The dishes served at Marcus Wareing’s The Gilbert Scott are not only brilliant but offer a distinct taste of nostalgia. Now, for the first time, Great British Chefs offers the chance to recreate the famous Gilbert Scott recipes at home.
Lord Mayor’s trifle, Queen Anne’s artichoke tart, Mrs Beeton’s snow egg – the names of The Gilbert Scott dishes immediately bring to mind a more innocent gastronomic age. These are forgotten dishes from Great British Chefs of the past, John Nott, Florence White, Agnes Marshall and of course Victorian matriarch Isabelle Beeton, resurrected by a Great British Chef of the present: Marcus Wareing.
The Gilbert Scott’s eclectic menu also contains subtle nods to Marcus Wareing’s own culinary upbringing in Southport, with dishes like Kendal mint choc ice, a play on the famous Lancastrian sweet Kendal mint cake, and Eccles cakes, named after the town of their conception – Eccles, Greater Manchester, knowingly placed on the menu.
Desserts are often a talking point among those that have dined at The Gilbert Scott and by viewing the recipes you can see why.
The snow eggs are truly fantastical; with a meringue ‘shell’ encasing a hidden spoonful of marmalade and a scattering of almond praline shingle on top. While, Lord Mayor’s trifle is also far from routine, containing a chocolate jelly, coconut sponge and most controversially, no alcohol.
Mrs Beeton's Original Snow Egg Recipe
No menu promising to serve, ‘nostalgic, British classics’, would be complete without the mother of all British desserts, Eton Mess. The version on show at The Gilbert Scott, which is distinctly ‘unmessy’ and contains raspberries, is a blockbuster addition to the roster and worthily appears on the Great British Chefs Summertime App.
Savoury treats range from the unusual; ham hock, cockle and leek pie, to the classic; London Pride beer battered cod and chips. If you want to make the most of barbecue season, why not recreate the hearty barbecued pork chop with endive and apple sauce from the menu, or perhaps the aforementioned artichoke tart.
By no means does the whimsy tone ever feel forced at The Gilbert Scott, which is probably due to how congruent the cuisine sits with its grand St Pancras Renaissance Hotel location. Another plus is that it offers Eurostar travellers, whether incoming or outgoing, the chance to sample the best of British cuisine. Armed with some of The Gilbert Scott’s most prized recipes - you can do the same at home.
What are some of your favourite traditional recipes from past? Which ones would you like to see come back into fashion? Let us know over on Great British Chefs Facebook Page.