Et særdeles gledelig gjensyn! Billettene er nå tilgjengelige her.
Michelinpremierte Larry Jayasekara returnerer til Seløy fra London med sitt team og vi åpner dørene for en gourmetaften med ekstra lun stemning og høy kvalitet, i god, avslappet Arktisk Mat-ånd. Vi dekker etter været og bruker gjerne flere etasjer i huset, gled deg til en ekstraordinær tirsdag! Billettene gjelder middagen, drikke kjøpes på stedet. Merk: Denne gangen tilbyr vi også ti billetter til «chef's table»; Larry inviterer ti personer til å sitte rundt langbordet der maten anrettes og teamet gir en ekstra innføring i smakskombinasjonene og sin egen matlidenskap. Menyen er allerede klar, med potensielle improvisasjoner, selvsagt. Velkommen på matfest i havgapet! Menyen finner du under:
Razor Clam Tartar, Lemon. Crustard, Mushrooms, Bacon, Onion Foam, Crispy Onion Braised Lamb Tart, Basil, Courgette
Jerusalem Artichoke Soup, Crispy Chicken Wing, Brown Butter, Chicken Jus
Roasted Langoustine, Creamed Leeks, Cardamom Jus
Cod, Potato Rosti, Buttarge, Bone Sauce
Loin of Lamb, Celeriac, Berries, Jus
Hot Chocolate Tart, Blueberries, Taragone ice Cream
Chef's table får flere retter og koster også litt mer.
Arriving in the UK from Sri Lanka at 18, Larry studied at South Devon College before joining Pétrus by Marcus Wareing in 2004. He then worked in a series of high-profile restaurants, including thethree-star Waterside Inn, as chef de partie before moving to Michel Bras in Route deLaguiole, France; then Le Manoir aux Quat’Saisons in Oxford, before rejoining MarcusWareing at The Berkeley.
He returned to Pétrus in 2015 as senior sous chef, promoted to head chef shortly after. In 2016, he won the Craft Guild National Chef of the Year Award and was awarded a Michelin Star. While at Pétrus, Larry befriended the celebrated chef Pierre Koffmann who became a mentor and, subsequently, a close friend. He was also introduced to the gallery owner Tim Jefferies - a near 40-year commercial resident of Hamiltons Gallery in London’s Mayfair - around this same time. Keen to move away from the fine-dining kitchen and pursue his own professional path, he departed Pétrus.
Larry then joined forces with Tim and Hamiltons gallery. There he managed and mentored a small team of chefs, hosting in-house dinners for Mayfair residents and art collectors. When the Covid pandemic struck in early 2020, and with the industry unsettled, Larry sort ways in which he could contribute. He and his team ended up, feeding over 200,000 front-line workers across London, preparing and delivering hot meals to the staff at University College Hospitals.
With multiple lockdowns in the UK, Larry and Tim discussed the possibility of opening a restaurant in the future, a Mayfair location where they could offer guests a first-rate dining experience while incorporating and embracing the aesthetics of Tim’s personal office space within Hamiltons Gallery. They used lockdown to set about researching venues and, in late-2021, agreed on the lease on a Mews house in the heart of Mayfair (scheduled too pen this fall).
Later that year, Larry was awarded the Fortnum & Mason Special Award for his work for the charity initiative ‘MEAL FORCE’.