Culinary Culture

Creating private dining experiences that surpass expectation.

ChefCulture started as a private dining company offering tailored events and experiences across the South West. 

As the business began to grow, Managing Director and Founder, James, identified the opportunity to grow the business into a larger concept; an umbrella company that allows people’s expertise to flourish with the support of the ChefCulture team.

This summer sees the launch of TABU, which will specialise in a private dining experience that will blend culinary artistry with a sense of occasion and intrigue. Supported by James and Director of Operations Kris Speechly, TABU will offer a bespoke dining experience championing seasonal ingredients and celebrating quality local suppliers, served with a ‘forgotten course’ intended to evoke a sense of nostalgia.

Salted Caramel and Whisky Tart Honey Ice-cream 

MAKES: 1 large or 8 small (as shown)

INGREDIENTS

For the pastry case:

300g plain flour
125g butter
50g caster sugar
2 eggs

For the custard base:

500g double cream
135g egg yolk
75g caster sugar 

For the caramel:

140g caster sugar
8g sea salt
110ml whisky

For the honey ice cream: 

300g milk
300g double cream
5 egg yolks
120g caster sugar
80g honey

METHOD

For the pastry case:

Rub the sugar, flour and butter together until it reaches the bread crumb stage then add the eggs to form a dough. Rest in the fridge for a minimum of 1 hour. Roll out and line your desired tart case. Blind bake with baking beans at 180°C until golden around the edges. Remove the baking beans and continue baking until the case is just golden.

For the custard base:

Bring the double cream to a boil. Whisk the egg yolk and sugar and then pour the boiled cream over and whisk to combine. Now make a dry caramel by heating the sugar until the caramel is a dark golden colour. 

Allow to cool slightly then whisk in the custard mixture until fully combined. Next add the whisky and sea salt. Allow the mixture to settle, skimming any foam off the top, before pouring the mixture into the cooked tart case.
Bake at 100°C until the mixture has
a slight wobble. 

For the ice cream:

Whisk the egg yolk and sugar while you slowly bring the milk and cream to a boil. Next, pour the hot milk and cream over the eggs and sugar and whisk until combined, now add the honey. Put the mixture back into the pan and cook out on a low heat moving constantly with a spatula. Allow to cool and mature, then churn and freeze. 

CHEFCULTURE
info@chefculture.co.uk
07944 502785
www.chefculture.uk