Elite Chef Recruitment

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