| 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: Mark Askew - Operations Director – Cirrus Inns – Countrywide Mark Askew is a Co founder and operations director of Cirrus Inns, a new pub company with plans to create a sizeable estate of sites with rooms across the UK. Mark was widely known as an integral figure within the Gordon Ramsay Holdings group, he opened Restaurant Gordon Ramsay on Royal Hospital Road as Head Chef with Gordon and within 3 years of opening they had had achieved 3 Michelin Stars , Mark moved in to the role of Executive Head Chef for the group with a total of 18 years of service. Find out about Mark in our 60 seconds on the clock feature......... Mark, where in the world are you from? The Yorkshire Dales Sum up Cirrus Inns We are backing talented individuals to run their own businesses, finding sites and people then marrying them together. Which chef influenced you the most? Gordon Ramsay What/where was your best ever meal? Per Se in New York What is the next restaurant you want to visit? Bell & The Dragon in Cookham What’s your favourite produce to cook with? British beef Who would be in your fantasy brigade? As it was, Marcus Wareing, Jason Atherton, Angela Hartnett, Simone Zanoni, Mark Sargeant, If you weren’t a chef what would you be? A racing driver (Obviously in my dreams) What would be your advice to anyone looking to get into the industry? Put everything into it or don't bother, it’s not the easiest career to choose but it can be rewarding to those who are fully committed. For more information on Mark Askew and Cirrus Inns, check out the company’s website www.cirrusinns.co.uk (site under development) Follow Mark on Twitter @MarkAskew1 Follow Cirrus Inns on Twitter @CirrusInns Mark thank you very much for taking the time out of your busy day to take part in our recipe feature and good luck in your new role at Cirrus Inns Feeling hungry? Why not and recreate Mark’s Chilli Salt Squid recipe. Enjoy, See you next month Andy Chilli Salt Squid Ingredients • 500g cleaned squid • 2 spring onions, finely sliced • 2 green chilli, finely sliced • A few sprigs coriander • Lime wedges • Salt Seasoned flour • 20g szechaun peppercorns • 110g cornflour • 120g plain flour • 7g cayenne pepper • 10g Fine sea salt Dipping sauce • 100ml Thai fish sauce • 110ml fresh lime juice • 1tbsp palm sugar • 1 red chilli, deseeded and finely chopped • 2 cloves garlic, very finely chopped • Small handful mint leaves, finely chopped Method To make the seasoned flour toast the szechuan peppercorns until fragrant. Blend with cayenne pepper to make a powder, then pass through sieve. Combine with other ingredients To make the dipping sauce combine all the ingredients. Taste and add more lime juice if necessary. It should be salty, sweet, sharp and fragrant. Preheat a deep fat fryer to 190 degrees celcius. Mix the seasoned flour with enough cold water to make a thick batter. Coat the squid in batter and then cook in small batchs in the deep fryer. When the squid is lightly browned and crispy (about two minutes), remove from the fryer, drain on kitchen paper and season with salt. Transfer the squid to serving dishes and sprinkle the spring onion and green chilli over the top. Garnish with the coriander and lime wedges. Serve immidiately with the dipping sauce. If you’re interested in working alongside top quality chefs such as Mark Askew send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150. |
Friday 1 June 2012
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