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Distinctive Kitchens Official Opening

[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Saturday 24th November 2018 saw the official opening of the new kitchen […]

[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Saturday 24th November 2018 saw the official opening of the new kitchen department (Distinctive Kitchens) at our Polegate Showroom. To celebrate, Masterchef winning chef Peter Bayless cooked some amazing dishes throughout the day using the Michel Roux Jnr kitchen and the De Dietrich appliances.

The menu consisted of Eggs Benedict, Eggs Florentine and Eggs Royale in the first session of the day. Peter then made Torta al Testo which is an Italian ‘Bread of the Tile’ stuffed with cheeses, salami, sun-dried tomatoes, olives, and herbs. We also had vegetarian options available. These were a real crowd pleaser and packed full of flavour.
 
During the lunch time sessions, Peter made Ragù di Cervo con Pappardelle which is Venison ragu with handmade pasta ribbons. Hearty food and completely delicious. The pasta making was also a brilliant process for everyone to watch. A real skill that Peter has clearly perfected over the years.

Peter followed the ragu with ‘A Partridge in a Pear Tree’ which is his alternative to a Christmas lunch. It consisted of partridge, braised with brandy-soaked sultanas and vegetables, Sherry and stock. Served with caramelised pear.

For dessert, Peter served up Oeufs à la neige (Snow eggs with blueberry compote and caramel). Simply stunning and a perfect end to a truly successful day.

A massive thank you must go out to everyone that attended. Special thanks must also go to the head of our new Distinctive Kitchens brand Julian Randall, the whole SPS team for helping on the day as well as Fusion Kitchens for expertly installing all the displays to an extremely high standard. We would also like to thank Sophia Voce for the beautiful photographs and of course a huge thank you to chef Peter Bayless for playing such a big part in the success of the day.
For any kitchen related enquiries, please email Julian Randall: j.randall@sussexplumbingsupplies.co.uk

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