Loading...

 

We are very excited to be welcoming Merlin Labron from Portland Restaurant to the cookery school this year for a demonstration.

Awarded a Michelin star only nine months after having opened his first restaurant, Merlin Labron-Johnson might be very young –he won the prestigious award as head chef at Portland at only 24- but he knows what he is doing. An accomplished chef trained in France, Switzerland and Belgium, he is behind two sought after London restaurants: Michelin starred Portland, and the more informal Clipstone, located a mere two minutes walk apart in Fitzrovia.

Please see content below that Merlin will demonstrate during the afternoon (subject to change):

Smoked Cod’s Roe, Young Onions and Chervil

Wild Sea Bass Crudo, Radishes, Smoked Cream and Dried Raspberry Powder

Raw Mushrooms, Fermented Buckwheat, Aged Parmesan and Hazelnut Oil

Cured Trout, Unripe Peach, Elderflower and Watercress 

Ricotta Gnudi, Courgette, walnut and Nasturtium 

Local Fish, Broccoli Purée, Rainbow Chard and Seaweed Butter

Asparagus, Egg Yolk, Nettle Sauce, Potato and Wild Herbs

Avocado, Sheeps Milk Yoghurt Sorbet, Strawberries and Meringue

Buttermilk Ice-Cream, Meringue, Raw Honey and Wild Flowers

 
Please note gallery is a selection of images but may not represent actual dishes featured on the course.
Terms and Conditions

All bookings for a course or event at Ballymaloe Cookery School are subject to our standard Terms and Conditions.