry chocolate rum and orange choux

 

Background

The World’s 50 Best Restaurant Awards are organised by the William Reed Publishing Group and are voted for by an international panel of food critics and chefs.