The now famous ‘Omelette Arnold Bennett’ was the first dish Marcus Wareing put on the menu when he took over the Savoy Grill. Named after the novelist whose book was set in The Savoy, it was originally created by Savoy Chef Jean Baptiste Virlogeux during Bennett’s stay in 1929. Many chefs have since adapted the nominally breakfast recipe to their own style. Here is Wareing’s version which he showcased on MasterChef: The Professionals – but beware – you may feel more inclined to lie down than go for a run after you’ve eaten it!



  • 6 free-range eggs
  • 1 tbsp. vegetable oil
  • 75g Gruyère cheese, grated
  • 200ml milk
  • 2 bay leaves
  • 3 sprigs thyme
  • 160g undyed smoked haddock fillet
  • ½ onion, peeled and sliced
  • 2 cloves garlic, peeled and chopped
  • 3 sprigs thyme
  • 1 bay leaf
  • 4 white peppercorns
  • 100ml Noilly Prat
  • 50ml double cream
  • 2 free-range egg yolks
  • 150g butter, melted
  • 50ml double cream, whipped
  • Salt and freshly ground black pepper

1. Begin by cooking the haddock. Heat the milk with the herbs in a wide pan to a gentle simmer. Add the haddock and cook through for approximately 5 – 8 minutes. Lift out of the milk (discard this). Remove the skin and flake the fish, keeping it in large chunks. Set aside.

2. To make the sauce, put the onion, garlic, thyme, bay leaf and peppercorns into a pan with the Noilly Prat. Bring to the boil, and then reduce the vermouth to a syrup. Add the cream and bring back to a simmer, then remove from the heat, cover and set aside for 20 minutes. Pass through a fine sieve and set aside.

3. Place the egg yolks in a heatproof mixing bowl and set over a large saucepan of gently simmering water. Whisk the yolks until light and fluffy. Slowly add the melted butter, whisking constantly. When all the butter has been added and the mixture is thick, add the vermouth reduction and season to taste. Finish by lightly folding in the whipped cream and set aside somewhere warm.

4. Preheat your grill to as hot as possible. Lightly beat the eggs, seasoning them well. Heat an ovenproof frying pan, approximately 25cm in diameter, with the oil then add the egg mix and cook, stirring slowly, until the eggs are just beginning to cook. Add the haddock, stir through then stir in the cheese. Smooth the egg mix out then gently cover with the sauce, smoothing over. Place the pan under the grill and cook until the top of the omelette is a deep golden colour. Serve immediately


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Marcus Wareing
Marcus Wareing

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