Chef William’s inside knowledge: Taste of Spring menu
Executive Chef at The Athenaeum, William Baker, tells us more about his favourite new dishes on the Taste of Spring menu – available exclusively at Galvin at The Athenaeum.
1st February 2018
50ml white peach puree
30ml peach foam
For the foam, use 1 litre cream syphon, pour the peach puree into it and charge with 2 cream gas before using.
Stir the peach puree and the prosecco gently with ice in a mixing glass, pour in a Wormwood Rock-Gobbler glass and garnish with a peach foam and a lavender flower.
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