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 O’Callaghan – Head Chef – Linthwaite House – Cumbria 4 Red Star **** - 2 AA Rosette Linthwaite House is a stunning, privately owned country house hotel in the Lake District, the hotel has 30 bedrooms and a fine dining restaurant which has recently been taken over by Head Chef Chris O’Callaghan, Chris has a fantastic background which includes a 5 year stint under Michelin Star Chef Alan Murchison and a Sous Chef at Gravetye Manor which had a fine dining restaurant that also held a Michelin Star. Chris is using his experience to bring stunning, unfussy fine dining food to Linthwaite House, Find out about Chris in our 60 seconds on the clock feature......... Chris Where in the world are you from? Kent Describe a typical day as head Chef at Linthwaite House My days starts in the morning at 8.30am check in deliveries then mise en plas until 10.30am, then there is a management meeting to check hotels business for the day ahead. We then set for lunch service which starts at 12.00pm and finishes around 2.30pm, we then clean down and I then get the team out on a break around 3.30pm. I then develop the menu and work on planning, phone suppliers. The boys are back at 5.30pm and we set for dinner, there is a pre service meeting at 6.15pm with all kitchen and front of house staff. Service starts at 7.00pm and we finish around 10.30pm when we send the last petit fours, clean down do the orders and then home. Which chef influenced you the most? Gordon Ramsay, Alan Murchison, Chris Horridge What / where was your best ever meal? The Ledbury What’s your favourite cookbook? White heat or Modernist cuisine What is the next restaurant you want to visit? Sat Bains What’s your favourite produce to cook with? Scottish salmon or squab pigeon Where would you go on a stage? The French Laundry If you weren’t a chef what would you be? A Paratrooper What would be your advice to anyone looking to get into the industry? You need to read, learn, focus…………….. and don’t be late Who would be in your dream brigade? Larder – Brett Graham Sauce – Daniel Clifford Pastry – Ferran Adria Garnish – Simon Rogan Pass – Thomas Keller Fish – Nathan Outlaw For more information on Chris O’Callaghan and Linthwaite House, check out the hotel’s website www.linthwaite.com Follow Chris on Twitter @chezchristof Follow Linthwaite House on Twitter @Linthwaitehotel Chris thank you very much for taking the time out of your busy day to take part in our recipe feature and good luck in your new role at Linthwaite House hotel! Why not try and recreate Chris’ stunning Gin Cured Salmon Dish Enjoy, See you next month Andy ‘Gin & Tonic’ - Gin Cured Salmon, Lemon Purée and Tonic Sorbet Ingredients • Cured salmon • Tonic sorbet • Lemon puree • Crispy salmon skin • Trout eggs • Crispy capers • Bread croutons • Borage flowers • Wood sorrel Cured salmon • 2 Sides of Loch Du Hart Salmon • 250g Rock Salt • 250g Demerara Sugar • 200g Gordons Gin • 4g Crushed Juniper • 0.5 zest of lemon • Dijon mustard • 2 bunches dill finely chopped Cover two sides of Loch Du Hart salmon with rock salt, Demerara sugar, Gordons gin, crushed juniper and lemon zest. Put the fillets flesh side together, wrap tightly in cling film and cure for between 48 and 60hours (rotating every 12 hours). After curing time remove the cure from the fillets spread a thin layer of mustard and evenly cover with dill Individually wrap the fillets and leave before a further 48 hours Tonic sorbet • 3g Gelan f • 600g Tonic water • 95g Sugar • 30g Trimoline Boil trimoline, gelan f and sugar with 200g tonic water mixing well Pour mixture into a bowl over ice and when cool add a further 400g of tonic Pour into paco container and freeze Lemon Puree • 12 lemons • 320g caster sugar • 200g olive oil • 200g water • 1 pinch saffron Remove skins and pith from lemons, place in a pan, cover in cold water and bring to the boil. Repeat this process four times. Strain the lemons and whilst still hot transfer to a blender. Blitz with caster sugar, water and a pinch of saffron Once blitz slowly add olive oil until emulsified Crispy Skins Remove scales from skin and dehydrate for 24 hours Cut into strips, deep fry at 180, season and cool Crispy capers Wash capers, dry, deep fry at 180, season and cool Bread for croutons PF • 3k Campiette bread flour • 60g salt • 100g yeast • 1.6k water Mix together speed 1 for 2 mins then speed 2 for 6 mins rest in fridge for 2 hours. Bread • 900g wholegrain flour • 1.6k PF • 65g yeast • 30g salt • 30g sugar • 300g water • 180g oil Dust top with oats and flour Mix together speed 1 for 2 mins then speed 2 for 8 mins roll into ball and prove overnight then roll into 50g balls and fold into mini tins and prove till double in size sprinkle with oats then dust in flour and oats Bake in oven at 210ºc with 10% humidity for 8 mins maximum of two trays at a time. Croutons Freeze some freshly baked bread for 6 hours then slice on gravity feed setting number 1 wrap an egg box in tin foil then place sliced bread on top and bake again for 6 mins at 180ºc allow to cool. Plating Method Using a square template 10cm by 10cm place 6 thin slices of salmon in the middle of the plate, remove template trimming as necessary to get a perfect square, small teaspoon of crispy capers on the bottom left and top right corners of the salmon, teaspoon of trout eggs next to the capers on the bottom left, 3 dots of lemon puree, 1 piece of crispy salmon skin on the top left corner, use 4 sorrel leafs and 3 borrage flowers to fill the gaps then put the crouton on the bottom right corner and the sorbet in the middle. If you’re interested in working alongside top quality chefs such as Chris O’Callaghan 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 Askew - Operations Director – Cirrus Inns – Countrywide Mark Askew is a Co founder and operations director of Cirrus Inns, a new pub company with plans to create a sizeable estate of sites with rooms across the UK. Mark was widely known as an integral figure within the Gordon Ramsay Holdings group, he opened Restaurant Gordon Ramsay on Royal Hospital Road as Head Chef with Gordon and within 3 years of opening they had had achieved 3 Michelin Stars , Mark moved in to the role of Executive Head Chef for the group with a total of 18 years of service. Find out about Mark in our 60 seconds on the clock feature......... Mark, where in the world are you from? The Yorkshire Dales Sum up Cirrus Inns We are backing talented individuals to run their own businesses, finding sites and people then marrying them together. Which chef influenced you the most? Gordon Ramsay What/where was your best ever meal? Per Se in New York What is the next restaurant you want to visit? Bell & The Dragon in Cookham What’s your favourite produce to cook with? British beef Who would be in your fantasy brigade? As it was, Marcus Wareing, Jason Atherton, Angela Hartnett, Simone Zanoni, Mark Sargeant, If you weren’t a chef what would you be? A racing driver (Obviously in my dreams) What would be your advice to anyone looking to get into the industry? Put everything into it or don't bother, it’s not the easiest career to choose but it can be rewarding to those who are fully committed. For more information on Mark Askew and Cirrus Inns, check out the company’s website www.cirrusinns.co.uk (site under development) Follow Mark on Twitter @MarkAskew1 Follow Cirrus Inns on Twitter @CirrusInns Mark thank you very much for taking the time out of your busy day to take part in our recipe feature and good luck in your new role at Cirrus Inns Feeling hungry? Why not and recreate Mark’s Chilli Salt Squid recipe. Enjoy, See you next month Andy Chilli Salt Squid Ingredients • 500g cleaned squid • 2 spring onions, finely sliced • 2 green chilli, finely sliced • A few sprigs coriander • Lime wedges • Salt Seasoned flour • 20g szechaun peppercorns • 110g cornflour • 120g plain flour • 7g cayenne pepper • 10g Fine sea salt Dipping sauce • 100ml Thai fish sauce • 110ml fresh lime juice • 1tbsp palm sugar • 1 red chilli, deseeded and finely chopped • 2 cloves garlic, very finely chopped • Small handful mint leaves, finely chopped Method To make the seasoned flour toast the szechuan peppercorns until fragrant. Blend with cayenne pepper to make a powder, then pass through sieve. Combine with other ingredients To make the dipping sauce combine all the ingredients. Taste and add more lime juice if necessary. It should be salty, sweet, sharp and fragrant. Preheat a deep fat fryer to 190 degrees celcius. Mix the seasoned flour with enough cold water to make a thick batter. Coat the squid in batter and then cook in small batchs in the deep fryer. When the squid is lightly browned and crispy (about two minutes), remove from the fryer, drain on kitchen paper and season with salt. Transfer the squid to serving dishes and sprinkle the spring onion and green chilli over the top. Garnish with the coriander and lime wedges. Serve immidiately with the dipping sauce. If you’re interested in working alongside top quality chefs such as Mark Askew 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: Rupert Gleadow - Head Chef – Gravetye Manor – West Sussex 5 Red Star - 3 AA Rosette - Relais & Châteaux Find out about Rupert in our 60 seconds on the clock feature......... Rupert, where in the world are you from? I was born in the north of Scotland and remained there until I was 11 before moving to the south of England for 5 years. 8 years in Edinburgh followed before short stints in Australia, France and the Channel Islands. I have been at Gravetye Manor for the last 6 years Which chef influenced you the most? When I started in kitchens, Marco Pierre White was the chef that everyone aspired to be like. He was the epitome of the aggressive, hugely talented and passionate chef that we all wanted to be. However, I never had the opportunity to work with him and although I owe a debt of gratitude to a number of chefs for taking the time to teach me, I think I have learnt the most from two years with Mark Raffan (the previous chef here at Gravetye) What/where was your best ever meal? I was lucky enough to dine at La Table de Joel Robuchon in Paris shortly after it opened with my Father. This was one of the technically finest meals that I have ever eaten and opened my eyes to just what is possible with both food and presentation. What’s your favourite cookbook? My favourite book changes all the time, Marco’s White Heat, Keller’s French Laundry, Liam Tomlin’s Banc, Murchison’s Food For Thought, etc, but most recently I have been very influenced by Brent Savage’s Bentley. What is the next restaurant you want to visit? Peter Gilmore’s restaurant “Quay” in Sydney What’s your favourite produce to cook with? I am having a great time working with “Middle White” pork at the moment which is a fantastic rare breed pig from Huntsham Farm near Ross on Wye Who would be in your fantasy brigade? I would have to put myself on the pass just for the unique opportunity, Tom Kerridge on Larder, Charlie Trotter on Garnish, Peter Gilmore on Fish, Marco on Sauce and Claire Clark on Pastry. My old sous, Chris, could run the Pots (he was always claiming to be able to do the work of six men which would come in handy as I think it might be a busy kitchen!) Where would you go on a stage? I am too old, stubborn and scared to do a stage in one of the more frenetic top end kitchens in the cities, but I would love to work in one of the newer restaurants in Australia (Quay, Pier, Becasse, Bentley’s, etc). I think some of the best, and most imaginative, food in the world is being created out there at the moment. If you weren’t a chef what would you be? If I had followed my childhood (and teenage) dream I would be a fighter pilot What would be your advice to anyone looking to get into the industry? Get into the toughest and best kitchen that you possibly can, call all your friends and family to say goodbye and dedicate your next five years to absorbing as much knowledge, experience and contacts as is humanly possible. Then maybe, if you can stick it out, you will find yourself in a job that you love and you will live happily ever after!! For more information on Rupert Gleadow and Gravetye Manor, check out the Hotel’s website www.gravetyemanor.co.uk Rupert thank you very much for taking the time out of your busy day to take part in our recipe feature and good luck for the future If you haven’t had the chance to get to Gravetye Manor yet why not try and recreate Rupert’s Seared Hebridean Scallop dish! Enjoy, See you next month Andy Seared Hebridean Scallops, Stornoway Black Pudding, Rumbledethumps and  Sage Beurre Noisette Serves 4 People 8 extra large scallops 12 rashers of pancetta 4 slices Stornoway black pudding 2 large King Edward potatoes (or similar) Bunch of Kale 4 shallots Handful sage leaves 2 granny smith apples 2 tbsp sugar Butter Milk Oil for cooking Salt and pepper Method Start by baking the potatoes in the oven until soft. Scoop out the middles and pass through a drum sieve, add plenty of butter to the hot potato with a touch of seasoning and a splash of milk. Set aside Put a large pan of water on to blanch the kale in. Pick the kale off the stalks and blanch for 1 minute. Refresh in iced water, remove and dry well. Set aside. Finely dice the shallots and sweat off in a little butter until soft. Chop the kale and add to the shallots. Fold this mix through the mashed potato, season and set aside Wrap the scallops in the pancetta. With The 4 leftover slices, place them on a non-stick baking sheet and cook in the oven until crisp. Peel and core the apples. Roughly chop and slowly sweat off in some butter until soft. Blend and pass. Set aside. Cut the black pudding into small rectangles and pan fry on both sides. In a very hot pan add 50g butter. Allow to foam until the solids just start to brown. Throw in a dozen small sage leaves and remove from the heat , keep the butter moving until the sage leaves are crisp and set aside. In another hot pan, sear the scallops on both sides until just cooked. Assembly On an oval plate, place two pools of the apple puree about the size of the scallops and carefully place the scallops on top. Opposite these, place the black pudding rectangles with neat quenelles of the rumbledethumps on top. Drizzle a little of the sage butter and the leaves over the scallops. Garnish with the crisp pancetta and serve. If you’re interested in working alongside top quality chefs such as Rupert Gleadow 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: Ollie Dabbous - Head Chef - Dabbous - London Find out more about Ollie in our 60 seconds on the clock feature......... Ollie where are you from? Just south of London originally, via Kuwait City. Which chef influenced you the most? Probably Gary and RB from Le Manoir, as that was where my most formative years were. They've been a great support, and I have all the time in the world for both of them. What/where was your best ever meal? A big bowl of pasta at 3am at Cuckoo Club! What’s your favourite cookbook? I haven't bought one for years! Probably "One day at Mugaritz" for the memories it brings back. Loved the people and the place immensely. What is the next restaurant you want to visit? I would love to visit my good friend Danny Hunter's restaurant, The Royal Mail Hotel, near Melbourne in Australia, as well as that of my former flatmate, Lennox Hastie, who is soon to open up in Sydney. Just a case of finding the time! What’s your favourite produce to cook with? That’s Impossible to answer. Who would be in your fantasy brigade? I already have it! My current brigades are amazing, and I couldn't ask for any more from them. Where would you go on a stage? Somewhere hot and sunny where the kitchen closes after lunch! If you weren’t a chef what would you be? A jewellery designer or interior designer. What would be your advice to anyone looking to get into the industry? Do something else instead. If they ignore this and go ahead anyway, then they'll have half a chance. For more information on Ollie Dabbous and his new restaurant take a look at the website www.dabbous.co.uk Ollie thank you very much for taking the time out of your busy day to take part in our recipe feature and good luck in your new restaurant, i wish you every success Why not try and recreate Ollie’s Celeriac with Moscatel Grapes dish......Enjoy! See you next month Andy Celeriac with Moscatel Grapes, Burnet, and Toasted Hazelnuts Ingredients 1 Celeriac 1 Lemon 100g Gold label extra virgin olive oil (fruity as opposed to peppery) 50g Moscatel grapes 5g Moscatel vinegar 1/2 bun Salad burnet 50g Toasted hazelnuts, lightly seasoned Salt • On a japanese mandolin, cut fine lengths of the celeriac, as wide as possible, just 2mm thick. • Blanch for 10 sec in simmering salted water (30g/1l) then refresh in ice water. Dry on a tea towel. • Juice the trimmings, bring to just under a boil to clarify, then pass through double muslin and chill over ice. Season v. lightly with salt and lemon juice. • Halve the grapes, deseed, and add a single drop of moscatel vinegar to each half. Assembly • Dress the celeriac sheets with some salt, lemon and olive oil, then divide between 4 bowls, along with the grapes and hazelnuts. These elements must all be room temp. • Top with burnet leaves, and pour in the chilled celeriac juice (ice cold). (Incredibly simple, yet far more than the sum of its parts) If you’re interested in working alongside top quality chefs such as Ollie Dabbous 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: André Garrett - Head Chef - Galvin at Windows - London 1 Michelin Star - 3 AA Rosette Find out about André in our 60 seconds on the clock feature......... André where are you from? Bath, Somerset Which chef influenced you the most? Nico Ladenis What/where was your best ever meal? Michel Bras What’s your favourite cookbook? Roast chicken and other stories, I love to read stories more than pictures What is the next restaurant you want to visit? 11 Madison Park, New York What’s your favourite produce to cook with? Shellfish Who would be in your fantasy brigade? Sat Bains – Larder Guy Savoy – Fish Pierre Gagnaire – Garnish Alain Chapel - Sauce/meat Frederic Beu- Pastry Tom Kerridge – The pass Where would you go on a stage? Tokyo If you weren’t a chef what would you be? Royal Marine What would be your advice to anyone looking to get into the industry? Be strong minded and fully committed, learn from the best and never take 2nd best. For more information on André Garrett and Galvin at windows, check out the Restaurants website www.galvinatwindows.com André thank you very much for taking the time out of your busy day to take part in our recipe feature and good luck for the future Why not try and recreate André’s John Dory Dish.....Enjoy! See you next month Andy Introduction One of my favorite fish dishes, the blend of cauliflower and curry with the raisins is a great contrast to the John Dory Serves 4 Preparation time 1. 5 hours Cooking time 10 minutes Special equipment Liquidizer or blender, fine strainer or sieve Planning ahead Soak the golden raisins in hot water over night; toast the pine nuts and keep. South coast John Dory, orange glazed endive, cauliflower puree, curry oil, pine nuts and golden raisins Fish 2 6-800g john dory, filleted by the fishmonger Cauliflower puree 1 large white cauliflower 30g butter 200ml milk 200ml single cream or crème fraiche Method Cut the cauliflower into small florets and discard the stalks, heat the butter in a large pan until foamy, add the cauliflower, season with a little salt and sweat gently over a low heat for 2 mins, turn up the heat to high and add the milk, cover with a lid and cook very quickly until cauliflower is tender, about 5-6 mins, drain in colander then transfer cooked cauliflower to blender, discard any leftover milk, cover blender and blend on medium speed to start puree, bring single cream to boil and drizzle into cauliflower while still blending, you should have a thick smooth puree, pass through fine strainer and check for seasoning, this can be done advance and will keep in fridge for 1-2 days. Orange glazed endive 2 large Belgian endive or chicory 2 lemons 2 oranges 50g icing sugar Water if needed Method Zest both lemons and oranges and juice and keep aside, trim any dirty leaves from both endive and wash, dry on paper, heat large frying pan on medium heat, cut both endive in two length ways and dip cut side in sugar, add a splash of olive oil to the pan and add the endive sugar side down and allow to caramelize, when color turn over and color on both sides, add juice and zest and a little more sugar and allow to simmer and reduce for 10-12 mins to cook through and glaze, the endive should end by being soft and glazed with the sticky caramel, set aside. Curry oil, pine nuts and golden raisins 50g Cochin curry powder 200ml corn oil 20g soaked golden raisins 20g toasted pine nuts 10g salted capers Juice of half lemon Method Heat the curry powder in a dry pan over a medium heat to toast and cook the curry, keep moving and smelling as you cook and the flavor and aroma will develop in a warm, sweet curry fragrance, at this stage pour in the oil and mix, bring the oil to around 60 degrees and take off heat, leave to settle and cool, when cooled, pass though a cheese cloth and leave behind any sediment. To serve Marinade the John Dory fillets for 20 mins before serving, when ready to serve, reheat the puree in a pan, reheat the endive in the pan, warm the raisins, capers and pine nuts in some of the oil. Heat a large frying pan over a high heat and place in the John dory skin side down, using the curry oil as the cooking medium, do not move while the skin is crisping and fry for 3 mins, turn and cook for a further 2-3 mins until the fish is firm and opaque, take out and drain. Swipe some pure onto the warmed serving plates, top with the endive and arrange the fish across, dress with the warmed dressing and serve. Chef’s tip When blending the puree, use a blender with a tight fitting lid and start on low speed then move up to high. If you’re interested in working alongside top quality chefs such as André Garrett 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: Simon McKenzie - Head Chef - Isle of Eriska - Scotland 5 Red Star - 3 AA Rosette - Relais & Chateaux Find out more about Simon in our 60 seconds on the clock feature......... Simon where are you from? I am from Sunderland Which chef influenced you the most? I was mostly influenced by John Campbell in my latter years; however Paul Gayler played a huge part in setting my career path in my more formible years. What/where was your best ever meal? Best meal was the tasting room at Sat Bains with 4 other friends who are also chefs, the whole experience made the night memorable and the food was amazing flavours with such a light touch. What’s your favourite cookbook? The Flavour Bible is the book I most often have out at work; it is a great help when creating new dishes, it suggests an element you perhaps hadn't thought of. What is the next restaurant you want to visit? I would love to go to Can Roca or The Quay in Sydney. What’s your favourite produce to cook with? At the moment I have found a new confidence with fish and shaved off lots of sauces and elements historically I would over load the dishes with. Being on the west coast I am getting my hands on some of the finest fish in the UK and with that allowing the product to make its own statement without clouding it with unnecessary garnishes. A current favorite is Turbot, Truffled Leeks, Balsamic Onion and watercress. The dish is so simple but explodes with flavour when you eat it! Who would be in your fantasy brigade? My fantasy team would include; Larder – Grant Achatz (alinea) Meat – Simon Rogan Fish – Sat Bains Garnish – Shane Osborne Pastry – John Campbell And me on the pass kicking their arses!!! Where would you go on a stage? I would go to Murgaritz on a stage. If you weren’t a chef what would you be? Chief bra fitter for la Sennza or work on top gear What would be your advice to anyone looking to get into the industry? Make sure you are 100% passionate about food and what working in the industry entails, speak to someone who has been a part of the industry for a few years and then if you are still sure apply to a few good restaurants, Michelin if you can, that you know are focused on training and developing young chefs then get your head down and arse in gear and so for it; it’s a lot of hard work but you become a part of a huge family in catering where everyone knows each other, it’s a very rewarding career. For more information on Simon McKenzie and The Isle of Eriska Hotel, check out the Hotels website www.eriska-hotel.co.uk Simon Thank you very much for taking the time out of your busy day to take part in our recipe feature and good luck in your new role! Why not try and recreate Simon's Terrine of Pheasant and Foie Gras dish......Enjoy! See you next month Andy Terrine of Pheasant and Foie Gras, Quince, Orange and Grelots Serves - 40 Preparation Time - 1 Hour Cooking Time - 2 Hours Special Equipment - Waterbath & vac pac (optional), terrine mould Planning Ahead - The pheasant and chicken legs can be salted down and cooked a couple of days in advance and the jus to set the terrine can also be ready a day or two early. Terrine 3 Pheasants 1 loab foie gras sliced 2 cm thick 6 savoy cabbage leaves, stalk removed, blanched 3 carrots ¼ ed and roasted 5 banana shallots – roasted and peeled 150g miniature capers 16 pheasant legs 16 chicken legs 250g reduced veal glace 20 shitake mushrooms, stalk removed and sauted Sherry vinegar 200g vegetable oil 2 oranges sliced 200g molden salt Method Place the legs in a gastro tray with 200g molden salt, thyme and sliced orange. Cling film and leave in the fridge for 12 hours. Wash off under cold running water and placer in a vac pac bag with the vegetable oil and seal. Place in a waterbath on 85°c for 10 hours. Remove the legs and drain the fat. Carefully flake the meat from the bone removing any blood, sinew and skin. Place in a bowl. Mix with the warmed veal glace and the drained capers, season with salt and sherry vinegar. Butcher the pheasants to the crown and vac pac. Cook in a waterbath a 64°c for 25 mins. Refresh in iced water. Remove the breasts from the bird and remove the skin and trim. Season with kosher salt. Sear the foie gras in a very hot pan, season and deglace with sherry vinegar, remove and cool on a wire rack with a tray underneath to collect fats. Add the fats to the leg meat. Re season. Place the cabbage leaves on a plate, season and cling film, cook in the microwave on full power for 2 minutes. Drain on a clean cloth. Place all the other elements on a clean cloth and season with kosher salt. Line the terrine mould with triple cling film taking care to push it into the corners and edges. Layer the terrine starting with the confit meats, then foie, followed by pheasant and shallot and continue to build until all ingredients are used. Fold in the cling film, stab holes with a cocktail stick and tie the mould with string. Press with a heavy weight such as a box of butter for 12 hours. Remove the weight and string and turn out onto a clean board. Quince Pure 450g quince 100g granny smith 120g fresh orange juice 30g fresh lemon juice 220g sugar Method Peel and slice the quince thinly. Add all the other ingredients and vac pac. Steam for 30 minutes until the quince is tender. Place all of the ingredients into a blender and turn on full power. Pass through a fine chinoise and place in a squirty bottle. Orange Gel 400g fresh squeezed orange juice 12g ultratex Method Mix all of the ingredients together. Place in a squirty bottle. Croutes 1 ciabatta frozen sliced thin 20g olive oil Molden salt Method Place the sliced croutes onto a baking tray. Season with molden salt and drizzle with olive oil. Place in the oven at 180°c for 6-8 minutes. Place in a container. Grelots Trim the grelots leaving about 2cm of the stalk, cut in ½ and peel. Place in a vac pac bag and seal. Cook in the microwave until tender. Chill Drizzle a little oil onto he solid top and char the grelot ½‘s cut side down. Squirt with balsamic vinegar Garnishes Grelots Red vein sorrel Game jus Vinegarette Kosher salt To Serve Slice the terrine ½ cm thick. Square the edges and cut in 1/2. Brush vinaigrette over the sliced terrine and season with kosher salt. On a large square plate place 3 dots of quince puree down the left hand side and two more in between the gaps on the right and swipe left to right. Place the terrine in the centre of the plate. Remove 2 shells from the grelot and place neatly on the plate along with the remaining centre of the onion. Press 1 croute against the top of the terrine and another along the right hand side. Neatly arrange sprigs of the sorrel around the dish. Drizzle the orange gel dots around the plate. Drizzle the game jus around the plate filling the onion shells If you’re interested in working alongside top quality chefs such as Simon McKenzie 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: Bruno Birkbeck – Head Chef - The Torridon – Highlands 4 Red Star **** - 3 AA Rosette This month I have the great pleasure of welcoming Bruno Birbeck to our Monthly recipe feature. Bruno has kindly taken time away from his role as Head Chef at the stunning Torridon Hotel to put together a recipe for one of his signature dishes You may recognise Bruno from last year’s Great British Menu where he battled it out against fellow chefs to represent the North West, Bruno was set the challenge of creating spectacular dishes that could be shared at the ultimate street party, Some of Bruno’s dishes included A take on a classic ploughman’s, Kitridding farm Hay baked leg of lamb, mini shepherd’s pie and Rhubarb & custard Find out more about Bruno in our 60 seconds on the clock feature......... Bruno, where in the world are you from? I was born in Kendal, Cumbria Where have you previously worked? Gleneagles, The Samling, Northcote and Hipping Hall Which chef influenced you the most? Nigel Howarth What/where was your best ever meal? Pied a terre, Shane Osborne & The Square, Philip Howard What’s your favourite cookbook? White Heat by Marco What’s your favourite produce to cook with? Game Who would be in your fantasy brigade? My Wife Emma on pastry, Nigel Howarth – Pass, Lisa Allen, Fish and Martin Wishart, Sauce Where would you go on a stage? The French Laundry If you weren’t a chef what would you be? I would be a carpenter What would be your advice to anyone looking to get into the industry? Stay at least 2 years in your first job and then always go up to a better property afterwards to create a great CV. For more information on Bruno Birkbeck and The Torridon, check out the Hotels website www.thetorridon.com Bruno, 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 future If you haven’t had the opportunity to try Bruno’s stunning food yet why don’t you try and recreate his Braised Oxtail dish. Enjoy!! See you next month Andy Braised Oxtail Serves 4 2 x oxtails trimmed of fat and cut into 2 sections 2 x diced carrots 1 x diced onion 1 x leek diced 1 x stick celery diced 1 x clove garlic Sprig thyme 2 x bay leaves 1 x bottle red wine ½ x bottle port 2 x pints double chicken stock. Method Put oxtail into large container. Cover with vegetables, thyme, bay leaves, wine and port, marinade for 48 hours then strain off liquor. Sweat vegetables in a heavy bottom pan until coloured. Dust oxtail with a little seasoned flour, seal in a heavy bottomed frying pan until well coloured. Place oxtail in with vegetables, add liquor, reduce by half, and add stock. Cover with grease proof then cook slowly for 4-5 hours, remove oxtail gently (should be falling off the bone) remove oxtail from the bone and strip down into long fillet section, leave to cool, pass remaining liquor through sieve and reduce until sauce consistency then pass through muslin. Celeriac puree 1 x small celeriac 3.6oz butter 14 floz milk Salt to taste Method Sweat the celeriac with butter in a heavy bottomed pan adding no colour. Pour in milk bring to the boil and simmer until cooked blend the celeriac and pass through sieve, check for seasoning. Escabeche vegetables 3½ floz olive oil 3½ floz white wine vinegar ½ floz water 8 x coriander seeds Pinch saffron Small bunch coriander 1 x slice carrot 5 x clove garlic sliced 4 shallots sliced Method Sweat off the shallot with the olive oil; add garlic making sure no colour is added. Add carrot vinegar water, coriander seeds, saffron and coriander, bring to the boil, take off and cool down. Garnish Potato ring 5 pieces breaded tongue each plate Wood sorrel from the garden To Plate Add some sauce into heavy bottomed pan with the oxtail, reduce until glazed oxtail. Fry tongue, warm celeriac puree drain off escabech of vegetable onto cloth. Arrange all components onto a plate with potato ring and wood sorrel and sauce with remaining sauce. If you’re interested in working alongside top quality chefs such as Bruno Birkbeck send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150.

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