DUCK EGG TART WITH RED WINE SAUCE, TURNIP PUREE, LARDONS, YOUNG SORREL AND SAUTÉED DUCK HEART

Joe Mercer Nairne

After attending Eton and Oxford University, Joe embarked upon his culinary career. He first attended Leith's School of Food and Wine in 2001, only deciding afterwards to make cooking his profession. Roles at Carluccio’s, The Savoy Grill and Chez Bruce followed, along with a spell in Sydney working at Neil Perry’s Rockpool. He and David O’Connor opened Medlar on the 5th April 2011 in on the Kings Road in Chelsea, London. It gained it’s first Michelin star in October 2012. It is their first restaurant venture together. The aim is to provide fantastic food at a reasonable price and to deliver a very high standard of customer service but in a relaxed environment, as you would expect to find in a friendly neighborhood restaurant. They hope their combined experience in some of London’s best restaurants will help them achieve this. David started his career working as a waiter at his parents' restaurant on The Wirral before moving to Alexander House in West Sussex. He moved to London in 1998 to work at The Orrery restaurant and worked under Patrick Fischnaller and Chris Galvin before moving to Nigel Platts-Martin’s The Square in 1999, he stayed with the group for 12 years managing front of house at 3 of the restaurants; Chez Bruce, The Square and The Ledbury. Medlar restaurant itself is spread over two floors and has a private dining room which holds up to twenty five guests. It is situated on the Kings road in Chelsea and is nearby other thriving shops and restaurants in this desirable, London location. At Medlar the chef aims to cook seasonal ingredients from the British Isles and Europe accurately and simply. The style is French based but takes inspiration from all over. A love of food drives Joe to the kitchen, and he strives to cook food that is first and foremost satisfying to eat, without overelaboration or pretension. The wine list is compiled by Clement Robert who joined Medlar from Summer Lodge Hotel in Evershot. Clement also worked at Hotel du Vin and was awarded UK young sommelier of the year 2010. The list focuses on well sourced but reasonably priced wines. Medlar was awarded its first Michelin star in October 2012, an impressive eighteen months after opening. It is also rated on the well-known Zagat guide and has been given 25/30 for the food. The restaurant has also been fortunate enough to be reviewed by some of the best London food critics - Jay Rayner, Giles Coran and A A Gill to mention but a few.