Grahame Wickham presents his "Taste of the Summer" Amuse Bouche for the Semi Final of National Chef of the Year competition 2024.
Utilising off cuts and trimmings from ingredients at the restaurant, Grahame has come up with a Beetroot and Waldorf Tartlet.
The tartlet case is made from the trimmings of Beetroot, which have been purreed, dehydrated, fried, and compressed between 2 tartlet moulds before dehydrating further.
It is then filled with the classic flavours from a Waldorf salad. Barkham Blue Cheese Mousse, Compressed Apple, Apple Skin Emulsion, Pickled Grape, Candied Walnut Crumb, Celery Leaf, Celery Shavings, Lemon Zest and Blue Cheese Rind Cracker.
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