This summer, Oxford’s historic Grade II listed Victorian glasshouse restaurant Gee’s will provide the backdrop to a dinner celebrating all things offal to coincide with the Oxford Food Symposium. Hosted by industry legends Rowley Leigh, Simon Hopkinson and Jeremy Lee, a specially designed menu will be accompanied by the chefs’ musings and memories of working with offal.
The trio will recall their experiences in the world’s top kitchens, comperéd by Gee’s founder Jeremy Mogford, alongside tips on how to cook with offal and the rewards of using lesser known, more economical meat.
With Gee’s Head Chef Russell Heeley in charge of the stoves, the menu will begin with Jeremy’s crostini de fegatini, followed by Rowley’s dried salted pigs liver with quail’s egg salad served alongside deep fried sweetbreads with aioli, yakotori chicken hearts and tripe Romane from Simon. The main course, courtesy of Rowley, will be Ox tongue zampone with salsa verde and seasonal vegetables from Jeremy Mogford’s Rofford Farm. To finish; Jeremy Lee’s Vanilla buttermilk pudding.
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