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Fairmont Windsor Park head chef Matyas Rigo near London Heathrow
Fairmont Windsor Park Moreish Restaurant
Fairmont Windsor Park Moreish Restaurant

Chef’s Notes with MOREISH Head Chef Matyas Rigo

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21 July 2023

Hi there,

 

I’m Matyas Rigo, Head Chef of MOREISH Restaurant at Fairmont Windsor Park.

 

For those of who you don’t know, MOREISH Restaurant offers a culinary experience which captures original and authentic flavours to create an exceptional fusion of European and Middle-Eastern food. Over the past few months, my team and I have been working hard to produce a wonderful new Summer Menu for you to enjoy.

 

The new menu focusses on elevating incredible Mediterranean dishes with elements of Middle-Eastern spices and cooking techniques. From the remarkable and delicate flavour of Spanish iberico secreto, to the exhilarating spice of North Afircan ras el hanout, the menu showcases a range of incredible international produce to be savoured over the summer months.

 

If you’re unsure where to start, I highly recommend trying my favourite dish, the tarragon cured salmon served with ajoblanco and a refreshing fennel and citrus salad. This bright, summery and elegant dish is bursting with flavour and includes fennel sourced from our very own Walled Garden.

 

Also known as white gazpacho, ajoblanco is a cold soup from the Malaga and Granada regions of Spain. During my time living in Andalusia, I created a delightful ajoblanco recipe that quickly became a crowd favourite. Made from a combination of garlic, olive oil, sherry vinegar, almonds and bread, it’s the perfect starter to impress friends and family during your next al fresco summer get together.

 

 

Ingredients
100g blanched almonds
50g white bread (no crust)
1 clove of garlic
100ml olive oil
350ml cold water
1 tbsp sherry vinegar
Salt to taste

 

Method
Add the almonds and the water to a kitchen blender and blend for five minutes on the highest speed. Add all of the remaining ingredients and blend for an additional five minutes. Use a ladle to pass the blended mixture through a fine strainer. Place the strained soup into the fridge until cool, finish with a sprinkle of salt and splash of sherry vinegar.

 

This soup is beautiful alone but is also incredible as a sauce for a more complex dish, such as the tarragon salmon. And of course is best enjoyed in the beautiful setting of MOREISH!

 

I hope to see you all soon and I would love to talk you through our new menu in person.

 

Matyas Rigo
MOREISH Head Chef

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