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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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: Andrew Barkham – Head Chef – Rhodes Twenty Four – London 3 AA Rosette 1 Michelin Star With Christmas Just moments away, Platinum’s gift to you this festive season is not just one, but two recipe features for the month of December! Andrew Barkham is the newly appointed Head Chef at Gary Rhodes’ Michelin Star restaurant, Rhodes Twenty Four . He is no stranger to Gary’s kitchens, in total he has worked for over 11 years within two different restaurants working his way up to a now well deserved Head Chef role. It’s a genuine pleasure to introduce Andrew to our monthly feature and I very much hope you enjoy his recipe. Find out more about Andrew in our 60 seconds on the clock feature......... Where in the world are you from? Southampton Where have you previously worked? City Rhodes and 1 Lombard Street and now Rhodes Twenty Four Which chef influenced you the most? Gary Rhodes, Adam Gray and Marco Pierre White What/where was your best ever meal? L'Assiette Champenoise – Remis What’s your favourite cookbook? The French Café – Simon Wright What is the next restaurant you want to visit? The Ledbury What’s your favourite produce to cook with? Veal Heartbreads Who would be in your fantasy brigade? Michael Roux, Tom Aikens, Nathan Outlaw and Thomas Keller Where would you go on a stage? Noma If you weren’t a chef what would you be? Pro Golfer What would be your advice to anyone looking to get into the industry? Be willing to work hard and have very little rest, do it for as long as you can as it will pay off in the long run and you don’t get a second chance. For more information on Andrew Barkham and Rhodes Twenty Four, check out the restaurants website www.rhodes24.co.uk Andrew, 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 for in your new role! If you haven’t had the opportunity to try Andrew’s stunning food yet why don’t you try and recreate his Roasted Stone Bass Dish Enjoy!! See you next month Andy Roasted Stone Bass, Celeriac Cream, Girolle Mushroom and Hazelnuts Ingredients Stone Bass 120g Spinach 30g Celeriac cream 40g Baby leek (pieces) 7 Girolles 9 Hazelnut halves 7 Chopped chives 1tbsp Hazelnut sauce 80ml Celeriac Cream Celeriac 1 Shallots 2 Butter 150g Milk 1l Hazelnut oil 10g Method • Peel and slice down the shallots, sweat down in a pan with the hazelnut oil and butter. • Peel and dice the celeriac in to small pieces and add to the shallots sprinkle with a little salt to help break down the celeriac quicker. • Cover with a cartouche and cook gently with the milk. Don’t boil as the milk will split and have a lasting effect on the end taste of the cream. • Once the celeriac has cooked remove from the heat and strain the excess milk place the celeriac pulp in a thermomix and blend till the mix is smooth. • Pass the celeriac puree through a fine sieve and season. Hazelnut Sauce 100ml Noilly Prat 100ml White wine 500ml Vegetable stock 60g Toasted hazelnuts, crushed 150ml Double cream 100ml Milk 60ml Hazelnut oil Method • Put the Noilly Prat and white wine in a saucepan, bring to the boil and reduce by three quarters. • Immediately add the vegetable stock, then the crushed hazelnuts, and simmer until the stock is reduced by two thirds. • Add the double cream, bring to the boil, then add the milk and bring back to the simmer. • Transfer to a blender and blend until smooth, adding the hazelnut oil half way through. • Push through a fine sieve and then through muslin. Season to taste. Service Method • Fillet the stone bass and ensure that all bones and scales are removed then portion into 120g portions. Before cooking remove the portion from the fridge 10 minutes prior to cooking to get better results. Dust the skin of the bass in flour and brush with butter. • Pan roast the fish olive oil and once flipped over baste in foaming butter. To achieve and golden crispy skin. • Roast the hazelnuts in a little olive and salt for best result use a fan assisted oven for even colouring. Before serving cut in half where the nut breaks naturally. • Baby leeks are blanch whole in boiling salted water before cutting them down to 1 inch pieces on the angle. When reheating toss in warm butter and season. • Spinach is blanch in boiling salted water and refresh then buttered and seasoned. • Girolle mushrooms are graded and prepared by scraping the stalks and washed in luke warm water QUICKLY. • Chives are chopped finely. • Pan fry the girolle mushroom in a little oil and toss in some hazelnut halves and chopped chives. Assembly of the dish Using large serving spoons make a large quenelle of celeriac puree and place it at the bottom of the plate. Above and left of that place a small pile of spinach and the opposite side the baby leek garnish. Before lifting the stone bass portion on top of the spinach carefully arrange the girrole, hazelnut and chive on top of the fish, and just before sending spoon some hazelnut sauce over the baby leek which has been foamed. Serve extra sauce on the side. If you’re interested in working alongside top quality chefs such as Andrew Barkham 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: Ben Spalding – Head Chef – Roganic Restaurant BMW/Square Meal - Best New Restaurant National restaurant awards - 16th Best Restaurant London Restaurant Festival - Most Inspirational Restaurant Find out more about Ben in our 60 seconds on the clock feature......... Ben where in the world are you from? I was born in Brighton but grew up in south east London and then through parts of Sussex and Kent Where have you previously worked? Throughout 5 countries I have worked at 28+ restaurant, per se, Royal hospital road, Gary Rhodes W1, L’autre pied and Vue de monde, I have also taken lengthy stages at Le Manoir, Bagatelle, the fat duck, the capital and L’enclume Which of these chefs influenced you the most? All of them in different ways, but primarily Thomas Keller and Gordon Ramsay What/where was your best ever meal? Per se no question, but le bernadin came close. What’s your favourite cookbook? The French laundry cookbook is quite simply the book that changed everything for me, I remember being bought it as a present from my brother for my 19th birthday and he wrote inside the front cover “here’s to a world that is not far from your grasp” 6 months later I was working at per se. But there is also so many, too many to name, a 3 star chef by Gordon Ramsay is also special to me as I was running larder section at the time it was made and helped do a good chunk of the photographed starters in there. What is the next restaurant you want to visit? Well, I’m Heading to Pierre Gagniere soon which I have wanted to go for years but apart from that Magnus Nilsson’s Fäviken restaurant in the north of Sweden is high on my list, I am trying to get a table when I visit Sweden at Christmas but it isn’t easy! Also Frantzen Lindberg and Mathias Dahlgren in Stockholm but I have tables booked there! And finally I will be making the trip to Christian Bau at Schloss berg and Joachim Wissler at Vendome next year in Germany. What’s your favourite produce to cook with? Something rare and unique and underrated, my favourites right now are the completely underrated Dab fish and also the Pom Pom mushroom which both feature on the current menu. Who would be in your fantasy brigade? Ha-ha, ok, I am going to cover every possible section in the kitchen here • Chair sitting by the pass: me! • Pass: Escoffier • Canapés: Thomas Keller • Larder: Pierre Gagniere • Fish: Eric chavot • Sauce: Pierre koffman • Garnish: Simon Rogan • Pastry: Shannon Bennett • Baking: Joel robuchon • Development kitchen: Sergio Herman • Forager: Rene Redzepi • Pot wash: Marco & Gordon & Anthony Worrall Thompson Where would you go on a stage? Deep in Japan in one of the most incredible 3 Michelin stars, completely out of my depth. If you weren’t a chef what would you be? I’d be a DJ playing dirty house and techno. Would be your advice to anyone looking to get into the industry? I would say be 100% passionate about it. At the highest level i.e. Michelin, top London kitchens etc it’s a lot more, you must want to do it! It really isn’t the sort of career to do just as a job. You need to eat, sleep and breathe it, be prepared to sacrifice everything, work through the hard times and stay humble and respectful to everything and everyone- this is a lot easier said than done and something I am still learning and teaching myself every day. I would like to send a massive thank you to Ben for taking part in our recipe feature and good luck with the future of Roganic! I would also like to thank Thomas Bowles for providing the photography of Ben’s Fantastic Cauliflower dish For more information on Ben Spalding and Roganic, check out the Restaurants website www.roganic.co.uk or follow ben on Twitter @Benspalding1 If you haven’t had the opportunity to try Ben’s stunning food yet why don’t you try and recreate his Golden Cauliflower dish. Enjoy!! See you next month Andy Golden Cauliflower, Sour Cream, Raisins, Lettuce and Yarrow Please note this recipe has been slightly changed as the current version on the Roganic menu is more refined and takes a bit more time to put together and execute. Ingredients • 2 x Golden cauliflower • 200gr x Raisins • 50g x Sour cream • 2 x Gem lettuce cut into half • 20 pieces x Yarrow picked to thumb length • 75gr x Apple vinegar • 150gr x Honey • 3 sprigs of picked Thyme leaves • 250gr x Salted butter • Fine Salt • Maldon sea salt • Black Pepper • Rapeseed oil • 1 head of picked and washed Buckshorn plantain • 200gr x pickling liquid Method • Mix apple vinegar, honey and thyme in a pot, reduce by half, keep warm and set aside • Add raisins to 1000g warm water in a pot and boil until liquid is barely covering the raisins anymore, blend and strain through a chinois, and then fill a small plastic bottle, keep warm • Heat a small pan of oil to 180c and fry the yarrow @ 180c for 5 seconds, drain and season, set aside • Cut the cauliflower into quarters and trim off excess stalk and florets and turn into a nice round cluster, reserve some small florets and trim up neatly for pickling. • Heat the 200gr of pickling liquid and when boiling add the small florets and boil for 20 seconds then remove from heat and leave to cool in the pan • Choosing the nicest cluster of cauliflower then Heating a medium non-stick frying pan, add some rapeseed oil, and brush the cauliflower cluster all over with oil and season lightly with salt and pepper and start to caramelise on a medium heat, once lightly golden all over add a knob of salted butter, and start to baste, ensuring the butter never goes flat and stays foamy and almost engulfing the cauliflower, keep adding a knob of butter every 30 seconds and basting until just cooked but retaining a good bite, remove from the pan onto a cloth lined tray to remove grease, and brush well all over with the warm apple honey • Heat a grill pan to smoking, brush the lettuce face side with rapeseed oil, salt and pepper and grill face side down, pushing down in the middle to ensure even grill lines Assembly • On a medium sized plate, squirt 5 evenly spaced dots of raisin puree • In between the dots place a piece of pickled cauliflower • In each dot of puree place a piece of yarrow leaf • Warm the lettuce and cauliflower cluster through the oven for 1 minute, then remove and brush well with the warm apple honey • Spoon a good dollop of sour cream onto the centre of the plate • Lay the piece of lettuce on the plate, and then the cauliflower cluster on the sour cream • Finish with a few more leaves of yarrow and the buckshorn plantain and serve If you’re interested in working alongside top quality chefs such as Ben Spalding 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: Shane Hughes – Head Chef – Roussillon - London Restaurant awaiting to be rated, Shane previously held 3 AA Rosette - 1 Michelin Star This month has been an extremely busy month for us at Platinum so we thought we would treat you all to not one but two recipe features! I have the great pleasure of welcoming Shane Hughes to our Monthly recipe feature, Shane has recently taken on the role of Head Chef at the London based French restaurant, Roussillon. Find out more about Shane in our 60 seconds on the clock feature......... Shane, where in the world are you from? I was born in South Africa in a town called Krugersdorp but brought up in the UK, mostly in Aylesbury (don’t tell anyone) Where have you previously worked? I have worked in some amazing Hotels and restaurants including, Hartwell house, The Connaught, Juniper, Whatley Manor and Le poussin, I have also worked for John Burton Race, my previous position before taking on the Roussillon was at Ynyshir Hall where I achieved a Michelin Star Which chef influenced you the most? Martin Burge of Whatley Manor has influenced me above all other chefs, he is a consummate professional. What/where was your best ever meal? My most recent favourite meal was definitely at The Ledbury What’s your favorite cookbook? I’m not much of a cook book lover but I own an Italian cookbook of the top boys over there, Carlo Cracco, Enriqo Crippo, Marquesi and so on!! It’s very rare and beautifully published. What is the next restaurant you want to visit? I would very much like to dine with Helene Darroze at the Connaught; I hear good things all the time. What’s your favourite produce to cook with? My favourite ingredients right now are the mallards which I collect personally from a shoot in Wales, I braise the legs and hang the crowns until they are just perfect, then we pluck and roast them to order. Who would be in your fantasy brigade? My ideal team would be the boys (and girls) I worked with at Ynyshir Hall, all trained up to my spec and very hard working………but if Paul Kitching is available I could use a good kitchen porter.(joke)!! Where would you go on a stage? If I could work anywhere right now I think it would have to be with Patrick o Connell over in America at The Inn at little Washington, I met him once and he was a fantastic character, very inspirational and hugely respected for both his cuisine and his philosophy. If you weren’t a chef what would you be? If I was not a chef I would probably have followed in my father’s footsteps and become a Royal Marine.....Too late now for sure. What would be your advice to anyone looking to get into the industry? My advice to young chefs entering the industry is that they should apply for the best and stay as long as they can, don’t be in a rush for promotion and learn every facet of the kitchen from garnish to pastry so that when the time comes to lead a team they have the confidence to do so without doubt. For more information on Shane Hughes and Roussillon, check out the restaurants new website www.roussillon.co.uk Shane I know you’re extremely busy getting your team in place and setting up the kitchen at Roussillon so I would like to thank you for taking the time out of your day to feature with Platinum Elite Chefs, good luck with the future at Roussillon! If you haven’t had the opportunity to try Shane’s stunning food, why don’t you try and recreate his Warm Treacle Tart dish. Enjoy!! See you next month Andy Sinclair Warm Treacle Tart with clotted cream and Walnut Custard Serves 8 to 10 Treacle tarts 200g Cooled beurre noisettes 180g Eggs 78ml Double cream 10g Salt 908g Golden syrup (warmed) 180g Bread crumbs Zest of 2 lemons 50ml Lemon juice 500g Sweet Pastry 8 to 10 Metal rings (medium size) Method For the tart mix you need to mix the noissette butter with warmed syrup add to eggs, cream, salt mix, mix the bread crumbs, lemon zest and juice into the syrup and rest for one hour. Roll out the sweet pastry and blind bake on a silicone mat until blonde and then cool, cut out the pastry with a metal ring and set aside. Take the same metal ring and line with baking paper, place the cooked pastry disk back in to the lined ring and half fill with the treacle tart mix, repeat until all your rings are filled. Cook at 150c on the top shelf of your oven, and cool, the rings will slide off when needed. For the custard boil walnuts with milk then blend then pass. Pour the walnut milk over eggs and sugar as if to make a basic anglaise then cook over a bain marie until thick, chill immediately. Serve the Tarts warm with the walnut custard, some chopped walnuts, clotted cream and banana crisps. If you’re interested in working alongside top quality chefs such as Shane Hughes 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: Adam Gray – Co-owner - The Red Lion – Northamptonshire Awarded a Bib Gourmand in the 2012 UK Michelin guide, the first ever for the county of Northamptonshire! This month I have the great pleasure of welcoming Adam Gray to our Monthly recipe feature. Adam has kindly taken time away from his role as the co-owner of the Red Lion in Northamptonshire to put together a recipe for one of his signature dishes. Adam held the Head Chef position at City Rhodes until 2003, where he maintained a Michelin star before opening Rhodes Twenty Four in the heart of the city. Under his direction, Rhodes Twenty Four was awarded the BMW Best New Restaurant and in 2005 was awarded a Michelin star. In 2007 Rhodes Twenty Four also went on to receive three AA Rosettes Adam left Rhodes in September 2011 to focus on his new role as co-owner of the Red Lion in Northamptonshire. Adam started his career as a chef within the Red Lion so its with great pride and reflection that he now co-owns the property and is instrumental in its future success. Adam is now determined to draw upon his previous experiences to provide fabulous quality, simple, affordable food within a great British traditional pub. Along with the Red Lion, Adams time is taken up with helping secure the next generation of Chefs through The Shires Cookery School, also based within the Red lion. For more information please visit www.shirescookeryschool.com Find out more about Adam in our 60 seconds on the clock feature......... Adam, where in the world are you from? I was born in Northamptonshire Where have you previously worked? Previously I have worked in The Four Seasons Hotel, Park Lane(1 Michelin Star) Le Manoir aux Quat Saison (2 Michelin Stars) Coral Reef Club in Barbados (Relais Chateaux),City Rhodes (1 Michelin Star) and Rhodes Twenty Four (1 Michelin Star) Which chefs influenced you the most? It would have to be Bruno Loubet , Raymond Blanc and Gary Rhodes What/where was your best ever meal? Harvey’s with Marco Pierre White – Rabbit with langoustines was the stand out dish What’s your favorite cookbook? White Heat by Marco Pierre White What is the next restaurant you want to visit? Noma in Copenhagen What’s your favorite produce to cook with? Oxtails Who would be in your fantasy brigade? Bruno Loubet, Raymond Blanc, Gary Rhodes, Marco Pierre White, Shaun Whatling, Nathan Outlaw, Jason Atherton and Michel Roux Jnr Where would you go on a stage? Per Se in New York If you weren’t a chef what would you be? In the SAS!!! What would be your advice to anyone looking to get into the industry? Be prepared for long hours, hard work and dedication. The rewards will come eventually if you stick at it and be honest to yourself and your food. For more information on Adam Gray and The Red Lion, check out the Pubs website www.redlioneasthaddon.co.uk or Adams personal website www.adamgraychef.co.uk Adam, it’s a real pleasure to have you feature with Platinum Elite Chefs, a huge thank you for taking time away from your busy day, good Luck with Red Lion and the Cookery School! If you haven’t had the opportunity to try Adams’s stunning food yet why don’t you try and recreate his Sardine dish. Enjoy!! See you next month Andy Sardines on Toast Ingredients 3 Sardine fillets 1 Bread Croute 20g Caramelised shallot 10g Salad Cream 3 Radish discs 30ml Tomato dressing 15g Diced cucumber 15g Diced tomato Micro salad Salad Cream 2tbsp Flour 8tbsp Sugar 2tbsp English mustard powder 4 Eggs 200ml White wine Vinegar 300ml Double cream Lemon juice Method • Mix together the flour, sugar and mustard powder • Beat in the eggs and white wine vinegar. • Place in a bowl and heat gently over a Bain Marie till the flour has cooked out. Then leave to one side to cool. • When the mix is cool add the cream and lemon juice and seasoning. Tomato Dressing 300ml Tomato Ketchup 300ml White wine vinegar 150ml Dijon mustard 1350ml 1st press olive oil Seasoning Method • Mix the ketchup, vinegar, and mustard. Then with a hand blender, emulsify the oil into the mixture to make the dressing. Reseason. Presentation • The bread croute cut 15cm long and 0.5cm thick has been baked with olive oil and sea salt between two sheets for 10minutes at 180c. On top of this there is a line of warmed caramelised shallot in the centre. • The grilled sardines are laid over the shallot on the angle. • Along the underside of the croute, take 1 spoon of cucumber and 1 spoon diced tomato and mix with the dressing. • The topside of the croute lay 3 radish discs each with a small amount of salad cream then micro cress over. If you’re interested in working alongside top quality chefs such as Adam Gray send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150.

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