Sauces are at the heart of cooking across the world, and knowing the right methods, ingredients and techniques to make the base sauces allow us to create the maximum flavour.
Sourcing authentic ingredients can produce even better results - knowing the producer and understanding their philosophy and their love towards nature deepens our understanding of the dish.
The Dish: Nori wrapped Newlyn Landed Cod, crispy soft shelled crab, burnt cauliflower purée, root vegetable pears, pineapple ‘Rassam'
Executive Chef Hrishikesh Desai - Winner of Alex Polizzi’s BBC2 Chefs on Trial, his background includes Institute Paul Bocuse, Les Maison de Bricourt (2*), Le Chateau do Bagnol (1*), French Laundry (3*), and Lucknam ‘The Park’ (1*). He is one of the very few chefs to have won the Roux Scholarship (2009), the Craft Guild of Chef’s National Chef of the Year (2010) and a Michelin Star (2017).
Try Hrishikesh’s food in either the Michelin starred main restaurant, ‘Hrishi’, where he combines great Lake District produce and classic methods to deliver unbelievable textures and flavours – modern British cuisine with a twist. Or in the casual two AA Rosette ‘Gilpin Spice’ with an open kitchen serving tapas-style pan-Asian dishes inspired by countries along the spice trail – spanning the Philippines, the Indian sub-continent, Malaysia, Thailand, Indonesia, Japan and China.