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: Bruno Birkbeck – Head Chef - The Torridon – Highlands 4 Red Star **** - 3 AA Rosette This month I have the great pleasure of welcoming Bruno Birbeck to our Monthly recipe feature. Bruno has kindly taken time away from his role as Head Chef at the stunning Torridon Hotel to put together a recipe for one of his signature dishes You may recognise Bruno from last year’s Great British Menu where he battled it out against fellow chefs to represent the North West, Bruno was set the challenge of creating spectacular dishes that could be shared at the ultimate street party, Some of Bruno’s dishes included A take on a classic ploughman’s, Kitridding farm Hay baked leg of lamb, mini shepherd’s pie and Rhubarb & custard Find out more about Bruno in our 60 seconds on the clock feature......... Bruno, where in the world are you from? I was born in Kendal, Cumbria Where have you previously worked? Gleneagles, The Samling, Northcote and Hipping Hall Which chef influenced you the most? Nigel Howarth What/where was your best ever meal? Pied a terre, Shane Osborne & The Square, Philip Howard What’s your favourite cookbook? White Heat by Marco What’s your favourite produce to cook with? Game Who would be in your fantasy brigade? My Wife Emma on pastry, Nigel Howarth – Pass, Lisa Allen, Fish and Martin Wishart, Sauce Where would you go on a stage? The French Laundry If you weren’t a chef what would you be? I would be a carpenter What would be your advice to anyone looking to get into the industry? Stay at least 2 years in your first job and then always go up to a better property afterwards to create a great CV. For more information on Bruno Birkbeck and The Torridon, check out the Hotels website www.thetorridon.com Bruno, it’s a real pleasure to have you feature with Platinum Elite Chefs, a huge thank you for taking time away from your busy day, good Luck with the future If you haven’t had the opportunity to try Bruno’s stunning food yet why don’t you try and recreate his Braised Oxtail dish. Enjoy!! See you next month Andy Braised Oxtail Serves 4 2 x oxtails trimmed of fat and cut into 2 sections 2 x diced carrots 1 x diced onion 1 x leek diced 1 x stick celery diced 1 x clove garlic Sprig thyme 2 x bay leaves 1 x bottle red wine ½ x bottle port 2 x pints double chicken stock. Method Put oxtail into large container. Cover with vegetables, thyme, bay leaves, wine and port, marinade for 48 hours then strain off liquor. Sweat vegetables in a heavy bottom pan until coloured. Dust oxtail with a little seasoned flour, seal in a heavy bottomed frying pan until well coloured. Place oxtail in with vegetables, add liquor, reduce by half, and add stock. Cover with grease proof then cook slowly for 4-5 hours, remove oxtail gently (should be falling off the bone) remove oxtail from the bone and strip down into long fillet section, leave to cool, pass remaining liquor through sieve and reduce until sauce consistency then pass through muslin. Celeriac puree 1 x small celeriac 3.6oz butter 14 floz milk Salt to taste Method Sweat the celeriac with butter in a heavy bottomed pan adding no colour. Pour in milk bring to the boil and simmer until cooked blend the celeriac and pass through sieve, check for seasoning. Escabeche vegetables 3½ floz olive oil 3½ floz white wine vinegar ½ floz water 8 x coriander seeds Pinch saffron Small bunch coriander 1 x slice carrot 5 x clove garlic sliced 4 shallots sliced Method Sweat off the shallot with the olive oil; add garlic making sure no colour is added. Add carrot vinegar water, coriander seeds, saffron and coriander, bring to the boil, take off and cool down. Garnish Potato ring 5 pieces breaded tongue each plate Wood sorrel from the garden To Plate Add some sauce into heavy bottomed pan with the oxtail, reduce until glazed oxtail. Fry tongue, warm celeriac puree drain off escabech of vegetable onto cloth. Arrange all components onto a plate with potato ring and wood sorrel and sauce with remaining sauce. If you’re interested in working alongside top quality chefs such as Bruno Birkbeck send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150.

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