As Housemaster of East, there are daily reasons to be happy, and this was especially true on Thursday 30th June when Sean H. (Upper Sixth) cooked for everyone in his year in East, the East House Matrons, myself and some of the East tutor team: 25 covers in total. For anyone to create a four-course meal and amuse-bouche for 25 people is an achievement. For an 18-year-old young man to do it, and to do it to a standard that even the best restaurants would be proud of, is exceptional.
Sean, an aspiring chef with ambitions for multiple Michelin Stars and a restaurant of his own next to a Scottish Loch, took over the school kitchens from 7am until service at 7.30pm. In that time, he created gastronomic magic with the help of his sous chef/plongeur for the day (and resident charity runner, another East House Upper Sixth legend), Bryn S. Sean, with Bryn’s steadfast assistance, cooked and plated up a feast for our eyes and tastebuds. The menu can be seen below along with some photos of some of the most beautifully presented food I have ever had the privilege to eat, and it tasted even better than it looked. Every dish was a highlight and I cannot single one out.
Sean already works at Hide in Piccadilly under chef Ollie Dabbous (OC) and is set to hone his already extraordinary culinary skills further, and continue his rapid ascent in this competitive field. When you see passion, talent and an unwavering focus to become the best at what one does, then you know you have a recipe for greatness.
Thanks go to Sean for executing the evening perfectly, and to the school kitchen, especially Kevin, Matthew and Ella who supported this fantastic venture at one of the busiest times in their calendar.
MENU:
Canapé: Duck liver parfait.
Starter: Kohlrabi rose with tomato essence and chive oil.
Fish: Pan fried cod with charred lemon purée, beetroot purée, smoked roe. Oyster and lovage emulsion.
Main: Saddle of lamb with carrot, sheep yoghurt and spring onion purée, black garlic emulsion and Pommes Anna.
Dessert: Fig Leaf mousse, blackcurrant meringue, blackcurrant veil, fig leaf granita.
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