Hawksmoor’s group exec chef Matt Brown to kick-start hotel’s outdoor grilling series

Matt Brown, group executive chef

Hawksmoor’s group executive chef Matt Brown is set to kick off a special outdoor cooking series at The Stafford London starting this month.

The five-star hotel plans to celebrate the joy of outdoor cooking with its Courtyard Fire barbecue series, which will see culinary director Ben Tish and executive chef Jozef Rogulski joined by a roster of brilliant chefs to cook a collaborative menu from its outdoor grilling area.

Mr Brown is first up on Saturday 24 April and will be cooking an indulgent menu that includes snacks of short rib and ogleshield nuggets with kimchi ketchup and a native lobster roll, followed by starters of either roast brixham scallops with white port and garlic or old spot belly ribs and vinegar slaw.

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He will be barbecuing big dry aged porterhouse steaks, alongside triple-cooked beef dripping chips, creamed spinach and bone marrow gravy.

To finish, guests can tuck into the legendary Hawksmoor sticky toffee pudding and clotted cream. Mr Brown said: “Everyone at Hawksmoor can’t wait to get cooking for people on 17 May, but I’m really excited to be cooking a Hawksmoor meal alongside our friend Ben outdoors at the Stafford Courtyard to celebrate the beginning of the end of restrictions and hopefully a bit of spring sunshine.

“It means a lot to us to be invited and hopefully it’s a reminder for a Londoners of what’s to come when we open our own doors again.”

Other names currently confirmed in the series include chef, author and barbecue aficionado Genevieve Taylor, and founder of Singaporean kopitiam Mei Mei London, chef Elizabeth Haigh.

Further dates and menus will be confirmed in the coming weeks, as well as other guest chefs to be announced.

Stuart Procter, COO at Stafford Collection, said: “It was our plan to have a summer of barbecues with a whole host of brilliant chefs in 2020, which for obvious reasons couldn’t happen, so I’m really happy we can get this off the ground in 2021 with such an amazing first chef and restaurant.

“I’ve always been such a big fan of the Hawksmoor brand and tried their sell-out at home boxes during lockdown which was brilliant, however it’s never the same as the real thing.”

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Andrew Seymour

The author Andrew Seymour

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