Garrett’s style of cooking marries a peerless technique, deeply rooted in classical cuisine but with lots of modernising touches to lighten the food. For example, his version of the classic Dover sole Veronique features wild line caught Cornish fish, filleted then rolled and poached in a water bath and served with braised baby fennel, blow torch cooked Baby Gem lettuce, a verjus and dried grape butter sauce and reduced chicken jus. His eightcourse tasting menus are true gastronomic events encompassing fine seasonal British
produce that on occasion he pairs with some exotic ingredients, as in his dish of salt-cured duck liver tourchon, roast duck jelly, grilled peach, Indian long pepper and Japanese saké.

Garrett’s achievements outside of restaurant kitchens are impressive. He won the prestigious Roux Scholarship in 2002 (part of his prize allowed him to spend a month in the kitchen of three Michelin starred chef Guy Savoy in Paris), he received a Master of the Culinary Arts (MCA) in 2005, was selected to represent the UK in the 2007 Bocuse d’Or competition and now sits on the board of the Academy of Culinary Arts.

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Andre Garrett's Obsession 16 Menu:

KOMBU CURED CORNISH MACKEREL
SMOKED EEL BEIGNET, COD’S ROE, KOHLRABI
Guinevere, Gusbourne, English Wines of Distinction, Kent, England, 2013

SEARED ORKNEY SCALLOPS
MUSQUÉE DE PROVENCE PUMPKIN « RISOTTO » TAMARI GLAZED PORK BELLY
Château Lestrille Capmartin Bordeaux Blanc, France, 2012

ROAST RACK OF HERDWICK HOGGET
MERGUEZ, ROSCOFF ONION, TOASTED GEM, MUSTARD SEEDS
Château Musar, Bekaa Valley, Lebanon, 1999

WALDORF SALAD
BATH BLUE, CANDIED WALNUTS
Gewürztraminer, Lawson’s Dry Hills, Marlborough, New Zealand, 2012

PEANUT BUTTER PARFAIT
SALTED CARAMEL, MORELLO CHERRY, POPCORN ICE CREAM
Ramos Pinto 10yr Old Tawny Port, Quinta da Ervamoira, Portugal