Virtuoso Life - November/December 2017 - 44
PERSON OF INTEREST
The head carver at Simpson's in the
Strand has plated roast beef with all
the trimmings for celebrities and guests
of The Savoy hotel for more than a
decade. After closing for the first time in
its 189-year history, the London institution has reopened refreshed, and, as of
December 3, it will begin offering carving classes with Diniz and chef William
Hemming. During this feasting season,
we asked Diniz for tips.
BEST SEAT IN SIMPSON'S: Winston
Churchill's table, in the far left corner of
the Grand Divan.
WHAT SHOULD WE EXPECT FROM CARVING CLASS? You'll be shown the roast's
preparation from scratch by our master
butcher, and how to slice the roast rib of
beef on the bone.
SHARPNESS ASIDE, THE KEY TO CHOOSING A CARVING KNIFE: It should be long
enough to slice the entire roast with
TOP TIP FOR TURKEY: Apply minimum
pressure with the knife.
BIGGEST ROOKIE MISTAKE: Carving at
an angle, as opposed to directly down.
Also, you should use a consistent speed
to avoid lines on the slice.
"SALT BAE," A CHEF AT THE FOUR SEASONS
RESORT DUBAI, RECENTLY GAINED INTERNET FAME FOR HIS SEDUCTIVE TABLESIDE
CARVING AND A SASSY SALTING "MOVE."
WHAT'S YOUR TAKE? Absolute legend.
WHAT MOVES HAVE YOU GOT UP YOUR
SLEEVE? Speed and precision.
Carving classes from $250,
including a three-course
lunch or dinner.
V I RT U O S O L I F E