"What Marco’s take on New York Italian dining is all about.”
Renowned chef and restaurateur Marco Pierre White is introducing a fresh autumn menu at his dining establishment in Kegworth.
Using ingredients that are in season, the new menu includes dishes that are perfectly suited to the time of year.
Sophie White, food and beverage manager said: “It’s always exciting to launch a new seasonal menu and this one is right up there as being one of the best yet.
“Also, I can’t stress enough the fact that this menu is 100 per cent Marco Pierre White. He spends days with our executive head chef, Jason Everett, going through dish ideas and cooking them to see if they work, so it’s as close as anyone will get to having your meal cooked by the great man himself.
One of very few restaurants that introduces seasonal menu every quarter, it’s also the only venue in the area that has a menu created by the one regarded by many as being the greatest British chef of all time.
Delivering perfectly balanced flavour combinations, the new autumn dishes sit alongside the range of classic à la carte dishes which feature all the hallmarks of a menu that was worked on by Pierre White earlier in the year.
Guests wanting to try out the new range of dishes can do so from 13 September when the new menu will become available.
Sophie added: “There are some fabulous new dishes to try out. Of course, we’ll still be serving our popular range of starters, New York Grill steaks and main courses plus desserts so there is something for all palates and budgets.
“We now look forward to welcoming guests new and old and to show them what Marco’s take on New York Italian dining is all about.”
On the ‘Seasonal Specials’ starters include Baked Camembert, Butternut Squash Velouté, Classic Moules Marinière and an Antipasti of Cured Meats. For main guests can choose from Roasted Pork Loin, Mediterranean Vegetable Mini Ravioli and Aubergine Parmigiana.
I am excited by the presentation of Marco Pierre White's new Autumn menu in Kegworth. His dishes are so creative and refreshing - all the ingredients of the season. It inspires me, especially how he mixes the old with new twists in traditions. Of course, I look forward to living that culinary experience, but meantime, I am writing my MBA dissertation. Balancing these two activities is not easy, I used MBA dissertation help but I must say that experiences like this help one to generate new ideas and perspectives for their research. Treating myself to a great meal can be the perfect break and source of inspiration for my studies.