Your WestEnd

Seafood Bar and Grill

JamesPare Executive Chef at The Savoy, Canadian-born James Pare values simplicity and a relaxed approach to food, which he combines with his renowned playful take on cooking.

A new year and a fresh start for our new resident chef

Smoked Shrimp and Eel Cocktail

columnist James Pare who has recently landed the top spot

Ingredients

at London’s exclusive Savoy hotel. Overseeing the hotel’s

Marie Rose

five kitchens and some 94-strong team, it is miraculous that he still has time to provide you with a selection of tasty treats.

Egg yolks 2

With a service in the Fairmont group stretching back more

Grape seed oil 300ml | Salt TT | Fresh horseradish 1tsp | Ketchup 1tsp

|

Vinegar, white wine 2tsp

Lemon juice TT

|

than a decade, it is no surprise that this exciting chef has

Red Onion Mustard Dressing

found his way to one of the world’s most acclaimed hotels

Champagne vinegar 150ml | Dijon mustard 1stp | Mustard seeds 3tps

joining The Savoy in 2010 as Banquet Chef. His time within

Red onions 1/2 each

|

Grape seed oil 250ml

|

Salt & Pepper TT

Fairmont Hotels and Resorts lead him to Fairmont Olympic in

Fish

Seattle which allowed him to develop his skills and nurture

Brown shrimps 70g | Smoked baby Eel 25g | Pumpernickel bread 1 slice

the lifelong passion for creating inspired seafood dishes

Apples

20g

|

Celery

20g

|

Dill

1-top

which began with a love for fishing back in Canada.

Pare values simplicity and a relaxed approach to food, which he combines with his renowned playful take on

Method

cooking. An extensive knowledge and respect for The

Marie Rose Mayo Mix egg yolks, vinegar, horseradish, ketchup

Savoy’s culinary history, spanning almost 125 years, shines

together to make a your base and the slowly add grape seed oil to

through in Pare’s menus where recreations of classics

make a emulsify. Finish Marie rose with fresh lemon juice and season

unique to The Savoy sit alongside innovative dishes.

to taste. Store in refrigerator until use.

James will be lending his hand to offer up some fantastic

Red Onion Mustard Dressing Cut the red onion into 1/2 cm wedges, next

dishes over the coming year straight from the Kaspar’s

mix your mustard and vinegar together with the mustard seeds and

menu as well as some from his secret store of endless talent,

emulsify with grape seed oil , add your wedge onions and let marinate

but to kick us off, he is serving up a seafood cocktail like

for 1hour.

no other. A smoked shrimp and eel cocktail is something

Seafood and Garnish Take your 70g fresh cooked brown shrimps and

few would have seen on their Christmas menu, but now

mix with 10-15g of Marie rose and season with satl and peper to taste.

you have the chance to practice to make a show-stopping

Next cut your Pumpernickel in a round diameter of 7-8cm, place your

starter for this years celebrations or to indulge any potential

shrimp salad on top and place into fridge until assembly. Cut your

guests throughout the year.

smoked Baby Eel into 4 cm by 1cm bars and set a side for assembly.

Pare is keen to encourage the use of locally sourced produce, again something that has been influential in

Next clean and cut your apples and celery into a julienne slices, and pick dill tops and set a side until assembly.

his career and is a result of his upbringing and extensive experience in the field. Needless to say, if you select the right produce and stick to the recipe, you will be enjoying

Final Assembly

a spectacular starter that is not only incredibly well

Place your shrimp salad and pumpernickel into a shallow bowl.

developed, but won’t cost the earth.

Spoon mustard dressing over top making sure to have 3-4 peaces

Next month we can expect to see a lot more from James

of you red onion wedges to put on top of shrimp base. Heat your

as he takes full control of the column to indulge us in a world

Smoked Eel up in a 150 degree oven for 1-2 min and place on top of

of luxurious seafood, just in time for some spring parties and

Shrimp base, next add you apple and celery julienne mixed with a

summer celebrations where everyone will want an invite.

little dressing to the top and garnish with dill.

Kaspar’s Seafood Bar and Grill, The Savoy, Strand, London WC2R 0EU | 020 7420 2111 | savoy@fairmont.com | www.kaspars.co.uk