One of the most acclaimed and inspirational British chefs is committed to attention to detail, respect for nature, passion for simplicity and precision in the creation of the Michelin Star plates – these are the same values that ASKO has been committed to for almost 75 years.
Tom has shared a festive recipe with us that you might want to try for the upcoming holidays!
Roasted whole duck with braised cabbage, roasted parsnips and carrots
Ingredients
1 duck with the skin soared
2 apples
vegetable oil
honey
Seasoning: salt and pepper
1 tbsp demerara sugar
A few small knobs of butter
1 x seasonal cabbage
2 tbsp duck fat
A few sprigs of rosemary
6 peeled carrots
2 small sprigs of thyme
2 tbsp of brown sugar or honey
6 parsnips, peeled and trimmed
Throughout his career, Tom Aikens has received many awards and nominations; he has appeared in different TV cooking shows and series, and he is the author of three cookbooks. He recently became AA Chefs’ Chef of the Year Winner for his outstanding performance over the past year. This popular and much coveted title by AA Hotel and Hospitality Services is chosen by the AA Rosette-awarded chefs, which makes the award unique and much sought-after. And he has just won the Chef of the Year award by The Staff Canteen, the largest UK network for professional chefs.
Tom has a flagship restaurant Muse in London and also runs restaurants in Tokyo (Jade Room), Jakarta (Tom’s), and two restaurants in the Qatar Olympic & Sports Museum in Doha (3-2-1 Café and Naua).
We invite you to join him at the Michelin-starred Muse. In this video, he shares his insights into the art of fine dining and the importance of quality appliances in creating a refined culinary experience.