Fine dining at Hotelympia with one free range chicken

18th February 2008, 3:24pm

Executive head chef Hayden Kain Groves from Lloyds of London and Peter Joyner from Elior took centre stage at the Cost Sector Catering Live theatre this morning as they demonstrated how to create a selection of mouth-watering recipes, all from one free-range Label Anglaise chicken.

Just a few of the top dishes served up by Hayden were a Chicken liver canapé which consisted of Chicken Liver Seared and served warm on a Garlic Ciabbatta crostini, Purple Basil jam, followed by a Smoked Bacon and Roasted Chicken Risotto which featured ingredients such as Black Forest Bacon, Carrot, Celery, Shallot, White Wine, Roast Chicken Stock, and Arborio Rice.

A chicken leg was also stuffed with a mosaic farce including, Chicken breast, Diced smoked Black Pudding, Chervil, Tarragon, this was gently poached and then the skin crisped in foaming butter, served with a puy lentil vinaigrette, Parsnip Puree, trompette and pied de mouton mushrooms to create a fine dining dish.

All dishes on demonstration were available to sample for visitors.

Hayden commented on some of Lloyd's successful chicken dishes: "Chicken dishes are always popular at Lloyds especially the free range chicken such as Label Anglaise."

He continued: "We use the 'body balance' approach and nothing is ever wasted, as our demo showed. We always aim to promote fantastic free range produce within the catering industry."

Lloyds serves around 460 dishes on an average day in its food hall which includes simple traditional favourites such as lasagnes, quality roast chickens, healthy hot salads and grab and go meals.

And Up to 300 covers for banqueting, 700 cover canapé parties private dining in five dining rooms and the famous 18 century Adam Room on the 11^th floor which seats up to 86 covers.

As Hayden would sum it up "ts one busy operation from baked beans on toast to turbot and foie gras, and everything in between- its all about the sourcing and not about the sauce !"

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