I’m a bit of a Masterchef geek. Okay, I’m a huge Masterchef geek. One of my earliest TV memories was the Sunday evening version with the transatlantic drawl of Lloyd Grossman and his elongated vooooeeeeeweeeels. I have a hazy memory of some ageing French chef being a guest judge and talking about how a dish would have been more haute cuisine had they removed the vegetable garnish and just served the duck breast with the sauce. So one of my first TV memories is someone essentially saying that vegetables are bad, to which infant Simon concurred. Years later I enthusiastically tuned-in to watch Tomasina take the inaugral title of the rehash, and subsequently tuned-off when I tried the first Wahaca site she opened. I’ve seen every episode of every season since, the good, the bad and the ‘celebrity’ version. For me, the most interesting development has been the professionals format. This is where the real high and low points happen; the little bits of genius and the chocolate cake with guinea fowl. I’ve booked restaurants purely off the back of that show, I’ve watched a beautiful, bearded Greek almost crash out the first round and then storm through to the semi-finals, and I’ve considered my sexuality watching Michael Roux Jnr before Gregg Wallace opened that huge gob of his and confirmed I will always be heterosexual. I’d quite like Gregg’s job.
The chance to see two of the sucess stories from Masterchef The Professionals is too great to turn down, even if it means leaving the confines of Moseley for a forty minute drive to Lichfield. The winner of this years show, Laurence Henry, is joined by The Rematch champion, Claire Hutchings. Both sous chefs at two star restaurants, the former works at a restaurant in Nottingham which we’re visiting this summer, whilst the latter is based in Spain. We are seated on communal tables in the pristine St Johns House, on thick white chairs and heavy white linen draped tables. Snacks preceed the four courses, a delicate cone of salmon tartare which I am told is delicious (the stuff makes me gag), a gougere that is a tiny bit dense to be up there with the best, a pork croquette with kimchi puree, and most interestingly, a lightly spiced cracker with raw lamb and bulgar wheat that riffs on the Middle Eastern dish, Kibbeh.
Laurence is up first. The first course has mackerel two ways; a delicate fillet soused in a mixture involving beetroot juice which provided a copper sheen, and a panfried fillet which I’m not sure needed to be there. With this was beetroot thrice: as a puree, teeny raw discs, and beautiful cooked white beetroot, with a quenelle of horseradish tempered enough to stop it blowing everything out of the water. His next course wins no beauty contest, though for me was the best of the day: beef short rib, braised down until it retains just enough texture. The meat has a little underlying heat and the gentle funk of dried crustacean; it is a very refined take on some big, pungent flavours, delivered with skill and finesse. The roast onion puree, crispy onions, and shredded scallion it shares the plate with pull it back towards these shores. I could have eaten three more plates of this and left very happy.
Alas, that was not to be. Up steps Claire Hutchings with the dish that won the Rematch over Christmas. Lamb breast slowly cooked until only just holding shape, glazed in a curried sauce which pays homage to her Birmingham roots. It looks like a two star plate of food, with a row of neatly postioned cubes of mango and folds of cucumber, the latter alternating with pipings of mint yogurt and sweet mango puree. We get rice with crispy coconut and a jug of that curried sauce, with which I manage to transform my plate into a biriyani in record time. You can’t take me anywhere. But still, what a dish. Two different chefs, each with very different takes on spice. Both instantly marked out as ones to watch for the future.
Claire is on desserts today, with a set mousse of sheeps yogurt, sorrel granita, compressed apples in some herby liquor (I think), meringue, and dehydrated olives that had taken on a leather-like texture. I wasn’t sure I was going to like it – it took me back to the four ‘dessert’ courses at L’Enclume that featured parsnips and other stuff that should never end a meal. In short I loved it; the complexity and unexpected pellets of sweetness, the balance of it all and how the olive tasted almost candied when combined with the rest of the plate. We finish on wedges of salted chocolate, neck the wine and say our goodbyes to the rest of the table.
I’ve followed Sauce Supper Club for sometime, accidentally so on occasion (we’ve been eating in the same dining room twice in the last year), and I’ve wondered if these events really are for me. They undoubtedly bring a class of chef not usually found in Lichfield, though the travel is part of the fun for us. But these events are really something, delivering a very high quality for the £75 ticket fee. We ate four courses of their own food from chefs presently cooking somebody else’s menu on a daily basis. It was a glimpse into the the next generation of star chefs. If this lunch was anything to go by, the future of our restaurant scene is in very safe hands.
Thanks to A2B for getting us over the Staffordshire border and back