Meet The Team – Dom

By 15th October 2023No Comments

Over the last weeks, our dear sister, Teresa, has been putting a series of searching questions to the Vicarage & Sons team, with the intention of sharing a little bit more about us with you. After sharing a bit about Andrew, Haya Sameer, and Sunny  in Amman, it’s on to Dom in London. Enjoy!

Sweet or savoury?

Savoury. If I could only order off starter menus for the rest of time, I’d be a happy human.

If you could have dinner with three people (dead or alive) who would they be and why?

My culinary mentor, Carmel Somers, who would help draw a line back from the food on our plates to the cooking and recipes of Elizabeth David, Jane Grigson, and Joyce Molyneux.

My childhood choirmaster, John Scott, who would combine an extraordinary talent and knowledge for music, with a desire to ask the big questions in life.

My wife, Emma, who is the warmest person and the best conversationalist I know.

What is your favourite dish to cook?

Every few weeks in London, when Emma and I felt the urge to hunker down on a Saturday night and spend some quality time together, we’d share what became known as “Steak Night, Date Night”. Rib Eye steaks from the best butcher in London (Turner & George), Joel Robuchon potato purée so silky it’s all the sauce you need, onions roasted in Baharat spice mix, and some seasonal green veg. Making it has become a sort of love language in our relationship.

If you could only eat one dish for the rest of your life what would it be and why?

Over in West Cork at Emma’s aunt’s gorgeous home, we’re lucky to have two months every year during which asparagus grows faster than we can eat it.. It’s the sign of spring and its freshness never gets old. Though we’ve tried countless recipes to keep the variety up, nothing beats perfectly steamed asparagus, finished with butter in a frying pan, and topped with a poached egg, hollandaise sauce, and a sprinkling of sesame seeds.

What is your favourite drink to make?

The mug of tea I try to make Emma every morning when we wake up.

What is your favourite drink to drink?

My brother-in-law’s amazing beer – Sullivan’s. The Marble Stout is my favourite, but the Red Ale is one hell of a drop, too.

What do you enjoy most about being part of the Vicarage & Sons team in London?

Nothing beats the delight on guest’s faces: from appreciating one of Ben’s brilliant flavour combinations (baked figs and blue cheese ice cream comes to mind) to the feeling that the stranger sat next to you might just become a friend for life, every moment of joy, surprise, and wonder is a pleasure to witness.

It’s Christmas! Can you share a festive recipe/cocktail recipe with our followers for them to try at home?

We often serve a delicious mulled wine fizz as an aperitif at the Christmas events. It’s both delicious, and straightforward. Reduce a good bottle of red wine into a syrup with sugar and spices, before serving with sparkling wine and a squeeze of lemon. Experiment yourself, or you can find a nice combination of flavours on our website here.

What is your most memorable moment of Vicarage & Sons events so far?

Last year Andrew asked if I might be able to visit Amman and support him, Haya, and the team with their Christmas events. I said yes before he’d finished asking and couldn’t have been more inspired by the experience. The combination of Andrew and Sameer’s service with Haya’s food and Sunny’s support was so special. Throw in more than a hundred candles, a chapel, and the family home of a Duke in the foothills of Amman and you have an unforgettable experience.

For tickets to supper clubs, click here.