Grand 'Egg-travaganza'

Posted 25th April 2014

Every year Chef Keith Mitchell and his Pastry Team set themselves a task to produce a most 'eggcellent' Easter Egg to be displayed in the Garden Restaurant over the Easter weekend for all our guests to enjoy... young and old.  This year was no exception!

The only difference was the sheer size of it!  Weighing in at a whopping 15k, the egg, which measured an amazing three feet high and more than 6 feet in circumference, was created usingg the largest egg mould available in the UK!... Made our Head Chef look quite small!!!

Using a high quality Belgian cocolate couverture with 70% cocoa and pure cocoa butter, the egg took over 8 hours in total to make using various exacting techniques including 'tempering'

The magnificent egg has now been donated to Ocklynge Junior School to be auctioned for their wonderful Kitchen Garden Project, which all children take part on the tending of.  Chef Mitchell has for many years been associated with the school and runs a yearly competition for the 'Healthiest Lunch Box'  The winners getting the chance to recreate their box in the Hotel Kitchens, wearing their own Chefs hat of course.   It has to be said the hotel staff seemed rather disappointed it didn't make its way down to the staff canteen, although it was suggested they all clubed together to put in a bid at the auction!!!!!

So the final question has to be... what about next year!  Well I have on good authority Chef is already putting out feelers further afield to find an even bigger mould.... we shall wait and see!

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