Flavours of Great Britain at the Taj West End

BANGALORE: The British chef Cotswold Chef Rob Rees MBE visited India as a part of The British Food festival, organised by the British High Commission, to mark the launch of ‘Great’ campaign in India. On the occasion, chef Rob Rees said, “I’m happy to be here in India to promote the Great Britain Campaign by showcasing the best of British food. It has been a pleasure to cook at the Taj West End.” Moreover, he added, “Representing your country in anything is always a privilege and an honor. To do so with food and drink is truly fantastic as food is such a leveler and introduction to cultures around the world.”The celebratory chef dinner witnessed a five course menu at the Taj West End that included Tartar of Smoked Salmon with Coriander Biscuit dressed leaves and a Sherry and Watercress dressing, Twice Baked Cheddar Cheese Soufflé with a rich cream sauce, Duck Leg Confit with herb mash and red onion jam and red wine and honey glaze, Sumer Pudding with Lemon Posset and Hot Stilton Fritter.