Fermented Chef Consultant

Looking for Jr Sous Chef/ Chef de partie and co**ie chefs. Pm for more details must have 4 star hotel experience

some new ideas for upcoming new menu.

Slow cooked flat iron beef salad. Crisp chicken with black garlic fondant & baby carrots

Cashel blue chesse and pear tartan. A savory take on classic pastry.

2 ripe pears
3 banana schallots
80g of sugar
20g of butter
60g of blue cheese
Ready made puff pastry

Peel and slice pear into wedges
Same with shallots
5g butter 20g sugar in small skillet pan fan pear and schallot and cooked until sugar starts to brown.
Flake cheese on top and cover with puff pastry.
Bake in oven 180 till pastry is cooked turn upside down to serve.

Slow roast daube of beef. Squash puree and mini beef pie.

Pulled pork taco with remoulade.

Salt Cod Brandade. special starter this week. a class dish if I do say so myself.
if you want to try at home here is how.

Take 500grams of cod (cure in sea salt water over night) rince cod and poach in water and butter strain and mix with500g of mashed potatoes. chop 1 bunch of chives. 50g of parmesan cheese. Roll and set in fridge. Coat in bread crumbs and deep fry to serve

New menu items

Comfort dishes that have popped up as specials. Recipes will be added soon

Smoked salmon roulade filled with lemon and chive Greek yoghurt.