Cooking Up A Steam
Miele launches the world's first calorie-neutral restaurant
Imagine a restaurant where you can dine on the finest food, created by an award-winning chef, and leave having burnt off every calorie consumed in the sitting…
Yesterday, in celebration of its steam-cooking appliances, Miele launched the world's first calorie-neutral restaurant; Steam. Open for one day only in Covent Garden, the pop-up eatery saw diners enjoy healthy, steamed food without compromising on taste, or their waist.
'Calorie-neutral' doesn't mean just be nibbling on lettuce leaves and sipping water. Miele teamed up with the award-winning Head Chef at The Boundary, Frederick Forster, to ensure that each and every foodie at this exclusive dining experience was served a meal that oozed with flavour.
The interactive quality of Steam is what gave the restaurant its calorie-neutral status. Whilst dining, customers participated in a number of activities, to ensure they offset their calorie footprint. From taking part in an exercise class, to completing dining workouts whilst sitting on vibrating seatpads in order to increase calorie burn, 'steamees' certainly experienced a dining extravaganza like no other.
Dominic Worsley, Marketing Director at Miele comments: "We are very excited about the launch of Steam. This is something that has never been done before, so we can't wait to hear what people think. If the restaurant proves a success, we'd love to roll them out across the country."
Talking about the restaurant, National Chef of the Year Frederick Forster adds: "To show that healthy food can be tasty too, all of the dishes I have created for the restaurant were cooked using Miele steam ovens. Cooking with steam preserves all natural flavours, vitamins, colour and texture, and there is no need to add oils or fats to your food, making it healthier than food cooked using other methods."
So, what was served up? Dishes for the day included scallop and chorizo brochette with cucumber and ginger dressing; beef fillet with beansprout salad; quail egg cocotte with mushroom and leek fondue; and prawn stuffed lemon sole with herb butter sauce. Diners even enjoyed a dessert, as Frederick served up a tasty banana cake with confit pineapple and crème chantilly.
As a supporter of The Haven, Miele raised money for the UK breast cancer charity at the restaurant launch.Steam was open on Wednesday, 13th March at 5 – 7 Grape Street, Covent Garden, with four 90-minute seatings commencing at 12:00, 12:30, 18:30 and 19:00.