JAMES GALTON

General Manager / Company Secretary of The Landing Garden CIC

Desert Island Dishes 
Still or Sparkling: Sparkling
Popadoms or Bread: Popadoms (for the condiments obvs)
Starter: Bossam (a la Seri Nam)
Main: Fruits de Mer or a slow cooked lamb curry (maybe a Karahi from The Great Kathmandhu)
Dessert: Cheese with some garlicky chutney and loads of ruby port

Callum Higgins

Head Chef

Desert Island Dishes
Still or Sparkling: Sparkling
Popadoms or bread: Bread!
Starter: Moo ping 
Main: Curry Goat, Rice n peas, fried dumpling
Dessert: Basque Cheesecake

ANNA FROST

Group Sommelier

Desert Island Dishes
Still or Sparkling: Sparkling
Popadoms or bread: Baguette
Starter: Quo Vadis Smoked Eel sandwich
Main: Okroshka
Dessert: St John Fernet Branca ice cream

Jessica Furniss

Pastry Chef

Desert Island Dishes
Still or Sparkling: Still
Popadoms or bread: Bread. Most likely a fat glazed flatbread. 
Starter: Carlingford Oysters, a pint of Guinness and a packet of pickled onion Monster Munch.
Main: Grilled Shrimp with some spicy sauce and a Michelada.
Dessert: A slab of Tiramisu and a glass of Fernet Branca.

Georgie HEWITT

Chef

Desert Island Dishes
Still or Sparkling: Still
Popadoms or bread: Popadoms 
Starter: Yum Nua 
Main: Curry goat, Mac pie and plantain
Dessert: Anything with Jess’s Creme au beurre 

Kat Wood

Creative Director

Desert Island Dishes
Still or Sparkling: Sparkling
Popadoms or Bread: Bread
Starter: Tomato tonnato 
Main: Skate wing with brown butter, dill and capers 
Dessert: Yellowhammer custard tart 

Daniel Tai

Kitchen Assistant

Desert Island Dishes
Still or Sparkling: Still 
Popadoms or Bread: Bread
Starter: pan seared scallop with pea purée and butter sauce 
Main: BBQ lobster 
Dessert: Chocolate lava cake

Ben Steel

Chef

Desert Island Dishes
Still or Sparkling: still
Popadoms or bread: bread
Starter: Pani puri
Main: Camel biriyani
Dessert: Mango lassi 

Matthew Daniels

Assistant Restaurant Manager 

Desert Island Dishes:
Still or Sparkling: Still
Popadoms or Bread: Bread
Starter: Beef Tartar
Main: Venison Wellington
Dessert: Chocolate fondant with blackberry ripple ice cream

Sofia Cahill

Chef De Rang

Desert Island Dishes
Still or Sparkling: Still
Popadoms or bread: Bread all the way
Starter: Spicy Edamame
Main: Monkfish
Dessert: Carrot Cake