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: Matt Gillan - Head Chef - The Pass Restaurant @ South Lodge Hotel - West Sussex 3 AA Rosette 5 Star ***** This month Platinum's Elite Chef Division is proud to present Matt Gillan, head chef at The Pass restaurant which is based in the stunning South Lodge Hotel in west Sussex Matt has kindly taken time away from his 22 cover restaurant to provide us with the recipe, methodology and pictures for one of his stunning dishes The Pass restaurant certainly takes the 'chefs Table' concept to the next level in allowing its diners to experience a selection of stunning tasting menus whilst being closely involved in the drama of the Pass. As the customer, you are situated in the heart of Matt's kitchen, allowing you to see every integral part of each dish that Matt and his team have to go through to create his award winning food Matt uses seasonal produce from predominantly local suppliers to create his innovative tasting menus. After just 3 months of opening the doors of his new restaurant Matt was awarded 3 AA Rosettes which he has consistently retained. Matt has worked in some of the country's finest restaurants which include the now 2 Michelin Star Midsummer House and 3 Michelin Star Restaurant Gordon Ramsay. Matt has also worked under John Campbell at the 2 Michelin Star restaurant The Vineyard at Stockcross. After fulfilling his dream of travelling Matt took on the role of Sous Chef at South Lodge's 3 AA Rosette restaurant Camellia, this opportunity is what led Matt to take on the Head Chef role at The Pass With his background and vision Matt and his team have truly created a unique dining experience at The Pass; if you haven't already, it is well worth a visit To get a taste of what I'm talking about why not try and recreate Matt's Salmon Carpaccio dish For more information on Matt Gillan and The Pass Restaurant check out the hotels website:- www.southlodgehotel.co.uk Enjoy!! See you next month If you’re interested in working alongside top quality chefs such as Matt Gillan send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150

Click here to download a PDF Version

Salmon Carpaccio, crab and yellow pepper cannelloni, Langoustine, horseradish Ingredients 1 side salmon 500g picked white crab meat Mayonnaise 2 tablespoons chopped chives Lime juice 10 Yellow peppers 16.5g veg gel 2 Lemons, peeled (use peel) Caster sugar 1 Slice brown bread 1200g milk 130g caster sugar 75g grated horseradish 30g milk powder 60g pro crema Langoustines Celery cress Basic vinaigrette Method Skin and pin bone the salmon. Cut down the middle and remove blood line. Top and tail the two sides of salmon. Wrap very tightly in cling film and freeze. Slice 5 slices per portion, on a gravity slicer, and lay in a circle on grease proof paper. Mix the crab with enough mayonnaise to bind. Season with the chives, salt and lime juice. Weigh into 60g piles. Spread along a length of cling film, roll and freeze. Cut into 6cm lengths and remove cling film. Freeze Juice the peppers. Remove the foam from the top. Weigh 260g of juice. Mix with the veg gel and bring to the boil. Pour over a flat tray to obtain a thin film. Wrap the crab in the jelly and allow to defrost. In a pan put horseradish, milk powder, sugar and milk. Bring to the boil and leave to infuse for 10 minutes. Pass the liquid and blend in the pro crema. Pass in to paco beakers. Freeze then churn Roll the bread out very thinly through a pasta machine. Cut into 2cm squares and place between 2 silpats. Bake for 8 minutes at 180¡c Jullienne the lemon zest and blanch in water 3 times, dry well then coat in the caster sugar and heat to 150¡c. Remove from heat and stir until it crystallises. To Assemble Lay salmon on a plate. Lightly dress with the vinaigrette. Place a canellonni on the salmon going from 12 o'clock to 3 o'clock. Set the bread tuille at 5 o'clock. Scatter the lemon zest around the salmon. Poach the langoustine for 1 minute. Place at 8 o'clock. Spread a few celery cress leaves around excluding the tuille. Roche the ice cream and place on the tuille If you’re interested in working alongside top quality chefs such as Matt Gillan send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150

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: Steven Smith – Chef Patron – The Freemasons Country Inn - Lancashire This month Platinum’s Elite Chef Division is proud to present Steven Smith, Quiet and unassuming, yet confident in his skills as a chef, Steven Smith has a passion to succeed. He does not crave the limelight achieved by the status of celebrity, but would rather let his food do the talking and his customers be his critics. Steven is passionate about our native and natural larder and is renowned for his skill as a chef, as well as for his creative use of quality seasonal produce. His motto is simply ’only the best will do’ and this is evident in both the taste and presentation of his dishes. Steven is the quintessential ‘local lad done well’. Originally from Blackburn, Steven had cooked at several Michelin starred restaurants before opening the Freemasons Country Inn, as Chef/Patron, which has been restored and refurbished with breathtaking results and is already winning awards for its' stunning decor. Steven is insistent on the use of quality produce and believes in using that produce when it is in season and at its best. He supports local growers and farmers whenever possible, but believes that he also has a responsibility to provide the best available to his customers – even if that means sourcing from further afield. “Wherever I have been, I have tried to improve and be the best chef I can be. I like to put together combinations of foods and flavours that work well together without overcomplicating the dish. I often go home after a long night and sketch out some ideas or make a list of potential new combinations." When he’s not in the kitchen, Steven likes eating out and catching up with his contemporaries to sample their menus. However, his food is very personal and he will always cook what he loves. Steven’s favourite dish is hand-dived scallops served with pork belly and scratchings, sweet potato and apple with a roasted tandoori butter. For more information on Steven Smith and The Freemasons Inn check out their website:- www.freemasonscountryinn.com Enjoy!! See you next month Andy If you’re interested in working alongside top quality chefs such as Steven Smith send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150 If you have not already had the chance to sample Stevens stunning food have a go at recreating his Scallop and Pork Belly dish

Click here to download a PDF Version

Scallops with pork belly Serves 6 Ingredients 12 scallops 500ml double cream 1 side of pork belly Salt and pepper 2 sweet potatoes Method Preheat the oven to 140 degrees C. Wash the pork belly and pat dry, season generously then barely cover with water in a large tray. Cover the tray with tin foil and bake for three hours. Allow to cool, then remove from the tray and press between two baking trays overnight. Slice into cubes. Wrap the sweet potatoes in tin foil, bake in 160 degrees C oven for 1.5 hours. Reduce the cream by half in a pan, blend the hot cream with the peeled potatoes and puree in a blender with salt and pepper until smooth. Reheat the pork belly under the grill or in a medium hot oven and warm the puree in a pan. In a hot pan, fry the scallops in a little oil until golden brown, flip over and cook for a further minute, add a knob of butter, lemon juice and seasoning. Place a line of puree on the plate, then the warm pork belly and finally the scallops. Garnish with chopped coriander and batons of apple If you’re interested in working alongside top quality chefs such as Steven Smith send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150

Stage – South Lodge Hotel 5 Star 3 AA Rosette www.southlodgehotel.co.uk Matt Gillan, Head Chef at ‘The Pass’ holds its second Young Guns Week to showcase Britain’s young talent After the success of last year’s ‘Young Guns’ event held at ‘The Pass’ restaurant in The South Lodge Hotel, Horsham, Head Chef Matt Gillan invited a select choice of England’s top young chefs from outside of London to attend. The chefs chosen were done so for their exceptional talent and outstanding backgrounds. These chefs are considered to be those who are shaping the future of British cooking. Each chef was asked to create a tasting menu for one night only and over the course of the week from Tuesday 28th September to Saturday 2nd October each showcased their carefully crafted dishes. The opening night saw Richard Allen, head chef of Tassili at the Grand Hotel in Jersey, showcase his imaginative dishes. Then it was the turn of Sussex local, Ben Goldsmith, from The Talbot Inn, Cuckfield, with his inspirational food with a contemporary twist using as much locally sourced produce as possible. On the 3rd night Russell Bateman, Head Chef at ‘Colettes Restaurant’ at The Grove, Chandlers Cross took control of the pass. The 4th night saw Restaurant Alimentum’s Chef Patron, Mark Poynton who provided his guests with his stunning and relaxed fine dining food. The week culminated with a menu created by Jon Howe of Lumière in Cheltenham who had also been awarded Restaurant of the Year at The Cotswold Life Food & Drink Awards. I was lucky enough to spend the day with Russell Bateman helping prepare his menu for his debut at The Young Guns week. Having worked with Russell in the past I knew standards were going to be high, but he truly raised the bar for the guests at The Pass. Russell put together an innovative stylish menu which included some of his signature dishes from his 3 AA Rosette restaurant, Colettes. Not only were the guests treated to Russell’s Stunning food, they also got to see the dishes put together in front of their eyes. The Pass has taken the chef’s table concept and transformed it into a 22 cover restaurant situated in the heart of the kitchen. I’d like to give a huge thank you to Matt Gillian for letting me into his stunning kitchen for the day. As always Matt did a sterling job organising the Young Guns Week.

It’s a superb event which really does showcase the future of British cooking. I look forward to keeping up to date with more Young Gun’s events hosted by Matt at www.southlodgehotel.co.uk I also owe a special thanks to Russell – Stunning menu mate and it was great working with you again!! Take a look at Russell’s menu and some of the photos from the day. If you’re interested in working alongside top quality chefs such as Russell Bateman and Matt Gillan send your CV to andy.sinclair@p-r-c.co.uk or call Andy Sinclair on 01202 203150

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: Russell Bateman - Head Chef - Colette's Restaurant at The Grove Hotel - Hertfordshire 3 AA Rosette This month Platinum’s Elite Chef Division is proud to present Russell Bateman, head chef at Colette’s Restaurant in Chandlers Cross. Russell has kindly taken time away from the stove to provide us with the recipe, methodology and pictures for one of his signature dishes. Russell is certainly a rising star within industry, his CV boasts working alongside some of the best chefs in the world who include Marc Veyrat, Eric Chavot, and Marcus Wareing. Russell has trained in some amazing Michelin Star kitchen over the years, Midsummer House, Petrus and the 3 Michelin Star Auberge de L’Eridan to name a few. Such impressive training coupled with his passion and drive to succeed has enabled Russell to develop his own unique style and creativity which he brings to guests at Colette’s and Russell was quickly recognized by the AA and awarded 3 Rosettes. Russell prides himself on using the freshest and best ingredients for his innovative dishes; he picks fruit and vegetables to use that evening in the Walled Garden at the restaurant. His style of food is cosmopolitan, embracing diverse food cultures. From a young age he was in touch with different ethnic groups that influenced his subtle use of spices and the way he mixes different flavours and textures. If you haven’t had the chance to visit Russell at Colette’s yet why not have a go at recreating his Roast English Veal Sweetbread dish. For more information on Russell Bateman and Colette’s check out the Restaurants website:- www.thegrove.co.uk/colettes Or Keep up to date with what Russell is doing on his personal website:- www.russellbateman.co.uk Enjoy!! See you next month Andy If you’re interested in working alongside top quality chefs such as Russell Bateman send your CV to andy.sinclair@p-r-c.co.uk Roast English Veal Sweetbread, Preserved Lemon, Nasturtium, Maple, Black Pepper, Burnt Celeriac 1x English Veal Sweetbread 12x Organic Lemons 2x Sticks of Lemon Grass Sugar Sea Salt Black Pepper Mill 1x Celeriac Maple Syrup Nasturtium Leaves Preserved Lemon Puree 12 Organic Lemons 500g Sugar 100g Sea Salt 2 sticks Lemon Grass

Click here to download a PDF Version

Method Bring 8 of the lemons from cold to the boil twice in water seasoned with sugar and salt. Refresh after each boil. On the third and final time add the lemon grass. Once boiled allow to cool in the pan. When cold place in a kilner jar and refrigerate for a week to marinade. Remove lemons from the liquor, dice all of the lemon small and cook down in a heavy bottom pan. Once all liquid is reduced add the sugar, stir into the mixture remove from the heat add the juice of 4 lemons and blend. Pass through a drum sieve and adjust seasoning. Burnt Celeriac Dice the celeriac into 2cm cubes. Blanch your celeriac in water seasoned with sugar and salt, until al dente. Refresh in ice water. Dry thoroughly on a cloth. Pan-fry in a little oil until blackened on one side. Cooking the Sweetbread Roast your veal sweetbread in oil until golden and crispy add some unsalted butter and finish the cooking with continual basting. Once cooked remove the fat and add a spoonful of maple syrup to the pan to glaze the sweetbread. Crack some black pepper coarsely, grate lemon zest and sprinkle a little sea salt onto the sweetbreads. To Dress Roast off 2 of the sweetbreads as above and wrap one in a large softened nasturtium leaf, leave the other as is. Smear the lemon puree onto your plate, place the burnt celeriac liberally around. Add your 2 sweetbreads to the plate and a few small nasturtium leaves. If you’re interested in working alongside top quality chefs such as Russell Bateman send your CV to andy.sinclair@p-r-c.co.uk

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: Denis Drame - Head Pastry Chef - Pennyhill Park Hotel & Spa - Surrey 4 AA Rosette 5 Red Star 1 Michelin Star This month Platinum’s Elite Chef Division is turning to the pastry section. Head Pastry Chef, Denis Drame of Pennyhill Park Hotel & Spa has kindly provided us with the recipe, methodology and pictures for one of his signature dishes originally created for the French fruit puree company ‘Capfruit’. 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 and fine dining restaurant which holds 4 AA Rosette’s and a coveted Michelin Star. Denis oversees the entire pastry operation which will include the opening of the new bakery later in the year. Denis is originally from France and began his career at the City Bakery in New York. He has worked alongside Raymond Blanc and Benoit Blin at the iconic 2 Michelin Star Le Manoir aux Quat Saisons and after a spell at Dainesfield House Denis took on the role as Head Pastry Chef at Pennyhill Park. In addition to his day to day commitments, Denis regularly judges Pastry competitions and was himself a finalist of the Master of Culinary Arts. If you’re feeling adventurous and up for the challenge, why not try his ‘Apricot Tendance’ dish? For more information on Denis Drame and Pennyhill Park Hotel & Spa check out the Hotels website:- www.pennyhillpark.co.uk Enjoy!! See you next month Andy If you’re interested in working alongside top quality chefs such as Denis Drame send your CV to andy.sinclair@p-r-c.co.uk Apricot Tendance Pistachio pain de genes Almond paste 50% 80g Eggs 80 g Caster sugar 10g Butter 25g Flour T55 15g Baking powder 1g Pistachio puree 5g

Click here to download a PDF Version

Method In a mixing bowl soften the almond paste with the Pistachio purée, heat the sugar and the eggs to 45°C / 113°F and add gradually to the almond paste. Mix for about 10 min until it forms ribbons, fold in the sieved flour and the baking powder. Gently add the melted butter. Spread the mixture onto a silpat and cook in afan-assisted oven for about 9-10 minutes Tahiti vanilla panna cotta Double cream 150g Milk 50g Sugar 20g Vanilla pod ½ Gold gelatine 2g Method Bring the milk, cream, sugar and vanilla pod to the boil, and reduce for 1 min. Add the soaked gelatine and cool rapidly over iced water Caramelized apricot jelly Sugar 250g Water 1 L Gelatine 8g Diced apricots 250g Method Soak the gelatin in cold water. Cook the sugar to a light caramel and stop the cooking by adding the water, previously heated. Add the diced apricots to the caramel and cook until soft. Set aside the apricots. Weigh out 400 g of the caramel and dissolve the gelatine in this. Chill slightly over ice before using. Apricot Espuma Fruit’Purée Apricot 450g Sugar 30g Gelatine leaves 3 Method Soak the gelatine in cold water. Bring the Fruit’Purée Apricot and sugar to the boil. Add the drained soaked gelatine, pass through a fine chinois and cool. Pour into a gas canister and charge with two gas cartridges. Store in the fridge Apricot and lavender sorbet Fruit’Purée Apricot 1000g Sugar 100g Fresh lavender 20g Fruit’Purée Lemon 30g Method Mix all the ingredients in a blender then strain through a chinois, pour into a paco-jet container and freeze Apricot tuile Fruit’Purée Apricot 200g Isomalt 30g Method Melt the isomalt, then add the Fruit’Purée Apricot Spread onto a silpat mat, and dry in the oven at 90°C / 195°F. Cut a rectangle 5 x 17 cm and shape around a ring. Decoration Macaroons Fruit’Coulis - Apricot Fresh flowers Assembly In a 5 cm / 2 in. ring line the bottom with the Pistachio pain de genes. Add a layer of the Caramelized apricot jelly and leave to set in the fridge. Top the ring with the pannacotta and set aside On a square plate, wrap the Apricot tuile around the pannacotta, top with a little of the espuma and place in the centre of the plate. Garnish with a macaroon, the fresh flowers and a quenelle of Apricot and lavender sorbet If you’re interested in working alongside top quality chefs such as Denis Drame send your CV to andy.sinclair@p-r-c.co.uk

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 Baird – Longueville Manor Hotel - Jersey 3 AA Rosette 5 Red Star Relais & Chateaux This month Platinum’s Elite Chef Division is crossing the Channel to the island of Jersey. It’s here we’ve managed to track down Andrew Baird, Head Chef of the stunning country house hotel ‘Longueville Manor’, Andrew has kindly provided Platinum with the recipe, methodology and pictures for one of his signature dishes. Longueville Manor is recognised as one of Jersey's finest hotels and is the only member of Relais & Châteaux in the Channel Islands. A recently refurbished 14th century manor house, this sumptuous hotel continues to offer unprecedented luxury in the island and is much admired by not only a loyal customer following, but leading travel writers and food critics alike. Andrew Baird has been at the helm of the Longueville Manor Kitchen for 20 Years. As a result of Andrew and his teams’ hard work, their relentless search for quality and dedication to perfection in the kitchen, Longueville Manor held a coveted Michelin star for 10 years. In addition to his responsibilities at Longueville, Andrew oversees the Kitchen at Suma’s restaurant in Gorey, Longueville Manors sister business. He is a strong advocate of the hotel’s outreach programme which is based around teaching children of all ages about food, being a chef and the benefits of a career in the Hospitality industry. If you’re feeling adventurous and up for the challenge, why not try Andrew’s Ragoût of Diver Caught Local Scallops dish. For more information on Andrew Baird and Longeville Manor check out the Hotels website:- http://www.longuevillemanor.com/ Enjoy!! See you next month Andy Longueville’s Ragoût of Diver Caught Local Scallops, Garden Asparagus and Wilted Greens This dish would be suitable for a light lunch and is simple enough to be used as a starter for a dinner party. Ingredients

Click here to download a PDF Version

Scallops If you don’t have your own scuba diving equipment try loitering at Bouley Bay at half tide when the divers return for the ultimate in fresh local scallops. Alternatively, try Louis Jackson at the Fresh Fish Company on Victoria Quay, St Helier. Asparagus It is grown on a small scale in Jersey but fortunately we have a well established asparagus bed here at Longueville Manor, which produces from early May until July. Bok Choy Pak Choy and Pousse Spinach Although these ingredients originate from far away as Thailand, they are very suited to local growing conditions. Plum Tomatoes and Basil These are also grown locally and are in plentiful supply from April onwards. Recipe for 4 Starter Portions 12 trimmed asparagus spears 12 diver caught scallops 2 heads of Pak Choy 2 heads of Bok Choy 200g Pousse Spinach 50g Basil 600g ripe sweet plum tomatoes 50ml olive oil Squid Ink Pasta Squid Ink Pasta 500g 00 pasta flour 2tsp salt 4 egg yolks 2 whole eggs 4 pkts squid ink (approx 5g each) 2 tbsp olive oil 5-8 tbsp water Place the 00 flour in a bowl and make a well Beat the eggs and egg yolk and place in well with the other ingredients and mix After a few minutes it will bind together. Don’t worry if it feels slightly dry at this stage. Wrap in cling film and leave in fridge for at least two hours After resting, leave to reach room temperature before kneading again. The dough should now be very smooth and ready to roll out with a pasta machine Roll to the finest setting then cut with the linguine, tagliatelle or spaghetti cutter To cook simply place in boiling salted water with a good splash of olive oil for 2 minutes. Drain and the pasta is ready for use Method First of all make your basil scented oil. To do this heat the basil with 4 tbsp of water until it withers. This will only take a moment. Put it into a liquidizer and purée. Then add the olive oil and liquidize again. Pass through a sieve and leave to settle. In time it will clear, leaving you with a bright green basil scented oil. Place any bits left in the sieve back in the liquidizer, roughly chop the plum tomatoes and add these, together with a good pinch of salt. Blitz for a minute and you will end up with a foaming pink puree. Place this in a muslin cloth, tie and hang over a bowl and place in the fridge. Ideally this should be done the day before. The resulting clear liquid has a great refreshing tomato taste which will keep for up to three days in the fridge. To assemble the dish, first gently steam the asparagus for approximately 3 minutes. Then add the scallop meat with the bok choy and pak choy and steam for a further 3 minutes. This can be done either in a layered steamer or simply in a colander over a pan of water (with a lid). While you are doing this gently heat the clear plum tomato nage. Remove all ingredients from the steamer and place on a warm, deep plate. Add warmed nage. Finish with some scented basil oil and squid ink noodles. Alternatively any home made pasta will go very nicely with this dish. “Delicious, simple, light and very tasty”! If you’re interested in working alongside top quality chefs such as Andrew Baird send your CV to andy.sinclair@p-r-c.co.uk

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. Click here to see our previous features This Month’s feature: Stuart Gillies – Gordon Ramsay Plane Food This month is a corker!! Chef Patron, Stuart Gillies of ‘Gordon Ramsay Plane Food’ has kindly provided Platinum’s Elite Chef division with the recipe, methodology for one of his signature dishes. ‘Gordon Ramsay Plane Food’ is a 180-cover, fine dining restaurant housed within Heathrow’s terminal 5. The restaurant offers unparalleled views of London’s skyline and a true behind the scenes glimpse of the world’s busiest international airport. Under the leadership of Stuart Gillies, the Plane Food team have developed a menu to accommodate any traveller – whether it be those travelling on international connecting flights with hours to wait or those with only a few minutes to spare before boarding. The menu was created to provide guests with a definitive choice of dining options to savour whilst enjoying the superlative views through the floor to ceiling glass windows over the bustling runway, or candid views into the busy kitchen. Prior to 2008 when Stuart was first appointed Chef Patron of the exciting new opening, Gordon Ramsay Plane Food, Stuart worked as Head Chef alongside the acclaimed Daniel Boulud and in 2003 opened Boxwood Café with Gordon Ramsay. His influences at this time also reflected a year spent in Rome at the Lord Byron Hotel and 3 years in Stockholm, Sweden. Not wanting to keep still for a minute, Stuart has ensured 2010 will be another busy year as he will be also responsible for the running of the newly refurbished Savoy Grill and looking for a new site for the immensely successful Boxwood Café If you’re feeling adventurous and up for the challenge, why not try Stuart’s ‘Grilled Sea Trout with Lemon Couscous and English Asparagus’ dish. For more information on Stuart Gillies and Gordon Ramsay Plane Food’ check out the restaurants website:- www.gordonramsay.com/planefood Hope you enjoy!! See you next month Andy

Click here to download a PDF Version

Grilled Sea Trout with Lemon Couscous and English Asparagus Serves 4 Ingredients: 250g couscous 200g water 30g tomato puree ½ teasp of ground cumin Pinch of salt 2 tomatoes, quartered & seeds removed & flesh diced 1cm size Small bunch parsley Small bunch coriander Small bunch mint 2 lemons juiced 2 lemons very finely grated zest 4 tblsp olive oil 20g balsamic vinaigrette 6 spears of English asparagus Method: Put the cous cous into a large bowl with the tomato puree, lemon zest, juice, cumin and salt. Pour the boiling water on to the couscous, mix well and cover with cling film before leaving to stand in a warm place for 5 mins Remove cling film & re-whisk the cous cous, which will have set quite firm, taking care to remove any lumps. Add the tomato dice and roughly chopped herbs. Wash asparagus & cut off any of the woody end piece at a 456degree angle. Using a mandolin, slice the raw asparagus at a 45degree angle approx 3-4 mm thick, all the way up until the top 4 cm of the asparagus (take great care when using the mandolin, as the blade is very sharp, so don’t rush this process) Bring some lightly salted water to the boil, then plunge the tips of the asparagus into the water for 2 minutes then remove using a slotted spoon to a bowl of iced water Then plunge the sliced asparagus into the boiling water for 30 seconds only, remove with the spoon to the bowl of ice water. Leave to stand for a few minutes then drain the asparagus. Mix the sliced pieces into the cous cous mixture, season and keep the asparagus tips on the side (at this stage the cous cous can either be eaten at room temperature or reheated by adding a little olive oil and heating in a pan over a low heat with 4 tbsp water) Remove the sea trout from the fridge 20 mins before serving to take away the chill from the fridge Heat a ribbed griddle plate over a high heat. Season the seatrout with salt & pepper & spread well all over with olive oil. When the griddle plate is very hot, place the seatrout skin side down, onto the griddle plate at a 45 degree angle across the bars. Grill like this for 2 minutes, then lift the fish, twist 90 degrees & place back on to its skin. Cook for a further 2 minutes, so that the skin coloures well, & becomes crisp. Lift fish again & turn over on to the opposite side Cut the portion of seatrout on an angle leaving the skin intact. Season and serve on a large flat dish with the warm couscous and asparagus tips If you’re interested in working alongside top quality chefs such as Stuart Gillies send your CV to andy.sinclair@p-r-c.co.uk

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: Steve Smith - The Devonshire Arms Country House Hotel & Spa - 1 Michelin Star / 4 AA Rosette – 4 Red Star This month we have a real treat! Michelin Star Chef Steve Smith has kindly provided Platinum’s Elite Chef division with the recipe, methodology and pictures for one of his signature dishes. Situated within the confines of the Bolton Abbey Estate you will find The Devonshire Arms. With the estate providing the majority of the seasonal game and fish and the vegetables and herbs from the hotel's kitchen garden you can start to see that the finest ingredients coupled with the most professional of hands are the quintessential attributes to The Devonshire’s showcase restaurant ‘The Burlington’. Head Chef Steve Smith has performed to the highest of standards and held a Michelin star for over 10 years through both his previous employment and now at the Devonshire Arms. Through his outstanding work he was recently awarded the coveted 4th AA rosette. This award elevated The Devonshire arms to one of only 24 restaurants in the country to achieve this 4 AA Rosette status. If you feeling adventurous and up for the challenge, why not try Steve’s ‘textures of Lamb’ dish. For more information on Steve Smith and The Devonshire Arms check out the restaurants website:- www.thedevonshirearms.co.uk Hope you enjoy!! See you next month Andy		Click here to download a PDF Version
Lamb textures – wild garlic & broccoli puree – goat’s cheese - olive gnocchi - rosemary and garlic jus Lamb 4 x 80g portions lamb loin 2 cloves garlic 4 sprigs rosemary 20 g lamb fat 60g blanched and trimmed lamb sweetbreads 2 lamb kidneys trimmed Method Place each lamb portion into a sous vide bag, divide the remaining ingredients between the bag and vac on 20mb. When required poach the lamb loin at 60oc for 14 minutes. Remove from the bath and allow to rest for 10 mins. Remove the lamb from the bag, season and caramelize the lamb evenly in lamb fat. Add the sweetbread and Kidney. Add knob of butter, a clove of garlic and rosemary sprig. Continue to cook, but do not burn the butter. The lamb and kidney should be medium rare. The sweetbread golden brown and just cooked through Season and slice as required. Lamb shoulder boudin 50g Confit lamb shoulder 2g Confit garlic 20g chicken mousse 2g chopped blanched parsley Salt & pepper 30g parsley breadcrumbs
Method Chop the lamb shoulder finely; add the mousse, garlic, and parsley. Season to taste Roll the mixture into boudin’s 4cm in length. Cook for 10 mins at 60oc. Remove from the cling film and roll in the breadcrumbs. Serve immediately Lambs tongue 2 slow cooked lamb tongues’s cut into 2 cm dice 3 pieces per person Method Reheat the lambs tongue in the lamb sauce. Lamb sauce 1 kg lamb neck chopped ½ onion chopped ½ celery stick chopped ½ carrot 1 head garlic 4 sprigs rosemary 3 plum tomatoes 375ml noilly prat boiled 1 litre lamb stock Method Chop the lamb neck and roast until golden brown. Remove from the tray and drain to remove all excess fat. Deglaze the tray with 500ml water to get all the caramelised lamb juices. In a pan sweat all the vegetables except the tomato until soft. Do not colour. Add the wine and reduce by 2/3. Add 2/3 of the neck and the stock and the meat juices. Bring to the boil, skim. Add half the rosemary and garlic reduce by half. Pass through a chinois and then double muslin. Place in a clean pan; add the remaining lamb neck, rosemary, garlic and tomatoes. Reduce by 1/3. Pass through a chinois and then double muslin twice. Correct seasoning with salt and lemon juice. Store until required Garnish 80g spinach 20g wild garlic Emulsion Salt Method Wilt the garlic and spinach in the emulsion, drain season, serve immediately. Olive/ Tapenade gnocchi 350g Baked and pureed Duke of York potatoes 3 table spoons Tapenade 80g parmesan 2 egg yolks 180g flour Method Mix the potato, Tapenade, and cheese, and egg yolks and then the flour. Check seasoning. Roll into a long sausage, approximately 3cm in diameter. Cut into 2.5cm pieces. To cook, place in simmering salted water until they start to float. Refresh in iced water, remove and toss in a little oil, store until required. To serve. Colour on both sides in a non-stick pan, add a little emulsion to coat. Serve Broccoli and wild Garlic puree 1 head broccoli 30g wild garlic 2ooml double cream Salt Method Remove the broccoli florets and blanch until cooked in boiling salted water, refresh. Blanch the wild garlic and refresh. Juice the broccoli stalks and add the liquid to the cream, reduce by 1/3. Place all ingredients into a blender and blend till smooth. Place in a paco jet beaker and freeze. Paco three times before use. Warm and season the puree as required. Confit Tomatoes 15 baby plum tomatoes on the vine. Pinch salt Pinch sugar 1 tbspn pommace oil Method Blanch and skin the tomatoes, season with salt and sugar, roll in a little pommace oil. Place on a tray. Place in a hold o mat until semi dried. Goats cheese bon bon 25g st moure goat’s cheese 25g yellison goats log Method Cream the two goats’ cheeses together. Place in the fridge to set. Roll into 12g balls. Panee in breadcrumbs and set aside Deep fry at 160oc until crisp Make sure they do not explode. To serve Place a swipe of puree on the side of the plate. Place the spinach to the right side of it. Arrange everything else around neatly. Pour the sauce into a sauce jug to be served at the table. If you can see yourself working in an environment such as The Devonshire Arms then contact Andy on 01202 203150 or email your CV to elitechef@p-r-c.co.uk to find out about the fantastic nationwide positions we have available!

Stage – Goodwood 4 Star 2 AA Rosette www.goodwood.co.uk As is synonymous with the name ‘Goodwood’, the estate is the proud home to some of the country’s finest sporting facilities. With motor racing at the forefront, golf, horseracing, aviation and shooting all play a vital role in the estates sporting calendar. Having the benefit of being set over 1200 acres of spectacular West Sussex countryside, the estate lends itself to those looking for an alternative luxury getaway where food, sport and the beautiful scenery go hand in hand. Goodwood prides itself on being the largest organic farm in the south of England. Such a privilege is a huge advantage to the chefs lucky enough to work in their kitchens and benefiting from the estates very own livestock, dairy products and fruit & veg. All of which, including the livestock has complete traceability from “field to plate” When it comes to eating at the Goodwood, guests are spoilt for choice. The Main hotel boasts the 2 AA Rosette restaurant ‘The Richmond Arms’, the buzzing brasserie style restaurant the ‘Goodwood Bar & Grill’ and the traditional British ‘Richmond Arms Bar’ where you can enjoy Champagne & a Platter Board. If guests are looking for something a little different and a place to entertain then they can take advantage of the spectacular Goodwood House which stages private events, seminars, conferences and weddings. However, if you’re a member of any of the sporting facilities within Goodwood you can take advantage of the stunning private members club, ‘The Kennels’ which serves fantastic locally sourced food and was the location for this month’s stage. As mentioned, I was lucky enough to spend the day in the kitchens at the private members club, ‘the Kennels’. From the moment I arrived I was welcomed by all the team. This part of the estates culinary excellence is under the guiding hand of Head chef Richard Judd whose background includes working with the infamous 3 Michelin star chef, Pierre Gagnaire. During the mornings Mis en plas it became clear the emphasis was to let the fantastic home grown produce speak for its self. None of the dishes were made overly complicated and each plate that leaves the pass is executed to perfection. For me, the stand out dish of the day was the smoked venison. Smoked just 100 yards from the kitchen, using their own smoking chips the flavour was stunning. Perfectly smoked, yet still keeping the flavour of the venison with a butter like texture – A definite must should you find yourself passing! It was a real pleasure to work with such passionate chefs who genuinely care about what they do and the food that leaves their kitchen. Having listened to stories of mushroom foraging and seeing the fresh fish come straight in from the boat it was clear that this is a great place for any chef to learn and become part of a well established, professional and passionate team. From growing your own vegetables and herbs to being taught how to break down a saddle of venison, the opportunity for any chef to grow in these kitchens are endless A big thank you to Richard and all the team for a fantastic experience!! Platinum work with many of the country's finest establishments and at anytime have number of fantastic opportunities for hard working, dedicated and talented chefs. If you can see yourself working in an environment such as the Goodwood Estate then contact Andy on 01202 203150 or email your CV to elitechef@p-r-c.co.uk to find out about the fantastic nationwide positions we have available!

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