Elite Chef Recruitment

Platinum Recruitment – Feature of the Month Each month the team at Platinum Elite Chefs bring you an industry specific feature from one of the UK’s finest establishments. This Month’s feature: Michael Wignal - Head Chef – The Latymer @ Pennyhill Park Hotel & Spa - Surrey 4 AA Rosette 5 Red Star 1 Michelin Star I am very proud to announce that Michael Wignal, Head Chef at The Latymer has kindly provided Platinum Recruitments Elite Chef Division the recipe, methodology and pictures for one of his signature dishes. Michael Wignal took on the Head Chef role at Pennyhill Park’s fine dining restaurant in October 2007. After a much celebrated career having personally gained a Michelin Star at Waldo’s at Cliveden, Old Beems in Waterhouses, Michael’s Nook in Grasmere and The Devonshire Arms in Skipton it was no surprise Michaels hard work at The Latymer was to be quickly recognised. In 2008 he was awarded the ‘Best Newcomer’ in the Good Food Guide and celebrated receiving a Michelin Star and 4 AA Rosette’s helping to put The Latymer restaurant firmly on the culinary map. As well as being home to the England rugby team the Stunning Pennyhill Park is part of the Exclusive hotel group and lies within 123 acres of rolling Surrey parkland and is home to one of the county’s leading spas. The hotel boasts a stylish Brasserie, conference and banqueting facilities, Bakery as well as the flagship restaurant Michael Wignal at The Latymer Michael and his team serve complex and elaborate food using modern techniques accompanied with his incredible eye for detail, having recently eaten at The Latymer i can say quite comfortably that it was my meal of the year - Click for pictures I would definitely recommend visiting The Latymer if you haven’t already had the chance, if you can’t wait, why not try and recreate Michael’s Carrot cake dish For more information on Michael Wignall at The Latymer check out the Restaurants website:- www.pennyhillpark.co.uk Enjoy!! See you next month Andy If you’re interested in working alongside top quality chefs such as Michael Wignall send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150 Carrot cake 185g soft flour 3g baking soda 1g baking powder 205g castor sugar 80g virgin olive oil 65g melted unsalted butter 75g eggs 3g sea salt 240g shredded carrots

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Method Mix shredded carrots with 75g of flour, whisk eggs with sugar until light and peaked then add oil and butter slowly. Sift all dry items into this mixture then lastly add the shredded carrot in small amounts until fully mixed. Pour into lined ½ gastro tray and bake at 165c fan speed 3, 50% humidity for 10 min’s Carrot Espuma 125g double cream 50g milk 50g carrot puree 100g carrot juice 3g gelatine 25g castor sugar Method Warm to 75c then add soak gelatine, place into 1/2lt espuma gun and charge with 1 gas. Carrot parfait 150g castor sugar 120g egg yolks 100ml cold water 150g carrot puree 6g gelatine 450g whipping cream Method Take sugar & water to 116c and slowly pour into whisking egg yolks, making sure to turn down the speed on the mixer before adding, then turn to full speed for 5 mins. Slowly add carrot puree then melted gelatine and lastly fold in the semi whipped cream. Pour into tubes and freeze. Cream cheese frosting 57g unsalted butter 112g castor sugar 1 vanilla pod 150g cream cheese Method Whisk butter and sugar until smooth and light then slowly add cheese and vanilla on a slow speed until light and smooth. Carrot jelly 150g carrot juice 30g stock syrup 8g vegetable gel Method Bring all to simmer for 1 min, then pass onto non-stick tray allowing a thin even film to form. If you’re interested in working alongside top quality chefs such as Michael Wignall send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150