Working alongside Harvey Nichols' chefs, the Michelin-starred chefs Kenny Atkinson and Mark Teasdale, as well as Chris Horridge, will be cooking their signature dishes for tasting menus at the department stores in Leeds, Bristol and London.
Great British Menu winner Kenny Atkinson, head chef at the Michelin-starred White Room at Seaham Hall, County Durham, will work with Richard Walton-Allen, head chef of the Fourth Floor Café at Harvey Nichols in Leeds, from 29 September to 4 October. He will be championing North-eastern suppliers and produce with dishes like Aberdeen Angus beef, carrots, horseradish and Shetland black potato crisps.
Mark Teasdale, head chef at the Michelin-starred Sharrow Bay in the Lake District, will collaborate with Jonas Karlsson for a second year at the flagship Fifth Floor Restaurant in London's Knightsbridge from 25 September to 1 October. Guest sommeliers will join the chefs to select accompanying wines from Harvey Nichols' extensive wine lists.
Chris Horridge, executive chef at Cliveden in Berkshire, will be preparing his healthy cuisine, which is based on balancing presentation, flavour and nutrition in every dish. A selection of his nutritionally balanced ‘without' dishes, which are virtually sugar, gluten and dairy free, will be featured on his menus for the Second Floor Restaurant in Bristol from 29 September to 1 October.
By Rosie Birkett
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