Chef Appreciation at Top Table


“If the love of what you do exceeds the effort of doing it, SUCCESS is inevitable” in the words of Jim Sullivan and that is exactly how we feel about our pub and bars and the passionate people that drive our businesses.

We recently hosted one of our regular Chef Top Table dinners to celebrate contributions made by particular members of kitchen teams. Our Training & Development Kitchen becomes a “pop-up” restaurant every other month. The Retail Head Office team become front of house for the evening to deliver a priceless occasion.

Lee Brooks, our Training & Development chef creates a sumptuous feast. Our diners receive inspirational recipe books and the evening is matched with a selection of beer and wines. The occasion is seen as an opportunity to bring seasonality and provenance to dishes and give something for the teams to talk about back in the kitchen. We also discuss company topics such as uniform, champion roast dinners and our kitchen operational systems of prep & par, to compare good and great practice and tap into our teams hunger to look towards the future.

Past editions have included a celebration of all things seafood, American classics, fresh Best of British produce from FreshDirect such as asparagus and the tastiest meat cuts from our butcher Underwood Meat Company, as well as flavoursome cheeseboards to get buds tingling.

Visual Sample Menu (see snapshots of the dishes from previous Top Table menus)

Amuse Bouche - Mushroom Cappuccino and a Seafood Celebration platter

Monkfish with Parma ham & sundried tomatoes and a succulent British Rack of Lamb

Unforgettable 8oz fillet steak, British asparagus, minted peas, jersey royals and redcurrant jus!

Sweet English Strawberry Panna Cotta and Chocolate Cake with lugs of fresh double cream

Upcoming editions of Top Table will be showcased on our blog as well as Twitter, as we feed live on the night! Follow us @mcmullens1827

What you can also expect next is… an insight to McMullen’s field day at Elm Farm in Bicester where we picked and cooked asparagus and, Lee Brooks might even share some recipes to his signature dishes, so you can recreate them in your own kitchens.

If you're as passionate as we are and wish to join one of our teams, don't hesitate to show your interest via our speculative application form or search our current opportunities.

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