At this very exceptional April night at The Elmore Jam you can feel like one of the MasterChef judges trying out an unique 4 course menu from the MasterChef: Professionals 2015 edition finalist Mark Holland.

Mark, originally from Yorkshire which he’s still inspired by, started young, stealing into the kitchen of his father’s restaurant in Harrogate, Yorkshire to watch the chefs and help where he could. Over 20 years on, progressing through the kitchen, ranks hid dedication to the industry continues and as such, he successfully entered Masterchef: The Professionals, 2015 where he reached the finals. He’s currently the Sous Chef at The Bull & Last, an award winning gastropub in North London.

Canapés:
Mini scotch eggs Pulled lamb belly Char siu bao Salt cod brandade, crostini

Starter:
Braised lamb neck fillet, crisp crackling, goats cheese, peas, broads beans and wild garlic

Main:
Hazelnut crusted cod fillet, burnt Roscoff onions, caramelised onion puree, monks beard and brown shrimp

Dessert:
Warm pistachio and olive oil cake, Yorkshire rhubarb and hazelnut praline ice cream

       

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