Taste Kitchen at Number One Park Lane
VIBRANT AL FRESCO DINING
AT THE BEST ADDRESS IN LONDON
MasterChef: The Professionals 2020 finalist, Philli Armitage-Mattin, is taking over the Number One Park Lane terrace from 2 August to 25 September. The two-month pop-up celebrates the publication of Philli’s debut cookbook, Taste Kitchen: Asia.
Having completed a master’s degree in Chemistry at the University of Bristol, Philli was first introduced to food science by the same professor that worked with Heston Blumenthal. Whilst obtaining her professional cookery qualifications in London, she trained with the Gordon Ramsay group, before jetting off to Asia to experience the cuisine first hand. She then brought her expertise back to the UK when she reached the final four of MasterChef: The Professionals in 2020.
Showcasing some of Philli’s most loved dishes from her cookbook, the menu is the ultimate taste guide, grouping dishes by flavour to help you better understand your unique palate. First, work out what your flavour is from the flowchart—Tarty, Spice Master, Comfort, Refined, Kiddish or Dark Horse—then see which dishes match your palate.
We’ll also have copies of Taste Kitchen: Asia available to take home, so you can recreate some of the dishes you’ve experienced. In Chef Philli’s own words, “Taste Kitchen will be the yummiest bookshop in London!”.
With an emphasis on sharing, highlights from the small plates include PFC, which is Philli’s take on fried chicken (featuring on MasterChef: The Professionals Christmas Rematch 2021), sea bass kinilaw with prawn oil and pork crackling, and Sichuan pepper lamb tartare.
Buttered cauliflower steak korma with peshwari crust, gochu-miso black monkfish with kimchi, and short rib rendang with beef dripping Jersey Royals feature on the large plates section. And alongside these, there are plenty of complementary sides from spicy 15-hour gunpowder potatoes to a refreshing fennel and cucumber slaw.
Desserts are short—and literally—sweet: a pillowy Japanese cheesecake, an indulgent miso sticky toffee pudding, a vibrant yuzu-lemon tart(ish) and a watermelon granita spiked with wasabi.