Chef Ramael Scully, of Scully Restaurant in London, collaborated with Gather & Gather Ireland chefs to host an exclusive masterclass held at the start of November in Dublin.
The masterclass focused on building salads and working with seasonal vegetables, and was designed to inspire and challenge the chefs. Chef Scully also hosted a special culinary evening with friends, clients and media at Bread 41, Dublin on Tuesday, 5th November.
This event was part of Gather & Gather’s The Gathered Table initiative, which aims to bring culinary minds together to share new trends in food and drink.
The salads were a highlight of the evening and included local produce with robust flavours such as roast heritage carrots, rose harissa and hazelnuts; autumn greens with sour cream, pickled garlic and burnt scallion; hippy slaw with oyster mushrooms and yeast dressing; roast aubergine, sorrel yoghurt and pickled radish; butternut squash, blue cheese, apple and walnut; and freekeh pilaf salad served with artisan bread from Bread 41.
Salads were followed by mains of crispy pork belly with XO sauce and buttermilk cod with dahi. Desserts saw a selection of autumn berry and rose mess with pomegranate; coffee and pecan fancies; and chocolate ganache, spiced hazelnuts, orange and cardamom creme fraîche. The dinner was enjoyed alongside wine pairings from Whelehans Wines.
Mark Anderson, Culinary Director at Gather & Gather Ireland, said: “Scully is one of my favourite chefs and I am delighted to have him here in Dublin with us. He has inspired so many of our wonderful food team so having him cook lunch with us and share his skills with our team during the masterclass has been just fantastic. And hats off to the chefs who have produced some really top quality food. I can’t wait to see how our chefs bring what they have learnt here into their cooking across all of our client sites.”
Scully said: “I’m privileged to be here in Dublin. It has been exhausting, fun and non-stop, plus it’s always nice to meet the new generation of very talented Irish chefs. What I’m doing here is passing on the knowledge that I’ve been taught. When you have great conversations with people it always leads to new ideas and knowledge, and it’s good for me to learn from different cultures too.”
Pauline Cox, Managing Director of Gather & Gather in Ireland, said: “Events like this give our chefs the opportunity to learn new skills and engage in great conversations about the future of food. That’s hugely important for us, it keeps a high level of engagement that drives creativity in our offering and keeps us at the forefront of what’s happening in food, locally and globally.”