Elite Chef Recruitment

Platinum Recruitment – Feature of the Month Each month the team at Platinum Elite Chefs bring you an industry specific feature from one of the UK’s finest establishments. This Month’s feature: Jason Eaves - Head Chef – The Asquith Restaurant - Edgbaston This month Platinum’s Elite Chef Division is proud to introduce a true rising star in the industry; Jason Eaves is the newly appointed Head Chef of Glynn Purnell’s second solo venture, The Asquith. The Asquith kitchen is by no means new territory for Chef Eaves, previously named Jessica’s and under the watchful eye of Michelin Star Chef Glynn Purnell, Jason learnt his trade here as a young, keen Commis Chef. With inspiration from working alongside Glynn, Jason went on to work in some of the country’s finest restaurants which included Whatley Manor – Malmesbury, Midsummer house – Cambridge, Le Champignon Sauvage in Cheltenham and Marcus Wareing at The Berkeley in London. Having already worked with Purnell at the 1 Michelin Star Simpsons in Kenilworth Jason is aiming to make his third appointment with Glynn to be the most successful. Jason uses all his previous experience to create stunning dishes with the main focus on flavour and with options such as the outstanding value Lunch menu at £20 for three courses you can see why he is already getting a fantastic local reputation. I have had the pleasure of working alongside Jason at Midsummer House and knowing his work ethic, passion for food and his drive to succeed I am in no doubt that Jason is definitely one to watch this year. For more information on Jason Eaves and The Asquith Restaurant keep and eye out for the upcoming website. For reservations call 0121 455 0999 If like me you can’t wait to sample Jason’s foods why not recreate his Ballontine of Quail dish Enjoy!! Happy New Year Andy If you’re interested in working alongside top quality chefs such as Jason Eaves send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150 Ballontine of Quail, Sweetcorn and Chorizo Salad,Hazelnuts and Watercress Ingredients 3 large quail 1 Chicken breast 10g Egg whites 100g Double cream 3 Sweetcorn cobs (cooked) 100g Diced duck liver 50g Chopped hazelnuts 200g Chorizo 3 Bunches of watercress 3 Quail eggs 300ml Duck fat 50g Parsley

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Method For the quail Break down the quail boning the breasts off of the carcases, also removing the legs Confit the quail legs at approx 80oc for 3 hours, once cooked remove from the fat and place in the fridge Take your chicken breast dice to 1 cm and blend in the robot coupe until smooth, next add the egg whites, blend to a fine paste then add your double cream to create a fine mouse Add 30g of chopped hazelnuts ,duck liver, and 50g sweetcorn, this is the filling for your quail Take the two breasts and pipe the mouse mixture into the middle and roll in to a ballontine using cling film and poach at 86oc for 35 mins and refresh in cold water. For the sweetcorn puree Boil the sweetcorn in double cream, when tender blitz and pass, season to taste For the watercress puree Pick the watercress leaves and blanch in salted boiling water ,when tender blitz and pass save some watercress leaves to garnish the dish For the sweetcorn and chorizo salad Dice the chorizo, roughly chop the sweetcorn, mix together well adding some classic vinaigrette and freshly chopped parsley To arrange the dish Spread the puree on to the plate, arrange your sweetcorn salad, poach the quails egg, slice the ballontine and arrange over the salad, arrange the confit legs as you wish and arrange some of the fresh watercress leaves. If you’re interested in working alongside top quality chefs such as Jason Eaves send your CV to andy.sinclair@p-r-c.co.uk