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Food & Drink

Executive Chef interviews: High Life grills Henry Brosi and Chris Meredith

May 2012

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Two leading chefs, The Dorchester's Henry Brosi and Coworth Park's Chris Meredith, set aside their knives to give us their foodie tips
Chefs Chris Meredith and Henry Brosi go head to head

this article

Executive chef of Coworth Park

Describe your cooking in five words
Clean flavours, classical, elegant, innovative.

What would you cook for...
The Queen? Eggs Drumkilbo. It's quite an old-fashioned recipe but I'd heard it's something of a royal family favourite. It's made with lobster, prawns with mayonnaise, boiled egg and avocado. We prepared this dish for Her Majesty when she visited Coworth Park.
Brad Pitt? Steak and chips. It's a real man's dinner. You can't beat an 8oz rump steak and triple-cooked chunky chips.
Usain Bolt? Salt cod ackee. A famous Jamaican fish dish that I'm sure 
would take a few extra seconds 
off Usain's sprint!

What would be your killer dessert?
Apple tarte tatin with vanilla ice cream. It's a delicious French recipe of apples, puff pastry and sugar — comfort food 
at its best.

What would be your last meal?
Traditional Sunday lunch. Nothing beats roast beef, Yorkshire puddings and veg. What's great is that my mum makes it.

Who's blazing a trail in the culinary world?
Peter Gilmore, the head chef at Quay in Sydney. He has a modern approach to food with clean flavours and traditional roots.

'101 things to do with asparagus' with Chris Meredith, part of Coworth Park's Kitchen Masterclasses, is on 7 May. Cost: £125. For details, contact

Executive chef of The Dorchester

Describe your cooking in five words.
Light, modern, uncomplicated, seasonal flavours.

What would you cook for...
The Queen? Balmoral Estate venison 
is one of the best in the country and I know she likes it. I'd prepare it with sauce Grand Veneur made with wild forest mushrooms and bitter chocolate.
Brad Pitt? Wagyu truffle burger. 
Wagyu beef is very soft and light, like fillet steak with immense flavour. It's luxurious served with truffle mayonnaise — he's eaten that here.
Usain Bolt? Chicken nuggets. When he won his gold in the last Olympic Games he'd had a snack on some 
chicken nuggets beforehand.

What would be your killer dessert?
Chocolate soufflé with chilli-spiced chocolate sauce and hazelnut ice cream. 
I use three different 'grand cru' of 
chocolate from Guatemala.

What would be your last meal?
Classical pot-au-feu. It's a clear stew with an abundance of flavours, root vegetables and a variety of meat.

Who's blazing a trail in the culinary world?
Tom Kerridge of the Hand and Flowers pub in Marlow, which has just got two Michelin stars. Simple food but top end.

The native shellfish, lobster, Dublin Bay prawns and Scottish scallops masterclass at 
The Dorchester is on 23 June. Cost: £250.

Posted by Jane Dunford


food-and-drink, chefs

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