MAY 2017: The Gallivant is delighted to announce that Damian Clisby, Executive Chef & Head of Culinary Research and Development at the renowned Petersham Nurseries, will be taking over the kitchen at the Gallivant on 19th June 2017 for one night only, to celebrate the first Romney Salt Marsh Lamb of the season.
Damian Clisby of Petersham Nurseries at the Gallivant
Lambing happens all around the Gallivant at this time of the year in the fields and salt marshes that surround this award winning Restaurant with Rooms. From birth the lambs feed exclusively off their mothers milk until about eight weeks, when they begin to eat the first flush of the Spring pasture, the best of the year, enriched with wild flowers and herbs. At the perfect moment, the lambs are hand selected for the Gallivant by the farmer and then hung for around 7 days to add further complexity to the meat. This completely natural approach produces lamb of outstanding quality which the Gallivant believes will be unsurpassed.
Damian joined Petersham Nurseries as Head Chef in 2014 having previously been Head Chef at HIX Soho and Executive Chef at Cotswold House where he won the Cotswold Chef of the Year Award. He uses the abundance of fresh ingredients and flowers available at Petersham Nurseries in many of his dishes and has drawn upon his wealth of experience and passion for food, taking Petersham Nurseries Café to the next level.
The vast majority of the dinner is likely to be sourced from within 15 miles or so of the restaurant, a sourcing policy that Damien and the Gallivant equally share (The Gallivant has been sourcing 95% of its fresh ingredients from within 15 miles of the restaurant for the past 2 years).
The four course menu is £50pp and can be booked by calling 01797 225 057 or visiting www.thegallivant.co.uk
For further assistance with pictures or if you would like to speak to someone at the Gallivant, please contact:
Diana Massey at The Massey Partnership
tel: 020 7637 3220