Blog. Blue Boar Restaurant supports HA

The Blue Boar Restaurant within the Conrad London St James has launched a brilliant new initiative called “aSPiRING Chefs”. Junior chefs have created delicious new dishes to be served in the restaurant under the nurturing wing of Executive Chef Michael Riordan. With a wealth of culinary experience from some of London’s top hotels, Michael Riordan is dedicated to mentoring the professional development of the junior chefs in his team at Conrad London St James. Having trained at Westminster Kingsway, Michael is passionate about giving back to his college, and recruits many junior positions within his kitchen from the school’s graduates. These recruits are among the junior chefs who have been given the unique opportunity to take part in “aSPiRING Chefs” testing their creativity by contributing a dish to the new spring menu.

From the menu, starters will include Cromer crab cannelloni with squid ink crisp, mango, avocado, radish and ras el hanout created by Justine aged 22 and among the main courses on offer 24-year-old Luca has designed a dish of cod, garden peas, crab and squid ink tortellini, with lemon and dill butter. Furthermore, as an extra incentive for each junior chef to throw themselves whole-heartedly into the challenge, there will be a prize up for grabs; the young chef to sell most of their dish throughout the duration of the spring menu will be rewarded with a Michelin-star meal for two in a restaurant of their choosing.

The spring menu will be available for lunch and dinner in the Blue Boar Restaurant at Conrad London St James until Monday 4th June, with £1 from every booking made being donated to our work. Best of luck to each of the junior chefs and thank you for nominating Hospitality Action to receive the funds raised! To book click here