Lee Westcott’s a rising star of the London restaurant scene, with his uber-cool Typing Room in Bethnal Green Town Hall setting a high standard of finesse and pure enjoyment of food and flavours.
And Lee knows our Bermondsey Street Bees well. In 2015’s Great British Menu, Lee was featured on our rooftop, cutting a chunk of our golden honeycomb for his “Honey, Where Would I Be Without You?” dessert, which wowed top chef Daniel Clifford. Unfortunately, the twist of cep as a top-note of the dish proved too bold for the judges’ tastes. But I digress.
Now Lee wanted his 7-strong brigade from Typing Room to see the Bermondsey Street Bees for themselves, up close and personal. The plan was to introduce the Typing Room to all things honeybee.
So we took a leaf out of the Typing Room’s book and gave them a Beekeeping Tasting menu. For the appetiser, we plated up a deconstructed beehive: wax, comb, propolis, pollen – and even a fleck of honey.
For the second course, we served up a classic: the observation hive. It always brings gasps of amazement. The chefs took up the challenge to spot the dark, elusive unmarked queen.
Next we whipped up a flurry of white as the chefs donned bee-suits and jackets – and climbed a flight of stairs to the roof.
This is our signature dish – an unmissable, crowd-pleasing peek into the interior of a busy beehive, seeing the bees up close. We split the chefs into 3 groups and, one by one, deftly took the top off a trio of hives: Abbey, Morocco and Neckinger.
After hitting the heights of the rooftop, we set up a honey tasting of our Yorkshire Heather, Custom House London, Oxfordshire Borage and, of course, Bermondsey Street Honeys. Proud to say, our own Honey came out top in the voting!
And finally, to tantalise the taste-buds, we signed off with a medley of exotic Honeys from Barbados, Transylvania, Brazil, Poland, France and upstate New York.
It was a delight showing Lee, Manjot, Matt, Nathan, Luke, Florent, David and Mattieu around the Bermondsey Street apiary – and to taste raw, artisan honey with these eager young professionals.
Too many chefs? I don’t think so.