Following the launch of the Guest Chef Series at Maslow’s Mortimer House, Fitzrovia’s private members hub and wellbeing destination, the team has today announced Oli Brown of Duck Duck Goose as the second chef in the intimate dining series.
After the success of the first chef residency with Elizabeth Haigh of Kaizen House, Maslow’s Mortimer House has joined with Brown to bring his modern approach to Chinese cooking to Fitzrovia for the month of July.
A rising star in the London food scene, Brown ran acclaimed pop-up of duck duck goose in Brixton for two years. Opening to rave reviews, including a 4-star review from Timeout and a place as one of critic Fay Maschler’s ‘Top Five Places for Roast Duck’, Brown is now working on plans for his next site, with the dishes set to be debuted at Mortimer House forming the backbone of the next duck duck goose menu.
Drawing inspiration from Chinese and European traditions, dishes will include Duck and Foie Gras Spring Roll with Pickled Rhubarb; Crab and Fennel Salad with XO, Chilli and Dill; Steamed Sea Bass with Soy and Spring Onions; and Crispy Duck Leg and Pancakes, with Pickled Cherries, Hoisin and Five Spice Sugar.
Dessert will include Cha Chaan Teng French Toast with Caramel and Soy Ice Cream.
Duck Duck Goose’s emphasis on high quality produce will be utilised throughout the menu, with meat sourced from HG Walter, vegetables from Natoora and traditional Chinese ingredients sourced from Chinatown’s See Woo.
By reservation only, across Friday – Saturday, Oli will be taking over the Living Room & Den upstairs at Mortimer House; nestled within the original Art Deco building on the Fifth Floor.
With space for 24 seated across four communal dining tables, guests will be invited to arrive early and first enjoy a drink at the cosy members bar (from 6pm).