Professional Master Chef Sven-Hanson Britt will be sharing his insider high-tech kitchen tips with Herbert William again on the 21st June. Our special Chef’s table event is an informative and gastro delight where twelve lucky guests enjoy a three-course meal after a culinary masterclass demonstrating our top of the range appliances. The guests will all be Herbert William Kitchen Design clients, so look out for your special email to see if you are invited to this exclusive event.
Our Chef Sven-Hanson Britt studied at Bournemouth and Poole College, where a specialised chef course run by the Royal Academy of Culinary Arts kick-started his career in a big way; with an apprenticeship at The Ritz. It was here that Sven learnt what it meant to be a dedicated cook. His seven-year stint at The Ritz ended in January 2015 after appearing as a finalist on MasterChef: The Professionals
Last May Sven began working with the premium appliance brand, Miele. Sven was attracted to Miele’s unrivalled reputation for precision, passion and uncompromising quality. Sven was drawn to his role as the Executive Chef at Miele as he appreciates the importance of the link between great cooking and great appliances.
At the Chef’s Table
In February, Sven joined us at the Herbert William Kitchen Design showroom for the first of our Chef’s Table Events. Cooking from the INTUO kitchen, Sven, has a number of working integrated appliances to choose from at the Herbert William Kitchen showroom. This sleek, handleless kitchen is imported directly from Austria. Sven shared with us his Miele insider high tech kitchen tips, and which appliances to use to serve a sensational seasonal three-course menu.
First, he cooked a slight starter of mackerel grilled to skin crisp perfection and served with cucumber, horseradish and buttermilk dressing:
Then, Venison was sealed and browned on the Miele panoramic induction hob and then cooked slowly for an hour and a half in the 29cm Miele warming drawer. This ensured it was served spot on medium rare.
The accompanying vegetables parsnips and Brussel sprouts were cooked in the cooked in the steam oven to ensure their colour, flavour and nutrients were all retained. Then the parsnips were caramelised in honey and crushed before serving them with the Venison in a rich jus given the depth with juniper and sloe gin.
Dessert was rhubarb infused with blood orange, cooked gently in the steam oven for just 6 minutes to preserve enough bite. The Miele kitchen range allows for precision control. This delicious dessert was served with shortbread and vanilla.
Herbert William Kitchen Design clients were able to ask Sven questions and pick up professional cooking tips to get delicious results in their own new kitchens. We finished off the evening with coffee and artisan chocolates from local chocolatier Miss Witt, a New Forest Marque producer:
Perfect appliances and the Perfect Kitchen
If you are not yet a client and would love the opportunity to join us in a future Chef’s Table Event contact us to help design your perfect kitchen. All Herbert William clients can use the appliances on a cookery course before choosing their kitchen to ensure they select the best ones for them. Contact us today to make an appointment by phoning 01794 324029