Summer Kitchen Garden Demonstration
With Mark’s love for locally sourced ingredients and his passion for foraging, last week’s demonstration topic ‘Summer Kitchen Garden’.
Sample menu only, view current menus.
In 2008 Alan Murchison wanted a new demonstration kitchen at L’Ortolan that would both match the quality of the restaurant and be practical to cook in.
Restaurant Reading Kitchen Demonstration
He turned to bulthaup Winchester who were able to translate Alan’s vision into a reality. Ever since, the L’Ortolan butlhaup demonstration kitchen has played home to a number of cookery demonstrations and masterclasses run by Sous Chef, Mark Apsey.
As a natural teacher Mark is keen to share his knowledge and passion with people who enjoy great food and want to learn more, indulging their culinary passion and teaching them to cook food with Michelin flair.
With Mark’s love for locally sourced ingredients and his passion for foraging, last week’s demonstration topic ‘Summer Kitchen Garden’ was the perfect masterclass for any aspiring Chef.
Looking at ingredients that grow locally in gardens and footpaths throughout Summer, Mark showed his willing students an exciting selection of dishes from a beautiful summer berry Mille-Feuille to a fresh tomato Gazpacho. After tasting Mark’s Gazpacho we asked him the secret to creating such a delicious Spanish summer soup.
Tomato Gazpacho Restaurant Reading
Ingredients:
3kg Ripe Plum Vine Tomatoes, roughly chopped
600g Cucumber, peeled deseeded and chopped
1.5kg Red Peppers, diced
130g Onions, finely chopped
2 Cloves Garlic, finely chopped
12 Basil Leaves
50ml White Wine Vinegar
25g Salt
70g Sugar
Method:
1. Mix all of the ingredients together and place in a refrigerator overnight
2. Place the ingredietns in a food processor and blend until smooth
3. Pass the mixture through a coarse sieve to remove any skin and seeds
4. Season to taste
Enjoy!
