On Sunday 9th of April, award-winning chef Mark Jarvis will be joined in the kitchen by Florence Knight for her first service back at the stoves since hanging up her apron as Head Chef of Polpetto. Having each worked under the tutelage of the legendary Raymond Blanc, at both the Diamond Club and Le Manoir aux Quat’Saisons, Mark and Florence will collaborate for a one off Sunday service at Anglo, where together they have written a menu reflecting a shared enthusiasm for local ingredients and time spent in some of the country’s best kitchens.
Mark and Florence will service a 5 course menu, beginning with Lincolnshire smoked eel with rhubarb and whey, followed by Asparagus with cured egg yolk and Cornish leaves, with Trenchmore beef, bone marrow and wild garlic taking centre stage. A pre-dessert of Raw milk and sorrel will be followed by Warm chocolate with candied fennel and Marigold caramels to finish.
‘It’s exciting to be back in a professional kitchen and to work alongside such a talented chef as Mark. It’s been a pleasure eating at Anglo since it’s opening and being at the pass is always exciting. Sunday lunches are best spent sharing food and in good company.’ says Florence. ‘I’ve long been a fan of Florence’s cooking and her respect for local produce and traditions – it’s a perfect fit for what we do at Anglo. Working with Florence again has been great – it’s gratifying for us both to write the menu and run service together on our own terms,’adds Mark, Head Chef and Founder of Anglo.