A chef who worked for Gordon Ramsay returned to his home country to create a mouth-watering ‘home’ menu for lovers of Nottinghamshire cuisine.
Thomas Greig worked in the fiery chef’s Bread Street Kitchen, Heddon Street and Maze restaurants in London, where he fell in love with food.
It was while he held the post of senior sous-chef at the Michelin-starred Maze that he adopted the Asian flair that characterizes most of his dishes.
The 36-year-old returned to Nottinghamshire the day Level 4 was announced in London and settled here, hoping that “when things get back to normal” he can open his own restaurant in Nottingham focusing on super tasty little plates that are a mix of Asian food and tapas.
âIt would be a very seasonal menu with dishes changing every month with very different combinations. I can’t wait for people to try my bacon ice cream,â he said.
In the meantime, he hopes to “make his name known” with a home delivery service showcasing some of his specialties.
Thomas, who trained at West Nottinghamshire College near his home in Mansfield, launched BRasian – which blends British products with a touch of Asian influence and flair.
All the elements are delivered in a box for the guests to warm up at home. It launched just in time for Valentine’s Day with a Â£ 40 special menu called Ren’ai-chÅ« – meaning “in love” in Japanese.
The five-course extravaganza begins with a snack of togarashi and nori popcorn and a choice of starters and main courses.
There are options of hispi cabbage, XO glaze, fried ham and shallots, or salmon tataki, mooli, wasabi ponsu, tonkatsu, and dried cucumber to start the meal.
The main courses are either a blade of braised beef with okonami glaze and smoked mash, or its signature dish of “curry flowers” with roasted cauliflower, date jam, puffed rice, pickles and mashed curry.
To top it off, lovebirds can share a prosecco jelly with a thyme cream, but before that comes a surprisingly light date and stout pudding with miso caramel sauce.
“It’s small tasty plates full of flavor but also very simple,” he says. âNothing fancy and I make sure they are super balanced, even the desserts. don’t take that into consideration, âsaid Thomas, who started his career at Snipe, a Sutton-in-Ashfield pub, and was a chef at the Coopers Arms in Mansfield Woodhouse for a time.
He made his way to London restaurants including Frenchie in Covent Garden and Craft by Stevie Parle, where he learned about British seasonality and how to marinate and cure.
âAt the Princess of Shoreditch I performed my style which is almost like British tapas, small seasonal plates using the best of British produce with hints of Asian influence, be it dashi broth, ponzu gel or using a robota grill to sear things as part of a dish.
âI also like to make vegetarian and vegan dishes; it’s exciting to experience and celebrate a whole roasted cauliflower or celeriac as a roast, it’s something when people see it coming towards them in the restaurant, âsaid Tom, who can edit its menus “at home” to make them vegan or vegetarian.
“I waste very little as I will use whatever I can, whether it be cauliflower leaf kimchi or pickle toppings, and I only use British produce – as soon as it is out of season, I’ll move on to the next thing. “
Having quit his last job during the second lockdown and he decided to pack his bags after ten years in the big smoke and go home.
“I spend my days showing my parents that you don’t have to boil all the vegetables to death and fry some things in the pan, that’s fine too,” he said.
The BRasian – at home menu will change monthly and delivery is free within ten miles at a small charge.
A three course menu is also available for Â£ 30 per person.
âWhen we are allowed to mingle with people again, I will offer a tasting menu that I cook at home,â he said.
For more information, visit BRasian – at home on Facebook.