Allan Pickett, former chef patron of Piquet in Fitzrovia, London, has joined the Swan at Shakespeare’s Globe on London’s Bankside as executive chef.
He will take up the role in March aiming to create a modern British menu using local ingredients and suppliers. He will be adding some of his homemade preserves and compotes to certain dishes, foraged in Kent by his mother.
Signature dishes from the main menu include: hand-dived marinated scallops with Granny Smith apple, squid ink mayonnaise; ham and savoy cabbage terrine with Yorkshire rhubarb and sourdough toast; old Spot pork belly with black pudding, creamed celeriac and Somerset cider brandy prunes; haunch of venison with faggot, braised red cabbage and damson preserve and Cornish fish stew with saffron Norfolk potatoes and garlic mayonnaise.
Pickett’s style is inspired by classic French cuisine, learnt during his time working with the Galvin brothers at Chez Nico, Orrery, and Galvin Bistrot de Luxe.
Other experiences include L’Escargot under Marco Pierre White, D&D London’s Plateau.
After four years with D&D, Pickett opened Piquet. Piquet received positive reviews from critics such as Fay Maschler who described the restaurant as “classic but also savvy, energetic and with an ear to the ground”.
On the new appointment, Pickett said: “I am delighted to have joined the team at Swan, Shakespeare’s Globe; it’s great to be back on the London restaurant scene and I felt Swan was a perfect fit. We’ve been busy the last couple of months creating our Spring menu, which showcases the best Spring produce and I can’t wait for people to try it.”
Following refurbishment, the Swan at Shakespeare’s Globe reopened in February 2016. It offers all-day dining from breakfast, lunch and dinner menu, alongside a three-course pre-theatre menu and Midsummer Night’s Dream afternoon tea.
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