Jimmy’s career experience is extensive, with time spent at Vancouver’s Cin Cin, (where he developed a deep appreciation of classic Italian). He also worked alongside Chef Gordon Ramsey overseas, and spent a highly influential period of his career at the world-renowned Ledbury, working under critically acclaimed Chef Brett Graham. “Chef was so ingredient driven. If it wasn’t perfect we didn’t cook it,” says Jimmy, ”We have the same philosophy here.” That means weekly visits to farmer’s markets with the whole team.
Some of his personal favorites include the prawn toasts, with grilled sourdough, prawns marinated in ginger, galangal, lemongrass and garlic. It’s Sweden meets Southeast Asian and Japan. Then there are the classic Italian pastas – absolute favorites of the Chef: Ricotta gnocchi and Garganelli with braised pig cheeks. Perhaps everyone’s favorite: the winter salad: mushrooms in textures, beets, carrots, vegetable ash goat cheese, hazelnuts, lettuces, buttermilk, wild herbs and weeds.
If House Guest had a signature item, it would be the PMCs – pimento mac and cheese balls with gravy, which has been reworked while keeping all its old school House Guest charm. “As a nod to the past and going forward, we still have them. They’re a great little amuse bouche.”
Check out upcoming events and news at House Guest here, and see some shots of their new menu.