@Chefchrisking

Exec.Chef The Langham, London all views my ownish: Roux Landau, Palm Court, Artesian, Private Dining by Roux, The Wigmore, Sauce! CATEY Hotel Chef of the Year

langhamhotels.com/en/the-langham/london/dining/
Joined April 2013
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Discover how The Langham, London played a key role in making the Afternoon Tea tradition what it is today. @EveningStandard bit.ly/33J3QDE

How The Langham kickstarted Britain's obsession with Afternoon Tea

Let’s get one thing straight: snacking is very important. We all know little and often is the way to go, and sometimes three meals a day just doesn’t quite cut the mustard.

standard.co.uk
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Today is the first day of summer and the first day of a new collaboration with @LibertyLondon. Our menu features one of their historic seasonal prints, while savouries and patisseries all feature the finest seasonal ingredients. – at Paddington, London
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Replying to @Wigmore_London
@Wigmore_London @thewigmore making our mouths water 🤤 🧀 #pubinthepark #pitp
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Now there is no more excuse for flat soufflés, anxious dinner party planning, or scouring the internet for perfect gifts, because @SauceByLangham: the new, fun and informal cookery school within @Langham_London open their bookings. Find out more: saucebylangham.com/
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To celebrate this year's YCOTY, @Henrywmw @Craft_Guild and @norwayseafood held a lunch @Langham_London. Chefs @Hulstone and @Chefchrisking helped put together the three-course menu, and it was delicious! 😋 Find out more: bit.ly/2V2yOls
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The @Langham_London launches cookery school fronted by @Chefchrisking and @michelrouxjr thecaterer.com/articles/5491…
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Lovely article in @cntraveller on our Daunt Books Afternoon Tea! Cool activities for kids in London cntraveller.com/gallery/acti…
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Indulge yourself and a loved one this Valentine’s Day with a special evening of live jazz and culinary treats. Come and celebrate with us as Palm Court expands its afternoon tea menu to a luxurious High Tea from 5pm-8pm, from £65pp #valentines #thelangham
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Michel Roux Jr and Andrew Wong help raise more than £70,000 for DEBRA standard.co.uk/go/london/res…
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Tonight, we are hosting the Great Chefs Dinner in @rouxlandau with @awongSW1 @michelrouxjr @Chefchrisking @gianluca_fusto and more! We have an exciting menu with superb ingredients like truffle and artichokes to match our superb line up of chefs! @CharityDEBRA #FightEB
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We sourced our fresh sea bass from @flyingfish31 to create our delicious Wild sea bass, lobster ravioli and Château-Chalon sauce. A colourful dish to get you through the week! #FreshIngredients #FishRecipe rouxatthelandau.com
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One of our classic and most loved dishes: XL Orkney scallop, Ivy House farm beurre blanc, Oscietra caviar. See our other classic dishes and our festive menus here: langhamhotels.com/en/the-lan… #MondayMotivation #FrenchFood
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Pâté en croûte @Langham_London @TheLanghamHotel for @OnlyLyon event !! Vive la cochonnaille !!!! 🐷🐷@michelrouxjr @Chefchrisking
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Our Festive #AfternoonTea with @LibertyLondon follows our theme of SeasonaliTea and our ingredients change as the best produce comes in throughout the year. Book your tea here: langhamhotels.com/en/the-lan…
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A new dish on the menu: Roast venison saddle, haunch boudin noir, beetroot, 'Grand Veneur' sauce. Beautiful autumnal colours! #Foodie #London
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One week to go @BeyondBrigade #SocialDiner with #outstanding @Chefchrisking come, eat + contribute #changing #homelessness #GoodFood #Doinggood @BaxterStorey @peteypie46 @ChefLeonS1 @Richardvines @JonJCannon @monica__or @NoelMahony1 @MoiseEdwards designmynight.com/london/res… – at Lewisham, London
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*NEW PIE ALERT* Beef and onion pie, for those chilly days where you need something to warm you up from the inside! #FridayFeeling #Foodie the-wigmore.co.uk
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Nice mention , we were inspired by the snacks @Wigmore_London @Chefchrisking 🙌🏻 thetimes.co.uk/article/shrim…
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We really love seeing your creativity! ❤️ Let’s discover Andrew Gravett’s creation: Almond sable pastry, Maldon salt caramel, #Bahibe 46% namelaka at @Langham_London 👌 – at London, England
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Stunning new pastries for SeasonaliTea, being served from Monday 17th September. Spiralling upwards: Almond sable pastry, Maldon salt caramel, Bahibe namalaka and chocolate sponge and Pulp fiction: Provence fig compote, choux pastry bun and honey yoghurt cream #afternoontea
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