The Boat hosts latest BCF Chefs' Club Lunch

Last week, BCF members attended a Chefs’ Club Lunch at The Boat, Summerhill, near Lichfield for the second time.

The Boat is a fine-dining restaurant and micro farm, sitting in its own grounds with pigs, chickens, bee hives and an extensive garden producing all manner of ingredients for the kitchen.

On arrival, members enjoyed a welcoming glass of sparkling wine whilst viewing the impressive display of pickled and preserved items on show.  Guests then took their seats for an outstanding lunch using some of the preserved items, together with produce from the kitchen garden.

Our sincere thanks to chef patron, Liam Dillon and his kitchen and front of house teams.

Another successful and very enjoyable Chefs’ Club Lunch.

Liam has a strong pedigree, having worked in many renowned establishments prior to opening his own successful business, including Marcus Wareing at The Berkeley, Restaurant Story with Tom Sellers, The Quay in Sidney, Noma in Copenhagen and 11 Madison and Gilt in New York.

After lunch, all enjoyed a stroll around the garden, viewing the produce being grown and the special breeds of 24 chickens, some happy piglets and the bee hives.

MENU WITH ACCOMPANYING WINES

Snacks

Cornish Blue Fin Tuna and Charred White Cabbage

Smoked Cod’s Roe “Pillow”

Sesame Prawn Toast and Damson

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Beer Soaked Spelt Loaf, Chicken Butter, Liver Parfait and Garden Pickles

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Goats Cheese, Isle of Wight Tomatoes and Smoked Eel

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Cornish Monkfish Loin, Crown Prince Pumpkin and Thai Sauce

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Staffordshire Venison Loin, Chervil Root and Smoked Beetroot

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Malted Milk Mousse, 64% Manjari Chocolate and Roasted Peanut

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Petits Fours