| 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: Andrew Pern - Chef/Director - the Star Inn, Harome Andrew regards himself as ‘just a chapter’ in The Star's long history, despite being the owner of the pub since 1996, when it was acquired in a near derelict state. Since that time it has not only been restored, whilst maintaining and enhancing its abundant character, but it has picked up a long list of prestigious awards and expanded to incorporate a hotel just across the road. Find out about Andrew in our 60 seconds on the clock feature......... Andrew where in the world are you from? I was born and bred near Whitby, North Yorkshire What is your role at what would happen on a typical day? Chef/Owner - The Star Inn at Harome. My average day starts at 8am and finishes around 11pm and comprises: paperwork, staffing, menus, cooking!!!, kids, cooking!!!, beer, bed - generally in that order. Which chef influenced you the most? The Roux Brothers What/where was your best ever meal? The 2 Star Michelin, Heathcotes, Longridge What’s your favourite cookbook? The first book which most inspired me was Marco Pierre White's 'White Heat' What is the next restaurant you want to visit? The Hand and Flowers at Marlow What’s your favourite produce to work with? The abundance of game, literally on my doorstep Where would you go on a stage? Faviken in Sweden If you weren’t a Chef what would you be? Probably in the Army Who would be in your fantasy brigade? • Paul Heathcote • Marco Pierre White • Terry Laybourne • Nigel Haworth • Stephen Doherty What would be your advice to anyone looking to get into the industry? Work hard, never stop learning, be punctual, tidy up as you go - and get on with it! It's a great industry! For more information on Andrew Pern take a look at the following sites; • Website Andrew thank you very much for taking the time out of your busy day to take part in our recipe feature and good luck for the future. Why not try and recreate Andrew’s Black Pudding and Pan-Fried Foie Gras dish Enjoy, See you next month Andy Grilled Black Pudding with Pan-Fried Foie Gras, Apple and Vanilla Chutney, Salad of Pickering Watercress and Scrumpy Reduction (Serves 1) The Star’s No 1 bestseller. This dish is easily the most popular, remaining on the menu for at least the last nine years. It has been eaten by Lords, Ladies, famous actors, famous foodies, famous artists (aka Caine, Ronay and Hockney) as well as the locals alike. Very much a ‘rich man, poor man’ dish. Using the North Country staple of black pudding with the luxurious pan-fried foie gras, teamed with the apples and peppery Pickering watercress. Perfect! Ingredients • 10g of washed and trimmed watercress • Salt and pepper • Knob of butter • Apple and Vanilla Chutney • Sprigs of thyme for garnish • 2 slices black pudding • 1 slice caramelised apple • 1 decent slice of duck or goose foie gras • Scrumpy Reduction – made with apple juice and a splash of cider vinegar. • A dash of house vinaigrette Ingredients - Apple and Vanilla Chutney • 1 kilo Granny Smith apples with skin, ½ - 1cm diced • 3 medium shallots, finely diced • 200ml cider vinegar (or white wine, if you wish) • 1 fresh vanilla pod – split and de-seeded • 400g caster sugar • Pinch of salt Method Place everything into an ample sized thick-bottomed pan and reduce down until thickened and starting to caramelise. Cool down and tub up ready for using. Keep in a cool place. N.B - Place the vanilla pod into the pan with everything else to maximise the flavour. Dish Assembly Place five small piles of apple chutney at intervals around the plate; garnish each pile with a sprig of herb. In the centre of the plate dress a few seasoned leaves to form a little ‘salad’. Drizzle the reduction around the side of the plate. Lightly brush the slices of black pudding with melted butter and grill for 3 to 4 minutes. Whilst this is cooking heat a frying pan and pan-fry the foie gras for 1½ minutes each side. When cooked, stack alternatively; black pudding, foie gras, black pudding. Top with the slice of caramelised apple. Serve immediately. If you’re interested in working alongside top quality chefs such as Andrew Pern send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150. |
Friday 1 February 2013
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