Plated to Perfection: Behind September’s Menu with Head Chef Matt.
Updated: 4 days ago
Head Chef Matt | Photographed by Partner Tom Smith
Which seasonal or local ingredient are you most thrilled to have back in the kitchen right now?
While our chefs constantly source local ingredients from our suppliers, my current favorite produce is grown right here on-site. You can't get more local than your own garden! Thanks to our dedicated garden team, we’ve enjoyed an abundant harvest of cherry tomatoes, beetroot, cavolo nero, rainbow chard, chillies, curly kale, celeriac, rhubarb, strawberries, and raspberries. The herb garden is also thriving with thyme, basil, coriander, Vietnamese coriander, rosemary, and sage.
Next up: squash and pumpkins, arriving just before we plant for the new season.
Is there a classic combination on this menu that you’ve put a modern or unexpected twist on?
The team are given a blank piece of paper when it comes to menus, which means we’re always experimenting with exciting new flavours. Right now, our soy, mirin, and yuzu-cured salmon starter is a fantastic, zesty twist on your usual smoked salmon or gravlax.
What specific technique or kitchen experiment did you use this month that you’re particularly excited about?
It’s all about balance in our chocolate cremeux dessert. A pinch of smoked sea salt bridges the bitter dark chocolate with the sweet tropical hit of pineapple and passion fruit. The perfect bite.
Which dish took the most trial and error behind the scenes to perfect?
The roasted chicken ballotine, without a doubt. The real challenge was nailing the filling. It took a lot of trial and error to get the moisture and texture exactly right so it eats perfectly every single time.
What’s one dish guests might overlook on the menu, but will completely fall in love with at first bite?
I'd have to say our crispy lamb belly starter! While lamb belly is a cut that's not used in many places, the slow cooking technique completely transforms it, resulting in a profound depth of flavour, melt in the mouth tenderness, and a perfectly crisp finish.
If you had to sum up this entire menu using only three emojis, which would you pick?
👌 🙌 😋
With Christmas just around the corner, can you give us a sneak peek at what’s in store for this year’s festive celebrations?
It’s never too early to get into the festive spirit! Back by popular demand, our beloved Santa’s Brunch is returning this year. Our team has also crafted a beautifully themed Christmas Afternoon Tea, the perfect holiday indulgence, especially when paired with a chilled bottle of Prosecco.
Thank you to Head Chef Matt for sharing a look behind the pass! We look forward to bringing you more insights into the passion, technique, and seasonal updates driving the kitchen team at The Odney Club. Experience this month's new menu | Book your table to enjoy 2 courses for £20 per person, or 3 for £25.
