Gordon Ramsay has partnered with Maldivian resort Amilla Fushi on a series of pop-ups as part of the property’s visiting chefs’ programme.
The initiative is aimed at introducing internationally renowned culinary talents and world-famous brands to enhance guest experience.
Claudia Klingbeil, director of communications, Amilla Fushi & Finolhu, The Small Maldives Island Co. told Catering News: “Amilla Fushi soft opened in 2014 and Finolhu only opened last June. We teamed up with Gordon Ramsay’s Bread Street Kitchen because we saw a perfect fit with our restaurants. Even with our five-star luxury branding, we keep our F&B very fresh and laid back.”
The resort’s restaurant, Barolo Grill at Baazaar welcomed the team from Gordon Ramsay’s Bread Street Kitchen earlier this month (1 – 10 May) for the first of four pop-ups to take place over the coming 12 months.
The others are scheduled for 16 – 27 October, 19 December 2017 to 10 January 2018 and 23 March to 7 April 2018.
Reflecting a similarly relaxed approach, London’s Bread Street Kitchen is a lively hangout that uses fresh, seasonal ingredients and delivers globally inspired menus to the high standards expected from a Gordon Ramsay Restaurant.
The pop-up’s menu at Amilla Fushi features signature dishes from Bread Street Kitchen London, many of which have been given Maldivian twists.
Grass-fed meats cooked on an open flame grill, sit alongside classics recreated using local ingredients, such as red snapper carpaccio, ginger dressing, horseradish, avocado and wakame.
Spicy tuna tartare with chilli garlic, sesame oil, spring onions and wonton crisps; Chermoula spiced prawns with pickled veg, shallots, celery and chilli dressing, and a compressed Bombay Gin watermelon salad also feature.
At Bread Street Kitchen Amilla Fushi Gordon Ramsay chefs also create a bespoke fish dish each day using fish that comes in on the boats.
The Bread Street Kitchen London cocktail list has also been given a Maldivian makeover, bringing tropical flavours into classic cocktails.
Cocktails created especially for the pop-up include ‘It’s About Thyme’, with Limoncello, thyme syrup, bubbles and lemon foam; and the fruity Grey Goose Royal, with Grey Goose, Aperol, lime and passion fruit.
Klingbeil added: “We brand our restaurant Bread Street Kitchen and their team comes over and trains our team. It’s very in line with our Maldives menu and the ingredients we can get there. It’s a big name and we really work on partnerships like that because we’re not an international hotel brand – these types of partnerships help us a lot in terms of the PR value.”