Eve of Veal at Gordon Ramsay's Maze Grill Park Walk

11 Park Walk

Chelsea, London

SW10 0AJ

The Goumet Girls were recent guests at Gordon Ramsay's Maze Grill Park Walk for a preview of Eve of Veal, one of the Prime Night supper clubs planned for 2017. The evening is designed to showcase the preparation, wine pairing and enjoyment of dishes prepared with Rose Veal, an ethically sourced and underused meat provided by Barraclough's farm near Penrith in the Lake District.


The evening began with cocktails and canapés. Guests enjoyed an Old Fashioned or pink Prosecco served with thinly sliced veal salami to complement the drinks. The tidbits were cleverly served on a veal shin bone, adding interest and an organic design as they were passed between guests.

Before serving the featured dishes, a short presentation was given by the Maze Grill chefs, explaining how Rose Veal is ethically farmed and distributed. A bonus was the presence of Andrew Barracough himself, confirming his production methods and answering questions.

The meal began with a starter of Veal rump carpaccio and crispy kale, together with veal cheek "lollipops" which were skewered and placed on a bed of wheatgrass. These were paired with Verdicchio dei Castelli do Jesi, Bucci, Marche Italy 2014. The lollipop was the standout, a strongly flavoured little veal pie on a stick, hinting of exciting things to come.


Next was the soup, a calf and cep Consommé centred with a veal shin and marrow ravioli. The exceptional feature of this course was the way it was presented. Individual earthenware bowls containing a ravioli were accompanied by small bottles of hot veal broth which were poured on top. A light Chardonnay, Kumeu River Estate, Auckland, New Zealand 2013, completed this delightful second dish.


A Veal sausage topped with wild onion gravy on a bed of mash came next. This was real comfort food, a favourite of many of the guests. There was much discussion at our table about the mash. It was not a standard potato mash, but contained a sweeter vegetable, the identity we could only guess. The final vote was celeriac but we were wrong. The chef confirmed artichoke and potato, shot from an aerated gun to achieve a smooth texture. This really worked with the chunky, salty gravy. A pairing of Carmenere, Vina Chocalan, Maipo Valley, Chile 2015 complemented the dish perfectly.

Last but not least, our chefs presented a lovely veal roast, seared and sliced in front of us. Smoked veal ribs, artfully placed on a wooden serving board were also featured, with each guest asked to serve themselves. A bowl of salsa with a light undertone of fresh orange accompanied the meat. In our opinion, the veal rib was the best dish of the evening. The meat had been rubbed with smoked garlic, ginger and star anise, then slowly smoked to fall off the bone. We enjoyed a pairing of Cahors, Chateau du Cedre, Chors, France.


A malted mini milk, served with a glass of Chateau Delmond Sauternes, Bordeaux France 2014, concluded the evening. We left our tables satisfied and found every bite a delicious triumph!

An Eve of Veal, a Prime Night supper club, 16th May at Gordon Ramsay's Maze Grill Park Walk.