WHEN ART MEETS FOOD: BENEATH THE COLOUR AT THE MONTAGU

If you follow me on twitter you may have noted that I started an art course a few weeks ago so art is of great interest to me.  Last Monday I was at The Hyatt Regency London, The Churchill combining two things I love art and food.  For the 7th year running the Hyatt Regency London has collaborated with the Saatchi Gallery to create magic.  This year the two have joined forces to create the ‘Beneath the Colour’ menu in The Montagu.

The Montagu, The Hyatt Regency, The Churchill Beneath the Colour

I am always surprised to hear when people say they haven’t tried the bar the cocktails at the Churchill bar as it is a wonderful hidden gem in one of my favourite parts of London. I myself am no stranger to this bar and managed to enjoy quite a few drinks here in summer.  When I arrived Aftab, Binny, Emma and Gary had started on cocktails at the main bar already, quell surprise. Once they finished their cocktails we made our way outside to start our evening of with Chromatic cocktails.

The Montagu, The Hyatt Regency, The Churchill Beneath the Colour

The cocktail was beautiful presented and was definitely the kick start we needed to the evening.  Once we guzzled our cocktails we were shown to our chefs table which was such a treat to the evening.

The Montagu, The Hyatt Regency, The Churchill Beneath the Colour

I absolutely love chef’s tables as it’s such a rare opportunity to see how your food is put together.  Executive Chef Mark Sainsbury and Sous Chef  really put a lot of time into putting the ‘Beneath the Colour’ menu together and it was wonderful to see it come to life in front of our table.

"<br Once we settled to our table we started on ‘French water’ aka Champagne which I have to say is one of the best ways to start a meal. I love nothing more than guzzling water especially French water.

The Montagu, The Hyatt Regency, The Churchill Beneath the Colour

 

While the chef was putting together our starter we sipped on champagne and tucked into some rustic bread and butter.  One of my favourite parts of any meal is the bread.  I just think it sets the tone of the evening, good warm bread is an essential element of fine dining.

The Montagu, The Hyatt Regency, The Churchill Beneath the Colour

As we were chatting, sipping and munching we watched Executive Chef Mark Sainsbury put together our first course Cured British Isles Salmon & Poached Lobster served with a Pea, Edamame and Fresh Horseradish Puree.  I loved watching how the meal was slowly and delicately put together. I did joke with Chef Mark that he could be a surgeon as I am not sure I could have stable enough hands to carefully put together such a meal.

"<br As you can imagine the lightening was set on intimate setting so I hope that my images do the food just.  The poached lobster and salmon is my idea of heaven.  I absolutely adore my seafood and the combination of the pea, edamame brought a different dimension to the dish.

The Montagu, The Hyatt Regency, The Churchill Beneath the Colour

Our next course was Caramelized grilled figs, steamed artichokes, Goat’s curd and celery oil.  Watching the figs get blow torched in front of us was an experience in itself. The Montagu, The Hyatt Regency, The Churchill Beneath the Colour

The sweet figs and the slight taut flavour from the goat’s cheese was a good combination and something I would try to create again.  While we were watching the chef’s prepare our main courses the champagne and the wine continued to flow.

The Montagu, The Hyatt Regency, The Churchill Beneath the Colour

The Montagu, The Hyatt Regency, The Churchill Beneath the Colour"</p

Though none of us were vegetarian we had the opportunity to try the vegetarian option on the menu which was Baked Cauliflower Cheese with Crispy Kale and Spiced Pine Nuts. I have to confess I am not a huge fan of cauliflower but this  was one cauliflower dish that I could keep on eating. Word of warning it is decadent as it is a true winter warmer.  Having had a taste of the vegetarian main course I was keen to try the main for meat eaters which was Seared West Country Lamb Loin & Braised Shoulder accompanied with Baby Vegetables, White Onion Puree and Lamb Jus.

The Montagu, The Hyatt Regency, The Churchill Beneath the Colour

The Montagu, The Hyatt Regency, The Churchill Beneath the Colour
Again it was such a delight to watch our mains prepared before our eyes.  Lamb is one of my favs so I was** keen to tuck in.  I found the lamb to be extremely tender and I absolutely loved the braised shoulder.

The Montagu, The Hyatt Regency, The Churchill Beneath the Colour

The Montagu, The Hyatt Regency, The Churchill Beneath the Colour"
I don’t know about you but nothing beats an amazing desert prepared by a brilliant chef.  The desert  of Local Raspberry Lemon Thyme Mousse, Damson Sorbet & Blueberry Almond Slice was the piece de resistance of the meal.  The desert was so beautiful I didn’t want to tuck in and ruin this beautiful work of art.  Fortunately the desire to try this sweet treat outweighed my desire to sit and admire it.  The ‘Beneath the Colour’ Menu at The Montagu is exceptional value at £55 per person and is available until 30 November.

*I was a very happy guest of the The Montagu

 

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14 Comments

  1. October 22, 2017 / 10:43 am

    Just delicious food Zoe. Glad to see there was a veggie option on the menu.

    • thezrw
      October 22, 2017 / 3:39 pm

      I know Sima, I actually thought of you writing the blog post up. Bar the starter it is veggie friendly. xx

  2. October 22, 2017 / 10:47 am

    Gorgeous photos and lovely way to re-live an awesome evening through your beautiful words xx

    • thezrw
      October 22, 2017 / 3:37 pm

      Totally gorgeous. Such a fun evening. See you sn xx

  3. October 22, 2017 / 12:39 pm

    I have read a few reviews of this fantastic meal and everytime I read it it makes me hungry! Love the plating of the dessert, so pretty!

    • thezrw
      October 22, 2017 / 3:38 pm

      You should try it….wine pairing and a tasting menu. x

    • thezrw
      October 24, 2017 / 6:18 pm

      Lool, I am learning the history of it rather than painting. x

    • thezrw
      October 24, 2017 / 6:18 pm

      Yes they were indeed

  4. October 23, 2017 / 8:58 am

    I love sitting at Chef’s Tables and watching the chefs work – gives me loads of ideas for things to try at home! Figs are my current favourites this season and these ones looked great so simply torched to bring out the sweetness!

    • thezrw
      October 24, 2017 / 6:11 pm

      Yes it’s the best right

    • thezrw
      October 24, 2017 / 8:04 pm

      Loool, the only obvious place you guys could EVER be.

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