Explore the Island of Mustique with Tristan Welch

Join us in late February as we escape for some winter sun to the Caribbean Island of Mustique. A haven for royals and celebrities alike, there’s also a serious culinary scene, where chefs have access to some of the freshest fish and most seasonal local produce and cook dishes full of bright and vibrant flavours. Chef Tristan Welch is drawing back the curtain on his three-year adventure cooking at one of the top restaurants on the island.

When: 24 - 25 February 2022
Price: £85 for two + £5.50 delivery
Cook-along length: 1hr

On the menu

Inspired by some of Tristan’s favourite recipes from his time spent cooking in Mustique, the menu kicks off with a Caribbean take on “pigs in blankets”— bacon-wrapped plantains served with a tamarind glaze, the perfect accompaniment to a Mustique-inspired cocktail! A series of small plates follows, including marinated chicken in a fragrant green jerk spicing, island-spiced bread fruit chips (a revelation!), and grilled halibut with ginger greens and dragon grass (locally known as lemongrass). The meal finishes off with an island favourite: rum baba with a big dollop of coconut cream.

Click here to see the full list of allergens

“Pigs in blankets”

Plantains wrapped in bacon with a tamarind glaze

Twice cooked island-spiced breadfruit chips

Fire-roasted and seasoned with Tristan’s spice mix

Jerk chicken

Marinated chicken in a fragrant green jerk spicing

Grilled halibut (in the style of mahi mahi)

Gingered greens and dragon grass

Island rum baba

Dollop of coconut cream

Tristan's Destination Notes

“My time spent living and cooking in Mustique was a voyage of discovery – never have I ever cooked with such fantastically fresh and local produce. The Grenadines really are the garden of the Caribbean and as a classically trained chef, I loved the versatility and creativity you had to adapt to when cooking on the island – you never know what will be brought in that day. The menu I’ve designed for A Cook’s Tour showcases the flavour of the island and spotlights some of my favourite dishes I cooked when I was out there.

The fun thing about cooking in Mustique is that people are travelling across the Atlantic and don’t want to have what they have at home. My time cooking on the island was really about getting involved with local communities. I found a whole new supply chain and always used local products. 

Every day we would get a delivery of breadfruit – they’re about the size of footballs and grow on trees. They are so delicious and versatile, I knew I wanted to showcase them on my menu, as I want more people to know about them! You can make them into delicious chips like we’re doing here, or as we did on the island, roast them whole on the fire and turn them into a delicious baba ganoush-style dip.”

About your chef

Before his most recent role as Head Chef at Parker's Tavern, a popular and much-loved restaurant in Cambridge, Tristan began his career working in London under acclaimed chefs Gary Rhodes and Michel Roux Jr at Le Gavroche. He then went on to work as head chef at Gordon Ramsay's Petrus at The Berkeley, followed by the venerable l'Arpège in Paris and Glenapp Castle in Scotland, before moving onto a three-year adventure in Mustique at the island's famous Cotton House Beach Café. He has appeared on Great British Menu, Saturday Kitchen, and The One Show.

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