Hong_Kong_Tatler_September_2017

It’s in season and tastes amazing. We have

it on the menu at my flagship restaurant,

Pollen Street Social: Lake District lamb loin,

braised neck, roasted artichoke, merguez

sausage, curds and whey. The dish

showcases the best of this incredible meat.

TATLER TAKES FIVE

“THERE ARE SO

MANY GREAT CITIES

FOR FOOD BUT

WHEN IT COMES TO

VARIETY, I THINK

LONDON IS UP

THERE WITH THE

WORLD’S BEST”

With his Michelin-starred empire

pushing boundaries and raking in the

plaudits, and with plans to open a

Japanese izakaya-style restaurant in

Shanghai soon, Jason Atherton is at

the top of his game. The English chef

shares five of his favourite things

JASON

ATHERTON

IMAGES: PIG & PALM (1); SHUTTERSTOCK (3, 4); POLLEN STREET SOCIAL (5)

My KitchenAid Artisan blends

everything in seconds—

smoothies, soups, etc. It’s my

go-to in the kitchen at home

and we also use them in all our

restaurants. An added bonus is

they look great.

ARTISAN

BLENDER

DILL OR

NO DILL

2

HOKKAIDO SCALLOPS

4

5

1

We went skiing in Hokkaido for New

Year’s last year and I ate the most

amazing sea scallops there. Hokkaido

really has some of the best seafood in

the world; the pure, cold water makes

all varieties taste unbelievable.

It’s on our cocktail menu

at the Pig & Palm in Cebu.

It’s got a very distinct

flavour of dill, which I love,

and also refreshing aromas

of elderflower, cucumber

and salt.

LAKE DISTRICT LAMB

3 SEA SALT

My favourite ingredient,

and for good reason—it’s

hard to cook without it.

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