Well here we are at the end of the summer
(I hope not, got a week off coming up), work has started to pick up in numbers
with people going back to the office and conference season stating again. The
new ala carte menu and my new fixed price menu is going down well with numbers
picking up in the evening in the restaurant and bar, which in turn keeps the
bosses happy.
What else is new, well I have just spent 3
days working with Matt Gillan and his team at the Pass Restaurant, south lodge
hotel. Yes its also the last place I wrote about on here so that goes to show
you how highly I regarded that meal.
Arriving on my first day I meet the team
and cracked on with some prep, the only real way to learn something is to get involved
and get your hands dirty. I spent the first day with Donna and Caz on garnish,
a great insight into the way Matt puts his plates together, full on flavors
cooked a variety of ways using modern and traditional methods to create perfect
results.
The second day was spent helping Ben on
meat and fish, this day brought 6 kilos of langoustines to prep meaning I had shredded
my hands come the end of that job but I also got to prep a goat for the first
time as the guys changed the main course on one of matts tasting menus whilst I
was there.
My final day I helped Charlie on pastry
although with Charlie about during service you have to be quick or else he
would plate everything whilst holding his own section down (a sight to behold,
Charlie in full flow). First job we made the restaurants bread a small loaf per
person but containing 4 separate balls of dough 2 white 2 brown all made from a
starter that has been on the go for a while giving it a really nice but subtle
sour taste.
In a nutshell I had an amazing 3 days with
a great team of chefs, they were all very helpful and always happy to explain
why or how they did something.
A special thanks to Matts sous chef Jonny
whom I spent all 6 services at the pass, for his patience and for letting me
help plate whenever possible.
For anyone who has not eaten at the Pass
yet I suggest you get down there soon. That team is on fire and being lead by
one of the most driven young chefs I have met, trust me the food really is
worth the trip regardless of where your driving from.
So to end this post, a recipe from my new
menu we serve this with hazelnuts, beetroot, sour cream and fennel.
Beetroot
& vodka gravlax
1000g salmon fillet (skin on)
600g cooked beetroot (purred)
100ml vodka
400g sea salt
400g sugar
Place
salmon in a tray lined with cling film, rub the vodka into the fish. Then mix together sugar and sea salt, spread
evenly over the salmon and pour over the pureed beetroot. Wrap tightly in cling film, leave in the fridge
for at least 48 hours. Take off the
cling film out rinse off marinade, leave in fridge uncovered to dry for 2
hours, and then slice as needed.
