Chef Revives British Classics with Modern Flair
There's something uniquely comforting about classic dishes that feel both familiar and open to reinvention. British cuisine is rich with such timeless recipes that respond beautifully to contemporary touches. This philosophy drives the culinary approach at Rosi restaurant, the new dining establishment at The Beaumont hotel in London, under the guidance of culinary director Lisa Goodwin-Allen.
The Truffle-Infused Chicken Kiev
Sometimes the smallest adjustment can transform an old favourite into something extraordinary. Lisa Goodwin-Allen's chicken kiev maintains its comforting essence while introducing luxurious truffle flavours. The preparation requires 15 minutes of active work, plus 30 minutes chilling and 35 minutes cooking time, serving six people comfortably.
The truffle butter forms the heart of this reinvented dish, combining 250g butter with 60g truffle paste (or 50ml truffle oil), one finely diced shallot, a garlic clove, and two tablespoons of chopped chives. After blending until smooth, the mixture gets piped into pockets cut into six chicken breasts.
The coated chicken undergoes a triple-dipping process in plain flour, beaten eggs, and panko breadcrumbs before shallow frying in olive oil until golden. A final 15-minute oven bake at 200C (180C fan) ensures perfect cooking through. Serve immediately with creamy mashed potatoes for the ultimate comfort meal.
Chicken Diane with Mixed Mushrooms
This reinterpretation of the classic steak sauce features chicken as its centrepiece, requiring more extensive preparation but delivering exceptional results. The process begins with brining a 1.2kg chicken crown for ninety minutes in a solution containing sea salt, lemon peel, smashed garlic, thyme, and black peppercorns.
The herb butter stuffing combines 115g butter with mixed soft herbs, smoked salt, roast garlic paste, brioche breadcrumbs, and lemon zest and juice. This gets piped under the chicken skin before roasting begins at 120C (100C fan) for 70 minutes, followed by resting and a final crisping at 240C (220C fan).
The Diane sauce builds flavour with olive oil, diced white onion, and an assortment of mushrooms including shiitake, oyster, and chestnut varieties. Brandy reduction incorporates three mustard varieties before chicken stock, crème fraîche, and parsley complete the luxurious sauce. Carve the breasts from the crown and serve with the mushroom sauce and creamy mash.
Modern British Cooking Philosophy
Lisa Goodwin-Allen demonstrates how respecting tradition while embracing innovation can revitalise beloved dishes. Both recipes maintain their comforting core while introducing contemporary elements that elevate the dining experience. The truffle butter in the kiev and the herb-stuffed chicken crown for the Diane represent thoughtful updates that honour the originals while moving them forward.
These recipes from Rosi restaurant in London W1 showcase how British culinary classics can evolve without losing their essential character. The careful balancing of nostalgic flavours with modern techniques and ingredients creates dishes that feel both comforting and excitingly new.
