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 Lee – Head Chef - The Bildeston Crown – Suffolk 3 Red Star - 3 AA Rosette The Bildeston Crown has also achieved numerous prestigious awards including; Taste of England Award - 2009 “Best Small Suffolk Hotel” in the Tourism in Suffolk Awards - 2008 “Best Restaurant” at Suffolk Food & Drink Awards - 2010 The 20 Best Restaurants with Rooms The Sunday Times top 20 Restaurant with rooms Find out more about Chris in our 60 seconds on the clock feature......... Chris, where in the world are you from? I am from Kent. Where have you previously worked? Prior to The Bildeston Crown I spent some time at country hotels & at Fawsley Hall, Northamptonshire & Windows Park Lane, London. Which chef influenced you the most? Phillip Howard & David Everitt Matthias. What/where was your best ever meal? A 22 course tasting at L’enclume. What’s your favourite cookbook? Le Crillon. What is the next restaurant you want to visit? Pic Valence Restaurant, France. What’s your favourite produce to cook with? I am fortunate enough to have a gun license, which enables me to go out on regular shoots so I enjoy cooking with local produce that I have shot myself. Who would be in your fantasy brigade? I spend too much time in a kitchen; there are far better fantasies that I can think of rather than a brigade. Where would you go on a stage? While eating at Pic Restaurant I would love to do a stage at the same time. What would be your advice to anyone looking to get into the industry? Say goodbye to friends and family unless they are in the same industry, and as this industry takes up a lot of your personal life. Be 100% that it’s what you would like to do because if you knuckle down and work hard in can be very rewarding. For more information on Chris Lee and Restaurant The Bildeston Crown check out the restaurants website www.thebildestoncrown.com Chris 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! If you haven’t had the opportunity to try Chris’ stunning food yet why don’t you try and recreate his Smoked Collar of Nedging pork dish. Enjoy!! See you next month Andy Smoked Collar of Nedging Pork, Roast Loin, Braised Lettuce and Artichoke Ingredients - Smoked Collar • 1 smoked collar • 2 carrots • 4 sticks of celery • 1 Spanish onion • 1 bulb of garlic • 2 bay leaves • 2 sprigs of rosemary • 4 sprigs of thyme • 2 litres of apple juice • 2 litres of demi glace Method Soak the collar in water for 24 hours before cooking. Peel and roughly chop the vegetables into a miripiox. In a large sauce pan sweat the vegetables until they are soft but haven’t coloured. Add the herbs, the apple juice and the demi glace. Now add the collar. If the liquid isn’t completely covering the collar top up with a little water. Cover with a cartouche and place the pan in an oven at 130cc for about 3 hours. When the meat is extremely tender and falls apart easily it is ready. Remove the meat from the pan and set to one side to cool. Strain the liquid into a fresh pan and place on a stove to reduce. It should reduce by about half but check it regularly to make sure it doesn’t go too salty. Strain it into a tub and chill overnight, when cold remove any fat that has set on top. When the collar has cooled a little but is still warm remove the black layer of meat from around the outside and then cut into quarter’s length ways. Roll each quarter tightly in cling film so they are round. Set these in the fridge overnight. When they are set cut into portions. Place each portion in a vac pac bag with a spoonful of the cooking liquor and seal. These can now just be dropped into hot water to heat for serving. Ingredients - Baby artichoke Barigole • 8 turned baby artichokes soaked in water and ascorbic acid for 24 hours • 50g brunoise of carrot • 50g brunoise celeriac • 2 clove garlic finely sliced • Thyme 1 sprig and 3g fennel seeds in a muslin ball • 200ml olive oil • 150ml white wine • 300ml chicken stock (hot) • 10g caster sugar • Splash sherry vinegar Method Get the olive oil hot in a pan and add the artichokes, fry for a moment to steam any water off, pour in the wine and reduce to nothing. Now add the brunoise and the muslin ball, then the garlic, the sugar and the chicken stock, cover with a cartouche and cook quickly until the artichokes are tender. Finish with a splash of sherry vinegar and a squeeze of lemon juice. Ingredients – Braised Pigs Head • 1 pigs head split in half • 1 bottle red wine • 4 carrots • 1 head of celery • 2 Spanish onions • Thyme • Rosemary • 1 bulb garlic • 4 bay leaves • Demi glace • 1 chicken breast • 1 egg white • 200ml double cream Method Peel and chop the vegetables into a miripiox, in a large pan melt a block of butter and add the miripiox to this. Sweat the vegetables with no colour until soft, add the wine and reduce by half, add the head and enough demi to cover finally add the herbs and the garlic, cover with a cartouche and simmer for 3-4 hours or until the meat falls off the bone. Remove the meat from the liquor. Pick through this removing all the fat and bone, also any brain and the eyeballs. You will need to peel the tongue and then this can be picked and added to the rest of the meat. The meat then needs to be chilled. While it is chilling blitz the chicken breast in a food processor with a pinch of salt. When it comes together in a smooth paste add the egg white. Pass this mix through a drum sieve into a bowl. Now fold in the cream. Add the cold head meat to this. Now shape this mixture into balls about the size of golf balls. Allow to set in the fridge for an hour or so, they then just need to be paned, these can then just be deep fried to serve. Ingredients – Confit potato and Waldorf salad • 4 large new potatoes • Duck fat • 1 clove garlic • 2 sprigs thyme • 100g butter • 2 Braeburn apples Method Cut the top and the bottom off of the potato and then using a parisienne scoop remove the middle of the potato. Place these in a pan and cover with duck fat, add the thyme and garlic and confit for about an hour until the potato is tender. Peel the apples, remove the core and finely slice, work quickly so the apples don’t discolour, sweat the apple off in the butter quickly at first but making sure it doesn’t catch. Turn the heat down and cover with a cartouche, allow to cook until the apples are extremely tender and then put into a liquidiser are blitz to a puree. Put some of the puree into the bottom of the potato and then top with apple batons, walnut halves (peeled) and celery leaf cress. This should all be dressed in walnut oil and lemon juice. Ingredients –Lettuce puree and Minted Lettuce • 1 Cos lettuce shredded heart removed • 1 mint leaf • 100g unsalted butter • Chicken stock Method In a wide based pan get the butter foaming but not browned. Add the lettuce and cook quickly for a minute or two stirring continuously, do not allow to colour, then add the mint leaf, add a small splash of chicken stock to steam it. It should however evaporate immediately. Put everything in a liquidiser and blend to a smooth puree. Pass and chill quickly to make sure it stays green. Ingredients –Braised Lettuce • 1 English round lettuce picked like spinach, hearts removed. • 6 mint leaves shiffonaded Method Sweat the lettuce leaves in butter to wilt, add the mint last minute and then push in to a cutter to serve Ingredients –Crackling • 1 belly skin Method Trim all of the fat off the skin so it is very very thin. Cut long thin strips of the skin and lay out on a flat metal tray. Season with fine salt and then place another flat tray on top. Put a couple of heavy pans on top of this and put it in the oven. Cook at 190?c for 26 minutes. Pork Loin Method Cut a piece of the loin about an inch thick. Season and then pan fry. Starting in clarified butter and then adding a knob of butter to this and basting to finish. To serve Swipe some of the lettuce puree on the plate and use a little to hold the head ball. Place collar on the wilted lettuce, cut the artichoke in half and lean a piece of loin on each, place the potato with the Waldorf salad on the side of the plate and lean a piece of the crackling up against the collar, drizzle a little of the collar liquor on the plate and serve. If you’re interested in working alongside top quality chefs such as Chris Lee 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 Poynton – Chef Patron – Restaurant Alimentum – Cambridge Good Food Guide ‘Top Restaurants’ 3 AA Rosette It’s an honour to announce that Mark Poynton, Chef Patron of Restaurant Alimentum in Cambridge has provided Platinum Recruitments Elite Chef Division with the recipe, methodology and pictures for one of his signature dishes. Find out more about Mark in our 60 seconds on the clock feature......... Mark Where in the world are you from? I am from the best part of England Chester (the North West.) Where have you previously worked? Prior to Alimentum I spent 7 ½ years at Midsummer House, and before that 1 ½ years at what was Juniper in Altrincham with Paul Kitching, and before that a few country house hotels in the north west area. Which chef influenced you the most? There have been 2 big influences in my career Daniel Clifford being the main and my very 1st head chef Ian Mcdowall. What/where was your best ever meal? I have been lucky enough to eat in some of the best Restaurants in the world so this is a difficult one with different answers, Most amazing experience was the kitchen table at El Bulli in 2005, and best food experience was Pierre Gagnaire in 2003. What’s your favourite cookbook? Modernist Cuisine Vol 4 at the moment. Who would be in your fantasy brigade? Daniel Clifford (Midsummer House) on meat, Russell Bateman (Colette's at the Grove) on fish, Matt Gillan (The Pass at South Lodge) on starters, Andy Sinclair (Platinum Recruitment) on garnish, Michelle Gillott (Sosa) on Pastry, Martyn Compton (Tanners) on the pass and me sitting in the restaurant eating what they cook. What’s your favourite produce to cook with? Always fish because 2 pieces are never the same. If you could go anywhere on a stage, where would you go? Alinea in Chicago. If you weren’t a chef what would you be? A really bad football player who dreams of playing for Celtic. What would be your advice to anyone looking to get into the industry? Knuckle Down and don’t be scared to ask questions, the day you stop questioning is they day you stop learning and improving. Mark it’s a real pleasure to have you feature for us so a massive thank you! For more information on Mark Poynton and Restaurant Alimentum check out the restaurants website www.restaurantalimentum.co.uk Mark is also cooking at The Loft Project in October 2011, for reservations take a look www.theloftproject.co.uk Why not recreate Marks Sirloin of beef & braised oxtail dish Enjoy!! See you next month Andy Sirloin of beef & braised oxtail, with mushroom puree and wilted spinach This recipe revives a traditional and much underappreciated ingredient – oxtail, utilising its fulsome flavours whilst transforming its texture & appearance to nicely compliment the juicy succulence of the sirloin. Serves 4 Ingredients • 1 x 480g piece of sirloin of beef (trimmed of all fat and sinew) • 750g x raw oxtail cut in to pieces • 2 litres x brown chicken or beef stock • 4 x eggs • 100g x plain flour • 100g x dried bread crumbs • 1 x carrot (roughly chopped) • 1 x stick of celery (roughly chopped) • ½ x onion (roughly chopped) • 2 x cloves garlic (peeled and sliced) • 500g x baby spinach (washed and drained) • 500g x button mushrooms • 200g x double cream Method Braised oxtail (Can be prepared the day before) Fry the oxtail in a little vegetable oil until golden then add the chopped vegetables & fry till golden. Place these ingredients in a roasting tray and cook in a preheated oven at 120C for 4 – 5 hours. When cooked (the meat should fall away from the bone when a little pressure is applied) remove the oxtails from the cooking juices and pick the meat from the bone while still warm. Pass the cooking juices through a strainer and add a little back to the cooked meat to maintain moisture. Season the meat & juices with a little salt to taste, then roll the meat, using cling- film, into sausage shapes and place in the fridge for 2 hours (or overnight if preferred). Reserve the cooking juice to serve as sauce. When the oxtail has set in the sausage shape cut into serving size pieces then roll through the seasoned flour, dip into beaten eggs and coat with breadcrumbs, ready for finishing. Mushroom Puree Wash the mushrooms in cold water and drain. Quickly break the mushrooms into small pieces using the pulse function on a blender. Place the mushroom pieces into a deep, heavy bottomed pan and dry fry for about 20 minutes until all the liquid disappears, then add the double cream and blend until smooth. Season with salt and lemon juice to taste. Sirloin Cut the beef into 4 x 120g pieces and season with salt and freshly ground pepper. Heat a heavy based oven proof frying pan. Add a little vegetable oil and seal the outside of the steaks until golden all over, then put into a preheated oven (180C) for about 6-8 minutes for medium rare, (medium 8 – 12). Remove from the heat and leave to rest for about 5 minutes. To serve Colour the coated oxtail in a little hot oil until golden, then place with the beef in the oven at 160C for 3 minutes. Meanwhile heat the mushroom puree and wilt the spinach in a little butter. Season both to taste and arrange on warmed plates to serve, alongside the oxtail and sliced beef, which is drizzled with the oxtail cooking juices to finish. Creamed potato & roasted shallot makes the perfect accompaniment. If you’re interested in working alongside top quality chefs such as Mark Poynton 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: Mark Jordan – Executive Chef – The Atlantic Hotel - Jersey 3 AA Rosette 1 Michelin Star I’m proud to announce that Mark Jordan, Executive Chef at The Atlantic Hotel in Jersey has kindly provided Platinum Recruitments Elite Chef Division with the recipe, methodology and pictures for one of his signature dishes. Find out more about Mark in our 60 seconds on the clock feature......... Mark Where in the world are you from? I was born in a small town called Morfa Nefyn in North Wales but was brought up in the Midlands. Where have you previously worked? I started my career with the great Keith Floyd at the Maltsters Arms in Devon. I then left to become Sous Chef for Jean-Christophe Novelli at The Mill at Gordleton Hotel and Restaurant in Hampshire. I then moved to become Head Pastry Chef at Llangoed Hall, Sir Bernard Ashley’s hotel in mid Wales. Following that I was employed as Sous Chef at Congham Hall Hotel in Norfolk, after which I spent a short spell working at Rascasse, Simon Gueller’s restaurant in Leeds before I went to work with the Roux brothers in Amsterdam as Head Pastry Chef. I then returned to England and took up my first Head Chef position with the celebrity chef Steven Saunders at the Pink Geranium restaurant in Cambridgeshire. I was there for eight years. I then moved up north to become Head Chef at Gilpin Lodge Hotel near Windermere for a couple of years before jetting off to become Head Chef at The Atlantic Hotel in Jersey. Which chef influenced you the most? It would have to be Keith Floyd; no fashions, no gimmicks - just good well cooked food. What/where was your best ever meal? My best meal ever I would have to say was at the Ledbury last year. Brett Graham’s style and the thought he puts into his dishes is amazing so he quite rightly deserves his two star status. What’s your favourite cookbook? My favourite cookbook still has to be White Heat. It’s a great book that will always have a place on my book shelf. What would be your fantasy brigade? My fantasy brigade, well, that’s a question! It would have to be Michael Wignall, a great pastry chef; Eric Chavot, an all round great chef; Tony Pierce, my good friend from Knockinaam Lodge probably on fish; Rene Redzepi in the development kitchen and I would love to go back in time and have Keith Floyd back on the pass with me. What’s your favourite produce to cook with? My favourite produce to work with is pork belly - a really fantastic ingredient that is very versatile. If you could go anywhere where would you go on a stage? Peter Gilmore at Quay in Sydney. I love his style and ethos. If you weren’t a chef what would you be? Well, I became a chef by default as I originally wanted to study animation but because of certain situations at school I was unable to gain the qualifications to get on to an animation course. What would be your advice to anyone looking to get into the industry? My advice to any young person coming into catering is to make sure that it really is what you want to do as it takes up all of your personal life, family times and celebration times such as Christmas, Bank Holidays etc. However, when you do work hard and become successful in the catering industry it can become very rewarding and interesting. Mark is extremely busy at the moment with the opening of his new restaurant ‘Mark Jordan at the Beach’, the launch of his first book ‘Mark Jordan's Ocean Voyage’ and not to mention running his renowned Michelin Star restaurant, with so much on I’d like to say a big thank you for taking the time to talk to us. For more information on Mark Jordan and The Atlantic Hotel check out the Hotels website:- www.theatlantichotel.com If you would like to order Mark’s book visit www.chefmagazine.co.uk/Products/27/57/Ocean-Voyage.html Why not recreate Marks Pan-roast fillets of sole dish Enjoy!! See you next month Andy Pan-roast Fillets of Sole with Crab-crushed Jersey Royals and Sauce Grenoble Ingredients Dover sole 3 x 450g Dover soles, skinned Sauce Grenoble 100g gherkins 100g baby capers 1 squeeze lemon juice 1 handful parsley, chopped Crab-crushed Jersey Royals 450g Jersey Royals Vegetable oil 50g butter Juice of 1 lemon 100g fresh white crab meat Salt and pepper 1 handful chives, chopped Fish Velouté/foam 1 shallot 1/2 bulb garlic Vegetable oil 1 sprig thyme 4-5 button mushrooms. sliced 1 vanilla pod 125ml medium white wine 125ml dry vermouth 950ml fish stock 300ml double cream Juice of 1/2 lemon Salt, to taste Bread croutons Ingredients 1/2 fresh white loaf 475ml vegetable oil 100g butter Salt Parmesan cheese To serve 10-12 caper berries Basil cress Method Dover sole Fillet the sole by running a sharp flexible knife down each side of the sole’s backbone and slowly removing the flesh from the bone using delicate strokes of the knife. Flip over the sole and do the same again for the underside. Trim the sole, removing any straggly bits. Lay one fillet of sole in front of you on a chopping board – you will notice there is a thick end and a thin end. Lay another fillet on top of the first fillet the opposite way thick end to thin and repeat this three times – there should be in total six pieces of fillet stacked on top of each other. While the sole is stacked skewer two fillets together with cocktail sticks, using six in total. Roll each pair over and trim the ends square and then cut in half – that will be your first two portions, now the same with the remaining fillets. Place in the fridge to chill. Sauce Grenoble Chop the gherkins into small dice and mix with the capers. Add the lemon juice and parsley and reserve. Crab-crushed Jersey Royals Preheat the oven to 170°C. Wash and place the potatoes into a pan of salted water and slowly bring them up to the boil. Once the potatoes are cooked remove them from the water and store in the saucepan. In a large sauté pan heat up a little oil, to this add the Dover sole stacks and gently colour until golden brown on one side. Remove from the pan and place into the oven for 5 minutes. Remove from the oven and place back in to the pan with the oil. Add a good knob of butter and squeeze of the lemon juice, baste the butter over the sole and leave for a minute. Using a fork crush the potatoes and add the remaining butter, remaining lemon juice, crab meat, salt and pepper, and chives. Fish Velouté/foam Peel and slice the shallot and garlic and add to a saucepan with a few drops of vegetable oil and gently fry without colouring. Add the thyme and the mushrooms. Slice the vanilla pod in half lengthways and add the pan. Pour in the wine and the vermouth and reduce until the liquid is syrupy. Pour the fish stock into the pan and bring to the boil then reduce by two-thirds. Add the cream and the lemon juice and again bring the sauce up to the boil. Adjust the seasoning with the salt and pour through a fine sieve. Bread croutons Slice the bread into 0.5cm thick slices and remove the crust with a sharp knife. Cut the bread into 0.5cm long strips and then cut the strips into 0.5cm dice. Place the oil into a thick-bottomed pan and heat it up, place one dice of the bread into the oil to see if the oil is hot enough – the crouton should fry quickly and turn brown. Remove this crouton from the oil and then add the others and keep stirring them around while they fry. Once the croutons turn brown, turn off the heat, add the butter and stir again. Pour the oil and the croutons into a fine sieve and drain well. While the croutons are hot season with a little salt and grate over the cheese. Set aside until required. To serve Place a metal ring in the centre of each serving dish and half fill with the hot potatoes, pressing them down thoroughly. Remove the metal ring and gently place a portion of sole on top of the potato. At this point gently twist and pull out the cocktail sticks. Heat up the sauce and spoon some over the sole. Using a hand blender foam the fish veloute and also spoon some over the dish. Garnish with a few caper berries, the croutons and cress, and serve. If you’re interested in working alongside top quality chefs such as Mark Jordan 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: 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