Daniel Clifford brings 5 top chefs to Cambridge

Daniel Clifford brings 5 top chefs to Cambridge for 5 nights of Michelin starred dining in aid of Children in Need

Afternoon all!! As Paul said last week I was lucky enough to be given the opportunity go back to my old Kitchen to take part in a week long Charity event for Children in Need. Two Michelin starred Chef Daniel Clifford, chef patron of Midsummer House in Cambridge, arranged for five other top chefs to join him in creating what has been heralded as a ‘once in a lifetime gastronomic extravaganza’ at Midsummer House For this remarkable five days each chef will hosted one evening in which they brought their unique culinary style to Midsummer House, having designed their own five course tasting menu. Each chef worked the stove on their evening, cooking the menu, supported by the resident Midsummer House Kitchen staff (including myself). The menu including a flight of wines came to £130, £40 of which went to Children in Need. It was an amazing week with some fantastic food all for a good cause, a big thumbs up to Daniel and all the chefs who took part. Check out the menus below!!
Tuesday Claude Bosi – Hibiscus - 2 Michelin Star – London Starter Norwegian King Crab, Warm Medlar & King Crab Consommé, Kent Wild Sea Leaves ≈ ≈ ≈ ≈ Fish Course Roast Hand Dived Scottish Scallops, Granny Smith & Kentish Cobnut Crust, Pork Pie Sauce ≈ ≈ ≈ ≈ Main Course Roast Mortimer Forset Venison, Smoked Chocolate, Savoy Cabbage, Confit or Pear in Red Wine ≈ ≈ ≈ ≈ Dessert Parsnip Tart, Pear & Honey
Wednesday Paul Cunningham – The Paul – 1 Michelin Star – Copenhagen Starter Langoustine, Salted – ‘Salad Waldorf’ Walnut Oil Powder ≈ ≈ ≈ ≈ Fish Course ‘Octoi Within Octopus – Garni Nero ≈ ≈ ≈ ≈ Meat Course Confit of Veal sweetbread, Pear & Coffee Bean ≈ ≈ ≈ ≈ Main Course Pigeon, Roasted Beetroot & Cherry, Indonesian Pepper ≈ ≈ ≈ ≈ Dessert Macadamia Oil’ed Sorbet, lemon Verbena Essence
Thursday Glynn Purnell – Purnells – 1 Michelin Star – Birmingham Starter Poached Egg Yolk, Smoked Haddock, Milk Foam, Cornflakes, Curry oil ≈ ≈ ≈ ≈ Fish Course Monkfish Masala, Indian Lentils, Coconut, Coriander, Pickled Carrots ≈ ≈ ≈ ≈ Main Course Slow Cooked Ox Cheek Dusted in Liquorice Charcoal, Savoy Cabbage, Confit Potatoes, Tamarind Jam, Foie Gras ≈ ≈ ≈ ≈ Dessert Burnt English Custard, Egg Surprise, Blackberries, Crystallised Tarragon, Blackberry Sorbet
Friday Mark Poynton – Restaurant Alimentum – 3 Rosette – Cambridge Starter Roasted and Braised Hare, Pickled Red Cabbage, White Chocolate and Vanilla ≈ ≈ ≈ ≈ Fish Course Pan Fried Stone Bass, Turnip, Pistachio and Crab ≈ ≈ ≈ ≈ Main Course Slow Roast Sirloin Bordelaise, fricassee of English Snails and Girolles, Celeriac Puree ≈ ≈ ≈ ≈ Dessert Passion Fruit and White Chocolate Delice, Passion Fruit Sorbet
Saturday Tom Kerridge – The Hand and Flowers – 1 Michelin Star - Marlow Starter Chicken Liver & Foie gras Parfait with Bouchon Brioche and orange Chutney ≈ ≈ ≈ ≈ Fish Course Smoked Ell with Beetroot Royal, Potato and Caper Salad ≈ ≈ ≈ ≈ Main Course Slow Cooked Shin of Beef with Hand and Flowers Carrot and Beef Dripping Toast ≈ ≈ ≈ ≈ Dessert Valrohona 70% Hot Chocolate Tart with Malted Milk Ice Cream

Andy Sinclair goes Michelin ....

Watch this Space for an update from Andy's week in the 2 Michelin Star kitchen at Midsummer house.

After a brief phone call today it sounds as though it's been a tough, long week but for a very worth while cause. I'll let Andy explain on his return.

Creative Chef of the Year 2010

Platinum Recruitment and Chef, Michael Wignal at the 1 Michelin Star, 4 Rosette Penny Hill Park Hotel have intitiated the Creative Chef of the Year 2010 and is happy to announce it's now in full swing ...

To read more please see the following link

http://news.caterer.com/article/view/restaurant/19453992/trainee-chefs-given-chance-to-win-placement-in-michelin-starred-kitchen/

For more information please call Andrew Sinclair on 01202 203 150 or email andrew.sinclair@p-r-c.co.uk

Feature of the Month

Platinum Recruitment – Feature of the Month

Each month the team at Platinum will be bringing you an industry specific feature from many of the UK’s finest establishments. This Month’s feature: Ryan Simpson - The Goose at Britwell Salome - 2 AA Rosettes. Platinum are extremely excited to introduce our first of many ‘monthly features’. This month Ryan Simpson, Head Chef at The Goose Restaurant has kindly provided us the ingredients and methodology of one of his best selling dishes. Ryan is definitely a chef to watch, he has recently been awarded the up & Coming Chef of The Year in the 2010 Good Food Guide and has worked with some of the world’s finest chefs including Guy Savoy, Pierre Gagnaire, Gordon Ramsey, Simon Hulstone and at the world renowned 3 Michelin starred restaurant Le Maison Troisgros. Ryan is now heading up The Goose at Britwell Salome where he concentrates on seasonal, local produce; The Goose is already receiving rave reviews and at present holds 2 AA Rosettes. The dish Ryan has chosen is Paignton Crab which is on the current A La Carte menu and is going down a treat with the diners at The Goose. Enjoy!! For more information on Ryan and The Goose Restaurant check out the website http://www.gooserestaurant.com/ PAIGNTON CRAB Pink Grapefruit, Mixed Pepper, Crab Fritter Ingredients - Serves 4 Crab Mix 1 Large Paignton Cock Crab 1 tbsp Mustard Mayonnaise 1 tsp Chopped Chives 1 tsp Lemon Juice Salt & Pepper Court Bouillon ½ leek, chopped ½ carrot, peeled and chopped ½ onion, chopped ½ celery stick, chopped ½ fennel bulb, chopped 1 clove garlic, peeled 1 sprig thyme Few parsley stalks 1 sprig tarragon ½ lemon, sliced 1 star anise 100ml white wine Jelly 100ml Pink Grapefruit Juice (Freshly Squeezed) 2.5gr Vegetal Gelatine (Sosa) Garnish 1 tsp Oscietra Caviar 300ml Crab Broth (Basic Crab Mix with Milk and Lecithin) 3 tbsp Red Pepper Puree (Peppers confit and pureed with paprika) Pepper Brunoise Apple Julienne Coriander Micro crest Red Amaranth Crest Crab Beignets 65gr Baked Potato 30gr White Crab (Claw Meat) 2 tsp Brown Crab Meat 1 tsp Chopped Chives 1 tsp lemon Juice Salt & Pepper

Method Cook the crab whole in a court bouillon from boiling point for 11 minutes. Refresh in ice water, crack open the claws and the body, keep the brown and white meat apart and set aside in the fridge. In a kitchen aid mix all the ingredients of the beignet together, shape into small evenly shaped balls and pane in bread crumbs. (Set aside) For the crab mix;- mix all the ingredients together, season to taste and place evenly into 4 individual ring moulds. Set aside in the fridge. For the jelly;- heat the juice up to around 85°C then add the vegetal Gelatine, stir vigorously, then pour evenly onto each of the crab mix in the ring moulds. Leave 1-2 minutes to set. Finally to dress the dish;- In a sauce bottle dress a thick line of Red pepper puree across the plate, in the centre of the plate place the crab mix in the rings, then lift the ring. Place a small amount of the caviar in the centre of the crab mix on the jelly and scatter the plate with the pepper brunoise, julienne of apple and the micro crests. Place the beignet in the fryer at 180°C for 2 minutes, and then place on the plate. Finally foam the crab broth with a bamix and place only the foam very delicately on the crab mix and jelly, then Serve.

Welcome aboard Rob and Andy - Good to have you join us.

Platinum Recruitment Consultancy - Elite Chef Division

Platinum has started blogging ! To take advantage of finding out our most up to date jobs, industry news and what we've been up to we'd love to have you join us. To take a sneak preview of what we have featured this month come and visit us at www.p-r-c.co.uk

Look forward to seeing you soon,

The Team at Platinum