The pop-up aims to highlight the growing problem of food waste and will serve diners dishes made using ingredients usually thrown away. Dishes will be sold at £15 per sharing dish, or £32 for high tea, between 24 February to 2 April on the department store’s rooftop.
Skeet has previously worked under Gordon Ramsay, Marcus Wareing and Tom Aikens before becoming head chef at Michelin-starred restaurant, Hedone in Chiswick, London.
AA Gill is unimpressed by Gordon Ramsay’s Maze Grill Park Walk, which he says “plainly offers a service to the socially and sexually insecure, and food that bolsters delicate egos and low self-worth”.
“The room is bland, with banquettes, a bar and black-and-white, easy-on-the-eye photos. There’s a thudding music track. It’s a room that sees itself as a practical covered market for short-term, self-employed human trafficking, the final face-time ignition for Tinder dates,” he writes, in the Sunday Times.
“The main event here are the steaks, which come in three sections: British breeds aged 21 days; rare breeds aged 28 days; and US and Japanese breeds that are sold by the ounce. I chose a rare-breed sirloin from a belted Galloway. This is a good steak, though oddly, served on a block of salt, which is repeatedly used. The waitress said salt is a natural antiseptic, so I couldn’t catch anything off it.
“Everything is char-broiled at 400C on a Montague grill. Broiled is the American word for grilled or barbecued, and a Montague is an American commercial grill: “Boost your profits with pizzazz and flavour”. They cook the way Americans like their corn-fed steak, which is fatty and sweet, charred on the outside giving it a tough, burnt skin. And, as with coffee beans, what you taste is the roast. It didn’t do the Galloway any favours: this is a grass-fed and tougher, more roundly flavoured steak. The charcoal searing on the outside was unnecessary and not an improvement. It came with a selection of pre-made sauces, a bland, greasy béarnaise, a sweet and sickly ranch, or barbecue.”