Nestled in the North Yorkshire spa town of Harrogate is our stunning Tom Howley showroom. This month we held a fantastic chef’s table event with MasterChef Professionals Finalist Sven-Hanson Britt.
Our event gave guests the opportunity to explore the showroom and speak to our expert designers, before sitting down to a delicious lunch. Sven gave an overview of each of the seasonal courses being served throughout the afternoon, expertly demonstrating elements from each using appliances in our live kitchen. The dishes included Scallop, Smoked Eel, Beetroot Juice and Brown Butter Sauce, Guinea Fowl with Jerusalem Artichokes and Pineapple with Almond, Rum and Coconut Yogurt.
Sven worked at The Ritz for seven years before appearing on MasterChef: The Professionals in 2014. He is now a Miele executive chef and is proud owner of Hardley Hill Farm, a fantastic project that showcases the very best of British farming, food and heritage, bringing the relationship between the farmer, gardener and chef closer.
On the day, Sven arrived early to prepare some of the fresh ingredients making use of the Miele warming drawer for slow cooking. Some of the spring seasonal ingredients used, included sorrel, scallops, spring greens and artichokes all sourced from organic farms in Oxford. All of his ingredients are always considered and locally sourced from organic farms, and suppliers. Ensuring they’re fresh and full of flavour before incorporating them into any of his dishes.
Once Sven had finished his demo guests were seated around stunningly styled tables, finished off with bright spring floral arrangements. Each course was beautifully plated and served, Sven passionately explained each dish pairing them with exquisite wines matching each of the delicate flavours. Chef’s table events allow guest to experience tasty food whilst engaging with the chef on a personal level, learning about ingredients, cooking tips and appliances in our kitchens.
Experience and indulge in one of Sven’s fantastic seasonal dishes by following the recipe below. A perfect springtime dish using fantastic fresh ingredients.
Guinea Fowl with Jerusalem Artichokes
4 guinea fowl breasts, skin and wing bone removed but kept
250g Jerusalem artichokes
1 tbsp oil
500ml chicken stock
2 sprigs thyme
1 shallot, finely chopped
1 clove of garlic, finely chopped
250g salted butter
Juice of one lemon
25g button mushrooms, finely sliced
200ml good quality sherry
2 tbsp blanched hazelnuts, roughly chopped
Salt and pepper
We’d like to thank Sven, Miele, our guests and Harrogate showroom for a fantastic event. To discover more information on any of the above including Miele appliances and Sven visit the links below.