The best scallop dish I ever ate was at Ben Thanh Market in Ho Chi Mihn City, Vietnam. The scallops were cooked in their shells over charcoal with a little sesame oil, spring onion and a squeeze of lime juice. The market was heaving with people, I was with Caroline Hanson and I had just celebrated my 30th birthday. The food and the moment lives with me 13 years on.
As a chef I want to create dishes that capture a moment or experience that meant something to me. Whether it be an incredible holiday, something a chef who means alot to me taught me along the way or showcasing a supplier whose love and dedication to their product deserves to be showcased to a wider audience.
We’re now preparing for the autumn and winter so here are some of the dishes and a bit about them to wet your appetite.
Scallops- inspired by the scallops I ate in Vietnam, we’ll be taking the best hand dived scallops from Scotland, baking them in their shells and serving with a light broth flavoured with ginger, sesame and soy, finishing with some sea vegetables.
Venison- One of the best chefs I worked with was a lady called Wendy at a small gastro pub in North Lincolnshire. She’d moved to the area from a 3 rosette kitchen in Oxfordshire and knew alot.We’d often receive alot of game and one day a whole deer arrived in the kitchen. It was butchered and turned into a selection of dishes. Inspired by that experience we’re going to be serving a venison cutlet with red cabbage, celeriac puree, some spuds and a rich game jus. It’s classical and encapsulates many of the techniques I learnt back in the day at Barnsley College
Parkin – Finely, I want to tell you about my gran’s parkin. As a child it was the best thing when my gran got her cake tin out in the autumn with those stunning, sticky, lightly spiced parkin inside. I’ll be using her recipe and serving it with some apples, a toffee sauce flavoured with my grandpa’s favourite whisky and maybe an apple sorbet.
These dishes along with some vegetarian options, canapes and petit fours will be available for private/corporate dining, at our September to December ‘Secret Dinner Club’ events and on special occasions through our dine at home service.
Authenticity
The best scallop dish I ever ate was at Ben Thanh Market in Ho Chi Mihn City, Vietnam. The scallops were cooked in their shells over charcoal with a little sesame oil, spring onion and a squeeze of lime juice. The market was heaving with people, I was with Caroline Hanson and I had just celebrated my 30th birthday. The food and the moment lives with me 13 years on.
As a chef I want to create dishes that capture a moment or experience that meant something to me. Whether it be an incredible holiday, something a chef who means alot to me taught me along the way or showcasing a supplier whose love and dedication to their product deserves to be showcased to a wider audience.
We’re now preparing for the autumn and winter so here are some of the dishes and a bit about them to wet your appetite.
Scallops- inspired by the scallops I ate in Vietnam, we’ll be taking the best hand dived scallops from Scotland, baking them in their shells and serving with a light broth flavoured with ginger, sesame and soy, finishing with some sea vegetables.
Venison- One of the best chefs I worked with was a lady called Wendy at a small gastro pub in North Lincolnshire. She’d moved to the area from a 3 rosette kitchen in Oxfordshire and knew alot.We’d often receive alot of game and one day a whole deer arrived in the kitchen. It was butchered and turned into a selection of dishes. Inspired by that experience we’re going to be serving a venison cutlet with red cabbage, celeriac puree, some spuds and a rich game jus. It’s classical and encapsulates many of the techniques I learnt back in the day at Barnsley College
Parkin – Finely, I want to tell you about my gran’s parkin. As a child it was the best thing when my gran got her cake tin out in the autumn with those stunning, sticky, lightly spiced parkin inside. I’ll be using her recipe and serving it with some apples, a toffee sauce flavoured with my grandpa’s favourite whisky and maybe an apple sorbet.
These dishes along with some vegetarian options, canapes and petit fours will be available for private/corporate dining, at our September to December ‘Secret Dinner Club’ events and on special occasions through our dine at home service.
Email me at [email protected] regarding private or Corporate hospitality. Visit www.chefscounters.com to book for Secret Dinner Club