British food has a bad reputation.
But chef Jeremy Chan has a defiant stance on it that goes against the grain, describing it as ‘the best’.
It’s a noteworthy vote of confidence, because Jeremy knows a thing or two about cooking – his restaurant, Ikoyi, on the Strand in London, has two Michelin stars and is ranked the 42nd best eaterie in the world.
Jeremy’s comments about British cuisine came at the St Pancras International launch event for the new Eurostar menu, for which he has created the amuse-bouche and mains.
He told MailOnline Travel: ‘I love living in Britain – and I actually love British cuisine. I think it’s the best.
Two-Michelin-star chef Jeremy Chan (above) has created the new Eurostar menu alongside French pastry chef Jessica Préalpato and British sommelier Honey Spencer. Jeremy says British food is ‘the best’
‘It’s minimal, no nonsense. It’s meat, vegetables, simple sauce. I think the desserts are very comforting.
‘It’s got a bad rep, but when I go to Japan and other places, I miss the comfort food of Britain.’
Jeremy, who lives in South London, revealed that the new Eurostar menu has ‘nods to that sense of comfort’.
Above, from the new Eurostar menu: Citrus glazed duck, pumpkin, candied pecan, treviso salad; Colston Bassett Stilton with burnt honey; Smacked kohlrabi, pine nut milk amuse-bouche; citrus delight, green cardamom dessert
It includes a braised lamb shoulder that he says ‘looks like a school dinner’ – but that is much more ‘interesting’ than it appears.
Jeremy, who said he’s also a fan of French cuisine, continued: ‘It’s got a garlic/anchovy/harissa marination and is served with pearl barley and carrots.
‘It literally looks like a school dinner. Lamb. Carrots. Barley. It’s really spartan. But that’s what I love about British food – it can look spartan. But it can taste wholesome and cosy.
‘But how do we make the lamb interesting? The barley is cooked in a really intense mushroom stock, it has roasted button mushrooms blended in, the carrots are glazed with honey.’
The new Eurostar desserts have been created by Jessica Préalpato, a French pastry chef who ‘favours natural flavours such as ancient grains, unrefined sugars and plants’. Named Best Pastry Chef in the world in the World’s 50 Best in 2019 and the first woman to be named Pastry Chef of the Year by Gault et Millau, her dessert offerings might include citrus delight infused with green cardamom, and honey and hemp financier.
The new wines and Champagne have been selected by British sommelier and co-owner of London restaurant Sune – Honey Spencer.
Left to right: Head Pastry Chef Jessica, Head Chef Jeremy and Head Sommelier Honey walking alongside a Eurostar train in Paris Gare du Nord
