Lyles: The Guest Series

Food  / 

From pop ups, to supper clubs, to food hybrids: dining and eating practices are constantly evolving, and the art of collaboration is one of the more exciting elements. In Lyle’s February edition of The Guest Series, Paris met London with head chef James Lowe and guest chef Bertrand Grébaut. 

The trend for collaborations between chefs and restaurants is being pushed more than ever before. There are the residencies – take Patty & Bun‘s recent The Residence where guest chefs showcased their skills in one-off events. The King & Co is another example, this time a pub that takes on passionate street-food traders on a changing basis giving diners diverse tastes.

Then there are the previews. For example, guests have the chance to get a sneak peek of Foley’s Tasting Kitchen at Feast’s Market Yard before the new restaurant opens.

And did you try the Patty & Bun/Pitt Cue Co burger a while back? Definitely worth the wait. 

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Modern interior in Lyle’s; Peas & Ticklemore dish

The Guest Series is a highly anticipated monthly affair which sees Lyle’s head chef James Lowe work with guest chefs from around the world. In this feast comprising of 10 dishes we tasted ingredients carefully selected and prepared by James Lowe and Bertrand Grébaut, of Septime in Paris.

“James and I have the same vision of cooking, it was refreshing to collaborate with him for this dinner.  London offers and promotes cooking from different cultures, it’s quite inspiring!”, Bertrand Grébaut

Standout dishes were the Pheasant with Kolhapuri Spice and Yoghurt, Brill with Greens and Vin Jaune Butter, and the Galloway Sirloin with Salsify and Butter Mushrooms.

There was the Crapaudine Beetroot with Lardo and Pig’s Blood, with the beetroots especially brought over from France for the event. We tasted both French and British ingredients that showed meticulous balance and creativity.

“James and I have the same vision of cooking, it was refreshing to collaborate with him for this dinner.  London offers and promotes cooking from different cultures, it’s quite inspiring!”, says Bertrand Grébaut, of his recent collaboration. 
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Bertrand Grébaut

“I believe that a restaurant should never stand still. We are looking to constantly evolve. The guest series gives us an opportunity to see British produce in a new light,” explains James Lowe, head chef at Lyle’s.

While Lyle’s celebrates seasonal British produce, The Guest Series provides the platform for guests to take a peek into cuisine from other cities around the world, as well as try new ingredients. We can’t wait to see more collaborations in 2016.

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Galloway Sirloin with Salsify and Butter Mushrooms; Raw Goat’s Milk Ice Cream & Rhubarb

Lyle’s | Tea Building, 56 Shoreditch High Street, London, E1 6JJ 

The Guest Series | Next event with Tatiana Levha of  Le Servan: the Parisian restaurant with a winning combo of bistronomy cuisine with Filippino heritage and Asian influences. 

In the kitchen for our next The Guest Series event on Sunday 3rd April we have Tatiana Levha of  Le Servan: the Parisian restaurant with a cuisine celebrating Filippino heritage and Asian influences.

Tickets go on sale at 3pm on Tuesday 29 March.

Photography: James Lowe and Peas & Ticklemore dish by Per-Anders Jorgenson; Lyle’s interior by Xavier Girard Lachaîne.
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