Thursday, 10 May 2012

Our new chef (and some sexy, stuffed pasta)

With much, much excitement we welcome new chef Gemma to our Askew Road shop. After training at Westminster Catering College, Gemma has lots of experience behind the stove, notably including full-time work in Sam Harris' Maltings Cafe and gem of Caprice Holdings, The Ivy. We're delighted to have her at The Ginger Pig, and her food has already been making customers swoon: 

I've just had the best ever ever ribs from your store and were cooked at your location and made by Gemma. They were exquisite and perfect. I cannot move however, have a huge smile on my face.

Not bad for her first week, eh?

Today Gemma has made proper fresh egg pasta - large ravioli stuffed with Limousin veal, wild garlic and gorgonzola - which is, quite frankly, totally divine. Pop into Askew Road and get some while it lasts. Also on the deli counter are some handmade quiches filled to the brim with yummy stuff and Gemma's confit duck legs; cured with rock salt, brown sugar, rosemary, thyme, bay, pepper and garlic before being slowly cooked in duck fat. Ready to pan sear and pop in the oven for a speedy supper.

We're planning on getting Gemma to cook delicious morsels for all of our London shops...what would you like her to make?

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