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.
| 
No comments:
Post a Comment