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

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: Michael Wignal - Head Chef – The Latymer @ Pennyhill Park Hotel & Spa - Surrey 4 AA Rosette 5 Red Star 1 Michelin Star I am very proud to announce that Michael Wignal, Head Chef at The Latymer has kindly provided Platinum Recruitments Elite Chef Division the recipe, methodology and pictures for one of his signature dishes. Michael Wignal took on the Head Chef role at Pennyhill Park’s fine dining restaurant in October 2007. After a much celebrated career having personally gained a Michelin Star at Waldo’s at Cliveden, Old Beems in Waterhouses, Michael’s Nook in Grasmere and The Devonshire Arms in Skipton it was no surprise Michaels hard work at The Latymer was to be quickly recognised. In 2008 he was awarded the ‘Best Newcomer’ in the Good Food Guide and celebrated receiving a Michelin Star and 4 AA Rosette’s helping to put The Latymer restaurant firmly on the culinary map. As well as being home to the England rugby team 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, conference and banqueting facilities, Bakery as well as the flagship restaurant Michael Wignal at The Latymer Michael and his team serve complex and elaborate food using modern techniques accompanied with his incredible eye for detail, having recently eaten at The Latymer i can say quite comfortably that it was my meal of the year - Click for pictures I would definitely recommend visiting The Latymer if you haven’t already had the chance, if you can’t wait, why not try and recreate Michael’s Carrot cake dish For more information on Michael Wignall at The Latymer check out the Restaurants website:- www.pennyhillpark.co.uk Enjoy!! See you next month Andy If you’re interested in working alongside top quality chefs such as Michael Wignall send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150 Carrot cake 185g soft flour 3g baking soda 1g baking powder 205g castor sugar 80g virgin olive oil 65g melted unsalted butter 75g eggs 3g sea salt 240g shredded carrots

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Method Mix shredded carrots with 75g of flour, whisk eggs with sugar until light and peaked then add oil and butter slowly. Sift all dry items into this mixture then lastly add the shredded carrot in small amounts until fully mixed. Pour into lined ½ gastro tray and bake at 165c fan speed 3, 50% humidity for 10 min’s Carrot Espuma 125g double cream 50g milk 50g carrot puree 100g carrot juice 3g gelatine 25g castor sugar Method Warm to 75c then add soak gelatine, place into 1/2lt espuma gun and charge with 1 gas. Carrot parfait 150g castor sugar 120g egg yolks 100ml cold water 150g carrot puree 6g gelatine 450g whipping cream Method Take sugar & water to 116c and slowly pour into whisking egg yolks, making sure to turn down the speed on the mixer before adding, then turn to full speed for 5 mins. Slowly add carrot puree then melted gelatine and lastly fold in the semi whipped cream. Pour into tubes and freeze. Cream cheese frosting 57g unsalted butter 112g castor sugar 1 vanilla pod 150g cream cheese Method Whisk butter and sugar until smooth and light then slowly add cheese and vanilla on a slow speed until light and smooth. Carrot jelly 150g carrot juice 30g stock syrup 8g vegetable gel Method Bring all to simmer for 1 min, then pass onto non-stick tray allowing a thin even film to form. If you’re interested in working alongside top quality chefs such as Michael Wignall 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: 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

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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

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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

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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

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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