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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Stage – Paris House in Woburn Head Chef – Phil Fanning 1 Michelin Star 3 AA Rosette www.parishouse.co.uk My latest Stage took me to the stunning Paris House in Woburn. Not only is the food remarkable but so is the story of the building. Originally built in 1878 in Paris, the timber framed building was dismantled and shipped to the stunning grounds of Woburn Park at the end of the 19th Century. Alan Murchison purchased Paris House at the end of 2009. Coupled with a year’s hard work and a great local reputation Alan, Phil and the team not only achieved 3 AA Rosette’s but were recently awarded a prestigious Michelin Star in the 100th year of the Great Britain and & Ireland Michelin Guide When I arrived at Paris House Phil introduced me to the team who were all extremely welcoming, I could tell straight away he had a solid team of chefs, all of whom were busy getting on with the mornings mise en place. Throughout the day I saw many dishes being prepared and leave the pass in immaculate fashion, described as ‘retro, classic’ using locally sourced organic produce, every dish is well deserving of its newly acquired Michelin Star. My favourite had to be Phil’s take on ham egg and chips; the dish consists of Parma and smoked ham terrine with Thai spiced pineapple Carpaccio, purple potato chips, quail egg and bacon powder.

After a busy day in the kitchen I managed to prise Phil away from the stove for quick 60 seconds on the clock..... Phil, where in the world are you from? High Wickham Where have you previously worked? Vanilla Pod in Marlow, as well as doing stints at Dainsfield House and The Complete Angler and obviously L’Ortolan with Alan. Which chef influenced you the most? Tomas Keller What was your best ever meal? Easy, The fat Duck What’s your favourite cookbook? Dessert Cuisine of Oriol Balaguer What is the next restaurant you want to visit? Either Pied a Terre, The Ledbury or Hibiscus, if I had to choose one it would be Pied a Terre Who would be in your fantasy brigade? Larder – Heston Blumenthal (The Fat Duck) Garnish – Gordon Ramsay (Royal Hospital Road) Fish – Alan Murchison (10 in 8) Meat – Daniel Clifford (Midsummer House) Pastry – Simon Jenkins (Coworth Park) Where would you go on a stage? The French Laundry If you weren’t a chef what would you be? I would love to have been an engineer but I’m not great at Maths so maybe an inventor What would be your advice to anyone looking to get into the industry? Make sure you’re doing it for the love! I would like to say a massive thank you to Phil, Alan and the team for allowing me into their kitchen for the day, it was a great experience and I look forward to visiting again soon Paris House is open from Tuesday dinner through to Sunday lunch, serving Menu Du Jour, a Midweek Dinner Menu, A la Carte, Gourmand Tasting, Vegetarian Gourmand and Prestige Tasting menu’s. Please visit www.parishouse.co.uk for more information. If you’re interested in working alongside top quality chefs such as Phil Fanning and Alan Murchison 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: 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