Anna Hansen from The Modern Pantry shows off her Antipodean roots at the Feast

· by · in

Born in Canada and raised in New Zealand, Anna first trained as a chef under Fergus Henderson (St John) in 1992 at his first restaurant venture, The French House Dining Room. She then worked with Peter Gordon (The Providores) in 1994 at Green Street and again in 1998 at The Sugar Club, Soho. She also spent a year in Melbourne, Australia working for Stephanie Alexander as well as stints in New Zealand.

In 2001, Anna, Peter Gordon and partners opened their award-winning Marylebone restaurant, The Providores. Awards included the prestigious Catey’s “New Comer of the Year Award” 2003, two AA Rosettes for culinary excellence in 2002 through 2005, and Square Meal ‘Best New Restaurant Award’, autumn 2001. Anna also acted as consultant chef to the award-winning Michelin starred New York restaurant PUBLIC.

In 2005 Anna left The Providores to focus on developing The Modern Pantry which opened its doors to critical acclaim in August 2008. Since opening The Modern Pantry has gained two AA rosettes and been listed as a “Bib Gourmand” in the Michelin Guide 2009 and 2010. In 2010 Phaidon published “Coco”, a book showcasing 100 of the world’s top up and coming chefs of which Anna was one. In 2011 Anna’s first book ‘The Modern Pantry Cookbook’ was published to critical acclaim.

Anna’s culinary philosophy is driven by the desire to please and excite the palate by renewing everyday cooking with modern ingredients and global inspiration and we are thrilled that she is our guest chef for Antipodean night at the Feast.

Wine this evening is generously provided by Marlborough Single Vineyards - a small family business that imports Marlborough Wine directly from the growers.

Buy tickets for Latitudinal Cuisine

Menu

Canapés
Smoked mussel & fennel seed besan chips, seaweed tartare
Roast beetroot, goats curd & pumpkin seed crostini, Seresin Estate orange oil

Starter
Lemongrass braised cherry tomato, lemon roast fennel, green bean, marinated feta & endive salad, hazelnut crumbs, verjus & manuka honey dressing

Main
Persian spiced lamb rump, roast sweet potato & amchur mash, tahini & moromi miso lemon cream

Dessert
Matcha pavlova, spiced red wine poached tamarillo, yoghurt cream