Alex Cooper is a graduate of the Le Cordon Bleu School, Paris, training under some of France’s top chefs, including Maitre d’Ouvrier de France, Chef Nicolas Bernadé. During his studies at the University of St Andrews Alex worked at the AA-Rosette winning Rufflets Hotel as well as setting up a catering company, AJ’s. Most...... Alex Cooper is a graduate of the Le Cordon Bleu School, Paris, training under some of France’s top chefs, including Maitre d’Ouvrier de France, Chef Nicolas Bernadé. During his studies at the University of St Andrews Alex worked at the AA-Rosette winning Rufflets Hotel as well as setting up a catering company, AJ’s. Most recently Alex was invited to work at two Michelin Star "Sketch" on Conduit Street, London. Alex currently is the founder and head chef at Basement Galley, an ambitious bespoke dining project in London. The flagship, multi-course dining experiences are: 'The Underground Supper Club' serves Britsh and Skandinavian influenced brasserie-style food in a stunning 1967 London Underground carriage. Read all Hide
London +30 km
English, Français, Deutsch, Español
Gastronomic, French, Asian, British, Italian
The Chef in 3 questions & answers...APPETISER : Celery and warm Gran Padano ceviche, micro coriander / STARTER : Home-smoked goat’s cheese, barley & cucumber salad, charred asparagus, toasted rye crumb, yoghurt dressing / MAIN COURSE : BBQ lamb neck filet, majoram mash, sm...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Appetiser
Celery and warm Gran Padano ceviche, micro coriander
Starter
Home-smoked goat’s cheese, barley & cucumber salad, charred asparagus, toasted rye crumb, yoghurt dressing
Main course
BBQ lamb neck filet, majoram mash, smoked mackerel mayonnaise, shiso, jus
Dessert
German apricot slice, whipped apricot curd, lemon verbena & poppy seed ice cream
APPETISER : Cherry-smoked goat’s cheese espuma, pickled fig, hand-made crisp bread, sugar snap julienne, ash / STARTER : Pigeon carpaccio, orange & raisin emulsion, parmesan, rocket / MAIN COURSE : BBQ Roast lamb neck filet, smoked stra...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Appetiser
Cherry-smoked goat’s cheese espuma, pickled fig, hand-made crisp bread, sugar snap julienne, ash
Starter
Pigeon carpaccio, orange & raisin emulsion, parmesan, rocket
Main course
BBQ Roast lamb neck filet, smoked strawberry ketchup, kohlrabi puree, minted barley, spiced cavolo nero
Dessert
Cherry chocolate tart, lemongrass & skyr ice cream
APPETISER : Chilled wild garlic and green pea soup, strawberry emulsion, pea shoots / STARTER : Cherry wood vodka and grapefruit cured salmon, sweet dijon sour cream, fennel flowers / MAIN COURSE : BBQ lamb neck, white onion and garlic p...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Appetiser
Chilled wild garlic and green pea soup, strawberry emulsion, pea shoots
Starter
Cherry wood vodka and grapefruit cured salmon, sweet dijon sour cream, fennel flowers
Main course
BBQ lamb neck, white onion and garlic puree, smoked confit aubergine, Rosemary croquette
Dessert
Apricot & thyme sorbet, lavender shortbread, lemon posset
A wonderful meal with some creative ideas. Loved the homemade ice-cream!
Alex Cooper was extremely professional and prepared a delicious meal. We were all very pleased with it! His lamb was cooked to perfection and his home-made mint ice cream was very tasty!
Excellent chef with a great spin on classic dishes. All dishes were a mouthful of flavour- so delicious. The dessert was amazing!
Over all the food was delicious and presented very well.
For me the starter was a little bland, needed more flavour to it but the second course with goats cheese & asparagus was definitely my favourite, all the different flavours and textures complimented each other very well.
The BBQ Lamb was cooked perfectly and had lots of flavour, the potato mash maybe could have had a little more flavour/seasoning to it but over all a very good dish.
I am not a big pudding man but I have to say the apricot slice was delicious and I loved the popping candy he sprinkled on top of the sauce, great idea to make it more fun, the ice cream I have to say was some of the best I have had.
Thanks for a great evening.
Ben
Delightful dinner with beautifully presented dishes and an especially tasty desert.
Hard to pin down, but I love these two:
- Galician-style octopus and potato salad garnished with a lemon-thyme, radish, and tomato foam
- I love my current main: BBQ lamb neck filet, majoram mash,
smoked mackerel mayonnaise, shiso, jus
- Citrus fruits can be used in both sweet and savoury settings. I love combining creamy and luscious flavours but they only really work if you have something fresh to cut through it, like a zesty lemon curd.
- Butter, whether you for frying, blending with herbs and garlic, or finishing sauce with it, it adds a richness nothing else can.
- Vinegars add a great dimension to the flavour of a dish. They can be used in sweat and savour contexts because they can be flavoured with different elements.
I am a side drummer in the Pipes & Drums of the London Scottish Regiment.
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