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Cheddar cheese, Maldon salt and beans on toast are all must-haves for the Michelin-star chef
With this week’s announcement moving London into tier three, chef Jason Atherton’s plans for hosting a merry Christmas at his eight restaurants in the capital (including the Michelin-starred Pollen Street Social) have been thwarted. But he is keeping busy by filming masterclasses (along with the likes of Michel Roux Jr and Hugh Fearnley-Whittingstall) on the online platform Experience: each session comes with a curated menu, the ingredients for which are delivered to participants on the day of the class.
Cue a live-streamed cook-along from Atherton’s own kitchen, where he demonstrates how to make the perfect parsnip crème brûlée. And when the chef isn’t sharing his secrets via Zoom? He’s tucking into sardines on toast and baked beans with brown sauce. ....

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