Celebrated Chef Craig Jones from the fabulous St. Lucian resort, Cap Maison arrived in Brighton earlier this week to participate in the first part of the International Chef Exchange with drakes, Brighton's top boutique hotel and fine dining restaurant.
Bearing in mind the objective of “promoting gastronomic and wine tourism between reciprocal quality destinations”, Craig created a stunning Caribbean/French fusion menu which reflected his unquestionable flair and impressive cooking skills.
Guests were immersed in a gourmet experience, taking them through 4 divine courses commencing with Snapper Ceviche, Yellow Fin Tuna, fresh Mango Balsamic, followed by Tortellini of Caribbean Shrimps, Lemon Grass, Lime Leaf & Coconut Nage, Pan Roasted Oxtail, Curried Pumpkins, Caramelized Plantains & Crispy Okras for main and finishing with a delicious dessert of Avocado ice cream, Banana foam, Island Spiced Doughnuts. Each course was paired with wines to complement the dishes to perfection. The pis de résistance to complete the evening was Cap Maison's own Solera blended rum (6 year old Port barrel ages rum is blended with 9 year old rum and further aged in medium toasted white Kentucky oak barrels) served with the darkest, most intense St. Lucian dark chocolate truffles.
“The evening was a total sell out event with every guest commenting on the superb dishes and tremendous atmosphere. It has been a real pleasure to host Craig at drakes and we thank him for sharing his creativity, skills and talents to our group of devoted foodies”, remarked Carla ter Maat, Sales and Events Manager at drakes hotel.
Festival director Nick Mosley says “Another successful chef exchange evening. Our two talented chefs really bonded, and the meal was astounding. We're very much looking forward to taking chef Andy to Cap Maison in St Lucia in October to showcase the best of Brighton & Sussex.”
