Executive Sous Chef James Martin created an innovative four-course British menu this evening at the Four Seasons Hotel Bahrain Bay’s CUT by Wolfgang Puck as part of a series of themed dining experiences, paired with selected beverages, staged at the restaurant each month.
Chef James started his culinary journey in the English counties of Buckinghamshire and Oxfordshire before moving to London and proving to be a cut above the rest by joining the US celebrity chef’s teams in Dubai and Bahrain.
“It was fun to take diners back to my roots,” he said.
British expat journalists working in the kingdom were among the guests treated to the delights of Welsh Rarebit, Carrot and Ginger Soup, Fish ’n’ Chips, Beef Wellington and Sticky Toffee Pudding, much appreciated by members of the Facebook Sticky Toffee Pudding Bahrain Fan Club.
