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 Barkham – Head Chef – Rhodes Twenty Four – London 3 AA Rosette 1 Michelin Star With Christmas Just moments away, Platinum’s gift to you this festive season is not just one, but two recipe features for the month of December! Andrew Barkham is the newly appointed Head Chef at Gary Rhodes’ Michelin Star restaurant, Rhodes Twenty Four . He is no stranger to Gary’s kitchens, in total he has worked for over 11 years within two different restaurants working his way up to a now well deserved Head Chef role. It’s a genuine pleasure to introduce Andrew to our monthly feature and I very much hope you enjoy his recipe. Find out more about Andrew in our 60 seconds on the clock feature......... Where in the world are you from? Southampton Where have you previously worked? City Rhodes and 1 Lombard Street and now Rhodes Twenty Four Which chef influenced you the most? Gary Rhodes, Adam Gray and Marco Pierre White What/where was your best ever meal? L'Assiette Champenoise – Remis What’s your favourite cookbook? The French Café – Simon Wright What is the next restaurant you want to visit? The Ledbury What’s your favourite produce to cook with? Veal Heartbreads Who would be in your fantasy brigade? Michael Roux, Tom Aikens, Nathan Outlaw and Thomas Keller Where would you go on a stage? Noma If you weren’t a chef what would you be? Pro Golfer What would be your advice to anyone looking to get into the industry? Be willing to work hard and have very little rest, do it for as long as you can as it will pay off in the long run and you don’t get a second chance. For more information on Andrew Barkham and Rhodes Twenty Four, check out the restaurants website www.rhodes24.co.uk Andrew, 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 for in your new role! If you haven’t had the opportunity to try Andrew’s stunning food yet why don’t you try and recreate his Roasted Stone Bass Dish Enjoy!! See you next month Andy Roasted Stone Bass, Celeriac Cream, Girolle Mushroom and Hazelnuts Ingredients Stone Bass 120g Spinach 30g Celeriac cream 40g Baby leek (pieces) 7 Girolles 9 Hazelnut halves 7 Chopped chives 1tbsp Hazelnut sauce 80ml Celeriac Cream Celeriac 1 Shallots 2 Butter 150g Milk 1l Hazelnut oil 10g Method • Peel and slice down the shallots, sweat down in a pan with the hazelnut oil and butter. • Peel and dice the celeriac in to small pieces and add to the shallots sprinkle with a little salt to help break down the celeriac quicker. • Cover with a cartouche and cook gently with the milk. Don’t boil as the milk will split and have a lasting effect on the end taste of the cream. • Once the celeriac has cooked remove from the heat and strain the excess milk place the celeriac pulp in a thermomix and blend till the mix is smooth. • Pass the celeriac puree through a fine sieve and season. Hazelnut Sauce 100ml Noilly Prat 100ml White wine 500ml Vegetable stock 60g Toasted hazelnuts, crushed 150ml Double cream 100ml Milk 60ml Hazelnut oil Method • Put the Noilly Prat and white wine in a saucepan, bring to the boil and reduce by three quarters. • Immediately add the vegetable stock, then the crushed hazelnuts, and simmer until the stock is reduced by two thirds. • Add the double cream, bring to the boil, then add the milk and bring back to the simmer. • Transfer to a blender and blend until smooth, adding the hazelnut oil half way through. • Push through a fine sieve and then through muslin. Season to taste. Service Method • Fillet the stone bass and ensure that all bones and scales are removed then portion into 120g portions. Before cooking remove the portion from the fridge 10 minutes prior to cooking to get better results. Dust the skin of the bass in flour and brush with butter. • Pan roast the fish olive oil and once flipped over baste in foaming butter. To achieve and golden crispy skin. • Roast the hazelnuts in a little olive and salt for best result use a fan assisted oven for even colouring. Before serving cut in half where the nut breaks naturally. • Baby leeks are blanch whole in boiling salted water before cutting them down to 1 inch pieces on the angle. When reheating toss in warm butter and season. • Spinach is blanch in boiling salted water and refresh then buttered and seasoned. • Girolle mushrooms are graded and prepared by scraping the stalks and washed in luke warm water QUICKLY. • Chives are chopped finely. • Pan fry the girolle mushroom in a little oil and toss in some hazelnut halves and chopped chives. Assembly of the dish Using large serving spoons make a large quenelle of celeriac puree and place it at the bottom of the plate. Above and left of that place a small pile of spinach and the opposite side the baby leek garnish. Before lifting the stone bass portion on top of the spinach carefully arrange the girrole, hazelnut and chive on top of the fish, and just before sending spoon some hazelnut sauce over the baby leek which has been foamed. Serve extra sauce on the side. If you’re interested in working alongside top quality chefs such as Andrew Barkham send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150.

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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: Ben Spalding – Head Chef – Roganic Restaurant BMW/Square Meal - Best New Restaurant National restaurant awards - 16th Best Restaurant London Restaurant Festival - Most Inspirational Restaurant Find out more about Ben in our 60 seconds on the clock feature......... Ben where in the world are you from? I was born in Brighton but grew up in south east London and then through parts of Sussex and Kent Where have you previously worked? Throughout 5 countries I have worked at 28+ restaurant, per se, Royal hospital road, Gary Rhodes W1, L’autre pied and Vue de monde, I have also taken lengthy stages at Le Manoir, Bagatelle, the fat duck, the capital and L’enclume Which of these chefs influenced you the most? All of them in different ways, but primarily Thomas Keller and Gordon Ramsay What/where was your best ever meal? Per se no question, but le bernadin came close. What’s your favourite cookbook? The French laundry cookbook is quite simply the book that changed everything for me, I remember being bought it as a present from my brother for my 19th birthday and he wrote inside the front cover “here’s to a world that is not far from your grasp” 6 months later I was working at per se. But there is also so many, too many to name, a 3 star chef by Gordon Ramsay is also special to me as I was running larder section at the time it was made and helped do a good chunk of the photographed starters in there. What is the next restaurant you want to visit? Well, I’m Heading to Pierre Gagniere soon which I have wanted to go for years but apart from that Magnus Nilsson’s Fäviken restaurant in the north of Sweden is high on my list, I am trying to get a table when I visit Sweden at Christmas but it isn’t easy! Also Frantzen Lindberg and Mathias Dahlgren in Stockholm but I have tables booked there! And finally I will be making the trip to Christian Bau at Schloss berg and Joachim Wissler at Vendome next year in Germany. What’s your favourite produce to cook with? Something rare and unique and underrated, my favourites right now are the completely underrated Dab fish and also the Pom Pom mushroom which both feature on the current menu. Who would be in your fantasy brigade? Ha-ha, ok, I am going to cover every possible section in the kitchen here • Chair sitting by the pass: me! • Pass: Escoffier • Canapés: Thomas Keller • Larder: Pierre Gagniere • Fish: Eric chavot • Sauce: Pierre koffman • Garnish: Simon Rogan • Pastry: Shannon Bennett • Baking: Joel robuchon • Development kitchen: Sergio Herman • Forager: Rene Redzepi • Pot wash: Marco & Gordon & Anthony Worrall Thompson Where would you go on a stage? Deep in Japan in one of the most incredible 3 Michelin stars, completely out of my depth. If you weren’t a chef what would you be? I’d be a DJ playing dirty house and techno. Would be your advice to anyone looking to get into the industry? I would say be 100% passionate about it. At the highest level i.e. Michelin, top London kitchens etc it’s a lot more, you must want to do it! It really isn’t the sort of career to do just as a job. You need to eat, sleep and breathe it, be prepared to sacrifice everything, work through the hard times and stay humble and respectful to everything and everyone- this is a lot easier said than done and something I am still learning and teaching myself every day. I would like to send a massive thank you to Ben for taking part in our recipe feature and good luck with the future of Roganic! I would also like to thank Thomas Bowles for providing the photography of Ben’s Fantastic Cauliflower dish For more information on Ben Spalding and Roganic, check out the Restaurants website www.roganic.co.uk or follow ben on Twitter @Benspalding1 If you haven’t had the opportunity to try Ben’s stunning food yet why don’t you try and recreate his Golden Cauliflower dish. Enjoy!! See you next month Andy Golden Cauliflower, Sour Cream, Raisins, Lettuce and Yarrow Please note this recipe has been slightly changed as the current version on the Roganic menu is more refined and takes a bit more time to put together and execute. Ingredients • 2 x Golden cauliflower • 200gr x Raisins • 50g x Sour cream • 2 x Gem lettuce cut into half • 20 pieces x Yarrow picked to thumb length • 75gr x Apple vinegar • 150gr x Honey • 3 sprigs of picked Thyme leaves • 250gr x Salted butter • Fine Salt • Maldon sea salt • Black Pepper • Rapeseed oil • 1 head of picked and washed Buckshorn plantain • 200gr x pickling liquid Method • Mix apple vinegar, honey and thyme in a pot, reduce by half, keep warm and set aside • Add raisins to 1000g warm water in a pot and boil until liquid is barely covering the raisins anymore, blend and strain through a chinois, and then fill a small plastic bottle, keep warm • Heat a small pan of oil to 180c and fry the yarrow @ 180c for 5 seconds, drain and season, set aside • Cut the cauliflower into quarters and trim off excess stalk and florets and turn into a nice round cluster, reserve some small florets and trim up neatly for pickling. • Heat the 200gr of pickling liquid and when boiling add the small florets and boil for 20 seconds then remove from heat and leave to cool in the pan • Choosing the nicest cluster of cauliflower then Heating a medium non-stick frying pan, add some rapeseed oil, and brush the cauliflower cluster all over with oil and season lightly with salt and pepper and start to caramelise on a medium heat, once lightly golden all over add a knob of salted butter, and start to baste, ensuring the butter never goes flat and stays foamy and almost engulfing the cauliflower, keep adding a knob of butter every 30 seconds and basting until just cooked but retaining a good bite, remove from the pan onto a cloth lined tray to remove grease, and brush well all over with the warm apple honey • Heat a grill pan to smoking, brush the lettuce face side with rapeseed oil, salt and pepper and grill face side down, pushing down in the middle to ensure even grill lines Assembly • On a medium sized plate, squirt 5 evenly spaced dots of raisin puree • In between the dots place a piece of pickled cauliflower • In each dot of puree place a piece of yarrow leaf • Warm the lettuce and cauliflower cluster through the oven for 1 minute, then remove and brush well with the warm apple honey • Spoon a good dollop of sour cream onto the centre of the plate • Lay the piece of lettuce on the plate, and then the cauliflower cluster on the sour cream • Finish with a few more leaves of yarrow and the buckshorn plantain and serve If you’re interested in working alongside top quality chefs such as Ben Spalding send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150.

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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: Shane Hughes – Head Chef – Roussillon - London Restaurant awaiting to be rated, Shane previously held 3 AA Rosette - 1 Michelin Star This month has been an extremely busy month for us at Platinum so we thought we would treat you all to not one but two recipe features! I have the great pleasure of welcoming Shane Hughes to our Monthly recipe feature, Shane has recently taken on the role of Head Chef at the London based French restaurant, Roussillon. Find out more about Shane in our 60 seconds on the clock feature......... Shane, where in the world are you from? I was born in South Africa in a town called Krugersdorp but brought up in the UK, mostly in Aylesbury (don’t tell anyone) Where have you previously worked? I have worked in some amazing Hotels and restaurants including, Hartwell house, The Connaught, Juniper, Whatley Manor and Le poussin, I have also worked for John Burton Race, my previous position before taking on the Roussillon was at Ynyshir Hall where I achieved a Michelin Star Which chef influenced you the most? Martin Burge of Whatley Manor has influenced me above all other chefs, he is a consummate professional. What/where was your best ever meal? My most recent favourite meal was definitely at The Ledbury What’s your favorite cookbook? I’m not much of a cook book lover but I own an Italian cookbook of the top boys over there, Carlo Cracco, Enriqo Crippo, Marquesi and so on!! It’s very rare and beautifully published. What is the next restaurant you want to visit? I would very much like to dine with Helene Darroze at the Connaught; I hear good things all the time. What’s your favourite produce to cook with? My favourite ingredients right now are the mallards which I collect personally from a shoot in Wales, I braise the legs and hang the crowns until they are just perfect, then we pluck and roast them to order. Who would be in your fantasy brigade? My ideal team would be the boys (and girls) I worked with at Ynyshir Hall, all trained up to my spec and very hard working………but if Paul Kitching is available I could use a good kitchen porter.(joke)!! Where would you go on a stage? If I could work anywhere right now I think it would have to be with Patrick o Connell over in America at The Inn at little Washington, I met him once and he was a fantastic character, very inspirational and hugely respected for both his cuisine and his philosophy. If you weren’t a chef what would you be? If I was not a chef I would probably have followed in my father’s footsteps and become a Royal Marine.....Too late now for sure. What would be your advice to anyone looking to get into the industry? My advice to young chefs entering the industry is that they should apply for the best and stay as long as they can, don’t be in a rush for promotion and learn every facet of the kitchen from garnish to pastry so that when the time comes to lead a team they have the confidence to do so without doubt. For more information on Shane Hughes and Roussillon, check out the restaurants new website www.roussillon.co.uk Shane I know you’re extremely busy getting your team in place and setting up the kitchen at Roussillon so I would like to thank you for taking the time out of your day to feature with Platinum Elite Chefs, good luck with the future at Roussillon! If you haven’t had the opportunity to try Shane’s stunning food, why don’t you try and recreate his Warm Treacle Tart dish. Enjoy!! See you next month Andy Sinclair Warm Treacle Tart with clotted cream and Walnut Custard Serves 8 to 10 Treacle tarts 200g Cooled beurre noisettes 180g Eggs 78ml Double cream 10g Salt 908g Golden syrup (warmed) 180g Bread crumbs Zest of 2 lemons 50ml Lemon juice 500g Sweet Pastry 8 to 10 Metal rings (medium size) Method For the tart mix you need to mix the noissette butter with warmed syrup add to eggs, cream, salt mix, mix the bread crumbs, lemon zest and juice into the syrup and rest for one hour. Roll out the sweet pastry and blind bake on a silicone mat until blonde and then cool, cut out the pastry with a metal ring and set aside. Take the same metal ring and line with baking paper, place the cooked pastry disk back in to the lined ring and half fill with the treacle tart mix, repeat until all your rings are filled. Cook at 150c on the top shelf of your oven, and cool, the rings will slide off when needed. For the custard boil walnuts with milk then blend then pass. Pour the walnut milk over eggs and sugar as if to make a basic anglaise then cook over a bain marie until thick, chill immediately. Serve the Tarts warm with the walnut custard, some chopped walnuts, clotted cream and banana crisps. If you’re interested in working alongside top quality chefs such as Shane Hughes send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150.

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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: Adam Gray – Co-owner - The Red Lion – Northamptonshire Awarded a Bib Gourmand in the 2012 UK Michelin guide, the first ever for the county of Northamptonshire! This month I have the great pleasure of welcoming Adam Gray to our Monthly recipe feature. Adam has kindly taken time away from his role as the co-owner of the Red Lion in Northamptonshire to put together a recipe for one of his signature dishes. Adam held the Head Chef position at City Rhodes until 2003, where he maintained a Michelin star before opening Rhodes Twenty Four in the heart of the city. Under his direction, Rhodes Twenty Four was awarded the BMW Best New Restaurant and in 2005 was awarded a Michelin star. In 2007 Rhodes Twenty Four also went on to receive three AA Rosettes Adam left Rhodes in September 2011 to focus on his new role as co-owner of the Red Lion in Northamptonshire. Adam started his career as a chef within the Red Lion so its with great pride and reflection that he now co-owns the property and is instrumental in its future success. Adam is now determined to draw upon his previous experiences to provide fabulous quality, simple, affordable food within a great British traditional pub. Along with the Red Lion, Adams time is taken up with helping secure the next generation of Chefs through The Shires Cookery School, also based within the Red lion. For more information please visit www.shirescookeryschool.com Find out more about Adam in our 60 seconds on the clock feature......... Adam, where in the world are you from? I was born in Northamptonshire Where have you previously worked? Previously I have worked in The Four Seasons Hotel, Park Lane(1 Michelin Star) Le Manoir aux Quat Saison (2 Michelin Stars) Coral Reef Club in Barbados (Relais Chateaux),City Rhodes (1 Michelin Star) and Rhodes Twenty Four (1 Michelin Star) Which chefs influenced you the most? It would have to be Bruno Loubet , Raymond Blanc and Gary Rhodes What/where was your best ever meal? Harvey’s with Marco Pierre White – Rabbit with langoustines was the stand out dish What’s your favorite cookbook? White Heat by Marco Pierre White What is the next restaurant you want to visit? Noma in Copenhagen What’s your favorite produce to cook with? Oxtails Who would be in your fantasy brigade? Bruno Loubet, Raymond Blanc, Gary Rhodes, Marco Pierre White, Shaun Whatling, Nathan Outlaw, Jason Atherton and Michel Roux Jnr Where would you go on a stage? Per Se in New York If you weren’t a chef what would you be? In the SAS!!! What would be your advice to anyone looking to get into the industry? Be prepared for long hours, hard work and dedication. The rewards will come eventually if you stick at it and be honest to yourself and your food. For more information on Adam Gray and The Red Lion, check out the Pubs website www.redlioneasthaddon.co.uk or Adams personal website www.adamgraychef.co.uk Adam, 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 Red Lion and the Cookery School! If you haven’t had the opportunity to try Adams’s stunning food yet why don’t you try and recreate his Sardine dish. Enjoy!! See you next month Andy Sardines on Toast Ingredients 3 Sardine fillets 1 Bread Croute 20g Caramelised shallot 10g Salad Cream 3 Radish discs 30ml Tomato dressing 15g Diced cucumber 15g Diced tomato Micro salad Salad Cream 2tbsp Flour 8tbsp Sugar 2tbsp English mustard powder 4 Eggs 200ml White wine Vinegar 300ml Double cream Lemon juice Method • Mix together the flour, sugar and mustard powder • Beat in the eggs and white wine vinegar. • Place in a bowl and heat gently over a Bain Marie till the flour has cooked out. Then leave to one side to cool. • When the mix is cool add the cream and lemon juice and seasoning. Tomato Dressing 300ml Tomato Ketchup 300ml White wine vinegar 150ml Dijon mustard 1350ml 1st press olive oil Seasoning Method • Mix the ketchup, vinegar, and mustard. Then with a hand blender, emulsify the oil into the mixture to make the dressing. Reseason. Presentation • The bread croute cut 15cm long and 0.5cm thick has been baked with olive oil and sea salt between two sheets for 10minutes at 180c. On top of this there is a line of warmed caramelised shallot in the centre. • The grilled sardines are laid over the shallot on the angle. • Along the underside of the croute, take 1 spoon of cucumber and 1 spoon diced tomato and mix with the dressing. • The topside of the croute lay 3 radish discs each with a small amount of salad cream then micro cress over. If you’re interested in working alongside top quality chefs such as Adam Gray send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150.

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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: Daniel Galmiche – Executive Chef - The Vineyard at Stockcross – Berkshire 5 Red Star - 3 AA Rosette - Relais & Châteaux This month I have the great pleasure of welcoming Daniel Galmiche to our Monthly recipe feature. Daniel has kindly taken time away from his role as Executive Chef at the stunning ‘Vineyard at Stockcross’ to put together a recipe for one of his signature dishes. Along with his extremely busy schedule ensuring the continued success of The Vineyard, Daniel has just seen the launch of his first book, the ‘French Brasserie Cookbook’ - published 1st September 2011. Daniel has also recently launched his personal website which went live on the 6th September – To view, please click the following URL www.danielgalmiche.co.uk Find out more about Daniel in our 60 seconds on the clock feature......... Daniel, where in the world are you from? I was born in Lure in the Comte region of Eastern France – A wonderful place. Where have you previously worked? Many places such as Le Gavroche under the tutelage of Michel Roux. Posts in Portugal, Singapore and Scotland (awarded Master Chef of the Year in Scotland gaining a Michelin Star) I have achieved the award of a Michelin Star at Harvey’s in Bristol where I was Chef/Manager, I maintained the coveted Michelin Star at L’Ortolan near Reading and also regained a Michelin Star at the Cliveden House in Berkshire. Which chef influenced you the most? It would have to be Mr Michel Roux Senior when I worked at the Gavroche. His approach on food, his dedication, consistency and passion just gave me the will to have the same dedication, ethos and passion. What/where was your best ever meal? I am afraid there are too many to quote- I have had several wonderful meals worldwide What’s your favorite cookbook? It would have to be mine. I have just finished my first ever cookbook ‘French Brassiere Cookbook’ which is now out on sale. I am extremely happy and proud of this achievement. What is the next restaurant you want to visit? It would be Gordon Ramsey’s Royal Hospital Road in London; I would be very excited to go there. What’s your favorite produce to cook with? Definitely fish- I love it! It is so delicate, versatile and so beautiful Who would be in your fantasy brigade? This is a difficult question as there are so many people I would choose. I think the following people would have to be part of my team. Billy Connolly, Raphael Ibanez, Michel Roux Senior, my team here at The Vineyard of course, my son, my wife and Roger Federer! Where would you go on a stage? Definitely not for me, I am now passed that age If you weren’t a chef what would you be? I can’t imagine me not cooking but if I wasn’t a chef I would have liked to have been a photographer for the national geographic What would be your advice to anyone looking to get into the industry? I think it’s really important to be very passionate about cooking and to love food. This will then show in your dishes and help you go further. For more information on Daniel Galmiche and The Vineyard at Stockcross, check out the Hotels website www.the-vineyard.co.uk Daniel, 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 book launch! If you haven’t had the opportunity to try Daniel’s stunning food yet why don’t you try and recreate his Saddle of Venison dish. Enjoy!! See you next month Andy Saddle of Venison with Butternut Squash and Duxelle of Mushroom Tartlet and Butternut Squash Pureé Serves 4 Ingredients • Venison • pancetta – thin slice – enough to wrap each loin – 200g - total • venison (saddle, fillet) 4 piece of loin each 200g • olive oil Method Lay a piece of pancetta on a board. Trim the venison into fillets and roll the venison onto the pancetta (roll tightly). Seal the venison and pancetta then cook in the oven at 56 ºC for 45 minutes. Jus • venison trimmings • onions x 1 ½ • carrot x 2 • juniper x 1 clove • celery x 1 • thyme • red wine 1 litre • chicken stock – 2 litre Method Trimmings from venison – roast them in pan, until a nice colour – add the onion, carrot, juniper, celery and thyme. Cover the meat with red wine and reduce the red wine completely, then de-glaze with chicken stock. Repeat the process with the chicken stock five times. Pass the jus through muslin; this should leave with a thick jus. Tartlet • 1 butternut Squash • olive oil x table spoon • thyme x 1 sprig • garlic x 1 • shallots – 30grammes • 250g dried mushrooms • 1 tbsp crème frâiche • 2 x salsify root (cut to equal size) • chicken stock – ½ litre • garlic – 1 clove Method Peel and slice the butternut squash (using the top only due to the seeds) into rectangular pieces which should be about 3-4mm thick. Confit this in olive oil, thyme and garlic. Add the shallots and mushrooms in a pan and deglaze. Once cooked add one spoon of crème frâiche. For the salsify add carrot, onion, thyme and garlic from the jus. Then add the peeled salsify, de-glaze with white wine and cook in chicken stock. To construct the tartlet take the butternut squash rectangular pieces then place the mushroom on top of the butternut and then add the white salsify. To dress – add spinach leaves. Butternut Squash Puree • butternut squash – use trimmings – about ½ • olive oil – table spoon • garlic x 1 crushed clove • butter x 100g • whipped cream – 60 grams Method Using the remaining butternut squash, cut into the same size pieces/cubes, cover with oil and roast in the oven with olive oil and garlic at 140ºC for about 30-40 minutes. Once cooked add butter and whipping cream to make a puree. If you’re interested in working alongside top quality chefs such as Daniel Galmiche send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150.

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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: Chris Lee – Head Chef - The Bildeston Crown – Suffolk 3 Red Star - 3 AA Rosette The Bildeston Crown has also achieved numerous prestigious awards including; Taste of England Award - 2009 “Best Small Suffolk Hotel” in the Tourism in Suffolk Awards - 2008 “Best Restaurant” at Suffolk Food & Drink Awards - 2010 The 20 Best Restaurants with Rooms The Sunday Times top 20 Restaurant with rooms Find out more about Chris in our 60 seconds on the clock feature......... Chris, where in the world are you from? I am from Kent. Where have you previously worked? Prior to The Bildeston Crown I spent some time at country hotels & at Fawsley Hall, Northamptonshire & Windows Park Lane, London. Which chef influenced you the most? Phillip Howard & David Everitt Matthias. What/where was your best ever meal? A 22 course tasting at L’enclume. What’s your favourite cookbook? Le Crillon. What is the next restaurant you want to visit? Pic Valence Restaurant, France. What’s your favourite produce to cook with? I am fortunate enough to have a gun license, which enables me to go out on regular shoots so I enjoy cooking with local produce that I have shot myself. Who would be in your fantasy brigade? I spend too much time in a kitchen; there are far better fantasies that I can think of rather than a brigade. Where would you go on a stage? While eating at Pic Restaurant I would love to do a stage at the same time. What would be your advice to anyone looking to get into the industry? Say goodbye to friends and family unless they are in the same industry, and as this industry takes up a lot of your personal life. Be 100% that it’s what you would like to do because if you knuckle down and work hard in can be very rewarding. For more information on Chris Lee and Restaurant The Bildeston Crown check out the restaurants website www.thebildestoncrown.com Chris 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! If you haven’t had the opportunity to try Chris’ stunning food yet why don’t you try and recreate his Smoked Collar of Nedging pork dish. Enjoy!! See you next month Andy Smoked Collar of Nedging Pork, Roast Loin, Braised Lettuce and Artichoke Ingredients - Smoked Collar • 1 smoked collar • 2 carrots • 4 sticks of celery • 1 Spanish onion • 1 bulb of garlic • 2 bay leaves • 2 sprigs of rosemary • 4 sprigs of thyme • 2 litres of apple juice • 2 litres of demi glace Method Soak the collar in water for 24 hours before cooking. Peel and roughly chop the vegetables into a miripiox. In a large sauce pan sweat the vegetables until they are soft but haven’t coloured. Add the herbs, the apple juice and the demi glace. Now add the collar. If the liquid isn’t completely covering the collar top up with a little water. Cover with a cartouche and place the pan in an oven at 130cc for about 3 hours. When the meat is extremely tender and falls apart easily it is ready. Remove the meat from the pan and set to one side to cool. Strain the liquid into a fresh pan and place on a stove to reduce. It should reduce by about half but check it regularly to make sure it doesn’t go too salty. Strain it into a tub and chill overnight, when cold remove any fat that has set on top. When the collar has cooled a little but is still warm remove the black layer of meat from around the outside and then cut into quarter’s length ways. Roll each quarter tightly in cling film so they are round. Set these in the fridge overnight. When they are set cut into portions. Place each portion in a vac pac bag with a spoonful of the cooking liquor and seal. These can now just be dropped into hot water to heat for serving. Ingredients - Baby artichoke Barigole • 8 turned baby artichokes soaked in water and ascorbic acid for 24 hours • 50g brunoise of carrot • 50g brunoise celeriac • 2 clove garlic finely sliced • Thyme 1 sprig and 3g fennel seeds in a muslin ball • 200ml olive oil • 150ml white wine • 300ml chicken stock (hot) • 10g caster sugar • Splash sherry vinegar Method Get the olive oil hot in a pan and add the artichokes, fry for a moment to steam any water off, pour in the wine and reduce to nothing. Now add the brunoise and the muslin ball, then the garlic, the sugar and the chicken stock, cover with a cartouche and cook quickly until the artichokes are tender. Finish with a splash of sherry vinegar and a squeeze of lemon juice. Ingredients – Braised Pigs Head • 1 pigs head split in half • 1 bottle red wine • 4 carrots • 1 head of celery • 2 Spanish onions • Thyme • Rosemary • 1 bulb garlic • 4 bay leaves • Demi glace • 1 chicken breast • 1 egg white • 200ml double cream Method Peel and chop the vegetables into a miripiox, in a large pan melt a block of butter and add the miripiox to this. Sweat the vegetables with no colour until soft, add the wine and reduce by half, add the head and enough demi to cover finally add the herbs and the garlic, cover with a cartouche and simmer for 3-4 hours or until the meat falls off the bone. Remove the meat from the liquor. Pick through this removing all the fat and bone, also any brain and the eyeballs. You will need to peel the tongue and then this can be picked and added to the rest of the meat. The meat then needs to be chilled. While it is chilling blitz the chicken breast in a food processor with a pinch of salt. When it comes together in a smooth paste add the egg white. Pass this mix through a drum sieve into a bowl. Now fold in the cream. Add the cold head meat to this. Now shape this mixture into balls about the size of golf balls. Allow to set in the fridge for an hour or so, they then just need to be paned, these can then just be deep fried to serve. Ingredients – Confit potato and Waldorf salad • 4 large new potatoes • Duck fat • 1 clove garlic • 2 sprigs thyme • 100g butter • 2 Braeburn apples Method Cut the top and the bottom off of the potato and then using a parisienne scoop remove the middle of the potato. Place these in a pan and cover with duck fat, add the thyme and garlic and confit for about an hour until the potato is tender. Peel the apples, remove the core and finely slice, work quickly so the apples don’t discolour, sweat the apple off in the butter quickly at first but making sure it doesn’t catch. Turn the heat down and cover with a cartouche, allow to cook until the apples are extremely tender and then put into a liquidiser are blitz to a puree. Put some of the puree into the bottom of the potato and then top with apple batons, walnut halves (peeled) and celery leaf cress. This should all be dressed in walnut oil and lemon juice. Ingredients –Lettuce puree and Minted Lettuce • 1 Cos lettuce shredded heart removed • 1 mint leaf • 100g unsalted butter • Chicken stock Method In a wide based pan get the butter foaming but not browned. Add the lettuce and cook quickly for a minute or two stirring continuously, do not allow to colour, then add the mint leaf, add a small splash of chicken stock to steam it. It should however evaporate immediately. Put everything in a liquidiser and blend to a smooth puree. Pass and chill quickly to make sure it stays green. Ingredients –Braised Lettuce • 1 English round lettuce picked like spinach, hearts removed. • 6 mint leaves shiffonaded Method Sweat the lettuce leaves in butter to wilt, add the mint last minute and then push in to a cutter to serve Ingredients –Crackling • 1 belly skin Method Trim all of the fat off the skin so it is very very thin. Cut long thin strips of the skin and lay out on a flat metal tray. Season with fine salt and then place another flat tray on top. Put a couple of heavy pans on top of this and put it in the oven. Cook at 190?c for 26 minutes. Pork Loin Method Cut a piece of the loin about an inch thick. Season and then pan fry. Starting in clarified butter and then adding a knob of butter to this and basting to finish. To serve Swipe some of the lettuce puree on the plate and use a little to hold the head ball. Place collar on the wilted lettuce, cut the artichoke in half and lean a piece of loin on each, place the potato with the Waldorf salad on the side of the plate and lean a piece of the crackling up against the collar, drizzle a little of the collar liquor on the plate and serve. If you’re interested in working alongside top quality chefs such as Chris Lee send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150

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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 Poynton – Chef Patron – Restaurant Alimentum – Cambridge Good Food Guide ‘Top Restaurants’ 3 AA Rosette It’s an honour to announce that Mark Poynton, Chef Patron of Restaurant Alimentum in Cambridge has provided Platinum Recruitments Elite Chef Division with the recipe, methodology and pictures for one of his signature dishes. Find out more about Mark in our 60 seconds on the clock feature......... Mark Where in the world are you from? I am from the best part of England Chester (the North West.) Where have you previously worked? Prior to Alimentum I spent 7 ½ years at Midsummer House, and before that 1 ½ years at what was Juniper in Altrincham with Paul Kitching, and before that a few country house hotels in the north west area. Which chef influenced you the most? There have been 2 big influences in my career Daniel Clifford being the main and my very 1st head chef Ian Mcdowall. What/where was your best ever meal? I have been lucky enough to eat in some of the best Restaurants in the world so this is a difficult one with different answers, Most amazing experience was the kitchen table at El Bulli in 2005, and best food experience was Pierre Gagnaire in 2003. What’s your favourite cookbook? Modernist Cuisine Vol 4 at the moment. Who would be in your fantasy brigade? Daniel Clifford (Midsummer House) on meat, Russell Bateman (Colette's at the Grove) on fish, Matt Gillan (The Pass at South Lodge) on starters, Andy Sinclair (Platinum Recruitment) on garnish, Michelle Gillott (Sosa) on Pastry, Martyn Compton (Tanners) on the pass and me sitting in the restaurant eating what they cook. What’s your favourite produce to cook with? Always fish because 2 pieces are never the same. If you could go anywhere on a stage, where would you go? Alinea in Chicago. If you weren’t a chef what would you be? A really bad football player who dreams of playing for Celtic. What would be your advice to anyone looking to get into the industry? Knuckle Down and don’t be scared to ask questions, the day you stop questioning is they day you stop learning and improving. Mark it’s a real pleasure to have you feature for us so a massive thank you! For more information on Mark Poynton and Restaurant Alimentum check out the restaurants website www.restaurantalimentum.co.uk Mark is also cooking at The Loft Project in October 2011, for reservations take a look www.theloftproject.co.uk Why not recreate Marks Sirloin of beef & braised oxtail dish Enjoy!! See you next month Andy Sirloin of beef & braised oxtail, with mushroom puree and wilted spinach This recipe revives a traditional and much underappreciated ingredient – oxtail, utilising its fulsome flavours whilst transforming its texture & appearance to nicely compliment the juicy succulence of the sirloin. Serves 4 Ingredients • 1 x 480g piece of sirloin of beef (trimmed of all fat and sinew) • 750g x raw oxtail cut in to pieces • 2 litres x brown chicken or beef stock • 4 x eggs • 100g x plain flour • 100g x dried bread crumbs • 1 x carrot (roughly chopped) • 1 x stick of celery (roughly chopped) • ½ x onion (roughly chopped) • 2 x cloves garlic (peeled and sliced) • 500g x baby spinach (washed and drained) • 500g x button mushrooms • 200g x double cream Method Braised oxtail (Can be prepared the day before) Fry the oxtail in a little vegetable oil until golden then add the chopped vegetables & fry till golden. Place these ingredients in a roasting tray and cook in a preheated oven at 120C for 4 – 5 hours. When cooked (the meat should fall away from the bone when a little pressure is applied) remove the oxtails from the cooking juices and pick the meat from the bone while still warm. Pass the cooking juices through a strainer and add a little back to the cooked meat to maintain moisture. Season the meat & juices with a little salt to taste, then roll the meat, using cling- film, into sausage shapes and place in the fridge for 2 hours (or overnight if preferred). Reserve the cooking juice to serve as sauce. When the oxtail has set in the sausage shape cut into serving size pieces then roll through the seasoned flour, dip into beaten eggs and coat with breadcrumbs, ready for finishing. Mushroom Puree Wash the mushrooms in cold water and drain. Quickly break the mushrooms into small pieces using the pulse function on a blender. Place the mushroom pieces into a deep, heavy bottomed pan and dry fry for about 20 minutes until all the liquid disappears, then add the double cream and blend until smooth. Season with salt and lemon juice to taste. Sirloin Cut the beef into 4 x 120g pieces and season with salt and freshly ground pepper. Heat a heavy based oven proof frying pan. Add a little vegetable oil and seal the outside of the steaks until golden all over, then put into a preheated oven (180C) for about 6-8 minutes for medium rare, (medium 8 – 12). Remove from the heat and leave to rest for about 5 minutes. To serve Colour the coated oxtail in a little hot oil until golden, then place with the beef in the oven at 160C for 3 minutes. Meanwhile heat the mushroom puree and wilt the spinach in a little butter. Season both to taste and arrange on warmed plates to serve, alongside the oxtail and sliced beef, which is drizzled with the oxtail cooking juices to finish. Creamed potato & roasted shallot makes the perfect accompaniment. If you’re interested in working alongside top quality chefs such as Mark Poynton send your CV to andy.sinclair@p-r-c.co.uk

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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 Jordan – Executive Chef – The Atlantic Hotel - Jersey 3 AA Rosette 1 Michelin Star I’m proud to announce that Mark Jordan, Executive Chef at The Atlantic Hotel in Jersey has kindly provided Platinum Recruitments Elite Chef Division with the recipe, methodology and pictures for one of his signature dishes. Find out more about Mark in our 60 seconds on the clock feature......... Mark Where in the world are you from? I was born in a small town called Morfa Nefyn in North Wales but was brought up in the Midlands. Where have you previously worked? I started my career with the great Keith Floyd at the Maltsters Arms in Devon. I then left to become Sous Chef for Jean-Christophe Novelli at The Mill at Gordleton Hotel and Restaurant in Hampshire. I then moved to become Head Pastry Chef at Llangoed Hall, Sir Bernard Ashley’s hotel in mid Wales. Following that I was employed as Sous Chef at Congham Hall Hotel in Norfolk, after which I spent a short spell working at Rascasse, Simon Gueller’s restaurant in Leeds before I went to work with the Roux brothers in Amsterdam as Head Pastry Chef. I then returned to England and took up my first Head Chef position with the celebrity chef Steven Saunders at the Pink Geranium restaurant in Cambridgeshire. I was there for eight years. I then moved up north to become Head Chef at Gilpin Lodge Hotel near Windermere for a couple of years before jetting off to become Head Chef at The Atlantic Hotel in Jersey. Which chef influenced you the most? It would have to be Keith Floyd; no fashions, no gimmicks - just good well cooked food. What/where was your best ever meal? My best meal ever I would have to say was at the Ledbury last year. Brett Graham’s style and the thought he puts into his dishes is amazing so he quite rightly deserves his two star status. What’s your favourite cookbook? My favourite cookbook still has to be White Heat. It’s a great book that will always have a place on my book shelf. What would be your fantasy brigade? My fantasy brigade, well, that’s a question! It would have to be Michael Wignall, a great pastry chef; Eric Chavot, an all round great chef; Tony Pierce, my good friend from Knockinaam Lodge probably on fish; Rene Redzepi in the development kitchen and I would love to go back in time and have Keith Floyd back on the pass with me. What’s your favourite produce to cook with? My favourite produce to work with is pork belly - a really fantastic ingredient that is very versatile. If you could go anywhere where would you go on a stage? Peter Gilmore at Quay in Sydney. I love his style and ethos. If you weren’t a chef what would you be? Well, I became a chef by default as I originally wanted to study animation but because of certain situations at school I was unable to gain the qualifications to get on to an animation course. What would be your advice to anyone looking to get into the industry? My advice to any young person coming into catering is to make sure that it really is what you want to do as it takes up all of your personal life, family times and celebration times such as Christmas, Bank Holidays etc. However, when you do work hard and become successful in the catering industry it can become very rewarding and interesting. Mark is extremely busy at the moment with the opening of his new restaurant ‘Mark Jordan at the Beach’, the launch of his first book ‘Mark Jordan's Ocean Voyage’ and not to mention running his renowned Michelin Star restaurant, with so much on I’d like to say a big thank you for taking the time to talk to us. For more information on Mark Jordan and The Atlantic Hotel check out the Hotels website:- www.theatlantichotel.com If you would like to order Mark’s book visit www.chefmagazine.co.uk/Products/27/57/Ocean-Voyage.html Why not recreate Marks Pan-roast fillets of sole dish Enjoy!! See you next month Andy Pan-roast Fillets of Sole with Crab-crushed Jersey Royals and Sauce Grenoble Ingredients Dover sole 3 x 450g Dover soles, skinned Sauce Grenoble 100g gherkins 100g baby capers 1 squeeze lemon juice 1 handful parsley, chopped Crab-crushed Jersey Royals 450g Jersey Royals Vegetable oil 50g butter Juice of 1 lemon 100g fresh white crab meat Salt and pepper 1 handful chives, chopped Fish Velouté/foam 1 shallot 1/2 bulb garlic Vegetable oil 1 sprig thyme 4-5 button mushrooms. sliced 1 vanilla pod 125ml medium white wine 125ml dry vermouth 950ml fish stock 300ml double cream Juice of 1/2 lemon Salt, to taste Bread croutons Ingredients 1/2 fresh white loaf 475ml vegetable oil 100g butter Salt Parmesan cheese To serve 10-12 caper berries Basil cress Method Dover sole Fillet the sole by running a sharp flexible knife down each side of the sole’s backbone and slowly removing the flesh from the bone using delicate strokes of the knife. Flip over the sole and do the same again for the underside. Trim the sole, removing any straggly bits. Lay one fillet of sole in front of you on a chopping board – you will notice there is a thick end and a thin end. Lay another fillet on top of the first fillet the opposite way thick end to thin and repeat this three times – there should be in total six pieces of fillet stacked on top of each other. While the sole is stacked skewer two fillets together with cocktail sticks, using six in total. Roll each pair over and trim the ends square and then cut in half – that will be your first two portions, now the same with the remaining fillets. Place in the fridge to chill. Sauce Grenoble Chop the gherkins into small dice and mix with the capers. Add the lemon juice and parsley and reserve. Crab-crushed Jersey Royals Preheat the oven to 170°C. Wash and place the potatoes into a pan of salted water and slowly bring them up to the boil. Once the potatoes are cooked remove them from the water and store in the saucepan. In a large sauté pan heat up a little oil, to this add the Dover sole stacks and gently colour until golden brown on one side. Remove from the pan and place into the oven for 5 minutes. Remove from the oven and place back in to the pan with the oil. Add a good knob of butter and squeeze of the lemon juice, baste the butter over the sole and leave for a minute. Using a fork crush the potatoes and add the remaining butter, remaining lemon juice, crab meat, salt and pepper, and chives. Fish Velouté/foam Peel and slice the shallot and garlic and add to a saucepan with a few drops of vegetable oil and gently fry without colouring. Add the thyme and the mushrooms. Slice the vanilla pod in half lengthways and add the pan. Pour in the wine and the vermouth and reduce until the liquid is syrupy. Pour the fish stock into the pan and bring to the boil then reduce by two-thirds. Add the cream and the lemon juice and again bring the sauce up to the boil. Adjust the seasoning with the salt and pour through a fine sieve. Bread croutons Slice the bread into 0.5cm thick slices and remove the crust with a sharp knife. Cut the bread into 0.5cm long strips and then cut the strips into 0.5cm dice. Place the oil into a thick-bottomed pan and heat it up, place one dice of the bread into the oil to see if the oil is hot enough – the crouton should fry quickly and turn brown. Remove this crouton from the oil and then add the others and keep stirring them around while they fry. Once the croutons turn brown, turn off the heat, add the butter and stir again. Pour the oil and the croutons into a fine sieve and drain well. While the croutons are hot season with a little salt and grate over the cheese. Set aside until required. To serve Place a metal ring in the centre of each serving dish and half fill with the hot potatoes, pressing them down thoroughly. Remove the metal ring and gently place a portion of sole on top of the potato. At this point gently twist and pull out the cocktail sticks. Heat up the sauce and spoon some over the sole. Using a hand blender foam the fish veloute and also spoon some over the dish. Garnish with a few caper berries, the croutons and cress, and serve. If you’re interested in working alongside top quality chefs such as Mark Jordan send your CV to andy.sinclair@p-r-c.co.uk

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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: Antonin Bonnet – Head Chef – The Greenhouse - London 4 AA Rosette 1 Michelin Star I’m proud to announce that Antonin Bonnet, Executive Chef at The Greenhouse restaurant has kindly provided Platinum Recruitments Elite Chef Division with the recipe, methodology and pictures for one of his signature dishes. Find out more about Antonin in our 60 seconds on the clock feature......... Antonin where in the world are you from? Lyon, France Where have you previously worked? Michel Bras, L’Oustau de Baumaniere. Which chef influenced you the most? Michel Bras. What was your best ever meal? At Le Pre Catelan, Frederic Anton. What’s your favourite cookbook? Kaiseki from Murata. What is the next restaurant you want to visit? Oaxen Krog in Sweden. What’s your favourite produce to cook with? Small game, grouse, partridge and woodcock. Where would you go on a stage? Kikunoi Honten, Japan. If you weren’t a chef what would you be? An architect. What would be your advice to anyone looking to get into the industry? Be passionate For more information on Antonin Bonnet and The Greenhouse check out the Restaurants website: - www.greenhouserestaurant.co.uk Why not try Antonin’s Pigeon dish Enjoy!! See you next month Andy Pigeon pomegranate, liquorice powder, turnips puree and salted almonds Pigeons and jus 10 Anjou Pigeons 500g Trimming 150g Onions 50g Garlic 150g Butter Clean and flamber the pigeon. String them. And keep them in the fridge. Use the trimming to make the jus into a cooper pan Pomegranate reduction 250g Pomegranate jus 2 Pomegranate Reduce the pomegranate jus to the desired consistency. Break the pomegranate in halves and pick them. Keep in a cool place. Liquorice seasoning 100g Muscovado sugar 15g Almond powder 100g Dry olives Mix both ingredients and chop them together until you get an even texture. Jus d’abat 200g Giblets 50g Raw pancetta 50g Raw lard 5g Grilled lard Black pepper Pass everything through the fine griddle of the grinder, cook with a part of the pigeon jus and pass through a fine tamis. Check the consistency and season with some black pepper. Turnips 20 baby turnips Olive oil Salt Peel turnips. Cook sous vide at 80°c for 20 minutes. A la minute, cut one turnip into quarters and glaze with honey. Honey Glaze 100g rice vinegar 20g Honey 1g White pepper Paprika smoked Put all the ingredients together and reduce to the proper consistency. Turnip purée 200g Cooked turnips 40g olive oil emulsion 40g almond powder Salt Cook the turnip sous vide until tender and emulsify with the olive oil emulsion and the almond powder until completely smooth.. Salted almonds 10g Malto 5g Almond oil 15g Praline a l’ancienne 5g Toasted chopped almond Mix all the ingredients together making sure the bowl is clear of all humidity. Keep in an air tight container away from humidity. Garnishes Sorrel leaf Wild sorrel leaf Cleaver sorrel If you’re interested in working alongside top quality chefs such as Antonin Bonnet send your CV to andy.sinclair@p-r-c.co.uk

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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: Phil Thompson – Executive Chef – Auberge du Lac - Hertfordshire 3 AA Rosette - 1 Michelin Star I am very proud to announce that Phil Thompson, Executive Chef Chef at Auberge du Lac has kindly provided Platinum Recruitments Elite Chef Division with the recipe, methodology and pictures for one of his signature dishes. Find out more about Phil in our 60 seconds on the clock feature......... Phil, where in the world are you from? Dagenham, Essex Where have you previously worked? The Lanesborough, St. Martins Hotel/ Orrery/ L'Escargot Which chef influenced you the most? The Galvin Brothers What/where was your best ever meal? I’ve had so many and been lucky enough to eat in a lot of restaurants like Per se, Le Manoir and even the local pub does a nice steak! What’s your favourite cookbook? Don’t have a favourite; I think all cook books bring something different What would be your fantasy brigade? Angelina Jolie – Sauce Megan Fox – Fish Eva Longoria – Larder Don’t think I’d get much work done! Charlize Theron – Veg Peter 23 from Essex – Hot Starters Stacey Soloman – (X Factor from Dagenham) What’s your favourite produce to cook with? I love all the different types of mushrooms that are available during the different seasons If you could go anywhere, where would you go on a stage? Alinia - Chicago If you weren’t a chef, what would you be? I’d love to play professional rugby What would be your advice to anyone looking to get into the industry? Be prepared to sacrifice everything for the next 10 years, if not don’t do it! For more information on Phil Thompson and Auberge du Lac check out the Restaurants website: - www.aubergedulac.co.uk Why not try Phil’s Pear and Roquefort Mousse dish. Enjoy!! See you next month Andy Pear and Roquefort Mousse Poached Pear 2 Pears 250g White Wine 1 Lemon Zest 1 Vanilla 50g Sugar ½ Cinnamon Stick 10g Vege Gel Method Bring the ingredients to the boil and burn off the alcohol; simmer for 10- 15 minutes until pear softens Allow to cool off the heat. Strain off Liquor and boil with vege Gel, Set on a plate and cut to dice same size as the pear. Roquefort Mousse 75g White Chocolate 200g Double Cream 50g Roquefort Method Melt the White Chocolate and semi whip the cream. Whisk half of the cream into the chocolate and melt in the Roquefort. Fold in the rest of the cream and allow to set in the fridge. To serve • On the plate split some olive oil and melted chocolate. • Using some tempered white chocolate squares place 4 jellies on the plate and the chocolate on top and build the layers up using the diced pear. • Quenelle the mousse on top and place a curved square of chocolate. • Finish with a grating of dark chocolate and chocolate cigarette. If you’re interested in working alongside top quality chefs such as Phil Thompson send your CV to andy.sinclair@p-r-c.co.uk

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