Restaurant chain Drake & Morgan is rolling out a new spring-summer menu following a unique collaboration with London-based Kiwi chef, restaurateur and food writer, Peter Gordon.
Mr Gordon, hailed as the ‘godfather of fusion’, worked alongside the group’s executive chef Robert Mitchell, to create five salads exclusively for the 22-strong outfit with venues in London, Manchester and Edinburgh.
Inspired by his book, ‘Savour – Salads For All Seasons,’ they showcase his signature style, fusing interesting global ingredients and flavours to create inventive, colourful dishes.
Robert Mitchell, executive chef at Drake & Morgan, said: “Our new menu features healthier dishes and more vegan and vegetarian options, reflecting consumer demand and a shift to a more mindful, flexitarian way of eating. It was amazing to see how inspired our chefs were by working with Peter.”
The five salads include baby beetroot with broad beans, goat’s curd and hazelnuts; kohlrabi with watermelon, tofu, mangetout and candied walnuts; cherry tomatoes with orange, fennel, macadamia nuts and coriander; fregola with asparagus, shiitake mushrooms and walnuts; and roast cauliflower with seeds, olives, broad beans, peas and olive tapenade.
Jillian MacLean, managing director and founder of Drake & Morgan, said: “Our aim is to constantly evolve and provide new and exciting choices for our lovely customers who are the backbone of our business. We wanted to show that salads need not be boring and Peter’s inventive approach to food made him the perfect partner for us – it’s been a real pleasure working with him.”
In addition to the salads, Drake & Morgan has introduced more vegan/vegetarian options on its all-day and breakfast menus. It has also introduced two afternoon teas across the estate.