The Pem’s Sally Abé’s Top Tips for the Perfect Tasting Menu
Whether it’s a birthday, anniversary, or simply another Wednesday, a tasting menu is an experience like no other and a real treat for the tastebuds. But what makes a good tasting menu stand out from the rest?
We asked our expert to make sure you’re choosing the right one and the tricks she uses to ensure her restaurant, The Pem’s, tasting menu is truly unforgettable.
Balance
A well-crafted tasting menu will have a balance of flavours, tastes and textures throughout its courses. An equal and harmonious mix of dishes, interspersed with each other to make each course a unique experience. Familiar and surprising elements, sweet and savoury, hot and cold, light and rich – dishes that contrast, yet work together as a complete menu to create a truly memorable meal. Think refreshing, cold pre-desserts and starter dishes, complemented with more warming main dishes in between, finished with sweet and delicate petit fours.
At The Pem, Sally’s tasting menu uses the best seasonal, fresh produce to ensure a varied and exciting menu which is sure to leave every guest with a lasting memory. Dorset Razor Clams with British garden peas, lemon grass and Exmoor caviar are balanced with the Herb Stuffed Cornish Brill served with hearty Tokyo turnips, wild garlic, sunflower seeds, taking diners on a journey of flavours throughout their gastronomic experience.
Reflection of the chef
A tasting menu should be a reflection of the very best dishes from the chef – the ones that they enjoy creating and which are the most popular with guests; their signature dishes. The personality and creativity of the chef should shine throughout the menu, showcasing their ingenuity and culinary prowess, leaving guests satisfied that they’ve had a true and complete representation of the chef’s style of cooking. These touches create a lasting impression and is the key to making a tasting menu truly unforgettable.
Sally’s ethos is to celebrate the abundance of incredible produce we have in the UK, using trusted local suppliers to champion British ingredients. Putting her own spin on classic British dishes and ingredients, Sally’s seasonal tasting menus carry a strong sense of nostalgia whilst being unmistakably a Sally Abé dish. Her griddled British Asparagus with Yorkshire pecorino, Cornish little leaves and preserved ceps puts a twist on a familiar, much-loved British ingredient, elevating the humble asparagus to fine-dining level and worthy of a space on her tasting menu.
Ultimately, choose what you like!
Sally’s number one tip is simply to choose a tasting menu which stands out as something you’d really enjoy! The best tasting menu for you isn’t necessarily the highest-rated fine-dining, Michelin-starred restaurant. Every diner will have their own unique preferences and tastes which will influence their decision. One person’s trash is another one’s treasure!
It’s essential to embrace your subjectivity and explore various tasting menus to discover what truly captivates your taste buds. Whether you prefer bold and adventurous flavours or subtle and delicate combinations, the joy of a tasting menu lies in the freedom to choose what you like most and the opportunity to embark on a gastronomic journey to suit your liking.
To experience The Pem’s tasting menu, join us after our summer recess this October.
The Pem, Conrad London St. James, 22-28 Broadway, Westminster, London SW1H 0BH