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Chef Tarik

CHEF TARIK

Tarik is a highly skilled chef with over 16 year’s fine dining experience. He has acquired a comprehensive range of classic and modern cookery techniques while working in some of London’s most prestigious restaurants. Tarik is still as passionate about creating unique and exquisite dining experiences as the day he first stepped into a professional kitchen.

He has a natural flair for ‘haute cuisine’, combined with rigorous training received while working in the world class kitchens of the legendary Gordon Ramsay. Other career highlights include working at the 2 Michelin starred restaurant ‘The Square’ in Mayfair, The Royal Automobile Club (Pall Mall) and hand making luxury chocolates for the award winning chocolatier William Curley. Tarik also holds a first class degree in Culinary Arts.

In his own words, ‘Food and wine are my passion; an exceptional meal starts by cooking with the seasons to create light and intensely flavoured food that appeals both to the palate and the eye’.

Tarik’s cuisine will invite you to take a memorable culinary journey that savours exciting combinations of flavour, colour and texture.  Menus showcase fresh and seasonal ingredients using only the finest produce, sourced, where possible from local suppliers and farm shops whose emphasis is on organic, free-range and high welfare standards.

SAMPLE MENU

Canapes

Whipped English Goats Cheese and Red Pepper Crouton

Kaffir Lime Leaf Marinated Chicken Brochettes

Smoked Salmon Blinis, Crème Fraiche, Caviar, Lemon

Sesame Seed Coated Tuna Sashimi, Soy Ginger Dressing

Mushroom Duxelle Profiteroles, Truffle Oil

Starters

Veloute of Jerusalem Artichoke, Sautéed Wild mushrooms

Trio of Salmon: Whiskey Cured, Smoked Salmon Mousse, Citrus Infused Tartare

Dressed White Crab Meat, Tiger Prawns, Lightly Pickled Vegetables, Charred Baby Gem

Warm Pigeon Salad, Swiss Chard, Grated Hazelnuts

Smoked Violet Artichoke and Glazed Seasonal Vegetable Salad, Berkswell Cheese Shavings, Heritage Tomatoes, Olive Dressing.

Main Courses

Aged Beef Fillet, Heritage Carrots, Thyme Braised Fondant Potato, Bone Marrow Red Wine Jus

Roast Venison Loin, Swiss Chard, Baby Turnips, Juniper and 100% Chocolate Sauce

Turbot Fillet, Asparagus, Sea Vegetables, Potted Shrimp Sauce

Roast Red Mullet, English Seafood Risotto, Bouillabaisse Foam

Guinea Fowl Supreme, Celeriac Fondant, Dauphinoise Potato, Chicken Liver Sauce

Dessert

Dark Chocolate Slice with Peanut Brittle and Caramelised Pop Corn

Eton Mess with Pimms Marinated Strawberries and Strawberry Ice Cream

Coconut and Lime Pana Cotta with Exotic Fruit Salad

Lemon Tart Foam, Meringue, Honeycomb Ice Cream

Hot Chocolate and Caramel Fondant, Chocolate Sauce, Vanilla Ice Cream

Chef Tarik
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