The Michelin Star returns to CHESHIRE with exclusive Yu collaboration with Tom Parker
| 2nd July 2019
Last week executive chef Victor Yu was joined by newly appointed Michelin Star head chef Tom Parker, from Lancashire’s very own White Swan at Fence.
With an exquisite five-course White Swan menu for the evening, guests were treated to an intimate dining experience, and here at VIVA, we were treated to the exclusive behind the scenes – as well as all the tasty dishes.
Tom Parker’s reputation for good food is going from strength to strength. At 27 years old, he already has a Michelin star, 2 AA Rosettes and 6 Good Food Guide awards. The White Swan at Fence has been named in the Top 50 Gastropubs and boasts a small seasonal menu, using only the best and freshest ingredients available.
“Tonight’s menu is all about seasonal food, cooked well. The menu is fairly simple, but the ingredients have been paired together to create some amazing flavours.” says Tom.
Executive Chef of Yu Alderley, Victor Yu has an equally impressive reputation. After appearing on Gordon Ramsay’s Best Restaurant, Victor and his father Charlie Yu won the coveted spot of Best Chinese Restaurant in the UK, beating some of London’s most revered Michelin Star chinese restaurants.
Victor has collaborated with a number of chefs, launching the sell-out Odyssey of Taste at Yu, welcoming Nigel Haworth, Steven Smith and Lisa Allen into the kitchen respectively. In addition to demos at food festivals, Victor is a regular at Northcote, offering cookery classes and teams up with Jeremy Pang at School of Wok for masterclasses.
The collaboration menu begins with a White Swan favourite. Sourdough fresh from the White Swan kitchen with a Goosnargh Chicken & Foie Gras Parfait with a local Fen Farm Cream Butter.
The second dish of the evening was an Organic Salmon with English Wasabi, Buttermilk, Apple and Dill. The Salmon was cooked in a similar way to the Swedish Gravlax.
The third dish of the evening was the CEP Mushroom Ravioli with Roast Chicken, Onion Fondue and Thyme. This dish was absolutely incredible, the richness of the mushroom and chicken paired beautifully with the creamy onion sauce. A personal favourite of the evening.
Next it was onto the Burlholme Farm Lonk Lamb, another locally sourced produced. The lamb was paired with organic sheeps curd, pods and flowers. The lamb was beautifully cooked and simply melted in the mouth.
The finale, and the showstopper for the evening was Tom Parker’s Tiramisu served with Michel Cluzel chocolate, caramel and liquid nitrogen infused banana ice cream. A phenomenal dish which Tom himself served up to the lucky diners of the evening, armed with a smoking bowl of nitro ice cream.
VIVA Verdict: An incredible and unforgettable evening with some of the countries most talented chefs. The food was phenomenal, the service was on point and the buzz in the kitchen made this evening the perfect partnership between the two chefs.