When two London-based chefs heading up a two star Michelin restaurant are welcomed on stage for a cooking demo it’s time to grab a seat; I was there to look and learn.
So it was when husband and wife team Shauna (pictured above) and Mark Froydenlund, joint chef patrons at Marcus Wareing’s flagship restaurant at the Marcus Wareing at The Berkeley in Knightsbridge, London took to the stage at the recent trade show Hotelympia at the Excel Center, London.
Wareing describes the couple as two ‘of London’s most talented chefs’, and that, ‘they are the perfect partners for me’.
The Froydenlunds have worked for Marcus Wareing Restaurants on and off for over 10 years, meeting him while he was at Gordon Ramsay’s iconic Pétrus restaurant.
It’s not often you get the chance to see how top chefs work together, and in this case how their chemistry works on stage, as they prepared a plate of Salt Baked Shoulder of Lamb, Turf Smoked Potatoes, Pickled Mushrooms and Tunworth Custard. (For the record … the chemistry works!)
The couple prepared several dishes, with Mark focused on the lamb (I say cooked, as it normally requires a three-day marinade, and was finished off on stage) while Shauna created a cheese custard using Tunworth cheese from Hampshire. It was this dish that caught my attention.
“My favourite melting cheese is a ripe Tunworth,” says celebrity chef Nigel Slater, describing what the cheesemakers themselves describe as a ‘very British Camembert … a soft, white-rinded cheese wonderfully reminiscent of its French cousin … (with a) soft, thin and wrinkled rind, a rich and earthy mushroom fragrance, and a long-lasting sweet and nutty flavour’.
Shauna’s Tunworth Custard had a deliciously smooth texture and multiple layers of flavours, with a confidence that belonged on plate with strongly seasoned smoked potatoes and richly seasoned and marinaded lamb. Although this dish is not on the menu at Marcus, Shauna kindly shared the recipe with The Lemon Grove … and here it is.
TUNWORTH CUSTARD, recipe by Shauna Froydenlund
3x cloves Garlic
300g Whipping cream
200g Sliced shallots
1x Tunworth cheese, diced
220g Egg yolk.
Heat cream and milk with the garlic and salt.
Remove from the heat, cling film and leave to infuse for 10 minutes.
Cook the shallots until lightly caramelised and soft.
Add the diced cheese to the onion mix and soften in the pan.
Using the Thermo Blend until smooth.
Add to the infused milk and cream
Warm slightly and whisk together with the egg yolks.
Pour into a square mould with a solid base.
Bake at 120℃ in a bain marie for 45min/ 1hr, the custard should be fully set when cooked.
Allow to cool and set fully in the fridge.
Blend until smooth.
Chill until needed.