Stuff you’ll need Parfait
500g coconut purée 5g dried meadowsweet 50g sugar 4g agar agar 1 vanilla pod Meringue
200ml aquafaba (chickpea water) 50g sugar Blood orange concentrate
1kg frozen blood orange purée 1 lime Blood orange sorbet
1kg blood orange purée ½ leaf of bronze gelatine 100g sugar 75g trimoline 75ml water Marigold oil
Small handful Marigold leaves, 200ml olive oil To serve
Oxalis leaves
Tom Simmons Tom’s earliest memories are of roaming farmers’ markets, foraging in the countryside, and harvesting his mother’s vegetable garden. His and his partner Lois’ love and respect for ingredients and nature is the foundation of their restaurant Tom Simmons, in London. Influenced by both British and French cuisine with an emphasis on his Welsh heritage, Tom has a personal relationship with each of his restaurant’s hand selected suppliers and farmers, ensuring the best possible produce on the plate. At 21, Tom was the youngest competitior to reach the quarterfinals of MasterChef: The Professionals 2011. Tom became head chef at Wolfscastle Country Hotel - where he was awarded two AA Rosettes, before opening his restaurant in London Bridge.
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