Roger Olsson has unveiled a brand new menu at The Montagu Kitchen, celebrating modern British cuisine. The menu includes what Roger calls ‘British Icons’, inspired by seasonal produce and carefully sourced ingredients, working with only trusted suppliers who place the same importance on quality and sustainability.
Roger and the team tell a captivating gastronomic story where you will travel through the different chapters of the menu with some brilliantly unique must try dishes like a crispy rosette filled with trout roe and chives with a spray of malt vinegar. There are also some delicious edible surprises on the way like petit fours you can play chess with and a sharing dish of Norfolk quail wellington you will not want to share.
We caught up with Roger to talk about this exciting new menu at The Montagu Kitchen.
Rosemary sourdough, whipped pumpkin seed butter and ‘two little pigs’ butter.
How did it all start?
I was drafted in the Swedish Navy on a submarine as part of the compulsory military services, and it was then that I started to develop a keen interest in the creative side of cooking.
Tell us about your brand new British inspired menu at The Montagu Kitchen
The menu is heavily inspired by seasonal produce and carefully sourced ingredients. My team and I work with trusted suppliers who place the same importance on quality and sustainability as we do.
With this new concept, we also wanted to tell a story whereby we take diners on a culinary journey, through the different ‘chapters’ of the menu – starting with The Prologue, moving onto Harvested, Caught, Farmed, and finally ending with the Epilogue. Lastly, this distinct design means that the food is socially prepared, giving diners the opportunity to share or enjoy individually. This allows for a fun, dynamic and engaging dining experience.
How important is sustainability when it comes to the provenance of ingredients?
It is the foundation of our culinary offering here. We place great importance on it and it is at the heart of all our creative process. We are very lucky to boast some fantastic produce in the UK, and as much as possible, we want to celebrate our exceptional British fare on our menus.
Scotch egg ‘Nero’ with Cornish squid, prawn and saffron.
What makes this menu different to others?
The menu is structured a bit differently from what diners are used to. You do not have the usual starter/main/dessert layout, many of our dishes are medium-sized so they lend themselves to being shareable and social. We leave room for playfulness and give our guests an exciting range of dishes to choose from.
The Norfolk quail Wellington
Any signature dishes you are really excited about?
One of my personal favourites is the Quail Wellington – a British icon, with a twist! Our Nero Scotch Egg is also one of our signature dishes – it uses Cornish Squid and Ink and is a showstopper.
What do you like to cook at home?
Anything, as long as family is around and everyone is happy!
Mortar & Pestle – Beef sirloin tartare with wood sorrel and sourdough.
Top 3 restaurants in London?
There are many I can think of, however, based on my own experience, I would definitely say:
Muse by Tom Aikens
The Grill at The Dorchester with the brilliant Tom Booton
The Ritz
If you could award a Michelin star right now, who would it be to and why?
I think the Ritz deserve a second star, and I am actually surprised it has not happened yet! The food is modern and the dishes boast some amazing produce. Head Chef Spencer Metzger’s flair together with Executive Chef John Williams’ leadership make for a pretty extraordinary marriage.
Sticky toffee pudding to share – or not !
What is next in the culinary journey for The Montagu Kitchen?
We continue to focus on our team as it’s all about strong values and culture – the rest will naturally follow.
To discover more, visit: themontagurestaurant.co.uk
All imagery courtesy of The Montagu Kitchen.
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