Top patisserie chef Simon Jenkins and dessert-loving entrepreneur Randon Burns have teamed up again to bring back Whisk Dessert Bar to London’s dining scene. Whisk’s first pop-up in Bethnal Green last year was so successful that they’re now moving into a space more than double the size – and are staying for three months.
Open five evenings a week, Whisk will offer their unique three-course dessert tasting menu: amuse bouche, choice of dessert from six options paired with dessert wine or tea/coffee, andpetits fours to finish. Whisk’s aim is to redefine dessert; it’s no longer an after-thought and it’s not playing second fiddle to savoury any more.
Simon has created a fantastic three-course menu, featuring old classics which were so popular last time that they just had to make a reappearance – plus new, seasonal surprises. He is an Inventive chef, mixing the savoury with the sweet, and is not afraid to experiment with all sorts of techniques and flavours such as ‘torched sweetcorn’, ‘avocado chocolate mousse’, and crumbled blue cheese alongside celery ice-cream.
Whisk is the brainchild of American Randon Burns, who has lived in the UK for many years but who “…misses being able to reward himself at the end of a long day of work, or an evening out at the theatre or cinema with a delicious, sweet treat. On the theory of ‘if you build it they will come’ I’m excited to bring a really fun new dining concept to London, my new home.”
Simon Jenkins the Chef Patissier at Whisk is an award-winning pastry chef most recently being named the Craft Guild of Chefs Pastry Chef of the Year in 2018. He has been a part of restaurants winning 1 and 2 Michelin stars and has several major hotel openings to his name.
Whisk will open formally on Tuesday May 14th and will stay open until 3rd August. It opens from 5-11 pm every day from Tuesdays to Saturday nights inclusive.