With the warmer months upon us, Plate restaurant in Shoreditch has just launched its new seasonal menu. The menu has been carefully designed by Arnaud Stevens, Plate’s owner and creative head chef, who has previously worked alongside Pierre Koffmann, Gordon Ramsay and Tom Aitken.
To start with, included on the menu is the Confit Chicken Terrine with Quince and Pickled Trompette Mushrooms, perfect complex flavours. Alternatively, the ‘Du Curee’ Pear Salad with Walnut Crumble, Pickled Beetroot and Goat’s Curd is the ideal dish for a smaller appetite.
The Beef Wellington with Potato Dauphinoise, Buttered Spinach and Red Wine Jus is bursting with complementary flavours and one of Steven’s absolute signatures! For vegan diners, the Truffle Potato Gnocchi with Salt Baked Celeriac, Maple, Walnut and Lovage is a perfect mix of modern and traditional flavours.
Stevens prioritises the finest quality meat, with a selection being supplied by Sir Edward Dashwood’s West Wycombe Estate in Buckinghamshire, only 40 miles from and providing a fresh supply daily to the restaurant.
The other red meat comes from Lake District Farmers, who apart from Plate supply Gordon Ramsey Holdings and Claude Bossi at Bibendium, who offer the best quality ethical and sustainable source of meat, a factor which is hugely important to Stevens.