I was asked by the UK Trade and investment from the UK Government to create a seasonal British themed menu that would run at the UK Pavilion in Milan at Expo 2015, serving British food throughout as a guest Chef for a 3 week period. This period covered GREAT week which is from the 1st of May. I was then in Milan for a day overseeing the operation which was being run by Anton Mosimann projects. For the duration of the week I served a menu promoting British seasonal produce and suppliers, including fresh ricotta with dried English herbs and basil, cromer crab with nasturtiums, roast Suffolk pork belly with fermented grains and a deconstructed apple crumble with caramel parfait.
I also participated on the judging panel for the pavilion that was designed by Notts-based artist Wolfgang Buttress; a gigantic interpretation of bees and pollination. Visitors recreated the dance of a bee through an orchard and wildflower meadow to end up in an aluminium orb, resembling a beehive.
I was on the panel for an open debate and discussion on various topics in the British food & drink industry, including stewarding the planet’s limited resources carefully for future generations and putting sustainability at the heart of a business philosophy.