| 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: David Campbell – Head Chef – The Royal Crescent Hotel – Bath 5 Star ***** - Relais & Châteaux The Royal Crescent Hotel an impressively located luxury hotel in the World Heritage City of Bath, occupying the two central buildings of the world famous Royal Crescent. The hotel boasts 45 unique rooms offering guests the ultimate luxury accommodation and the stunning fine dining restaurant, The Dower House, the restaurant is headed up by Head Chef David Campbell previously of Pennyhill park. Find out about David in our 60 seconds on the clock feature......... Chris Where in the world are you from? Scotland, Helensburgh, small seaside town 20miles North of Glasgow Describe a typical day as head Chef at The Royal Crescent A typical day starts at 9, check deliveries are ok, check on the team, Sort out any supplier issues and then onto a section, Normally Sauce or larder, I like to be in the Kitchen, I’m not at all office based and never wish to be, I normally do a section for service, but will often do the pass, especially on a Friday or Saturday night Which chef influenced you the most? Michael Wignall and Marc Wilkinson, Watching them was a massive learning curve in terms of The attention to detail, focus and dedication you need to succeed, I’m not at their level, but if a little of what I learned from them rubs off then happy days. What / where was your best ever meal? Best ever meal, two stand out, Marco at the Oak room in 99, He was at his peak then, flawless cooking and service that I have not seen bettered since, more recently had the 10 course menu at Roganic, stunning food and really love what Simon Rogan does, he’s Britain’s Version of Rene Redzepi, inspirational What’s your favourite cookbook? Favourite cookbook is a tossup between The French laundry cookbook and Quay by Peter Gilmore, Visually both brilliant, The French laundry really gets across Keller’s Holistic approach to Cooking What is the next restaurant you want to visit? Next Restaurant to visit is Tom Aitkens, His new style looks Great, Very Natural broken style of food in understated room. What’s your favourite produce to cook with? Herb’s, I love herb’s, they give dishes real punch in flavour, we use a lot of Herb puree’s at the crescent to give dishes flavour kicks, also to finish things off, but they have to be appropriate to the dish and not just there for colour, We do a Basil Quinoa With a Bass dish at moment which is typical of where we use herbs to add real depth in flavour to a dish. Where would you go on a stage? Stage would love to go to L’enclume, Simon Rogan ticks all the boxes at the moment, Natural, innovative, lots of Vegetables and herbs and he seems a lovely guy too If you weren’t a chef what would you be? Would have gone into personal training, I love weight training, cycling and gym work, not much time for it at moment, but that’s what I would have done had I not become a chef What would be your advice to anyone looking to get into the industry? Work hard, start in as good a kitchen as possible, listen, respect the ingredients and eat in as many restaurants as you can afford to see what others are doing. For more information on David Campbell and The Royal Crescent Hotel, check out the hotel’s website www.royalcrescent.co.uk Follow David on Twitter @Royalcreschef Follow The Royal Crescent Hotel on Twitter @royalcrescent David 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 David’s stunning Goat’s Cheese and Vanilla Cream dish Enjoy, See you next month Andy Goat’s Cheese and Vanilla Cream, Pickled Vegetables, Spiced Pastry, Toasted nuts and Seed’s Goat’s cheese cream • 300 grams Sussex slip cote • I x vanilla pod • 5g spice of angels • 50g Philadelphia • 150mils double cream • 1tbsp maple syrup Place Slip cote, vanilla, maple syrup and spice of angels in chilled robot coupe bowl and pulse for approx 1 min, be careful not too overwork or it may split! Scrape the sides down and then quickly incorporate the double cream on a high speed, check consistency and adjust if necessary, mix should spread but hold its shape on a plate! Vegetables • Candy beetroot x 3 • Stripy beetroot x1 • Shimeji mushrooms 1 x punnet • Butternut squash x 1 • Baby carrots x 8 • Radish x 2 • Baby Nave x 4 • Swede x 1 Pickle liquor • 200 mgs cold water • 200grams chardonnay vinegar • 50 grams castor sugar • 3g each white peppercorns • Fennel seeds • Coriander seeds • Star anise • 1 x bay leaf • 1 x red chilli split Place all ingredients in a pan, bring to the boil, cook for 3 mins then leave to cool, pass once cooled and store as required. To Prep vegetables, Trim all too desired shape or size, blanch and refresh in boiling salted water till al Dente, pickle individually using the pickle liquor for maximum of 2 hours, drain and Reserve for service Pastry • Feuille de Brick x 3 sheets • 30 g clarified butter • Maple syrup • Pinch of Mace Defrost Pastry, add 1 tbsp. to clarified butter and season with a pinch of mace, using a pastry brush carefully brush on the butter mix to the pastry sheets, layering up till you have a triple layer, place a sheet of silicone paper on either side and press between heavy baking sheets. Cook at 180C for 8/9 mins till pastry is crisp, golden brown and evenly cooked. Nuts and Seed’s • Black onion seeds • Caraway seeds • Poppy seeds • Cracked Almonds • Fennel seeds • Cracked Hazelnuts. Roast all for 2 minutes in a hot oven Service Place dollop of Goat’s Cheese on Centre of a plate, evenly work into a disc using the back of a small step palate knife, Sprinkle the various Nuts and seeds evenly on to the cheese, Season the vegetables with a touch of Hazelnut oil, salt and pepper and carefully assemble on top of the Goat’s Cheese, be careful to get different height points for presentation, once all vegetables are on carefully snap the Brick pastry sheet into shards, slide the shards into wherever there is gaps, garnish with Nasturtium, Red vein sorrel, Coriander cress, Navelwort, Viola’s and any other suitable leaf or Herb. Dress lightly with small amount of Hazelnut oil and serve. If you’re interested in working alongside top quality chefs such as David Campbell send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150. |
Wednesday, 1 August 2012
Tuesday, 3 July 2012
| Platinum Recruitment – Feature of the Month Each month the team at Platinum Elite Chefs bring you an industry specific feature from one of the UK’s finest establishments. This Month’s feature: Chris O’Callaghan – Head Chef – Linthwaite House – Cumbria 4 Red Star **** - 2 AA Rosette  Linthwaite House is a stunning, privately owned country house hotel in the Lake District, the hotel has 30 bedrooms and a fine dining restaurant which has recently been taken over by Head Chef Chris O’Callaghan, Chris has a fantastic background which includes a 5 year stint under Michelin Star Chef Alan Murchison and a Sous Chef at Gravetye Manor which had a fine dining restaurant that also held a Michelin Star. Chris is using his experience to bring stunning, unfussy fine dining food to Linthwaite House, Find out about Chris in our 60 seconds on the clock feature......... Chris Where in the world are you from? Kent Describe a typical day as head Chef at Linthwaite House My days starts in the morning at 8.30am check in deliveries then mise en plas until 10.30am, then there is a management meeting to check hotels business for the day ahead. We then set for lunch service which starts at 12.00pm and finishes around 2.30pm, we then clean down and I then get the team out on a break around 3.30pm. I then develop the menu and work on planning, phone suppliers. The boys are back at 5.30pm and we set for dinner, there is a pre service meeting at 6.15pm with all kitchen and front of house staff. Service starts at 7.00pm and we finish around 10.30pm when we send the last petit fours, clean down do the orders and then home. Which chef influenced you the most? Gordon Ramsay, Alan Murchison, Chris Horridge What / where was your best ever meal? The Ledbury What’s your favourite cookbook? White heat or Modernist cuisine What is the next restaurant you want to visit? Sat Bains What’s your favourite produce to cook with? Scottish salmon or squab pigeon Where would you go on a stage? The French Laundry If you weren’t a chef what would you be? A Paratrooper What would be your advice to anyone looking to get into the industry? You need to read, learn, focus…………….. and don’t be late Who would be in your dream brigade? Larder – Brett Graham Sauce – Daniel Clifford Pastry – Ferran Adria Garnish – Simon Rogan Pass – Thomas Keller Fish – Nathan Outlaw For more information on Chris O’Callaghan and Linthwaite House, check out the hotel’s website www.linthwaite.com Follow Chris on Twitter @chezchristof Follow Linthwaite House on Twitter @Linthwaitehotel Chris thank you very much for taking the time out of your busy day to take part in our recipe feature and good luck in your new role at Linthwaite House hotel! Why not try and recreate Chris’ stunning Gin Cured Salmon Dish Enjoy, See you next month Andy ‘Gin & Tonic’ - Gin Cured Salmon, Lemon Purée and Tonic Sorbet Ingredients • Cured salmon • Tonic sorbet • Lemon puree • Crispy salmon skin • Trout eggs • Crispy capers • Bread croutons • Borage flowers • Wood sorrel Cured salmon • 2 Sides of Loch Du Hart Salmon • 250g Rock Salt • 250g Demerara Sugar • 200g Gordons Gin • 4g Crushed Juniper • 0.5 zest of lemon • Dijon mustard • 2 bunches dill finely chopped Cover two sides of Loch Du Hart salmon with rock salt, Demerara sugar, Gordons gin, crushed juniper and lemon zest. Put the fillets flesh side together, wrap tightly in cling film and cure for between 48 and 60hours (rotating every 12 hours). After curing time remove the cure from the fillets spread a thin layer of mustard and evenly cover with dill Individually wrap the fillets and leave before a further 48 hours Tonic sorbet • 3g Gelan f • 600g Tonic water • 95g Sugar • 30g Trimoline Boil trimoline, gelan f and sugar with 200g tonic water mixing well Pour mixture into a bowl over ice and when cool add a further 400g of tonic Pour into paco container and freeze Lemon Puree • 12 lemons • 320g caster sugar • 200g olive oil • 200g water • 1 pinch saffron Remove skins and pith from lemons, place in a pan, cover in cold water and bring to the boil. Repeat this process four times. Strain the lemons and whilst still hot transfer to a blender. Blitz with caster sugar, water and a pinch of saffron Once blitz slowly add olive oil until emulsified Crispy Skins Remove scales from skin and dehydrate for 24 hours Cut into strips, deep fry at 180, season and cool Crispy capers Wash capers, dry, deep fry at 180, season and cool Bread for croutons PF • 3k Campiette bread flour • 60g salt • 100g yeast • 1.6k water Mix together speed 1 for 2 mins then speed 2 for 6 mins rest in fridge for 2 hours. Bread • 900g wholegrain flour • 1.6k PF • 65g yeast • 30g salt • 30g sugar • 300g water • 180g oil Dust top with oats and flour Mix together speed 1 for 2 mins then speed 2 for 8 mins roll into ball and prove overnight then roll into 50g balls and fold into mini tins and prove till double in size sprinkle with oats then dust in flour and oats Bake in oven at 210ºc with 10% humidity for 8 mins maximum of two trays at a time. Croutons Freeze some freshly baked bread for 6 hours then slice on gravity feed setting number 1 wrap an egg box in tin foil then place sliced bread on top and bake again for 6 mins at 180ºc allow to cool. Plating Method Using a square template 10cm by 10cm place 6 thin slices of salmon in the middle of the plate, remove template trimming as necessary to get a perfect square, small teaspoon of crispy capers on the bottom left and top right corners of the salmon, teaspoon of trout eggs next to the capers on the bottom left, 3 dots of lemon puree, 1 piece of crispy salmon skin on the top left corner, use 4 sorrel leafs and 3 borrage flowers to fill the gaps then put the crouton on the bottom right corner and the sorbet in the middle. If you’re interested in working alongside top quality chefs such as Chris O’Callaghan send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150. |
Friday, 1 June 2012
| Platinum Recruitment – Feature of the Month Each month the team at Platinum Elite Chefs bring you an industry specific feature from one of the UK’s finest establishments. This Month’s feature: Mark Askew - Operations Director – Cirrus Inns – Countrywide Mark Askew is a Co founder and operations director of Cirrus Inns, a new pub company with plans to create a sizeable estate of sites with rooms across the UK. Mark was widely known as an integral figure within the Gordon Ramsay Holdings group, he opened Restaurant Gordon Ramsay on Royal Hospital Road as Head Chef with Gordon and within 3 years of opening they had had achieved 3 Michelin Stars , Mark moved in to the role of Executive Head Chef for the group with a total of 18 years of service. Find out about Mark in our 60 seconds on the clock feature......... Mark, where in the world are you from? The Yorkshire Dales Sum up Cirrus Inns We are backing talented individuals to run their own businesses, finding sites and people then marrying them together. Which chef influenced you the most? Gordon Ramsay What/where was your best ever meal? Per Se in New York What is the next restaurant you want to visit? Bell & The Dragon in Cookham What’s your favourite produce to cook with? British beef Who would be in your fantasy brigade? As it was, Marcus Wareing, Jason Atherton, Angela Hartnett, Simone Zanoni, Mark Sargeant, If you weren’t a chef what would you be? A racing driver (Obviously in my dreams) What would be your advice to anyone looking to get into the industry? Put everything into it or don't bother, it’s not the easiest career to choose but it can be rewarding to those who are fully committed. For more information on Mark Askew and Cirrus Inns, check out the company’s website www.cirrusinns.co.uk (site under development) Follow Mark on Twitter @MarkAskew1 Follow Cirrus Inns on Twitter @CirrusInns Mark thank you very much for taking the time out of your busy day to take part in our recipe feature and good luck in your new role at Cirrus Inns Feeling hungry? Why not and recreate Mark’s Chilli Salt Squid recipe. Enjoy, See you next month Andy Chilli Salt Squid Ingredients • 500g cleaned squid • 2 spring onions, finely sliced • 2 green chilli, finely sliced • A few sprigs coriander • Lime wedges • Salt Seasoned flour • 20g szechaun peppercorns • 110g cornflour • 120g plain flour • 7g cayenne pepper • 10g Fine sea salt Dipping sauce • 100ml Thai fish sauce • 110ml fresh lime juice • 1tbsp palm sugar • 1 red chilli, deseeded and finely chopped • 2 cloves garlic, very finely chopped • Small handful mint leaves, finely chopped Method To make the seasoned flour toast the szechuan peppercorns until fragrant. Blend with cayenne pepper to make a powder, then pass through sieve. Combine with other ingredients To make the dipping sauce combine all the ingredients. Taste and add more lime juice if necessary. It should be salty, sweet, sharp and fragrant. Preheat a deep fat fryer to 190 degrees celcius. Mix the seasoned flour with enough cold water to make a thick batter. Coat the squid in batter and then cook in small batchs in the deep fryer. When the squid is lightly browned and crispy (about two minutes), remove from the fryer, drain on kitchen paper and season with salt. Transfer the squid to serving dishes and sprinkle the spring onion and green chilli over the top. Garnish with the coriander and lime wedges. Serve immidiately with the dipping sauce. If you’re interested in working alongside top quality chefs such as Mark Askew send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150. |
Wednesday, 2 May 2012
| Platinum Recruitment – Feature of the Month Each month the team at Platinum Elite Chefs bring you an industry specific feature from one of the UK’s finest establishments. This Month’s feature: Rupert Gleadow - Head Chef – Gravetye Manor – West Sussex 5 Red Star  - 3 AA Rosette  - Relais & Châteaux Find out about Rupert in our 60 seconds on the clock feature......... Rupert, where in the world are you from? I was born in the north of Scotland and remained there until I was 11 before moving to the south of England for 5 years. 8 years in Edinburgh followed before short stints in Australia, France and the Channel Islands. I have been at Gravetye Manor for the last 6 years Which chef influenced you the most? When I started in kitchens, Marco Pierre White was the chef that everyone aspired to be like. He was the epitome of the aggressive, hugely talented and passionate chef that we all wanted to be. However, I never had the opportunity to work with him and although I owe a debt of gratitude to a number of chefs for taking the time to teach me, I think I have learnt the most from two years with Mark Raffan (the previous chef here at Gravetye) What/where was your best ever meal? I was lucky enough to dine at La Table de Joel Robuchon in Paris shortly after it opened with my Father. This was one of the technically finest meals that I have ever eaten and opened my eyes to just what is possible with both food and presentation. What’s your favourite cookbook? My favourite book changes all the time, Marco’s White Heat, Keller’s French Laundry, Liam Tomlin’s Banc, Murchison’s Food For Thought, etc, but most recently I have been very influenced by Brent Savage’s Bentley. What is the next restaurant you want to visit? Peter Gilmore’s restaurant “Quay” in Sydney What’s your favourite produce to cook with? I am having a great time working with “Middle White” pork at the moment which is a fantastic rare breed pig from Huntsham Farm near Ross on Wye Who would be in your fantasy brigade? I would have to put myself on the pass just for the unique opportunity, Tom Kerridge on Larder, Charlie Trotter on Garnish, Peter Gilmore on Fish, Marco on Sauce and Claire Clark on Pastry. My old sous, Chris, could run the Pots (he was always claiming to be able to do the work of six men which would come in handy as I think it might be a busy kitchen!) Where would you go on a stage? I am too old, stubborn and scared to do a stage in one of the more frenetic top end kitchens in the cities, but I would love to work in one of the newer restaurants in Australia (Quay, Pier, Becasse, Bentley’s, etc). I think some of the best, and most imaginative, food in the world is being created out there at the moment. If you weren’t a chef what would you be? If I had followed my childhood (and teenage) dream I would be a fighter pilot What would be your advice to anyone looking to get into the industry? Get into the toughest and best kitchen that you possibly can, call all your friends and family to say goodbye and dedicate your next five years to absorbing as much knowledge, experience and contacts as is humanly possible. Then maybe, if you can stick it out, you will find yourself in a job that you love and you will live happily ever after!! For more information on Rupert Gleadow and Gravetye Manor, check out the Hotel’s website www.gravetyemanor.co.uk Rupert thank you very much for taking the time out of your busy day to take part in our recipe feature and good luck for the future If you haven’t had the chance to get to Gravetye Manor yet why not try and recreate Rupert’s Seared Hebridean Scallop dish! Enjoy, See you next month Andy Seared Hebridean Scallops, Stornoway Black Pudding, Rumbledethumps and Sage Beurre Noisette Serves 4 People 8 extra large scallops 12 rashers of pancetta 4 slices Stornoway black pudding 2 large King Edward potatoes (or similar) Bunch of Kale 4 shallots Handful sage leaves 2 granny smith apples 2 tbsp sugar Butter Milk Oil for cooking Salt and pepper Method Start by baking the potatoes in the oven until soft. Scoop out the middles and pass through a drum sieve, add plenty of butter to the hot potato with a touch of seasoning and a splash of milk. Set aside Put a large pan of water on to blanch the kale in. Pick the kale off the stalks and blanch for 1 minute. Refresh in iced water, remove and dry well. Set aside. Finely dice the shallots and sweat off in a little butter until soft. Chop the kale and add to the shallots. Fold this mix through the mashed potato, season and set aside Wrap the scallops in the pancetta. With The 4 leftover slices, place them on a non-stick baking sheet and cook in the oven until crisp. Peel and core the apples. Roughly chop and slowly sweat off in some butter until soft. Blend and pass. Set aside. Cut the black pudding into small rectangles and pan fry on both sides. In a very hot pan add 50g butter. Allow to foam until the solids just start to brown. Throw in a dozen small sage leaves and remove from the heat , keep the butter moving until the sage leaves are crisp and set aside. In another hot pan, sear the scallops on both sides until just cooked. Assembly On an oval plate, place two pools of the apple puree about the size of the scallops and carefully place the scallops on top. Opposite these, place the black pudding rectangles with neat quenelles of the rumbledethumps on top. Drizzle a little of the sage butter and the leaves over the scallops. Garnish with the crisp pancetta and serve. If you’re interested in working alongside top quality chefs such as Rupert Gleadow send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150. |
Wednesday, 4 April 2012
Platinum Recruitment – Feature of the Month This Month’s feature: Ollie Dabbous - Head Chef - Dabbous - London Find out more about Ollie in our 60 seconds on the clock feature......... Ollie where are you from? Which chef influenced you the most? What/where was your best ever meal? What is the next restaurant you want to visit? What’s your favourite produce to cook with? Who would be in your fantasy brigade? Where would you go on a stage? If you weren’t a chef what would you be? What would be your advice to anyone looking to get into the industry? For more information on Ollie Dabbous and his new restaurant take a look at the website www.dabbous.co.uk Ollie thank you very much for taking the time out of your busy day to take part in our recipe feature and good luck in your new restaurant, i wish you every success Why not try and recreate Ollie’s Celeriac with Moscatel Grapes dish......Enjoy! See you next month Andy Celeriac with Moscatel Grapes, Burnet, and Toasted Hazelnuts Ingredients If you’re interested in working alongside top quality chefs such as Ollie Dabbous send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150. |
Thursday, 1 March 2012
Platinum Recruitment – Feature of the Month This Month’s feature: André Garrett - Head Chef - Galvin at Windows - London Find out about André in our 60 seconds on the clock feature......... André where are you from? Which chef influenced you the most? What/where was your best ever meal? What’s your favourite cookbook? What is the next restaurant you want to visit? What’s your favourite produce to cook with? Who would be in your fantasy brigade? Where would you go on a stage? If you weren’t a chef what would you be? What would be your advice to anyone looking to get into the industry? 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 Preparation time Cooking time Special equipment Planning ahead
Fish
Cauliflower puree
Method Orange glazed endive
Method Curry oil, pine nuts and golden raisins
Method To serve Swipe some pure onto the warmed serving plates, top with the endive and arrange the fish across, dress with the warmed dressing and serve. 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. |
- 3 AA Rosette 
Wednesday, 1 February 2012
Platinum Recruitment – Feature of the Month This Month’s feature: Simon McKenzie - Head Chef - Isle of Eriska - Scotland Find out more about Simon in our 60 seconds on the clock feature......... Simon where are you from? A current favorite is Turbot, Truffled Leeks, Balsamic Onion and watercress. The dish is so simple but explodes with flavour when you eat it!
And me on the pass kicking their arses!!! What would be your advice to anyone looking to get into the industry? For more information on Simon McKenzie and The Isle of Eriska Hotel, check out the Hotels website www.eriska-hotel.co.uk 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 Terrine Method
Quince Pure Method
Orange Gel Method
Croutes Method
Grelots
Garnishes To Serve
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. | |
 | |
Subscribe to:
Posts (Atom)