An interview with guest chef Josh Donachie

Posted by Paula Woodward in Food & Drink, Latest Events, What's On,

We are extremely excited to be welcoming Port Gaverne’s Josh Donachie to Bude to prepare a delicious tasting menu alongside Jamie Coleman on Friday 1 March.

Trained in fine-dining, Josh describes his style as modern-British with Nordic, Australian and Asian influences. He is most proud of a dish he created when working with Adam Handling at the Frog – chocolate mousse made using tofu, a vegan-friendly dessert which can still be found on the menu two years on.

Josh and Jamie first met in 2015 on the BBC TV series, MasterChef The Professionals. Since then they have competed alongside each other at the British Culinary Federation’s chef of the year finals, and kept in regular contact through social media.

Commenting on the collaboration, Josh said, “Jamie and I have similar styles of cooking, but we’re also very different and take influence from a variety of cuisines. We had spoken about collaborating for a while. A lot of people do pop-ups, it’s a nice way of seeing what others in the industry are doing, and I’m really looking forward to the evening.

“I write my menus focusing purely on the ingredients – it adds an element of surprise when the dish is served. For example, the hake ‘BLT’ will include some bread, lettuce and tomato – but not in a sandwich as you know it, and there will be a slight Asian twist to it.”

The pair will be preparing a six-course feast at The Beach, which will be served with a wine flight and tasting delivered by Enotria & Coe. Priced at £45 per person, the menu includes:

Baked potato

Cheese and chive

Beef fillet tartare

Black garlic, egg yolk and parmesan

Hake

B.L.T

Cornish lamb

Shoulder, parsley, mussel popcorn and turnips

Chocolate and peanut

Doughnut and raspberry

Miso pineapple

Pink peppercorn ice cream

For more information or to book a table, call our friendly team on 01288 389800. We’re also offering a weekend stay package including the wine tasting dinner, find out more here.