Television chef visits Spurs to taste new menu

Gregg Wallace with executive boxholders

Gregg Wallace with executive boxholders

First published in News
Last updated
Haringey Independent: Photograph of the Author by , Reporter

A television chef joined Spurs fans for a food and drink tasting event at the club’s stadium.

But it was a far cry from a pie on the terraces when Masterchef’s Gregg Wallace joined executive boxholders at White Hart Lane stadium as the club unveiled its menu for the new season.

Guests sampled dishes including tea smoked duck with sesame snow, liquorice cured salmon and orange sherbet, rump of beef pave with triple cooked chips, duck leg croquette, spiced greens and blackberry jus; white chocolate and strawberry cheesecake with crystallised lavender and walnut and chocolate tart with banana bavoir.

More traditional matchday fare included 'The London Sausage' and burgers, albeit gourmet ones.

The menu won the praise of the fork-wielding Masterchef judge. Mr Wallace said: “You know what’s really funny about this, I’m thinking of myself and if I had a box here, I really just don’t know what menu I would choose."

The club said it worked closely with caterer Centerplate UK to obtain 95 per cent of ingredients from suppliers based fewer than 20 miles from the club.

Andy O’Sullivan, director of hospitality at Tottenham Hotspur Football Club, said: “It was great to have such a well-respected industry professional like Gregg here today, we hope he enjoyed sampling the menus as much as our guests.

“This season we have upped the ante in terms of quality of food and drink on offer to executive members, to deliver the best fine-dining experience possible here at White Hart Lane.”

Comments

Comments are closed on this article.

Send us your news, pictures and videos

Most read stories

Local Info

Enter your postcode, town or place name

About cookies

We want you to enjoy your visit to our website. That's why we use cookies to enhance your experience. By staying on our website you agree to our use of cookies. Find out more about the cookies we use.

I agree