Nathan’s maple twist on British classics

Simpsons head chef Nathan Eades put together an innovative menu that turned a very British tradition on its head at this year’s Maple Festival in Longueuil in Canada.

Nathan was the first British chef to be invited to cook at the annual celebration.

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He enthusiastically accepted the challenge of recreating a British classic with a unique ingredient – maple.
The menu for this Royal Feast skipped the scones and jam – opting instead for a gourmet meal from the mind of the young chef inspired by the unique flavour of maple.

The menu

Maple-smoked organic wild salmon, cucumber and herring caviar in a horseradish-maple emulsion.
Soup and a sandwich with a hint of maple. Coronation Chicken served on a crisp rye cracker, dressed with curry cream and mushroom ketchup, served alongside a chicken broth with julienned mushrooms marinated in maple vinegar.
Sunday roast with flavours of maple Loin of Boileau red deer with the aromas of maple, accompanied by game-stuffed cabbage, layered celery root, and maple cranberry chutney
Yves Lévesque, head pastry chef and owner of Dansereau Traiteur, had the honour of crowning the Royal Feast with a dessert he named Charlotte with Whisky and Candied Fruit, Maple Butter Caramel.

More than syrup

Nathan said: “It’s been a few years now that maples been gaining popularity in the UK.
“People are discovering that maple is a lot more than just syrup on their pancakes.
“So I’m really proud to have put together a menu that’s based in British food tradition and putting a maple twist on it.”

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Simpsons
20 Highfield Rd, Birmingham, Edgbaston B15 3DU. 0121 454 3434.
http://www.simpsonsrestaurant.co.uk

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