H&C News recently brought readers’ attention to the gluten free dishes introduced by Executive Chef William Drabble at Michelin-starred Seven Park Place (see link below), and we were therefore delighted to be invited to visit and learn more about William Drabble’s operation.
The quality, sourcing and provenance of ingredients, and the resulting dishes, have clearly created both demand and loyalty amongst guests who nonetheless continue to be presented with new tastes and flavours – including the popular gluten free options.
Ingredients
Only the finest British (if possible) produce is used, sourced from a number of small, long-term suppliers who share William Drabble’s passion for the best ingredients and ensure that seasonal products are always available – their recommendations as to what’s available and ‘good’ can be relied upon.
At the same time, there is an ongoing ‘Slow Food’ search for the forgotten foods and rare breeds that can be introduced to great effect on the menu.
Supply is not, however, infallible: at the time of the H&C News’ visit, the UK was being lashed by rain and gales, forcing fishermen to brave the elements in order to supply the fresh fish that are so much in demand on the menu.
The kitchen at Seven Park Place is responsible not only for the food served in the restaurant (pictured above) and in William’s Bar and Bistro (pictured below) , but also in the staff canteen. Lucky staff, you may think, but this does make for considerable efficiency: there is almost no food wastage here, since what is not consumed by guests can be utilised for staff.
Guest requirements
As you might expect, the service and food is very responsive to guests’ requirements and requests, and it’s interesting to note that guests are increasingly numerous and specific in making requests. This can be driven simply by likes and dislikes, or by allergies or intolerances, but also by health and diet concerns. For example, diners are looking for reduced carbohydrates and sugar, and more fruit content.
It’s also worth noting that the quality and ‘purity’ of the ingredients used in dishes helps to reduce the risk of intolerances: William and his team know exactly what ingredients go into every dish, there are no ‘additives’ to be traced or checked.
Allergies and intolerances
As readers know, the introduction of the new EU Food Information Regulations 1169/2011 on 13 December 2014 will have an immense effect on both the hospitality industry and in turn customers with food allergies or intolerances.
It’s safe to predict that many food service businesses will struggle to introduce the processes and training necessary, so we wondered how Seven Park Place will cope and what difficulties are anticipated?
The confident answer was that they do not anticipate significant problems.
Already, members of the waiting staff are very knowledgeable about the products used, but they are also fully and automatically briefed every day on every dish on the menu, including all ingredients.
In addition, all guests are asked when the menus are handed out whether they have any allergies or intolerances, so that staff can identify any dishes that are not suitable, and suggest options for alternative dishes and/or ingredients.
Gluten-free Afternoon Teas
Increased awareness of the need for gluten free products, as well as demand, has resulted in many more gluten free products – such as breads – becoming available. At the same time, expectations have risen that this should not mean ‘taste poor’ – witness the introduction of the Seven Park Place gluten free menu.
The growth of guests wanting ‘Afternoon Tea’ in recent years had also seen a growth in the number of guests wanting a gluten free afternoon tea – why should they not be able to participate and enjoy?
The result: William and his team decided to develop a gluten free afternoon tea that could be enjoyed by ALL guests, and which did not compromise on the quality of taste and flavour. This did indeed require research and trial, but the results – and guest satisfaction with them – have been excellent.
For the H&C News article on the Seven Park Place gluten free menu click here