Rowley Leigh, Simon Hopkinson and Jeremy Lee team up for one-off offal dinner
A trio of top chefs are coming together for a one-off dinner to celebarte this year’s Oxford Food Symposium, which has a theme of ‘Offal: Rejected & Reclaimed Foods’.
Rowley Leigh, Simon Hopkinson and Jeremy Lee will co-host a dinner dedicated to all things offal at Gee’s restaurant in Oxford to mark the occasion.
The menu will see dishes from each chef prepared by Gee’s own Russell Heeley, and served while guests are regaled by the trio with tales of their time in top restaurant kitchens and tips on how to cook with offal.
The menu will start with Jeremy Lee’s crostini de fegatini made with chicken livers, followed by dried salted pig’s liver with a quail’s egg salad from Rowley Leigh and dishes of deep-fried sweetbreads with aioli, yakitori duck hearts, and beef tripe with spring onions, ginger, chillies and coriander from Simon Hopkinson.
The main course, courtesy of Rowley Leigh, will be ox tongue sausage with salsa verde and seasonal vegetables while a vanilla buttermilk pudding from Jeremy Lee will round things off.
The Legends Offal Dinner will be held on July 8, and tickets cost £65 including the whole menu and a welcome drink. Places can be booked via Gee’s by calling 01865 553 540.
Anthony Demetre has also been inspired to lay on an offal dinner to coincide with the Symposium. This will be held at Wild Honey in Mayfair on July 5 and you can read more about it here.
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