Chef Of The Month
Queens Head, Hawkshead
I began working in kitchens part-time aged 13 at my Uncle's Fish and Chip restaurant in Southport. On Sundays we would do a roast and this became my responsibility soon after starting.
When I finished school I became a Commis Chef at a local restaurant in Southport called Bond's Bistro and over the next few years progressed through the ranks to Junior Sous Chef.
My next step up the ladder was to take the position of Sous Chef at The Royal Clifton Hotel, Southport, overlooking Kings Gardens. Here I looked after weddings and conferences, providing food for up to 500 guests over 3 separate rooms.
From here I moved to The Warehouse Bar and Grill, Southport - a very busy restaurant owned by Steven Gerrard, ex Liverpool football player. I joined the team as Sous Chef but soon after took on the Head Chef role for several years.
In 2011 I moved to the Lake District, taking a Junior Sous Chef position at Gilpin Lodge, Windermere and working as part of a dedicated and driven team producing good to AA 2 Rosette standard.
I then moved to The Queens Head in Hawkshead to take on the Head Chef's role. This beautiful 17th Century Inn (www.queensheadhawkshead.co.uk) in the Lake District village of Hawkshead has 13 newly refurbished bedrooms and has been awarded 4 Silver Stars by the AA. With the help of my kitchen team we were awarded an AA Rosette for our food back in 2015 and have retained our rosette for the 2nd year running.
I use seasonal and local product whenever possible; something that Althams Butchers provides me with daily coupled with expert knowledge and fantastic customer service.
INDIVIDUAL TURKEY BALLOTINE
- Turkey Ballotine
- Pearl Barley Risotto
- Celeriac Puree
- Smoked Pancetta
- Baby Parsnips
- Thyme Jus
1. Wash the Pearl Barley and cook in the chicken stock with rosemary, thyme and garlic.
2. Cook and puree the celeriac.
3. Seal and colour the Ballotine in butter on all sides, add baby parsnips and cook for approximately 12 minutes at 180 degrees centigrade.
4. Saute the sprouts and pancetta in butter until al dente.
5. Warm the jus and serve in a separate jug.