Pot roasted grey leg partridge, cep risotto and game chips, sauced with rosemary at Philip Britten lunch, Fortnum & Mason

Fortnum & Mason Philip Britten London Restaurant Festival Culinary Carnival lunch

ByQin Xie 04/10/201119/05/2020

Menu from a Philip Britten Culinary Carnival lunch in the Gallery Restaurant at Fortnum & Mason as part of London Restaurant Festival 3rd – 17th October 2011, with a different Michelin-starred chef every day:

Broth of Jerusalem artichokes, fizzy wine and savoury

Beetroot salad with Cornish grilled scallops, Scottish langoustine and toasted chestnuts

Beignets of West Coast lobster in cider batter with apple butter sauce

Baked St Ives red mullet in Hill Farm Organic rapeseed oil, fennel and tomatoes

Telamara Farm duck confit on a casserole of Tarbais beans and Lincolnshire roots

Pot roasted grey leg partridge, cep risotto and game chips, sauced with rosemary

Brioche of Victoria plums with vanilla sauce

Caramelised pear tart with honey ice-cream

Hazelnut soufflé with orange compote

Beetroot salad with Cornish grilled scallops, Scottish langoustine and toasted chestnuts at Philip Britten lunch, Fortnum & Mason

Illustration of beetroot salad with Cornish grilled scallops, Scottish langoustine and toasted chestnuts at Philip Britten lunch, Fortnum & Mason

Beignets of West Coast lobster in cider batter with apple butter sauce at Philip Britten lunch, Fortnum & Mason

Illustration of beignets of West Coast lobster in cider batter with apple butter sauce at Philip Britten lunch, Fortnum & Mason

Illustration of pot roasted grey leg partridge, cep risotto and game chips, sauced with rosemary at Philip Britten lunch, Fortnum & Mason

Telamara Farm duck confit on a casserole of Tarbais beans and Lincolnshire roots at Philip Britten lunch, Fortnum & Mason

Illustration of Telamara Farm duck confit on a casserole of Tarbais beans and Lincolnshire roots at Philip Britten lunch, Fortnum & Mason

Hazelnut soufflé with orange compote at Philip Britten lunch, Fortnum & Mason

Illustration of hazelnut soufflé with orange compote at Philip Britten lunch, Fortnum & Mason

Caramelised pear tart with honey ice-cream at Philip Britten lunch, Fortnum & Mason

Illustration of caramelised pear tart with honey ice-cream at Philip Britten lunch, Fortnum & Mason

Illustrations by Emma Wright www.emmadaianwright.com

Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.