Page 8 - DN-Newsletter-Issue-6

Chef Team of the

Year goes to...

TO START
Truffled turnip veloute, pan seared hand
dived scallop, chive oil, garlic crisp

Our chefs had one hour to prepare, cook and
present a three course menu suitable for
their Club Chairman to entertain the Head
of the FA or RFU to dinner.

TO FINISH MAIN COURSE
White chocolate mousse, rum and raisin, West Country rump of lamb, cauliflower puree,
Bramley apple, dark chocolate soil roasted Roscoff onion
menu here
See the winning

While you’re here, can we get a
whoop whoop for the London
Stadium GM’s team of the month

Bruce Deacon – Head chef
James Chant – BOH manager
Halima Baksh – Head of Culinary Admin
Delle Badaru – Lead Chef Directors
Michael Sodah – Lead Chef Boxes
Dave Rose – Lead Chef Production
Lee Andrews – Lead Chef Larder
Kevin Howard – Lead Chef Forge
Mark Martin – Concessions Lead
Gary Foakes - Executive Head Chef

page
08