Creating a new menu takes time, research, innovation, awareness and understanding of the latest food trends as well as the ability to identify the best ingredients for the time of year. We caught up with Danilo Barbagallo, Executive Head Chef at the QEII to get an inside look at the process of curating our latest seasonal menus and how he achieves the balance of flavoursome dishes with sustainability and dietary considerations.
Can you talk us through the process of creating the menu?
It’s a continual process, I always look at what is available in the market and how I can incorporate new ideas and different ingredients into our menus. I consider several factors: how many dishes we aim to create, current food trends, and the season we are planning for. It involves constant research and development to ensure we’re offering the best possible dishes.
What was the inspiration behind the new menu?
The inspiration comes from a combination of research, food trends, sustainability efforts, and new products from suppliers. I also gain fresh ideas by visiting other sites, speaking with fellow chefs, and continuously learning from industry developments.
At the QEII, we produce seasonal menus. How do you go about selecting the right seasonal ingredients?
It all starts with research into what is in season. I typically make a list of ingredients that I want to use, combine, or showcase, and then create dishes based on those ingredients. Seasonality is key to ensuring freshness, quality, and sustainability.
Are there any food trends that influenced the menu?
Sustainability continues to be a leading trend, along with simplicity—allowing ingredients to take centre stage without overcomplicating the dishes. We aim to highlight natural flavours and keep the focus on high-quality ingredients.
How do you test and refine dishes before finalising them?
We go through a thorough process of testing, trialling, tasting, and revising. It’s essential that each dish meets our standards in terms of flavour, presentation, and taste before it is included on the menu.
While we offer many vegan and vegetarian dishes, what other dietary considerations do you take into account?
We operate a nut-free kitchen, meaning no nuts are used in any of our dishes. Our menu is designed to cater to a variety of dietary requirements, and if a guest has specific needs that aren’t met by our existing menu, we do our best to create a suitable dish—provided we have enough advance notice.
What is your personal favourite dish from the menu, and why?
I’d have to say the Chinese fish dish. It offers a unique flavour profile and texture while utilising bycatch, which aligns with our sustainability efforts. It’s a dish that showcases creativity while being environmentally conscious.
From Chinese salt and pepper white fish in a buckwheat batter to Roasted pork belly ‘Porchetta’ there are so many great tasting dishes, delivering on our new Spring and Summer menu. Danilo has created a menus that not only highlight the best seasonal ingredients but also align with current food trends and dietary considerations whilst being mindful of environmental impact. Our menus offer a memorable dining experience and to find out more about our dishes, you can view our main menu at https://qeiicentre.london/downloads/QEII-Taste-Spring-and-Summer-Menu.pdf, and our seated dining menu at https://qeiicentre.london/downloads/QEII-Taste-Seated-Menu.pdf.