To taste some of these delicious ingredients and to see how they inspire my menus, come and dine with us CUT at 45 Park Lane.
Finding the freshest ingredients for 45 Park Lane
December 16, 2022
For the finest hand-dived scallops, sustainable creel-caught langoustines and native lobsters, I can always rely on the expert fishermen at Keltic Seafare. We’ve been working together for around 15 years, and nothing compares with their produce from the pristine Class-A waters off the North-West Highland Coast of Scotland. Whatever the weather, I know they’ll deliver to our restaurant within 24 to 36 hours of their catch leaving the sea. This kind of quality and freshness makes my job a joy. Their lobster is particularly popular in my lobster pasta, and the langoustines need nothing more than grilling and a little garlic mayonnaise to make them the star of the show.
Another firm favourite of mine is the wonderful membrillo we serve with our cheeseboard selection. Somerset Membrillo, run by Trish Maunder from her delightful countryside farmhouse, is a true artisan product. Trish uses only the finest quince from an old tree in her own garden, the perfect example of minimum-mileage produce. She describes quince as ‘a forgotten or often unknown fruit’ and is committed to putting it centre stage where it belongs.
When it comes to crab, Portland Shellfish are always my first port of call. Located in an old naval dockyard on the picturesque Dorset coast, this thriving third-generation family company has a reputation for being the best in the business. Owner Nick Assirati claims the secret to success is the clean local seawater and its stable salinity. Unlike many suppliers, Portland Shellfish crabmeat is always fresh, never frozen – and for me you can really see and taste the difference.
Meera married into an Italian family and learned her truffle expertise from her father-in-law, who was an experienced truffle connoisseur. Nowadays, she’s known in insider circles as the ‘Truffle Queen’. Foragers in Umbria have worked with the Cortesi family for over fifty years, and since then she’s expanded her own hunting network to other regions of Italy, as well as France and Australia. Meera also supplies us with truffle oil for our fabulously fragrant truffle fries and much-loved white truffle pappardelle.
At CUT at 45 Park Lane, we use a variety of different meat suppliers in order to give our diners the finest selection of cuts and flavours. Aubrey Allen has a long history here in Mayfair and is my go-to butcher for more unusual requests, such as beef fillet on the bone. It also supplies our British Wagyu, which has fantastic marbling and is organically corn-fed for maximum taste.
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