Simon Hulstone creates a festive Egg-Nog pain perdu with his Global Sai utility knife

Simon’s restaurant, The Elephant in Torquay has held a Michelin star since 2006 and in addition to his many projects; Simon has twice represented Great Britain in the Bocuse d’Or, the world’s most prestigious culinary competition.

This month, Simon uses the SAI-M03 13.5cm santoku knife to create a festive egg-nog pain perdu with caramelised apples and mincemeat clotted cream.


  • 1 brioche loaf, unsliced
  • 3 eggs
  • 100ml double cream
  • 50ml caster suger
  • 50ml full fat milk
  • 25ml cooking brandy
  • 50g butter
  • Icing sugar
  • Caramalised apples
  • 200g clotted cream
  • 500g mincemeat



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