Benjamin round

Birthday Supper

25 couvers

~

Carpaccio of beef with wild rocket, Parmesan and lemon oil

Steak Tartare crostine

Broad bean, pecarino and marjoram brochetta

Salmon tartare

Tuna nigiri with soy sauce and wasabi

Proscuttio, Fig and Buffalo mozzarella

Grilled courgette, Feta and chili

Deep-fried Buffalo mozzarella risotto cakes with chilled pea and mint puree

Grilled Chorizo and Squid with Deep-Fried parsley and Aioli

Salmon and Avocado Sushi roll

 ~

Potato Bread and butter

~

Prawn cocktail

Tempura Prawn with oriental salad and dipping sauce

Brown shrimp salad with fennel, French beans, black olives and saffron aioli

Potted shrimp with lemon, watercress and grilled sourdough

Curried brown shrimp with baby gem lettuce, spring onion and coriander

Langoustine Mayonnaise

Thai Prawn salad with sour fruits, chili and mint; Jasmine rice

 ~

Beef wellington with, mashed potato, spinach and roast carrots

Roast rump of lamb with olive oil mash, cavalo nero and tapenade

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A rising star

CNTLogoforSocialsBenjamin is on the Conde Nast Traveler website.

CHEF TO WATCH: Blissfully summery, light, fresh and innovative – private chef Benjamin Round’s food is a taste of Ottolenghi in the countryside. Book him for a simple supper or a sparkling canapé party. Expect epic salads, perfect barbecues, and moreish mozzarella-risotto cakes with minty pea purée. His mini lemon-meringue tarts with crushed pistachio toppings are incredible. A rising star.

Sample Menu – Birthday Supper

Birthday Supper

25 couvers

~

Carpaccio of beef with wild rocket, Parmesan and lemon oil

Steak Tartare crostine

Broad bean, pecarino and marjoram brochetta

Salmon tartare

Tuna nigiri with soy sauce and wasabi

Proscuttio, Fig and Buffalo mozzarella

Grilled courgette, Feta and chili

Deep-fried Buffalo mozzarella risotto cakes with chilled pea and mint puree

Grilled Chorizo and Squid with Deep-Fried parsley and Aioli

Salmon and Avocado Sushi roll

 ~

Potato Bread and butter

~

Prawn cocktail

Tempura Prawn with oriental salad and dipping sauce

Brown shrimp salad with fennel, French beans, black olives and saffron aioli

Potted shrimp with lemon, watercress and grilled sourdough

Curried brown shrimp with baby gem lettuce, spring onion and coriander

Langoustine Mayonnaise

Thai Prawn salad with sour fruits, chili and mint; Jasmine rice

 ~

Beef wellington with, mashed potato, spinach and roast carrots

Roast rump of lamb with olive oil mash, cavalo nero and tapenade

Roast leg of lamb with anchovy, rosemary and garlic; Dauphinoie potato and cavalo nero

Grilled Lamb brochette with roast tomato, Field mushrooms, crisp polenta and salsa verde

Roast fillet of beef with Bearnaise sauce, pommes frites and green salad

Rack of Lamb with fondant potato, peas, pancetta and mint

Roast breast of chicken with garlic and tarragon; roast potatoes, cauliflower cheese and spring greens

 ~

Gorgonzola with peaches, chestnut honey and sourdough crisps

Creme brulee

St Emillion au Chocolat

Lemon and Polenta cake with creme fraiche

Raspberry cream pot with sable biscuits

Rhubarb fool with shortbread

Panocotta with poached strawberries and biscotti

Blueberry Financier with pistachio ice-cream

Sample Menu – Lunch and Supper

Lunch

~

Focaccia

 ~

Proscuttio, melon and mint

Deep-fried Buffalo Mozzarella with Aioli

Gazpacho Andaluzia

 ~

Whole Grilled Sea trout or Seabass

Tabouleh and Pomegranet salad

Roast Cherry tomato and Saffron cous cous with peas, broad beans and mint

Rocket and Parmesan salad

 ~

Gooseberry fool with shortbread

 ~

Supper

 ~

Scallop and Samphire Thai salad with Jasmine rice

 ~

Rack of lamb with olive oil mash, cavalo nero, roast tomato and tapenade

~

Treacle tart with clotted cream

Sample Menu – Birthday Supper

Birthday supper

32 couvers

~

Watercress soup with crème fraiche and anchoiade croute

Chicken liver and Foie Grasparfait with spiced pear chutney and grilled potato bread

Smoked eel salad with roast beetroot, French beans, crisp pancetta and horseradish

Grilled scallops with pea puree, crisp pancetta and mint vinaigrette

Endives au gratin (baked chicory with Serrano ham and Gruyere and bread crumbs)

Salmon tarter with green pepper corns crème fraiche and dill

Seven and Wye smoked salmon

Sword fish Carpaccio with citrus fruits, samphire and Aioli

Crab vinaigrette

Steak tartare

~

Breast of Guinea fowl with comfit savoy cabbage, fondant potato, pancetta and thyme

Gloucester Old Spot pork chop with Roquefort and green peppercorn butter

Roast Quail with cavalo nero, dauphinoise pithiviers and red wine jus

Rack of lamb with roast potatoes, Spinach mousse and anchovy hollandaise

Roast Venison with Cauliflower puree, sauté Girolles and spinach

~

Elderflower and butter milk pudding with poached summer fruits

Chocolate mousse with crème fraiche and toasted hazelnuts

Rhubarb and apple crumble with vanilla ice cream or custard

NAHM

NAHM

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Ben left Bibendum to work for David Thompson at NAHM in the Halkin hotel, London.

After spending years specialising in French and English cuisine, Ben wanted to learn the complex balance in Thai food in the widely acknowledged best Thai restaurant in the UK.

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The award-winning Thai restaurant, nahm is quite simply an inimitable experience – for serious gourmets who value originality and strong, fresh flavours.

Cuisine is spiced by Australian chef David Thompson’s artful hand, with surprising textures played out in meat, seafood and vegetable dishes.

The dining experience is warm yet eminently modern with generously spaced tables and sleek, Asian-style service. Breakfast is also served here, focusing on English classics and healthful alternatives.

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