Chef Of The Month
ABode Hotel, Chester
In 1988 I completed a City and Guilds in Catering and headed
off to work for the Forte Hotel Group, cutting my teeth at the Lion Hotel in
Shrewsbury. Hard work and commitment,
saw me progress up the ranks, working for Shrigley Hall Hotel and then
successfully gaining my first Head Chef position in 2002 for Macdonald hotels, Craxton
Determined to gain further industry experience in 2005, I
moved to Rowton Hall where a two year spell as Head Chef saw the hotel maintain
its coveted two rosettes. From here,
again as an Executive Chef, I helped to oversee the refurb and relaunch of Hoole
Hall into a four Red Star, Two Rosette establishment.
My next chef adventure came in 2010 at the Park Royal, Ghotel, where I spent four career enriching years. In 2014, I ventured back to my old haunt of Macdonald hotels, working as a regional chef in Manchester. My final move to date was taken in 2016, when I took up the role of Executive Chef at the fabulous Abode in Chester excited by a brief to relaunch the Brasserie Adobe concept. I am delighted to share the details of a popular autumn dish from Adobe's fabulous Plat du Jour menu.
Plat du Jour - Bouef Bourguignon
- Marinate ox cheeks in red wine for 24 hours.
- Braise the cheeks until tender in beef stock with onions, carrots, celery, bay leaf, thyme and garlic (approx 6 hours)
- Pass the stock and reduce; cut the meat into two inch chunks and bring back to the boil.
- Whilst the meat continues to cook, set about making a good creamy mash!
- Peel and cook some baby carrots. Fry off some lardons of pancetta or good streaky smoked bacon, adding baby
peeled onions and button mushrooms with butter in a heavy based pan.
- Place the mash and sticky beef in a dish,garnishing with the carrots, bacon onion and mushroom.
- Finish with some freshly chopped chives.