Prepare for an extraordinary gastronomic experience that transcends the ordinary. On Friday, 31 January, Karma Salford Hall’s intimate library will transform into a temple of culinary excellence, hosting a remarkable dining event that pays homage to the legendary Marco Pierre White. And there are still a few places left for gourmand Members in the UK!
Chef James Woodhams invites Members to an exclusive four-course tasting menu that is so much more than a meal—it’s a narrative told through exceptional ingredients, masterful techniques, and the profound philosophy of one of Britain’s most iconic chefs. Each dish has been meticulously selected from White’s seminal cookbook, promising not just sustenance, but a journey through culinary history.
From the delicate fricassee of sea scallops to the luxurious tagliatelle of oysters with caviar, and the legendary braised pig’s trotter ‘Pierre Koffmann’, this evening promises to delight even the most discerning palates. Complemented by carefully selected wines from the Karma cellar, the experience will be an intimate exploration of taste, technique, and storytelling.
Menu
Fricassee of Sea Scallops and Calamari With Ginger, Sauce Nero
‘Everyone else looks to France for their inspiration, or maybe China or Thailand nowadays, but I look to Italy. The Italians are great cooks. With this sauce nero, you get a wonderful contrast in colour between the scallops and the inky sauce, and it makes you think the taste will be black-and-white, two poles of flavour, but in fact it’s very subtle in taste, very nuanced and refined’
Tagliatelle of Oysters With Caviar
‘You’ve got all the components here of a great dish: simplicity, elegance, graphic impact, texture, fine flavours. It’s grand but understated. The dish succeeds in every way. It’s not enough for a dish just to have a great flavour; it’s only when the taste of a dish equals its visual appeal that you know you’re on to a success. This is one of the few dishes I know that actually does that. It’s very rare’
Braised Pig’s Trotter ‘Pierre Koffmann’
‘This is my favourite dish. If it had been a painting it would hang in the Tate. It’s simple and earthy, but it’s also elegant and intelligent. You can’t take it any further. It’s a complete meal. It’s not a recipe for talking about; it’s a meal to be eaten’
Lemon Tart
‘If I went to the Gavroche, I’d order a lemon tart. It’s one of my great favourites – a wonderful way of finishing a meal, and a real chef’s pudding’.
To reserve one of the final spots, contact your Karma Concierge.
