Ben Wilkinson is a renowned British chef who has made a significant impact on the culinary world with his innovative techniques and exceptional dishes.
He won his first Michelin Star in 2019 at The Cottage in the Wood in Cumbria before reopening The Pass in August 2022.
Within just seven months The Pass, which he co-manages with his partner Monika Zurawska, was awarded a Michelin star and 4 AA Rosettes. Mark Dunford and his wife Amanda tried out the Tasting Menu. See the incredible dishes in this video
He won his first Michelin Star in 2019 at The Cottage in the Wood in Cumbria before reopening The Pass in August 2022.
Within just seven months The Pass, which he co-manages with his partner Monika Zurawska, was awarded a Michelin star and 4 AA Rosettes. Mark Dunford and his wife Amanda tried out the Tasting Menu. See the incredible dishes in this video
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LifestyleTranscript
00:00I'm going to get a coffee and then I'm going to head back to the hotel.
00:31Yes, Chef. Fred is in.
00:34Yes, Chef.
00:37So, we've got some snacks for you to begin with.
00:40Lovely.
00:42At the far end, we've got cured trout.
00:45It's got oyster cream at the bottom.
00:47We've got sea lettuce, some trout roe, cucumber, radish, and frozen oysters.
00:53For you, madam, we've got compoté cheesequiche.
00:56It's going to be spiced over here.
00:57Grilled courgette, crème fraîche.
01:00The next one is braised pork cheek with green mustard mayonnaise.
01:04And then at this end, we've got lobster crostata.
01:07So, with lobster salad, truffle and hazelnut dressing, some cured pork fat on top of that.
01:21So, this is a little bit of braised pork cheek.
01:25So, I'm going to give this a go.
01:27Mmm.
01:37Yeah, there's a real mustardy taste in that.
01:40Really nice. Like a little croquette but with pork in.
01:44And it's really tasty.
01:47And a really nice mustardy flavour to it.
01:57So, every drink should be prepared in house.
02:01So, in a restaurant.
02:03So, I call it non-alcoholic wine.
02:05It's not technically disalcoholic wine.
02:07It's based on a verjuice.
02:09So, verjuice is a non-alcoholic cocktail.
02:11If you want, it's an under-ripe grape juice.
02:14So, it's quite sour and a bit of sweetness.
02:16There's no fermentation.
02:18So, you don't have alcohol in it.
02:20But it's the same based on wine.
02:22After, I infuse it with chamomile and apple marigold.
02:25Apple marigold is an aromatic herb.
02:27Which develops the same flavour or similar flavour
02:30than a white wine topped up with soda water.
02:33Soda water doesn't bring any more sweetness
02:35because we want more sweetness with the savoury food.
02:38The freshness and the acidity is important for the first drink
02:41because that will not smoother your palate.
02:43And that will pair with the salinity of the langoustine.
02:46At the same time, a little touch of sweetness
02:48will pair with the cauliflower
02:50to raise the roundness and richness of the cauliflower.
02:57The next course I'm going to show you.
02:59It's a langoustine course.
03:01We have a squash langoustine, very lightly steamed.
03:03With fresh grapes, if you go.
03:05We have a beemer with some fresh almonds as well and dill.
03:07Underneath, we have some sea bees
03:09with cauliflower and langoustine puree.
03:11Langoustine reduction as well.
03:13And to finish it all off,
03:15we have an eye of lime kind of a top.
03:18So, this is the Langoustine course.
03:20It's a very simple course.
03:22It's very simple.
03:24It's very simple.
03:25It's very simple.
03:41Yes, chef. Bread is in.
03:53Oh, I can smell that.
03:55A little bit of citrus.
03:57The zest from the garnish
03:59and your lemon juice as well
04:01to bring the freshness.
04:03The mocktail is based on the Celeriac Royale.
04:05Celeriac Royale.
04:07Celeriac extraction, sorry.
04:09It comes from Celeriac Royale
04:11that you have in your next course.
04:13It's a very light juice of Celeriac.
04:15Very, very soft.
04:17It comes from directly the kitchen.
04:19It's a very fresh juice.
04:21To sustain the root and healthy character,
04:23we mix with a beetroot.
04:25So, you have this bright colour
04:27but with more body on it as well.
04:29And it's what your whole citrus
04:31has got to balance the drink.
04:42A bit of pumpkin
04:44on some fried sourdough
04:46to promote emulsion.
04:48A little gherkin we make in-house here.
04:50Some pickled mustard seeds.
04:52And then in the centre,
04:53we've got a trickle-seeded loaf
04:55that we make every morning.
04:57And then in the cup here,
04:59we have a Celeriac Royale
05:01which is a savoury custard.
05:03On top of that,
05:05you've got some braised beef cheek
05:07and prime marrow,
05:09some crispy Celeriac.
05:11And I'll finish it here
05:13with a mocktail consommé.
05:16So, I would suggest
05:18start off with a tartar.
05:20Sit the consommé throughout the dish
05:21and the trickle-seeded loaf
05:23is really nice to get stuck in at the end.
05:25Especially with the pink peppercorn butter.
05:27It's really nice.
05:34I'm Harry.
05:36I wanted to recreate a non-alcoholic martini.
05:38So, I'm basing it with Eveliffe Marine.
05:40Eveliffe Marine is a kind of cordial
05:42of non-alcoholic infused
05:44espresso sandwich and seaweed.
05:46On the garnish, you'll find
05:48seaweed pumpkin
05:49and seaweed that you'll find
05:51as well in your next course.
05:53The reasoning between the drink and the food.
05:55And top up with tonic water.
05:57Tonic water is important
05:59because the soda doesn't bring any sweetness.
06:01Again, as I said,
06:03we don't want to sweeten the food
06:05but to bring a bitterness.
06:07Bitterness is important
06:09to go with the freshness of the Chobo
06:11for your next course.
06:13Very, very fresh acid tea as well.
06:15You can see the colour of the drink
06:17is completely transparent.
06:19It is very chill.
06:21It's completely transparent water white
06:23but you have acidity of the lemon
06:25by citric crystal.
06:27So, I didn't want any cloudiness
06:29of the lemon juice
06:31but you have the acidity
06:33and the flavour of the lemon
06:35by the acid crystal.
06:37It's completely transparent.
06:50We've got turbot.
06:52So, you have steamed wild turbot
06:54with a little loose meat from the prawns.
06:56There's some beautiful caviar in there
06:58with saffron mayonnaise.
07:00The sauce is like a fish stew
07:02so you roast the turbot tails
07:04with some truffle and tomatoes
07:06and their Dijon mustard
07:08and then vermicelli to finish it off
07:10with a bit of crusty bread
07:12and it's a nice warm afternoon.
07:20Lovely.
07:22The next course is the Venison.
07:24Venison is a gamey meat.
07:26It's got so many flavours.
07:28A lot of protein as well
07:30so it's a rich food and drink as well.
07:32So, you can see the colour of the drink
07:34is very, very deep
07:36so I wanted to enjoy
07:38a kind of red wine.
07:40So, the base is a nice drink
07:42with a little bit of kale, cranberry
07:44and a bit of
07:45a bit of
07:47a bit of
07:49collard leaves.
07:51It's not just the collard leaves
07:53and the cloves
07:55because of the spiciness
07:57it's very well with the sauce
07:59that you have on the venison.
08:01There's a lot of protein
08:03so there's a lot of freshness
08:05and that's what's very well
08:07with the character of the kale
08:09and at the same time
08:11the collard leaves
08:13bring out the herbal character
08:15and there's a little dumpling
08:17to the side
08:19which is the venison fillet
08:21and venison leg.
08:23Crispy through to the top
08:25and crushed puree at the bottom.
08:27In the middle we're going to have
08:29a little salad here.
08:31So, this salad has
08:33sliced venison sausage
08:35radishes, fresh pear
08:37and there's hazelnut
08:39and hazelnut dressing
08:41and we're going to finish it
08:43off with red wine sauce.
08:46And what is that
08:48in the red wine sauce?
08:50We've got some pickled mustard seeds
08:52shiitake mushrooms,
08:54lardo and
08:56cheese.
09:00This is the venison.
09:12That is so good.
09:15It's ok, I'll do it when I get back.
09:17Start working with me.
09:22You'll have your first dessert
09:24here's a blackberry dessert.
09:26On top there we have
09:28a blackberry sorbet
09:30underneath there's
09:32such a pepper leaf
09:34with a yoghurt and blackberry crumble
09:36and then at the very bottom
09:38is a lemon thyme bridge.
09:45We continue
09:47and we finish
09:49our last setting
09:51with a chocolate deluxe
09:53on the next course
09:55but that's prepared
09:57with a pear cocktail
09:59so it's based on a pear juice
10:01we mix with
10:03non-alcoholic rum,
10:05striped rum
10:07and to bring a bit of acidity
10:09we have a lemon juice
10:11normal,
10:13but we also have
10:15a ginger
10:17to bring a bit of acidity
10:19and also
10:21a much more
10:23flavor
10:25on the side of that
10:27we have
10:29a spice vanilla
10:31with hazelnuts
10:33and vitamins.
10:42We've got a hazelnut
10:43on the center
10:45we've got hazelnut tuile
10:47and then caramelized vanilla ice cream on top
10:49She's in heaven!
11:02We have an apple marigold syrup
11:04that we grow out in the garden.
11:06Oh wow!
11:08Thank you very much!
11:14Wow!
11:16Yes, that really does
11:18cleanse the palate!