Television presenter and restaurateur Gregg Wallace has spoken of his love of butterscotch-flavour Angel Delight, his strangest food experience eating roast quail with chocolate cake and why he hates barbecues.
In an interview with the Independent on Sunday newspaper, the 47-year-old, who has just opened a new venture at the Bermondsey Square Hotel near the south bank of the River Thames, said Angel Delight is one of the dishes now available on the menu.
Served in a shot glass as a pre-pudding, the favourite from Wallace's childhood features alongside new takes on dishes including spam fritter, chicken kiev, and knickerbocker glory.
As well as admitting that a McDonald’s Big Mac is his guilty pleasure (although he doesn’t actually have them that often since getting married), the MasterChef presenter revealed to the Independent that he detests summer barbecues, believing them to be "part of a plot to destroy food in Britain".
He said: "Men who only go into the kitchen to throw away empty beer cans suddenly think they have mastered one of the most difficult cooking techniques known to man."
And while many of the dishes on offer at Gregg's Table restaurant and bar were often placed on tables in the 1970s, trained chefs are now in charge, offering diners a new take on traditional favourites while they relax in one of London's top luxury hotels.
The Bermondsey restaurant, which opened to the public on February 27, is a joint venture between Gregg Wallace and Robin Sheppard, the chairman of Bespoke Hotels, which owns manages The Bermondsey Square Hotel. It is large enough to seat 90 guests indoors, although there is room for a further 100 diners in Gregg's Table's outdoor eating area.
Reuters
