£30.24

William Bowman-Smith Returns: Pop-Up Supper Club

Event Information

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Date and Time

Location

Location

Pavilion at the Park

Bedford

MK41 7SS

United Kingdom

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Event description

Description

Hot on the heels of his sell-out January Supper Club, young Chef of the Year Finalist Will Bowman-Smith returns - back by popular demand!

Menu

Starter

Tuna Niçoise Salad
Charred Baby Gem, Oyster Leaf, Quail Egg, Black Olive soil, Heritage Tomato

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Baby Beetroot, Shallot, Horseradish (V)
Pickled Shallots, Horseradish Purée, Baby Beetroot Salad



Mains

Pressed, slow-cooked Pork Belly
Celeriac Purée, Chantenay Carrots, Apple jus

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Wet Pea Polenta (V)
Compressed Pepper, Bailsamic Caviar, Pea Shoots



Pre - Dessert
‘Rhubarb & Custard’
Rhubarb Curd topped with Vanilla Creme Patisserie


Dessert
‘Ferraro Rocher’
Chocolate Mousse, Hazelnut Textures



In his own words

My name is Will Bowman Smith and at 23 years old I am born and bred in Northamptonshire.

My inspiration for becoming a chef was through my Nan. Much of my childhood was spent cooking cakes and sweets with her for other members of my family to enjoy.

I started my career as early as school where I was one of only two boys in my year to study catering and hospitality. Following school I went to Bletchley College in Milton Keynes where I got a VRQ level 2 in Catering and Hospitality. By now I knew I wanted to be a chef and after college I worked in commercial kitchens to gain experience including the Inn at Woburn, some time at the River Restaurant at the Savoy London and the Rose Vine Hotel in Cornwall.

I started at Woughton House – MGallery by Sofitel as CDP and soon progressed to Junior Sous with my main responsibility being to manage the pastry section. Here I had the freedom to plan, create and deliver fresh, seasonal dishes for the one rosette restaurant, extensive banqueting and the hotel dining experience for our guests.

I am now the head chef of award winning Nonnas in Woburn sands where I have the freedom to create cakes and bakes for our deli and also have my own a la carte menu that I create with the seasons.

My style of cookery reflects classic flavours to which I have added my own modern flair focusing on the ingredients to ensure maximum flavour as well as a clean, contemporary presentation. Where possible I use locally sourced products.

My ambition as a young chef, is to create a unique style of coffee house/bakery named after my nana, Sue, where you would get a variety of lunches and pastries to attract customers, all handmade. Customers would come for an experience as well as just a catch up with family or business clients.

I am thrilled to be returning to The Pavilion at The Park after a brilliant sell-out Supper Club in January.

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Date and Time

Location

Pavilion at the Park

Bedford

MK41 7SS

United Kingdom

View Map

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