Jason Atherton is unquestionably the hottest property Chef owner of the hottest restaurant in London right now. Pollen Street Social has been winning awards since it opened back in 2011, most notably a Michelin star — awarded within a year of opening! Billed as ‘a contemporary bistro offering deformalised fine dining,’ Pollen Street Social has swiftly become one of the UK’s top restaurants.
I popped down to the restaurant yesterday to meet Jason ahead of his session next month at Connections Luxury. Jason will be leading the lunch on second day.
Within a few moments of arriving I found myself sporting a chef’s apron and Jason (rather bravely, I might add) had thrust a knife into my hand along with a big red onion. My job was to demonstrate my Italian heritage by — ideally — peeling and chopping away like a pro.
Dear reader, I am sorry to say that… I wasn’t that good. As you can see in the photos… I was a bit hesitant. It’s difficult to chop properly when you’re standing next to a world famous Chef who is watching your every move with a careful gaze. Jason gave me plenty of encouragement and I eventually finished the onion!
Pots and pans flew in front of me as I tried to keep up with his instructions. Behind me in the gorgeous grey tiled kitchen, staff milled preparing for the upcoming service. Jason continued to talk me through each step and as the courgettes arrived, out came the blow torch. I kid ye not. One of Jason’s colleagues calmly showed me the specific method they used and I couldn’t wait to try it out myself. I loved this task a little too much as I think the photos demonstrate. If only all cooking was this simple. I managed to do quite well before Chef Atherton returned to check out my handy work.
Jason was very patient. We had a good conversation about the restaurant and his plans for the future, plus of course, we discussed his Connections Luxury session.
It’s going to be phenomenal.
There’s still time to get involved with Connections Luxury and experience Jason’s session.
Please give me a call or drop me a note!