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Angela Hartnett Chef at the very conservative Connaught restaurant in London, Angela Hartnett has already demonstrated her immense talent in Scotland and Dubai. With friendliness, enthusiasm, and unquestionable skill, this young woman has successfully broken through longstanding traditions established by the Connaught's many male chefs. Although born in Britain, Angela was strongly influenced by her Italian grandmother. An excellent cook, she taught Angela that simplicity and choice of ingredients are more important than technique. Angela still follows this basic principle to make excellent, creative dishes with subtle flavours. Her dishes are based on one or two main ingredients and served with a simple, but excellent garnish. Her subtle dishes are brilliantly matched with wines from the Connaught's amazing cellar. Angela trusts her head sommelier, Steve, to find the best wine and food combinations. She feels that Chteau Palmer needs to be accompanied by strongly-flavoured dishes such as her veal chop with roast vegetables, truffle pomme puree, and jus, or roast meat with herb risotto and red wine sauce. Angela mischievously suggests that Chteau Palmer is ideal with a traditional English main course such as steak and kidney pudding - rather surprising to a French palate! She nevertheless advises a more classic dish with 1982 Palmer (one of her favourite wines): rack of lamb with roast fennel and young aubergine parmigiano with olive and rosemary jus. Energetic and jovial Angela answered our questions with cheerful abandon before rushing back to her kitchen... maybe to compose other dishes she can match with great wines with Steve's assistance! |