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Chef’s Recipe : Tuna & Beef Tartare, Kimchi by Adam Handling
Adam Handling Chelsea was one of the big launches at the beginning if 2019 and brings us our recipe this week.
Adam Handling, one of the hottest young British chefs around, was chosen by the ultra luxe Belmond Collection (Hotels, Restaurants, Trains, Safari Lodges, River Cruises) to spearhead their strategic London landmark at the all new Cadogan Hotel. Their only other UK hotel being Belmond Le Manior aux Quat’Saisons. See our blog, 28th February 2018: Step inside the new look Belmond Cadogan Hotel on its opening.
Tuna & Beef Tartare, Kimchi – serves 2
- 70g 5mm diced tuna
- 70g 5mm diced fillet beef
- 10g chopped chives
- 1 tbsp kimchi emulsion (see below for recipe)
- half tsp kimchi base
- Pinch of crispy onions
- Black sesame – pinch
- Togarashi – pinch
Mix everything together well.
Kimchi Emulsion :
- Kimchi base (to taste)
- half tsp Harissa
- 1tbsp Mayonnaise
Combine all of the ingredients, and reserve in the fridge until needed.
Soy Cured Egg Yolks :
- 2 egg yolks
- 100ml soy sauce
NOTE : 12 hours before you plan to serve the dish, make the soy cured egg yolks
Place the egg yolks into a container and cover with soy sauce, reserve in the fridge for 12 hours. The egg yolks will harden. After 12 hours grate the yolks over the dish.
Garnish with garden herbs.
Alternatively, dine at Adam Handling Chelsea for similar Modern British dishes with an exotic twist. Set lunch menus available from £37 pp for two-courses. See menu. Dine with the Luxury Restaurant Club and enjoy 10% off your total food and drinks bill, or enjoy sparkling wine with afternoon tea. See details here. For this, and the UK’s finest collection of restaurants, download the Luxury Restaurant Guide free app here, and follow steps to join the club for exclusive offers.