20 Sep

Bo Bech cooks at Claude Bosi’s Bibendum

Last night legendary Danish chef, Bo Bech took over London institution Bibendum for a one-off exclusive dinner.

It was the first time that Bo has cooked in London with Claude Bosi’s handing over his 2 Michelin star restaurant, to cook some of his most iconic dishes. Bech was in London on a 3-day press tour, promoting the release of his newest recipe book IN MY BLOOD, which was published on September 12 . Seven years in the making, his new book is the culmination of his time as executive chef at GEIST – and shares 100 of the restaurant’s best recipes.


All of the dishes from last night’s meal were taken from the book, including Raw Langoustine with Yuzu and Hibiscus; Potato Mash with Caviar; West Coast Turbot with Fennel Ravioli on Gruyere; and Wild Duck with Pumpkin and Arabica.


Bech is known for his daring and inventive dishes: many of his plates are made up with only three components, to showcase how a small selection of well-utilised ingredients create outstanding and unusual dishes. This simple yet creative flair was showcased in every plate that left Bibendum’s kitchen at last night’s meal.

It was, as the Danish say, lækker!

IN MY BLOOD by Bo Bech was published on September 12. Order your copy here

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