Dominic Teague is the award-winning Executive Chef of Indigo restaurant and the hotel. Here, he talks foraging, flavours and fine ingredients.Indigo at One Aldwych announces launch of new seasonal dinner series to launch in November with ‘Champagne and Truffle' in partnership with Billecart-Salmon
Indigo, the signature restaurant in Covent Garden’s One Aldwych, has announced the first in a series of seasonal dinners drawing upon Executive Chef Dominic Teague’s 30+ years of experience. The series will kick off with ‘Champagne and Truffle’ running from 27th October to 30th December and partnering with independent Champagne House Billecart-Salmon who share the same values as One Aldwych.
As the first in a series of celebratory dinners, ‘Champagne and Truffle’ has been created by Dominic to showcase the incredible quality of ingredients in his kitchen. Over the years Dominic has gone to extraordinary lengths to build a network of trusted independent producers from across the British Isles who support his commitment to season and sustainable cooking that is ever-changing and always exciting. All ingredients included in the dinner are sourced from small suppliers who work and produce in sustainable, eco-friendly ways.
The tasting menu will begin with a glass of Billecart-Salmon Champagne, followed by a starter of selected autumnal vegetables served with foraged herbs and truffle mayonnaise. Next will be a fish course of Flying Fish turbot stuffed with a scallop and truffle mousse, steamed gently and served with celeriac purée, celeriac crisps, sliced truffle and wood sorrel, before a main dish of poached and roasted Blythburgh Farm tenderloin of pork with a whole roasted onion filled with braised cheek garnished with onion purée and crackling, and served with truffle jus. Those with a sweet tooth can look forward to a sumptuous dessert of Cornish chocolatier Chocolarder’s chocolate mousse, hazelnut cream and a light orange reduction.
Rooted in the Covent Garden community, Dominic’s celebratory menu also gives back; with an optional donation for someone in need going from every meal, and any unused ingredients shared with The Connection at St Martin’s – a neighbouring charity which provides food, warmth, shelter and safety to the homeless.
The second in the series, due to start in February, will focus on foraging, with a luxury menu showcasing magical winter ingredients collected by hand from around the British Isles. Dominic’s childhood was spent outdoors and resulted in a deep respect for nature and the seasons. In his time as a chef, he has found a kindred spirit in forager Yun Hider who has been supplying the freshest, tastiest produce to Dominic’s kitchen for over fifteen years, a partnership that will form the basis for this dinner. A celebration of spring produce will follow in May, with details to be shared in due course.
Dominic says “I couldn’t be happier to be given the opportunity by One Aldwych to create a series of dinners based on ingredients I have loved cooking with over my career. Truffles were an easy choice for the central ingredient of the first dinner. The first time I picked up a truffle was for three-Michelin starred chef Roger Vergé who had a guest menu at The Lanesborough. From there a lifelong love of the noble ingredient was born. Thirty years on, I’ve created this menu dedicated to truffles.”
Indigo at One Aldwych is known for its alternative approach to menu creation, all dishes are entirely dairy and gluten-free, allowing diners with intolerances to enjoy the full menus as they were intended. The series represents a further move towards commitment to excellence for Indigo, as well as cementing its status as a celebratory restaurant in the heart of Covent Garden.