Claire Hutchings, best known for her time on professional Masterchef has been working with Seasoned for two years. She offers bespoke fine dining evenings for everyone who is lucky enough to book.
We caught up with Claire and ask her some questions about her foodie habits.
What has been your top foodie discovery recently?
Learning the art of cheese making in particular mozzarella and burratas. Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella and cream, giving it an unusual, soft texture.
It is quite a complex process using special bacteria shipped from Italy and a precise ph testing kit to know exactly the acidity level of the milk before adding the rennet to make cheese.
Where is the best place you’ve eaten at recently?
I recently went on a short trip to Barcelona and ate in a quirky restaurant there was no menu so the kitchen cooks as they wish for you. The food was delicious giant prawns, sea urchins, langoustines, tripe and the list goes on.
What dish do you currently want to perfect?
I’ve been working in new ideas for up and coming pop ups and I’m working on a dessert of white chocolate and pepper panna cotta, basil, strawberry and red wine sorbet
What is your food heaven & your food hell?
My food heaven is king prawns in lots of garlic and parsley it’s simple but with the best pawns you can’t beat the sweet juicy flavour.
My food hell is over cooked liver as the flavour turns very bitter and the texture it not nice.
What have you got planned in the next month or two?
I’ve been on a few trips to Barcelona working on new business ideas it’s possible I might start a new concept over there but it’s early days. I have 6 more weeks left of my season in Mallorca before I head back to the UK for 3 months to do some pop ups.
If you are interested into booking onto Claire’s evening then click here!