J’AIME JUNE 2022

F O O D & D R I N K
Master of his craft
HE IMPRESSED THE JUDGES AND CRITICS ON MASTERCHEF: THE PROFESSIONALS, AND
NOW LIAM ROGERS HAS WOWED THE DISCERNING DINERS OF LICHFIELD AT A SPECIAL
EVENING WITH SAUCE SUPPER CLUB, AS AMY NORBURY DISCOVERED
As a finalist on the toughest cookery
competition on TV - MasterChef: The
Professionals - Liam Rogers showed he was
serious about food. Although he was just
pipped to the post by Brummie chef Dan Lee,
Liam - the youngest of the three finalists at
just 24 at the time of filming - wowed judges
Marcus Wareing, Monica Galetti and Gregg
Wallace, as well as the critics and a whole
host of top chefs and restaurateurs on his
incredible journey.
Liam’s ascent, though, should come as
no surprise. After all, Michelin-starred
restaurants are in his blood. The talented chef
started out as a youngster in his father’s restaurant
kitchen before moving to Scotland at the age of 18
to work at the country’s most prestigious eatery; the
two-Michelin-starred Restaurant Andrew Farlie at
Gleneagles.
After four years north of the border, Liam moved to
Nottingham as senior chef de partie at Restaurant
Sat Bains - that’s another two Michelin stars right
there - which is where he was working when he
decided to throw his hat into the MasterChef ring in
2021.
And it is that star power which saw diners in their
droves - including Team J’AIME - flock to Liam’s
recent pop-up evening with Sauce Supper Club in
Lichfield at their Thyme Kitchen headquarters.
An evening with Sauce Supper Club is always a topnotch
affair, and Liam proved to be no exception.
From the moment we stepped through the door,
the convivial atmosphere, exemplary service and
delicious food made it an evening to remember.
After being shown to our seats, we got our first look
at the menu. What immediately stood out was the
lack of meat, with just the main course out of five
being meat-based. When he later popped over to our
table to say ‘hi’, Liam explained that he wanted to
showcase the very best in seasonal produce, and let
those amazing spring veggies speak for themselves.
Good on him.
As a gluten-intolerant diner, my guest was certainly
well looked after, with Liam tweaking each course to
ensure her dishes were gluten-free but just as tasty.
And that showed from the off, as she was wowed by
Liam’s gluten-free bread, which was nibbled on as
we perused the wine list. My own sourdough and
Marmite butter was certainly moreish too; I’m not
26 www.jaimemagazine.com