A number of years ago, one of the chefs I used to work with used to make this wonderful omelette.

But who is Arnold Bennett? According to Wikipedia, Enoch Arnold Bennett (27 May 1867 – 27 March 1931) was an English author, best known as a novelist. He was a prolific writer: between the start of his career in 1898 and his death he completed 34 novels, seven volumes of short stories, 13 plays (some in collaboration with other writers), and a daily journal totalling more than a million words. He wrote articles and stories for more than 100 different newspapers and periodicals, worked in and briefly ran the Ministry of Information in the First World War, and wrote for the cinema in the 1920s. The sales of his books were substantial, and he was the most financially successful British author of his day.

An omelette Arnold Bennett is one that incorporates smoked haddock, hard cheese (typically Cheddar), and cream. It was created at the Savoy Grill for Bennett, who was a regular guest, by one of the chefs there called Jean Baptiste Virlogeux.

If you dine at The Savoy Grill you will still find it on the menu.


Click on the link for an up to date version, made with gruyere cheese.

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