Chef – February 2018

the MoRe

you ask,

the MoRe

you Get

news

ROAST CHICKEN TORTELLINI

WITH BUTTERNUT SQUASH

AND SAGE VELOUTÉ

by James Devine

BBQ whole Mackerel

with Sauce Vierge &

Grandma’s Egyptian

Dressing

by Niall Sabongi

Scallop with a white

bean and razor clam

stew, pumpkin puree

flavoured with smoked

bacon cream, basil oil

and pickled crown prince

pumpkin

by Ross Lewis

Short rib, Seeded

Mustard, Pine Mushroom,

Charred Onion, Umami,

Black Garlic

by Nelly Robinson

Chocolate and salted

caramel Tart with

Popcorn Ice-cream and

Chocolate Nuggets

by Ed Clooney

Biscuit de Savoie

by adam handling

Blackberry Eclairs

by adam handling

Book of the month

bread is gold

by Massimo Bottura &

friends

jose souto

iRish

whiskey

Westminster Kingsway College

jose souto: diary piece

56

58

Leaving a legacy 50

interview: Ben Murphy 52

72

59

Front of House 44

“LeadeRship is not

aBout the next

eLeCtion, it’s aBout the

next GeneRation”

ReCipes

ouR FinGeRpRint

doesn't Fade

FRoM the pLates

we touCh