Executive Chef of Chelsea restaurant No. Fifty Cheyne, Iain Smith, announces the launch of new summer menus, which have been designed to highlight the best of British ingredients as we begin to enter the summer growing season.
Having held the position since the restaurant’s opening in spring 2019, Iain has introduced brand new culinary offerings showcasing the finest British ingredients.
His penchant for sophisticated and delicious cuisine is demonstrated across the spring and summer menus with signature dishes from the A La Carte including;
> Orkney Scallop and Crab Ravioli with Oscietra caviar aubergine, basil with seaweed and chive butter sauce;
> Steamed Wild Brill and Crab Tortellini with champagne bubbles, violet artichokes and artichoke puree
> Honey and Lavender Glazed Duck Breast and Pastilla with minted pea puree, fricassee of spring vegetables and herb mousse wild morels, popped buckwheat with lovage and wild garlic sauce.
Iain’s diverse career has included holding the position of Head Chef at Jason Atherton’s prestigious Social Eating House, and his other New York and London restaurants, as well as spending time in the kitchens of the Galvin Brothers’.
All of these experiences have allowed him to accumulate the knowledge of how to source and celebrate the best local ingredients and develop relationships with trusted suppliers, farmers & fisheries.
The much-loved Saturday Brunch menu, available every Saturday from 11am, will comprise of staple dishes such as; Fresh Handpicked Crab Omelette with pomegranate and English peas, lemon and seaweed butter sauce and the Hanger Steak Tartare with Iain’s Bloody Mary sauce, truffle celeriac remoulade with roasted globe artichoke and wasabi rocket. There will also be limited edition options available which will change on a weekly basis.
No. Fifty Cheyne’s popular Sunday Roast, served with all the trimmings, will also continue throughout spring and summer featuring classic favourites of Chateaubriand to share, Cumbrian Chicken, Roasted Cauliflower and 36 day aged Beef Sirloin.
There will also be limited-edition options ranging from Surf & Turf with Aged Beef Fillet, Argentinian Red Prawns and cognac beef bisque sauce and a Roast Rib of Belted Galloway Beef with smoked bone marrow and parsley caper salad.