UK: MasterChef the Professionals finalist Louisa Ellis is to cook three evening meals at the Rotunda serviced apartments from 9th to 11th January.
Ellis, a junior sous chef at The Wilderness, will use the penthouse’s Poggenpohl kitchen to create a six-course menu with matched beverage pairing plus snacks and sparkling wine on arrival. The three events are already sold out.
The Wilderness has been Staying Cool’s dining partner since 2014. Alex Claridge, the reaturant’s founder and head chef, also creates the menus for Staying Cool’s DIY dinner offering for guests, Cooking Cool. Claridge said: “With wonderful views and interiors, we can’t think of a better place than Staying Cool for these unique events. We’re enormously proud of Louisa and we can’t wait to welcome our guests to this penthouse pop up.”
The Wilderness is moving venues this winter and Staying Cool’s penthouse will become the restaurant’s test kitchen through various private dining events. The Wilderness will also soon be blending its own signature oils and vinegars from its new home on Birmingham’s Bennett’s Hill and Staying Cool guests will be the first to try them out. This month also sees the launch of Staying Cool’s new Cooking Cool menu with an accompanying video.
“We knew Alex was a talent from the very first time we tasted his food and we love our partnership with The Wilderness. Most importantly our guests do too,” said Tracey Stephenson, managing director of Staying Cool. “We both share a similar sense of fun and a desire to be different.”</p
