Patrick Williams trained as a chef under Marco Pierre-White at The Canteen, worked at The Criterion Brassiere and The Titanic, The Oxo Tower, and has also enjoyed spells at The Ivy and The Mirabelle.
He went on to become a successful television chef, earning himself a cooking style notorious for combining the cosmopolitan cool of London with the irresistibly exotic draw of the Caribbean.
We have lured Patrick away from his stall in the Green Market to the demo kitchen onthis special occasion, so we can find out how this classically trained chef combines Caribbean flavours in his menus at home.
Patrick's menu will include:
Sea bream ceviche
Roast pimento seasoned guinea fowl, with tomato fondue & seasonal wild mushrooms
Warm chocolate brownie, ginger and banana caramel
Demo kitchens are free to attend with tasters, cooking tips and recipe cards to take home. Join Patrick in the demo kitchen on Friday 17th November, between 12.30-2pm.