• 5 mins
  • 10
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Ingredients

350ml              cold water

150g                Angel Delight Chocolate Mousse

10                    ice-cream cones to serve (optional)

5g                   sprinkles (optional)

Method

  1. Pour the cold water into a mixing bowl fitted with a whisk. Add the Angel Delight Mousse and whisk for 30 seconds on slow speed.
  2. Scrape down, increase the speed to high, and allow to whisk for 5 minutes (do not over-whisk.)
  3. Freeze for four hours before serving.
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Ingredients

For the pickled carrots
3 carrots, peeled and sliced

1 tbsp fenugreek seeds

1 tsp Ajwain seeds

1 tsp Ajwain seeds

1 tsp black mustard seeds

1 tsp black mustard seeds

½ tsp onion seeds

½ tsp onion seeds

1 tsp cumin seeds

1 tsp cumin seeds

1/3 tsp chilli flakes

1/3 tsp chilli flakes

1 tsp salt

1 tsp salt

Vegetable oil – enough to cover the carrots
For the monkfish
300g rock salt

4 X 130g monkfish fillets

4 tbsp Masala spice mix

25g butter
For the red lentils
Splash of vegetable oil

½ onion, peeled and chopped

1 tbsp mild curry powder

225g dried red lentils

500ml chicken stock

½ red chilli, finely chopped

2 heaped tablespoons chopped coriander

Juice of half a lime

Salt
For the coconut garnish

400ml can full-fat coconut milk

1 kaffir lime leaf

Pinch of salt

½ fresh coconut, flesh only, thinly sliced into strips on a mandolin
To serve
Coriander shoots (sprouted coriander seeds)  to garnish

Method

  1. For the pickled carrots - Preheat the oven to 90˚C or the lowest setting. Spread the carrot slices out on a baking tray, and put in the oven overnight, until dried out. Pack the carrot slices into a until dried out. Pack the carrot slices into a sterilised airtight jar. Mix all the spices and salt with enough vegetable oil to cover the carrots, pour over vegetable oil to cover the carrots in the jar and seal. Leave for a couple of weeks (longer if you can) in a cool place before serving.
  2. For the monkfish Sprinkle the salt over the monkfish fillets and leave for 5-6 minutes to draw out the moisture. Rinse the salt off thoroughly under cold running water. Wrap the monkfish in a clean tea towel and leave overnight in the fridge. Spread out the spice mix on a plate and roll the monkfish fillets in the mixture. Seal each the monkfish fillets in the mixture. Seal each fillet in a vacuum food bag and cook for minutes in a water bath at 63˚C. Alternatively, wrap each fillet in heatproof clingfilm. Heat a saucepan of water until it reaches 63˚C on a cooking thermometer, and cook for 11 minutes, keeping the temperature constant. Melt the butter in a frying pan over a medium heat until foaming. Remove the fish from the bags or clingfilm and then sear on each side for 2-3 minutes until golden brown each side for 2-3 minutes until golden brown and crisp all over.
  3. For the red lentils Heat a splash of vegetable oil in a saucepan and sweat the onion over a gentle heat for 4-5 minutes until softened. Stir in the curry 4-5 minutes until softened. Stir in the curry powder, then add the lentils, stir well cover with the stock. Simmer for 10-15 minutes, cover with the stock. Simmer for 10-15 minutes, or until the lentils are tender. When the lentils are cooked, stir in the chilli, coriander and lime juice and season to taste with salt. Set aside.
  4. For the coconut garnish Pour the coconut milk into a saucepan and add the lime leaf and salt. Simmer over a medium heat for about 15-20 minutes until a medium heat for about 15-20 minutes until reduced by half. Heat a frying pan until hot and toast the coconut strips for about 2 minutes until brown and fragrant.
  5. To serve Spoon the lentils onto each serving plate. Carve each monkfish fillet in half and place Carve each monkfish fillet in half and place one piece of monkfish on top of the lentils and the other piece next to them. Drizzle over a bit the other piece next to them. Drizzle over a bit of the reduced coconut milk, then garnish with the toasted coconut strips, pickled carrots and the toasted coconut strips, pickled carrots and coriander shoots.
  • 2 hours
  • serves 4 - 6
  • Main
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Ingredients

2 tsp fennel seeds

2 tsp coriander seeds

1 tsp chilli flakes

1 cauliflower

2 large potatoes peeled

large piece of ginger peeled

6 cloves of garlic

5 large aubergines

3 onions

6 large buffalo tomatoes

pomegranate seeds

200 ml Vegan friendly vegetable stock

1 tin of chickpeas

 

Spice blend:

1.5 tsp cardamom pods

3 tsp turmeric

4 dried birds eye chillies

1 tsp fennel seeds

1 tsp cumin seeds

1 tsp black peppercorns

Method

  1. Grind the fennel seeds coriander seeds, chilli flakes and salt and pepper together.
  2. Cut the cauliflower up into small florets and place on a baking tray rub with half of the ground spices and olive oil then wrap in foil. Place in the oven at 180 degrees C for 40 minutes removing the foil for the last 20 minutes.
  3. Dice the potatoes into 2cm/2cm dice and par boil them until slightly soft.
  4. Chop the ginger and garlic up as small as possible put to one side half of this and mix the other half into the ground spices.
  5. In each aubergines make deep incisions along the length of the aubergines so it almost fans out. Fill the gaps with the ginger and spice mix and drizzle oil over the top. Place in the same oven as the cauliflower for half an hour.
  6. Grind all the ingredients for the spice blend
  7. Chop the onions and tomatoes
  8. In a large pan place the dry spice blend and place on the heat, roast the spice blend for a couple of minutes and then add some oil and the onions. Cook them until they soften and start to colour.
  9. Reduce the heat and add the tomatoes and the remaining ginger and garlic.
  10. When the tomatoes have softened add the vegetable stock and let simmer for 40 minutes.
  11. In a bowl tip the whole tin of chickpeas including the water, using a stick blender blend the chickpeas into a paste and add to the curry.
  12. Take the aubergine and cut into bite size pieces and stir into the curry along with the cauliflower and potatoes.
  13. Serve in a large bowl with pomegranate seeds sprinkled on top.
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Ingredients

one teal crown,

sunflower oil

salt & pepper

butter

 

For the chestnut purée

150g pack of chestnuts

300ml veg stock

50ml cream

30g crushed hazelnut (roasted)

 

For the quinoa salad

100g of quinoa

500ml of vegetable stock

2 tbsp of pomegranate seeds

1 tsp sesame seeds, toasted

2 tsp fresh coriander, finely chopped

3 tbsp of extra virgin olive oil

salt

freshly ground black pepper

 

For the fennel

1 fennel bulb, cut into eighths

50ml of orange juice

1 pinch of saffron

 

For the blood orange purée

2 blood oranges

100ml orange juice

 

Method

  1. Slice blood oranges and place in pressure cooker for 12 minutes with oranges juice, when cooked place in vitamix and purée adjust seasoning and place in piping bag, stored for later use.
  2. Add the quinoa and vegetable stock to a medium saucepan and bring to a simmer. Continue to cook for 15 minutes, or until the quinoa is cooked through but retains a bit of bite. Remove from the heat and leave to cool
  3. Meanwhile, prepare the fennel. Place the fennel pieces in a vacuum bag and add the orange juice and saffron.
  4. Boil chestnuts in vegetable stock for about 10 – 15mins, when soft, drain and place in vitamix add back in stock until required thickness is achieved, season and adjust consistency with cream.
  5. Pan sear seasoned crown of Teal on all sides in a little oil with garlic thyme and rosemary add butter and continuously baste.
  6. Place a frying pan over a high heat, then remove the cooked fennel from the bag and add to the hot pan. Sear the fennel until coloured on all sides, then remove from the heat and mix together with the cooked quinoa. Stir through the pomegranate seeds, toasted sesame seeds and chopped coriander and mix together until combined
  7. Serve chestnut puree as a swipe on plate with hazelnuts add salad to the side, with blood orange purée dotted around. Finally place medium rare teal atop.
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Ingredients

2 aubergines, cut in half and scored in a lattice pattern

4 roasted garlic cloves, crushed

100g pomegranate seeds, well cleaned

150g feta cheese

Olive oil

Salt and pepper to season

Method

  1. Sprinkle a little salt on the aubergines to draw out any bitterness then wash well. Drizzle olive oil over the cut side of the aubergine before placing cut side down on the roasting tray. Drizzle a little more olive oil over the skin and place in the oven at 200°C for about an hour.
  2. When ready, scoop out the flesh and mix with the crushed roasted garlic cloves, fold in the pomegranate seeds and the crumbled feta (retain a little to scatter over the top) with a little more olive oil, some thyme leaves and season to taste. Pop the mixture back in the skin and scatter over the remaining seeds and feta.
  3. Absolutely delicious with a lemon and herb cous cous.
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Ingredients

4 slices Bresaola sliced into strips

 

For the salad

150 grams Watermelon deseeded and diced

Seeds from 1 or 2 Pomegranates

picked Coriander

salad Leaves

 

For the dressing

2 tablespoon light olive oil

1 tablespoon cider vinegar

1 tablespoon pomegranate molasses

Method

  1. Mix the dressing items together and set aside.
  2. Mix the salad leaves and coriander together, add the diced watermelon and half of the pomegranate seeds.
  3. Add sufficient dressing to the salad to lightly coat the ingredients.
  4. Put a handful of the salad in the centre of the plate, top with bresaola, scatter remaining pomegranate seeds on the top. Add a sprig of coriander.
  5. Optional - drizzle more molasses if required.
  • less than 30 minutes
  • serves 2
  • Lunch, Main, On the Go
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Ingredients

6 Eryngii Mushrooms, ‘Shredded’

BBQ Sauce
Soft burger buns
Fresh parsley to garnish

3 tbsp ‘pork’ seasoning blend (sage and onion)

1/2 tsp Salt, flakes
1/2 tsp Cracked black pepper
1/2 tsp Granulated garlic
1 tsp Vegan butter
4 Tbsp Sunflower/veg oil

Method

  1. Pre-heat the oven to 200c (fan) / 275f convection or 400f bake.
  2. Shred the mushrooms by running a fork along the fibres, away from the cap. Pull apart with fingers and place in a large bowl.
  3. Add BBQ sauce to small bowl and whisk in splash of beer (optional).
  4. In the large bowl of mushrooms shreds, add granulated garlic, ‘pork’ style seasoning, salt and pepper and toss to coat evenly. Heat cast-iron pan on med-high heat until hot, add oil. Add seasoned shrooms and cook until brown on all sides, stirring occasionally. Once the mushrooms are hot and crispy, transfer them back to the bowl and add BBQ sauce, stir to coat evenly. Place sauced shreds onto parchment lined baking tray, spread out evenly and roast for 10-15 minutes until browned and caramelized and cooked well, stir mid way if needed to evenly cook.
  5. Butter rolls lightly on each open-faced side and place on hot skillet for 1 -2 minutes to grill until golden brown on the bottom. Assemble sandwiches. All the extras, optional!
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Ingredients

4 baking potatoes, peeled and roughly chopped

400g (14oz) canned jackfruit, drained and rinsed

4 tbsp vegan mayonnaise

2 spring onions (scallions), very finely chopped

generous handful of flat-leaf

parsley, very finely chopped

generous pinch of sea salt and black pepper

4 tbsp sunflower oil

Method

  1. Bring a pan of water to the boil and add the potatoes. Boil for 20–25 minutes until softened. Drain, then return to the pan and mash until smooth.
  2. Allow the mashed potato to cool to a temperature that is comfortable to handle.
  3. Separate the chunks of jackfruit into strands, discarding any tough parts. Add the strands to the pan along with the mayonnaise, spring onions and parsley. Season with salt and pepper, then stir to combine all of the ingredients.
  4. Once combined, take heaped tablespoon-sized amounts of the mixture and shape into patties about 5–6cm (2–21⁄2in) in diameter. Place on a plate, then refrigerate for 1 hour(this will help to firm them up for easier cooking).
  5. Heat the sunflower oil in a frying pan until hot. Carefully add up to four of the patties to the pan and cook over a medium–high heat for 5 minutes until golden, then use tongs to turn them over and cook for a further 5 minutes.
  6. Remove from the pan and keep warm while you cook the remaining no-fish cakes. Serve hot. Cook the no-fish cakes in two batches to avoid overfilling the pan, making turning easier and ensuring even cooking.
  • 40 mins
  • makes 4
  • Accompaniment, On the Go, Side Dish
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Ingredients

Ingredients

  • 5 free range eggs
  • 400g sausage meat
  • 4 Opies Pickled Walnuts, chopped finely
  • 1 tbsp. chopped fresh parsley
  • salt and pepper
  • 50g plain flour
  • 80g panko breadcrumbs

Method

  1. Hard-boil 4 of the eggs for approximately 8 minutes, leaving the yolks a little soft, cool immediately in cold running water.
  2. In a large bowl combine the sausage meat, Opies Pickled Walnuts and parsley, season with salt and pepper.
  3. Peel the hard-boiled eggs, then divide the sausage meat mixture in 4 and wrap around the eggs creating a tight seal.
  4. Season the flour and place on a shallow plate. Beat the remaining egg in a separate shallow dish. Place the panko breadcrumbs in another shallow bowl.
  5. Roll each egg first in flour, then egg and finally roll in breadcrumbs, place on a plate in the fridge to chill for about half an hour.
  6. Heat oil to 170°C and deep fry for 10 – 12 minutes until golden brown.
  • 10 minutes
  • serves 2
View full recipe

Ingredients

150g tinned jackfruit (drained then shredded)

20g smokey BBQ sauce

65g small diced red onion

10g kale

200ml vegetable oil

10g vegan cream

1 tsp garlic paste

1 tsp chopped herbs

Method

  1. Take a 9” Dr. Oetker Professional Raw Dough Pizza Base from the freezer.
  2. Drain the jackfruit from the tin and shred, add in the BBQ sauce and mix together. Spread evenly on the pizza base and sprinkle over the diced red onions.
  3. Bake until the dough crust has risen and gone golden brown.
  4. Heat the vegetable oil to fry stage then add the kale and crisp up, remove and place on paper to drain.
  5. Whisk the vegan cream until thick, add the garlic and herbs.
  6. Dress the cooked pizza with a drizzle of the garlic cream and the crispy kale.
  • 1 hour
  • serves 4
  • Main
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Ingredients

Ingredients

½ tsp Country Range Ground Cumin

½ tsp Country Range Garam Marsala

½ tsp Country Range Ground Coriander

1 tbsp Country Range Extended Life Vegetable Oil, plus extra for frying

Pinch Country Range Table Salt

2 medium cauliflowers

 

For the lentil dahl

1 tbsp Country Range Extended Life Vegetable Oil

300g Country Range Red Split Lentils (soak for two hours)

500ml Country Range Vegetable Bouillon (made up)

2 tsp Country Range Ground Cumin

1 tsp Country Range Ground Turmeric

3 tsp Country Range Curry Powder

1tsp Country Range Ground Coriander

1 diced onion

1 diced carrot

1 diced peppers

1 diced celery stick

 

Salt to taste

2 tbsp chopped coriander

 

For the pickled carrot

100ml Country Range White Wine Vinegar

Pinch Country Range Cumin Seeds

1 Country Range Whole Star Anise

1 Country Range Cinnamon stick

1 peeled carrot

100g caster sugar

 

 

For the coconut sauce

1 tbsp Country Range Extended Life Vegetable Oil

3 tsp Country Range Ground Curry

1 tsp Country Range Ground Cumin

1 tsp Country Range Ground Coriander

1 tsp Country Range Ground Turmeric

400g tin Country Range Coconut Milk

100ml Country Range Vegetable Bouillon (made up)

1 chopped onion

1 chopped carrot

1 chopped stick of celery

2 sticks of lemon grass, bashed

1 tsp diced ginger

1 crushed clove of garlic

Salt to taste

 

Method

  1. For the lentil dahl - In a heavy bottom pot, sweat the vegetables off in oil over a medium heat until softened, then add all spices, stirring to coat the vegetables and release the oils (about two minutes). Add the lentils and coat in spices and vegetables, add the stock to cover and turn the heat down allow to cook for 15-20 minutes, or until the lentils are soft and have absorbed the liquid. Remove from the heat and add the coriander. Season to taste and keep warm, or cool down to use another day.
  2. For the sauce - In a medium saucepan sweat off the vegetables until soft in oil then add the spices. Repeat as with the dahl. Add the stock and reduce by half then add the tin of coconut milk. Bring to boil then reduce heat and simmer for 10 minutes. Remove from the heat and liquidise and pass though fine sieve. Season to taste and keep warm.
  3. For the pickle - Put all ingredients in a saucepan except for the carrot, bring them to boil and then take off the heat. For the carrot, you can either slice it lengthways on a mandolin or cut thinly into rounds. Once cut pour the pickle liquor over and allow to cool.
  4. For the cauliflower - Cut the cauliflower into equal size steaks from the middle of cauliflower. (Keep the trim for Sunday lunch or a soup). Roast the spices off in a dry hot pan for 1-2 minutes to release the oil from spices, then remove from heat. Brush the cauliflower with the oil and sprinkle the spices over both sides. In a medium heat pan add a little oil and colour both sides. Add two tablespoons of water and place in the oven at 180°C for 10-15 minutes or until just soft.
  5. Serve with fried pak choi and naan breads.
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Ingredients

Cadbury Hot Chocolate: 3 heaped teaspoons

Hot Milk: 200 ml

Whipped Cream: 2-3 tablespoons

Honeycomb: 1 fun-size Crunchie

Caramel / Toffee sauce: 1 tablespoon

Popcorn: 1 heaped tablespoon

Cadbury Chocolate Fingers: 2

Method

  1. Place the Cadbury Hot Chocolate in a mug and pour in the Hot Milk, stirring continuously.
  2. Add the Whipped Cream to the top.
  3. Crush the Crunchie bar and scatter on top of the whipped cream.
  4. Finish off with drizzling the Sauce and adding the Popcorn + Fingers!
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Ingredients

Instant Cadbury Hot Chocolate: 4 heaped teaspoons

Hot Water: 200 ml

Whipped Cream: 2-3 tablespoons

Oreos Standard Biscuit: 2

Mini Oreos: 3

Chocolate Sauce: ½ tablespoon

Method

  1. Place the Instant Cadbury Hot Chocolate in a mug and pour in the Hot Water, stirring continuously.
  2. Add the Whipped Cream to the top.
  3. Crush one of your Oreo Standard Biscuits and crumble on, placing the other for decoration on the whipped cream.
  4. Finish off with drizzling the Chocolate Sauce and scattering with the Mini Oreos!
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Ingredients

1tbsp olive oil
2 onions, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
1kg chestnut mushrooms, cleaned and sliced
200g peeled roasted chestnuts, halved
50ml measure Cognac
1tsp English mustard
2tsp smoked paprika
500ml Essential Cuisine Premier Rich Vegetable Jus (made up to instructions)
400ml sour cream or crème fraiche 1 lemon
a good twist of freshly ground pepper
sea salt

Method

  1. Heat a frying pan on a medium heat, add the onion and garlic, gently fry until tender but without too much colour.
  2. Add the mushrooms, continue cooking for 5 minutes until the mushrooms soften and start to colour. Stir in the mustard and paprika, deglaze with the Cognac and flame.
  3. Pour in the Essential Cuisine Premier Rich Vegetable Jus, bring to the boil and then simmer for 5 minutes. Stir in the sour cream and remove from the heat, squeeze in the juice from the lemon.
  4. Season to taste with the freshly ground pepper and sea salt. Spoon onto braised wild rice, garnish with a spoon of sour cream on top and strips of gherkin.
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Ingredients

4 large glazed brioche hot dog rolls

8 medium sized venison sausages

 

For the chutney:

25g butter

2 red onions, finely chopped

75g medium brown sugar

3 Cox’s apples, halved, cored and finely chopped

2 tbsp cider vinegar

2 tbsp fresh thyme leaves

 

For the crispy bubble and squeak:

450g waxy potatoes, par-boiled

55g butter

1 tbsp rapeseed oil

150g kale, washed and shredded

85g black pudding, fried and crumbled

 

Method

  1. Fry the venison sausages until golden and cooked through.
  2. Heat the butter in a saute pan and add the onion. Cover and cook gently for 6 – 7 minutes until softened. Remove lid and fry until golden. Add the sugar, apples, vinegar, thyme and cook over a medium head for 8 minutes or until the apple is just cooked but still holding its shape. Turn up the head and allow to bubble for a few minutes until sticky and the liquid all absorbed. Season well to taste.
  3. Crush the potatoes with the back of a fork. Heat the butter and oil in a saute pan, add the potatoes, cook until golden and crisp. Season well. Add the kale and cover with a lid. Cook for 2 – 3 minutes until just wilted. Season and top with crumbled black pudding.
  4. To serve, split the brioche rolls along the top and arrange two sausages in each. Top with chutney and serve with the bubble and squeak on the side.
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Ingredients

350g peeled chestnuts, peeled
milk to cover
100g dark chocolate
50g icing sugar
350ml whipping cream

Method

  1. Place the peeled chestnuts in a small pan and cover with milk and allow to simmer until all the milk is absorbed.
  2. Then pass the chestnuts through a mill or ricer into a bowl. Add the melted chocolate and icing sugar, pack into the bowl and leave to chill for at least an hour.
  3. When ready to serve, take the purée and put it through the ricer again letting it fall into the bowls like a mountain (monte). Put a spoonful of whipped cream on top (bianco) and dust with icing sugar “snow”. Note: some people add a little cognac to make it extra special.
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Ingredients

Christmas Pudding base –

250g dried mixed fruits with apricot and passion fruit
175g stoned dates
85g dried cranberries
1 tbsp freshly grated root ginger
100g unsalted butter
2 large eggs
100ml Cointreau or Grand Marnier
100g dark muscovado sugar
Grated zest and juice of a large orange
50g self-raising flour
85g fresh white breadcrumbs
1 tsp ground cinnamon
85g pecan nuts

Souffle Mix-

80g egg white
40g caster sugar
120g Christmas pudding base

 

 

Method

  1. Soak the dried fruit, dates and cranberries in the Grand Marnier or Cointreau for 12 hours.
  2. Beat together the butter and sugar until light and fluffy, then beat in the eggs until fully combined.
  3. Mix the soaked fruit and the remaining liquor into the batter, then add the rest of the ingredients.
  4. Once all of the ingredients are combined, spoon the mixture into a greased medium pudding bowl and cover. Steam the pudding for 4 hours and remove.
  5. Once the pudding is cool, remove 120g of the cake and blend to make a smooth paste
  6. For the Souffle- Whisk egg whites slowly with a pinch of salt and 1/3 of sugar.
  7. Add the rest of the sugar until soft peaks are formed.
  8. Heat up the Christmas pudding mixture over a bain marie, this starts the cooking process.
  9. Remove the bowl from the heat and add a small amount of the whipped egg white by whisking (this will lighten the mixture and make it easier to work with)
  10. Gently fold in the remaining egg white, making sure you don’t knock the air out of the mixture.
  11. Fill your soufflé ramekins to the top and smooth off with a palette knife.
  12. Bake in a pre-heated 180°C oven for eight minutes, without opening the door. They should rise at least 3cm above the top of the ramekin. Serve immediately.
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Method

From footballer to foodie, Ben Murphy has risen through the ranks at breakneck speed to secure the head chef role at Launceston Place in London. He chatted to Stir it Up about his meteoric rise…

Your original career plan was to become a professional footballer. Tell us about that.

As a young boy my dream was to become a professional footballer, and I was on the right track until I broke my collarbone at age 16, which took me out the game completely. To this day, I’m a strong believer that everything happens for a reason. I guess if I didn’t break my collarbone, my direction would have been very different, but I certainly wouldn’t be where I am today without it happening.

How did your football training help your subsequent career as a chef?

Food technology was the only subject I enjoyed/turned up to at school. I gained a buzz from doing practical lessons, but always struggled on the academic side. Football training helped me gain the discipline, focus, patience and most importantly the work ethic I needed to be successful as a chef.
The Michelin Guide describes your dishes as “big on originality and artfully presented”.

From where do you draw inspiration for your dishes?

Flavour for me is the most important part of cooking, followed by presentation. Guests eat with their eyes, and if something doesn’t look appealing, I’d already be losing. My team and I create menus which evolve with the seasons and are big on flavour, but presented beautifully and consistently (even with a fully booked restaurant). I’ve learnt to stay within arm’s length of what I know and what I feel I’m good at.

In an age of Instagram, is presentation becoming more important that actual taste?

I feel Instagram is a great platform for visual aspects of food and it’s all about judging the appearance of a dish. Half my followers on Instagram have dined or are planning to come and taste my food. On my Instagram, the photos are taken just before the plate arrives at the table, so what you see is what you get when you eat in the restaurant.

How important are student competitions to aspiring chefs?

I was always involved in competitions at college. It’s great for networking, but most importantly it helped me build confidence and improve my work ethic, while working under pressure.

How did the publicity of winning the Breakthrough Chef of the Year and Chef to Watch accolades help secure your latest appointment?

Winning the awards was great. It helped put me on a platform with other chefs who are pushing hard in the industry also. I got lucky with my appointment at Launceston Place. But lucky in the sense that D&D have invested money and time into the team and me. Hopefully this will pay off soon.

As a young head chef, is it difficult to manage sous chefs who are older than you? What tactics do you employ?

Lucky for me, I’ve never had a problem with staff shortage or management in that way. My team are amazing. I treat them all with respect and ensure they only work four days per week, which does mean I have to work a section, but I enjoy doing it. This means they are well rested, and always push hard and remain focused when they are in the kitchen, which is always the case. I’ve had nearly the same team for over two years now.

You’re being lauded as the man to regain the Michelin star at Launceston Place. How important is that to you – and how do you intend to achieve it?

I have no idea. I’ve never achieved one before so I honestly couldn’t say. We just continue to improve what we do every day.

 

What is the single most useful piece of advice you’ve been given in your career?

My mentor Pierre Koffmann says: “Cook what you love to eat”.

You’ve been quoted as saying “Chefs interacting is the next big thing in dining”. What is the experiential dining experience for customers at Launceston Place?

I really do think so. When I eat out, there is nothing better than meeting the person who has spent hours cooking your food. It’s a little touch that guests remember and I feel it makes everyone’s experience that little bit more special.

Traditional Christmas dinner – or thinking outside the box. What will be featuring on your festive menu this Christmas?

I will be putting grouse and venison on my menu. I’ll save the turkey for my mum when I’m off for Christmas.

And now for three questions that we ask all of our Leading Lights…

1. What are your three kitchen secrets?

“I have a sign in the kitchen to remind my team to love and perfect what they do, to focus, and to give 100% at all times (as well as my motto ‘Keep it Moving!’).

2. What is your favourite ingredient and why?

Salt – without seasoning food, most of the ingredients we cook with would be bland!

3. Please could you share your favourite festive recipe, along with your reasons for choosing it?

My Christmas Pudding Soufflé recipe as it hasn’t been done before, and you get the flavour of Christmas pudding but with a lighter texture.