Ever wondered what a chef would order from their own menu if they were dining as a guest? We asked Head Chef Mark what his ideal three-course meal would be if he were to sit down in our brasserie for a relaxed evening–off-duty.
His choices say a lot about his relationship with food: a love of flavour, memory, and proper technique.
To Start: A Memory on a Plate
For Mark, the meal would begin with whitebait. It’s not just a dish–it’s a memory. The first time he had whitebait was at The Hand and Flowers years ago, and it left a lasting impression. Ever since, it’s been a quiet favourite. There’s something undeniably nostalgic about crispy whitebait, served simply and seasoned well. It’s the kind of starter that doesn’t try too hard but delivers every time.
Main Course: A Chef’s Day-Off Favourite
When Mark dines out on his days off, he often finds himself drawn to a really good steak. There’s something satisfying about a classic, done properly–and in his view, steak isn’t steak without chips.
But not just any chips.
At the brasserie, we do them the way Mark believes they should be done: triple-cooked. It’s a technique made famous by Heston Blumenthal and one that delivers that perfect contrast–crisp on the outside, soft and fluffy inside. The process is meticulous: first, they’re blanched and chilled; then they’re cooked low and slow at 130°C before going back into the fridge; finally, they’re fried at 180°C just before serving.
It’s the kind of detail that could go unnoticed–but for Mark, it’s these touches that elevate a dish from good to great.
To Finish: Light, Bright and Just Enough
To round it off, Mark would choose the lime mousse. It’s light, zingy, and just sweet enough to finish the meal without feeling too heavy. It was designed with this exact moment in mind–when you’ve enjoyed a starter and a hearty main but still want a little something sweet to end on. The mousse is refreshing and balanced, the perfect finale.