Category: Moksh

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Chef Stephen Gomes is the fourth generation in his family to be a Chef. Renowned for his pioneering take on Indian recipes, Stephen is recognised as being among the first chefs to experiment with natural food science in his dishes.  A true Gastro-physicist at heart, his passion for food and innovation clearly transforms itself in the sensational and unique tastes, textures and presentation of his dishes.

moksh chefs table moksh chefs table

We are extremely excited to announce that this December Chef Stephen will be cooking an exclusive Gastro Physics Menu that will take you on a magical, festive & evoking culinary journey.  You will get to witness & observe first hand Chef Stephen cooking and serving his inspiring menu. The Chefs table will take place on Saturday 16th December 2017, places are limited and priced at £130 per person including wine pairing.

Please contact enquiries@sgfoodstudio.co.uk

Stephen Gomes Chefs Table Menu

 

ONCE UPON A TIME…
(Leek bon bon, chicken consommé & brioche sponge)

 

GRIMOIRE
(Bacon, sesame and saffron macaroon)

 

PRAWNZILLA
(U5 king prawn in a water bath, prawn sand and prawn cocktail ice cream)

 

CAN’T F*** IT UP EGGS
(Mango sphere inside an egg shell)

 

HOLY SMOKE
(Deep fried lemongrass fish cake with fried chips ice cream smoked with lavender)

 

DISNEY’S RATATOUILLE
(Ratatouille air with pillow air breads)

 

THE CLASSIC
(Steak tartare redefined with lN02 mustard tobacco ice cream)

 

FIRE
(Chorizo vindaloo, bullet chilli naan, lava stones and fire)

 

INK
(Squid ink risotto, parmesan crisps & cheese air)

 

ICE AGE
(Riesling sorbet in a hollow ice with mozzarella balloon)

 

BACK TO SCHOOL
(Mini desserts that remind us about our school days-hopefully!)

 

Download: Chef Stephen Gomes Chefs Table

We are now taking reservations for Valentines Day on Tuesday 14th February, although please note that spaces are filling up very quickly!

We will be taking bookings for two sittings:

It’s competition time!!…with the introduction of our new menus, we are again offering two lucky people the chance to come and experience our seasonal Tasting Menu.

Considered by critics as the ‘Lady Gaga of Indians’, we always love to have fun with our dishes at Moksh, from cawl with curried lamb korma, to our carbon infused dehydrated onion bhaji sponge with tamarind sorbet…both of which are on the new Tasting Menu!

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We are pleased to say we are now taking reservations for Christmas parties…so why not get your friends, families or colleagues together and come and celebrate at Moksh this year.

The menu will be available from mid November and will be our new Tasting Menu with a few surprises and festive twists thrown in!

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With the evolution and transformation of British food over the last two decades, The Great British Cookbook brings together and demonstrates the culinary excellence we have to offer today.

The Great British Cookbook will take you on an unforgettable journey through 200 of the UK’s most prestigious pubs, guest houses, hotels, AA Rosette and Michelin Star restaurants showcasing 200 of the UK’s finest chefs who have created 200 culinary masterpieces using locally sourced produce; for you to cook with your family and friends in your home.  If all this wasn’t enough the cookbook is your very own road map of exceptional places to eat.

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Spice lovers have until midnight on Friday 30th September to vote for their favourite restaurants for the sixth Asian Curry Awards (ACA).  The awards are open to Bangladeshi, Burmese, Chinese, Filipino, Indian, Indonesian, Japanese, Korean, Malaysian, Middle Eastern, Singaporean, Sri Lankan, Thai, Turkish and Vietnamese restaurants and takeaways.

An expanded format sees the creation of new categories for Curry Pub, Buffet Restaurant and Event Caterer.  There is also a separate category of vegetarian restaurants and Middle Eastern and Turkish can enter for the first time.

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