{"id":11391,"date":"2024-04-02T10:50:42","date_gmt":"2024-04-02T09:50:42","guid":{"rendered":"https:\/\/luxurygoldbdev.wpengine.com\/?p=11391"},"modified":"2024-04-05T20:34:40","modified_gmt":"2024-04-05T19:34:40","slug":"beef-wellington","status":"publish","type":"post","link":"https:\/\/www.luxurygold.com\/lg\/beef-wellington\/","title":{"rendered":"Best of British: How This 5-Star Hotel Elevates the Beef Wellington"},"content":{"rendered":"

Even though he makes scores of them per week, chef Ben Kelliher isn’t sick of the Beef Wellington. In fact, this classic English dish \u2012 a star of his menu at the English Grill in London \u2012 is a personal favourite.<\/span><\/p>\n

The English Grill is the in-house restaurant at The Rubens at the Palace, the 5-star central London hotel Luxury Gold guests stay at during our British Royale journey.<\/a><\/span><\/p>\n

“I often tell our guests a bit about the history of pies and pastry in the UK, and why this is something quite special to cook and present,\u201d he tells me. Getting the puff pastry casing just right and slicing through to rose-pink beef is still a thrill. \u201cIt’s a real treat when you go out to a restaurant and see this dish on a menu; you really don’t see it that much around London,” he says. Luxury Gold customers can taste this historic dish on a visit to the Grill during the London leg of our British Royale journey<\/a>.<\/span><\/p>\n

A dish is born<\/h3>\n

The first Beef Wellington was created in 1815, made <\/span>in celebration of the Duke of Wellington, Arthur Wellesley, and his victory at the Battle of Waterloo in June that year. <\/span>But this pastry-swaddled beef dish has endured in British culture, becoming fashionable at the height of 1970s dinner party culture and remaining a home-cooking showstopper today. British cooking royalty from Mary Berry to Gordon Ramsay have championed its sturdy charms in recipe books and restaurants.\u00a0<\/span><\/p>\n

\"The

Beef Wellington is a classic English dish<\/p><\/div>\n

“It’s actually one of the first dishes I made on my first job in London,\u201d says Kelliher. \u201cI’d make the pancakes \u2012 that’s the layer between the mushroom duxelles (a pat\u00e9-like mix) and the pastry.\u201d<\/span> When he began working at the Rubens at the Palace hotel, home to the English Grill, he decided to run masterclasses teaching guests how to make this British classic, as well as putting it in prime of place on the menu.<\/span><\/p>\n

Refined reading: 10 of the Best Sustainable Fine-Dining Restaurants in the World<\/a><\/em><\/p>\n

Reimagined for the 21st century<\/h3>\n

With the benefit of time, Kelliher has been able to play with the historic recipe for a modern palate. “We’ve been through a few versions of the dish: serving it with a red-wine sauce and a truffle madeira sauce, which are both more traditional versions,\u201d says Kelliher. \u201cWith our current Wellington, there’s a bit of a modern twist: we serve it with a lobster sauce,\u201d he explains. Inspired by the combination of beef and lobster in surf ‘n turf dishes, this adds a little indulgence and luxury.\u00a0<\/span><\/p>\n

Meet chef Ben Kelliher:<\/h3>\n