Adeline Brown Pop Up Restaurant: Chef Miles Dupree exclusive Interview
The team at Chateau Marmot are taking the phenomenon of fine dining to a whole new level, courtesy of professional London-based chef Miles Dupree.
Between 13 and 15 July, the Chateau Marmot team will ‘pop up’ in secret venues across York, casting culinary magic across the city. In an exclusive interview with One&Other, Miles said it’ll be a “one in a lifetime chance” and that he’s looking forward to the “challenge”.
Whilst promising an amazing culinary experience, Chateau Marmot pledge that the fine dining will not be accompanied by the usual ‘stuffiness’ associated with posh food.
Star chef Miles says the atmosphere will be “like going to a festival or a gig.” He claims the experience will be “completely opposite” to Michelin Style restaurants. It will be “informal, friendly, interactive, it’s a bit like a party.” He adds; “the high end Michelin restaurants take away the fun. Food should be fun. Eating is fun!”
A twist on modern British food will be the order of the day, by using flavours Miles describes simply as “interesting”. Serving sumptuous dishes such as roast duck breast, orange puree, black olive, quinoa and almonds, or butternut squash consumme, scampi and basil.
If that’s not tantalising enough, the price is truly mouth watering. At just £26, you will be blessed with not two, not three, but a five course tasting menu, worthy of just as many stars.
So why did Miles – a successful chef at the flagship Ottolenghi restaurant in London – want to join Chateau Marmot? “It’s something new, to challenge myself”, he says, an experience which will enable him to gain “a greater understanding” of food and cooking.
Whilst being thrilled at the opportunity, Miles admits he’s scared… “of all of it! But that’s why it’s so exciting.” But Miles won’t be hiding behind the pots and pans all night; he will in fact be mingling with guests once the food has been served. He says, “I want to talk, I want to see what people thought.”
Have we got your taste buds tingling? Well here’s another little teaser just for you: the recipe for Miles’s pressed pork belly, peanut beer butte, pickles, apple and celery salad. Yum yum.
