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Guest Chef February 2017- Simon McKenzie, Old Government House, Guernsey……..Share

    Welcome Simon to Saint Lucia

    Last September, our globe-trotting Welsh Culinary Wizard, Craig Jones, travelled to the Channel Islands,( just off the coast of Northern France) to collaborate in the Annual Guernsey International Food Festival. He teamed up with Executive Chef, Simon McKenzie at the island’s only Five Star Hotel “Old Government House”

    The Guernsey Story

    It’s now Craig’s turn to play host and we are delighted to welcome Simon to Saint Lucia this February, when on Friday 24th and Saturday 25th, the duo will join forces to delight and amaze your taste buds.

    Book early if you can as so often with these events, they do get sold out very quickly.

    Simon's Food

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    Guest Chef Weekend Format

    On Friday evening, 24th February at – The Naked Fisherman – an a la carte menu with options of dishes from each chef, whereby guests can pick and choose from either.
    On Saturday (25th) – The duo present a collaboration menu at The Cliff at Cap – US$85 per person – 4 courses excluding wines

    Menus

    The Naked Fisherman Friday 24th

    Tuna Sashimi
    BBQ Pineapple, chilli & shallot

    Roast potatoes
    Garlic and thyme, sour cream

    Charred chicken
    Yogurt and chilli, St Lucian tomato salad

    Dorado
    Soya, lime and ginger, asian slaw

    Caramelised bananas
    Haute Maison Espresso vodka, coffee & mascarpone

    Cliff at Cap -Saturday 25th

    St Lucian Tomato
    Goat’s Cheese and brioche

    Ceviche of Scallops
    Charred shallot, Guernsey Gin, Hazelnut

    Pork belly, confit Rock lobster
    Fennel and Lemon

    Passionfruit Cream
    Coconut and basil

    Caramelised White Chocolate
    Walnut, Haute Maison Espresso Vodka and Banana

    BOOK HERE

    Bio

    Simon McKenzie

     Brought up in the North East of England, Simon moved to London at the age of 17 to work alongside some of the countries leading chefs to include Paul Gayler, Gordon Ramsey and Marco Pierre White to name but a few.

     Eventually moving away from the capital, Simon took a position as Sous chef later to become acting head chef at the 3 rosetted Seaham Hall Hotel, close to his hometown of Sunderland. Following this move he then went on to hold head chef positions in Yorkshire and on the Isle of Wight at the Hambrough Hotel. However, feeling he was never realizing his true potential Simon took the decision to drop back down to sous chef later to be senior sous chef to work alongside 2 michelin star chef John Campbell at the eponymous Relais and Chateaux Vineyard at Stockcross, a position that Simon held for over 2 years whilst the restaurant remained 7th in the UK.

     Feeling it was time to make a name in his own right, Simon moved to the New Forest to open Michelin Starred chef Alex Aiken’s Limewood Hotel as Alex’s head chef. However due to personal circumstances Simon was forced to leave the role and concentrate on caring for his partner who had become terminally ill.

     In 2011 Simon moved to the west coast of Scotland to take the helm at the prestigious, 5 red star, Relais and Chateaux Isle of Eriska hotel where Simon quickly achieved 3 rosettes in his own right.

     Moving to Guernsey in 2013 to be close to his family, Simon originally opened Urban Kitchen. However was soon noticed on the island and snapped up to take control of the designing and development of the kitchens in the multi million pound refurbishment of the iconic Rockmount on the West Coast which opened its doors in August 2014 and then later La Reunion in December 2014 which quickly gained huge recognition to become the islands only destination restaurant with a 2 week waiting list! Again Simons skills being recognized he moved again to take up the role as Executive Head Chef of the islands only 5 star hotel, the Old Government House Hotel and Spa which Simon continues to carve a reputation for on a daily basis. Whilst being on the island Simon has won the prestigious title of Channel Islands Chef of the Year Twice!

     Simon is passionate about sourcing the very best ingredients available to him and loves speaking suppliers and peers alike who share his passion for food. He loves taking these ingredients, and with care and skill, extracts the very best of flavors marrying up gentle combinations that leave the diner excited and tantalized, ever looking forward to their next experience.