Exec Chef Tom Gore’s 5 tips for planning a dinner party – The London Economic

Exec Chef Tom Gore’s 5 tips for planning a dinner party

By Joe Mellor, Deputy Editor

Executive Chef Tom Gore, 32 has worked with the Roux brothers, Rainer Becker of Zuma and Paul Gayler to name a few, and has been plying his trade for 17 years. The Essex lad has developed into one the leading chefs in London. He now heads up The Brewery a huge venue on the edge of the City, which hosts lavish events for the likes of MTV and Top Shop.

If you are not lucky enough to work for a huge company with money to spend, then don’t worry. Tom has listed five top tips for planning a dinner party at home.  You too can become executive chef of your own kitchen.

Planning

Make sure you have thought about how to deliver the dinner; write it on a note pad with timings to guide you through the evening (this will help you stay on track with everything).

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Equipment

Always have a half glass of warm water for spoons, spatulas and a baby knife, (always remember to have the knife point facing down). This means you’re not leaving utensils lying around and keeps your kitchen in a clean and orderly state.

Designing

When designing your menu, think about the capabilities of your kitchen, you’d be surprised what you can do in a very simple and small kitchen. The key is to get as much as possible prepped in advance, then you can heat through when necessary.

Food & Plating

When it comes to putting food on the plate, have a clear idea of how you want your food to look. All chefs will draw how they want their food to look, to help guide them and make it easier to plate up, especially when the kitchen gets hot and busy. Treat the plate as a clock; for instance, spread the puree from 7 o’clock to 2 o’clock, then place the meat at 10 o’clock.

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Food shopping

When buying ingredients, always think about the products that are easiest and best to cook with. I love using lamb for parties, the beauty is once it’s cooked you can rest it for the same amount of time. For instance, when cooking lamb noisette, put the joint in the oven just before you serve the starters, for 11-12 minutes at 1800C. When you’ve finished your first course, take the lamb out to rest, which gives you a good 10 minutes to get your vegetables cooked and ready for plating.

The Brewery can be found at 52 Chiswell St, London EC1Y 4SD or visit www.thebrewery.co.uk

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