This Easter, Head Chef Jamie Park and his fellow MasterChef: The Professionals contestant Matt Campbell have collaborated on a one-off, exclusive plant-based menu at Adam Handling’s The Frog E1.
Jamie ParkFor so many of us, Easter has always been about lots of chocolate and Spring Lamb – but not anymore. Whether you stick to a plant-based diet or just want to try something new this Easter Sunday, treat yourself to a specially designed six-course menu using produce grown at The Frog E1’s very own farm in West Sussex.
The chefs have even got your drinks covered with specially selected wines from Albion Wines and kombucha from Real Kombucha.
“I’m really excited to be collaborating with Matt on this plant-based Easter menu,” says Jamie Park. “I’ve been putting plant-based dishes on the menu at The Frog E1 for a while now, and people don’t even realise that they’re completely meat and dairy free. Matt’s cooking stood out for me on the show so it’s great to be able to join forces now”.
Menu
- Carrot Hot Dog, Steamed Bun, Vegan Kimchi Mayo, Crispy Carrot Skins
- Salt Baked Celeriac Taco, Truffle, Apple, Dates
- Cauliflower Satay, Ginger Kombucha, Lime Pickled Cauliflower Stalks, Turmeric, Tamarind
- Black Lentils, Farm Greens, Cashew Cream
- Raw Cacao, Jerusalem Artichokes, Nuts, Caramel
- Caramelised Banana, Matcha, Hibiscus, Lychee, Jasmine