Platinum Recruitment – Feature of the Month Each month the team at Platinum brings you an industry specific feature from many of the UK’s finest establishments. This Month’s feature: Steve Smith - The Devonshire Arms Country House Hotel & Spa - 1 Michelin Star / 4 AA Rosette – 4 Red Star This month we have a real treat! Michelin Star Chef Steve Smith has kindly provided Platinum’s Elite Chef division with the recipe, methodology and pictures for one of his signature dishes. Situated within the confines of the Bolton Abbey Estate you will find The Devonshire Arms. With the estate providing the majority of the seasonal game and fish and the vegetables and herbs from the hotel's kitchen garden you can start to see that the finest ingredients coupled with the most professional of hands are the quintessential attributes to The Devonshire’s showcase restaurant ‘The Burlington’. Head Chef Steve Smith has performed to the highest of standards and held a Michelin star for over 10 years through both his previous employment and now at the Devonshire Arms. Through his outstanding work he was recently awarded the coveted 4th AA rosette. This award elevated The Devonshire arms to one of only 24 restaurants in the country to achieve this 4 AA Rosette status. If you feeling adventurous and up for the challenge, why not try Steve’s ‘textures of Lamb’ dish. For more information on Steve Smith and The Devonshire Arms check out the restaurants website:- www.thedevonshirearms.co.uk Hope you enjoy!! See you next month Andy		Click here to download a PDF Version
Lamb textures – wild garlic & broccoli puree – goat’s cheese - olive gnocchi - rosemary and garlic jus Lamb 4 x 80g portions lamb loin 2 cloves garlic 4 sprigs rosemary 20 g lamb fat 60g blanched and trimmed lamb sweetbreads 2 lamb kidneys trimmed Method Place each lamb portion into a sous vide bag, divide the remaining ingredients between the bag and vac on 20mb. When required poach the lamb loin at 60oc for 14 minutes. Remove from the bath and allow to rest for 10 mins. Remove the lamb from the bag, season and caramelize the lamb evenly in lamb fat. Add the sweetbread and Kidney. Add knob of butter, a clove of garlic and rosemary sprig. Continue to cook, but do not burn the butter. The lamb and kidney should be medium rare. The sweetbread golden brown and just cooked through Season and slice as required. Lamb shoulder boudin 50g Confit lamb shoulder 2g Confit garlic 20g chicken mousse 2g chopped blanched parsley Salt & pepper 30g parsley breadcrumbs
Method Chop the lamb shoulder finely; add the mousse, garlic, and parsley. Season to taste Roll the mixture into boudin’s 4cm in length. Cook for 10 mins at 60oc. Remove from the cling film and roll in the breadcrumbs. Serve immediately Lambs tongue 2 slow cooked lamb tongues’s cut into 2 cm dice 3 pieces per person Method Reheat the lambs tongue in the lamb sauce. Lamb sauce 1 kg lamb neck chopped ½ onion chopped ½ celery stick chopped ½ carrot 1 head garlic 4 sprigs rosemary 3 plum tomatoes 375ml noilly prat boiled 1 litre lamb stock Method Chop the lamb neck and roast until golden brown. Remove from the tray and drain to remove all excess fat. Deglaze the tray with 500ml water to get all the caramelised lamb juices. In a pan sweat all the vegetables except the tomato until soft. Do not colour. Add the wine and reduce by 2/3. Add 2/3 of the neck and the stock and the meat juices. Bring to the boil, skim. Add half the rosemary and garlic reduce by half. Pass through a chinois and then double muslin. Place in a clean pan; add the remaining lamb neck, rosemary, garlic and tomatoes. Reduce by 1/3. Pass through a chinois and then double muslin twice. Correct seasoning with salt and lemon juice. Store until required Garnish 80g spinach 20g wild garlic Emulsion Salt Method Wilt the garlic and spinach in the emulsion, drain season, serve immediately. Olive/ Tapenade gnocchi 350g Baked and pureed Duke of York potatoes 3 table spoons Tapenade 80g parmesan 2 egg yolks 180g flour Method Mix the potato, Tapenade, and cheese, and egg yolks and then the flour. Check seasoning. Roll into a long sausage, approximately 3cm in diameter. Cut into 2.5cm pieces. To cook, place in simmering salted water until they start to float. Refresh in iced water, remove and toss in a little oil, store until required. To serve. Colour on both sides in a non-stick pan, add a little emulsion to coat. Serve Broccoli and wild Garlic puree 1 head broccoli 30g wild garlic 2ooml double cream Salt Method Remove the broccoli florets and blanch until cooked in boiling salted water, refresh. Blanch the wild garlic and refresh. Juice the broccoli stalks and add the liquid to the cream, reduce by 1/3. Place all ingredients into a blender and blend till smooth. Place in a paco jet beaker and freeze. Paco three times before use. Warm and season the puree as required. Confit Tomatoes 15 baby plum tomatoes on the vine. Pinch salt Pinch sugar 1 tbspn pommace oil Method Blanch and skin the tomatoes, season with salt and sugar, roll in a little pommace oil. Place on a tray. Place in a hold o mat until semi dried. Goats cheese bon bon 25g st moure goat’s cheese 25g yellison goats log Method Cream the two goats’ cheeses together. Place in the fridge to set. Roll into 12g balls. Panee in breadcrumbs and set aside Deep fry at 160oc until crisp Make sure they do not explode. To serve Place a swipe of puree on the side of the plate. Place the spinach to the right side of it. Arrange everything else around neatly. Pour the sauce into a sauce jug to be served at the table. If you can see yourself working in an environment such as The Devonshire Arms then contact Andy on 01202 203150 or email your CV to elitechef@p-r-c.co.uk to find out about the fantastic nationwide positions we have available!

Stage – Goodwood 4 Star 2 AA Rosette www.goodwood.co.uk As is synonymous with the name ‘Goodwood’, the estate is the proud home to some of the country’s finest sporting facilities. With motor racing at the forefront, golf, horseracing, aviation and shooting all play a vital role in the estates sporting calendar. Having the benefit of being set over 1200 acres of spectacular West Sussex countryside, the estate lends itself to those looking for an alternative luxury getaway where food, sport and the beautiful scenery go hand in hand. Goodwood prides itself on being the largest organic farm in the south of England. Such a privilege is a huge advantage to the chefs lucky enough to work in their kitchens and benefiting from the estates very own livestock, dairy products and fruit & veg. All of which, including the livestock has complete traceability from “field to plate” When it comes to eating at the Goodwood, guests are spoilt for choice. The Main hotel boasts the 2 AA Rosette restaurant ‘The Richmond Arms’, the buzzing brasserie style restaurant the ‘Goodwood Bar & Grill’ and the traditional British ‘Richmond Arms Bar’ where you can enjoy Champagne & a Platter Board. If guests are looking for something a little different and a place to entertain then they can take advantage of the spectacular Goodwood House which stages private events, seminars, conferences and weddings. However, if you’re a member of any of the sporting facilities within Goodwood you can take advantage of the stunning private members club, ‘The Kennels’ which serves fantastic locally sourced food and was the location for this month’s stage. As mentioned, I was lucky enough to spend the day in the kitchens at the private members club, ‘the Kennels’. From the moment I arrived I was welcomed by all the team. This part of the estates culinary excellence is under the guiding hand of Head chef Richard Judd whose background includes working with the infamous 3 Michelin star chef, Pierre Gagnaire. During the mornings Mis en plas it became clear the emphasis was to let the fantastic home grown produce speak for its self. None of the dishes were made overly complicated and each plate that leaves the pass is executed to perfection. For me, the stand out dish of the day was the smoked venison. Smoked just 100 yards from the kitchen, using their own smoking chips the flavour was stunning. Perfectly smoked, yet still keeping the flavour of the venison with a butter like texture – A definite must should you find yourself passing! It was a real pleasure to work with such passionate chefs who genuinely care about what they do and the food that leaves their kitchen. Having listened to stories of mushroom foraging and seeing the fresh fish come straight in from the boat it was clear that this is a great place for any chef to learn and become part of a well established, professional and passionate team. From growing your own vegetables and herbs to being taught how to break down a saddle of venison, the opportunity for any chef to grow in these kitchens are endless A big thank you to Richard and all the team for a fantastic experience!! Platinum work with many of the country's finest establishments and at anytime have number of fantastic opportunities for hard working, dedicated and talented chefs. If you can see yourself working in an environment such as the Goodwood Estate then contact Andy on 01202 203150 or email your CV to elitechef@p-r-c.co.uk to find out about the fantastic nationwide positions we have available!

Platinum Recruitment – Feature of the Month Each month the team at Platinum brings you an industry specific feature from many of the UK’s finest establishments. This Month’s feature: Dave Watts – Hurst House On The Marsh – South Wales Tucked away on the far South-Western corner of the Welsh coast, Hurst House on the Marsh is an unexpected haven of luxury, a unique Grade II listed 18 bedroom hotel and spa dedicated to fine food, rest and relaxation. Originally a 16th century dairy farm, the hotel's main house and restaurant overlooks acres of marshland and an organic kitchen garden, while a large courtyard is enclosed by beautifully renovated outhouses containing sumptuous bedrooms and a bijou spa. At the helm of the kitchen is Dave Watts who spent 8 years at the highly celebrated 2 Michelin starred Le Manoir Aux Quat Saisons Raymond Blanc and Executive Chef Gary Jones are listed as Dave’s main influences and he aims to use his experience to bring a high standard, relaxed dining experience to his guests at Hurst house Dave works closely with resident Horticulturalist David Butt to take full advantage of the hotels kitchen garden to bring a truly seasonal relaxed dining experience to his guests. With Dave creating his locally sourced menu set within this stunning property, Hurst House is defiantly one to watch If your keen to sample one of Dave’s creations he has kindly given Platinum recruitment the ingredients, Method and picture for you to try out yourself. For more information on Dave and Hurst House check out the hotels website:- www.hurst-house.co.uk Hope you enjoy!! See you next month Andy Perl Las, walnut & celery salad Recipe		Click here to download a PDF Version
Pickled walnuts: - The pickling liquor: - 1 Litre Malt vinegar 5g clove whole 5g star anise whole 10g all spice berries 1g cardamon 5g ginger finely sliced 10g white pepper corns 10g orange zest	Toast together in a hot oven for 2 minutes
After you have lightly toasted the spices crush lightly with a pestell and mortar, then put all of the ingredients into a pan, place on a high heat until boiling. Once boiling remove from the stove and allow to cool to room temperature, once cool cover and leave at room temperature to infuse for 24hours. After 24hours strain off the spices and discard, reserving the liquor.
The brine: - 750g green walnuts (prick with pin all over, ensuring it’s to the centre of the nut) 1 litre water 150g salt Dissolve the salt in the water place the Pricked walnuts into the brine, leave the walnuts in the brine for 2 days change the brine for a fresh solution and repeat the process until the nuts have been in the brine for 10 days in total. After 10 days remove the nuts from the brine and rinse under cold water. Pat the nuts dry then place them into a dehydrator on 60 degrees for 24 hours until dry and black. Once dry put the nuts into sterilised jars, cover with the spiced vinegar and seal the jars. Place the jars in a cool dark place for 2 months. After around 2 months the nuts should be ready. Walnut vinaigrette: - 75g walnut oil 75g grapeseed oil 50g white wine vinegar 4g salt 2g garlic peeled & finely sliced 1g thyme sprig Pinch ground white pepper Place all ingredients into a bowl and whisk together to emulsify, leave to infuse for 2 hours, pass, check the seasoning of the vinaigrette with a lettuce leaf dressed with the vinaigrette. Reserve in a squeezy bottle.
Celery salt: - 40g celeriac julienne 20g picked celery leaves 4 course sea salt	dehydrate completely
Once the celeriac and celery are completely dry place into a grinder with the salt and grind to a fine powder. Pass through a sieve to remove any large pieces that might be left, reserve in an air tight container. Celery salad: - 40g peeled celery strips 40g celery stalk cut on an acute angle 10g celery leaves 300g water 100g ice (crushed or cubes) 3g salt (dissolved into the water) Prepare the celery and reserve in the seasoned ice water until required.
Walnut emulsion: - 100g milk 25g walnut halves 0.5g salt 15g walnut oil 0.2g lecithin powder	place into a small pan and bring to the boil, once boiling remove from the heat and allow to cool, pass off the nuts reserving the milk and the nuts. Peel the nuts and reserve for the toasted walnuts.
Add the oil and the lecithin to the milk and blend with a hand blender until smooth and holding a foam. Toasted walnuts: - 15g peeled walnut halves 15g walnut oil 50g butter unsalted Pinch salt (to taste) Take a small pan and place the walnut oil into it and allow to heat. Once hot add the peeled walnuts, and a little at a time add the butter to maintain a constant foam. When the nuts are golden brown add a pinch of salt. Remove the nuts from the hot fat and drain on a piece of paper. Perl las dressing: - 50g perl las (blue cheese) 6g chardonnay vinegar 40g creme fraiche 20g water Pinch cayenne pepper Place the crumbled blue cheese into a bowl with the vinegar and water, work together to form a smooth paste, pass to remove any lumps. Then add the creme fraiche and cayenne pepper (to taste). To serve Take a pickled walnut and peel the outer shell from it. Slice into desired shape/thickness. Drain the celery on a clean cloth until relatively dry, put into a bowl and dress with the walnut vinaigrette, taste. Place onto the plate with a few of the toasted walnuts, followed by a smudge of perl las dressing, pickled and more toasted walnuts. Arrange a little perl las dressed with the remainder of the vinaigrette left in the bowl, arrange on the plate as desired. Then put a little celery salt onto the plate and to finish spoon on a little of the walnut emulsion. If your currently looking for work call the Elite Chef Division at Platinum Recruitment on 01202 203150 or email Andy on andy.sinclair@p-r-c.co.uk