The heat was on for Jake Jones when a culinary legend stayed at The Talbot Hotel on Saturday.
The sous chef was tasked with cooking his very own starter of Braised Ox Tongue with Elderberry Vinegar for Pierre Koffmann, long regarded as the chefs’ chef, on Saturday evening.
Monsieur Koffmann, who held three Michelin stars at his restaurant, La Tante Claire, gave Jake’s creation the thumbs up and later took the time to talk the up-and-coming chef while he was at work in the kitchen.
“This is the sort of experience you just can’t buy and I am very appreciative of the time Pierre spent in the kitchen with me,” said Jake.
“Working under James and Craig has been quite a journey and the opportunity to cook for Pierre Koffmann is right up there with the best things I’ve ever done. The whole kitchen team was on a high.”
During his visit, Monsieur Koffmann, whose kitchens have been a training ground for many of the country’s most celebrated chefs, also autographed plates for Jake and Simon Hill, the Talbot Hotel’s demi chef de partie.