MEET THE CHEF

On the palate. I base all my dishes on in­vig­o­rat­ing as many of the senses of taste as pos­si­ble, sweet, salt, bit­ter, sour and umami.

Surrey Life - - Food & Drink -

With The Great Bri­tish Bake Off back on our screens the na­tion is fall­ing in love with bak­ing once again. Head pas­try chef at Pen­ny­hill Park, Sarah Fran­k­land, tells us about what it takes to make it as a pro­fes­sional

What first in­spired you to be­come a pas­try chef? I was first in­spired to be­come a pas­try chef by work­ing in a choco­late shop as a Sat­ur­day job. I was al­ways re­ally creative and en­joyed art, I de­cided I wanted to know how to make th­ese beau­ti­ful and de­li­cious cre­ations. So, I went on a one-day pas­try work­shop and I was hooked.

What do you en­joy about work­ing at Pen­ny­hill Park? I started work­ing at Pen­ny­hill Park two years ago, after 12 years work­ing in cen­tral Lon­don it was like a breath of fresh air mov­ing to the coun­try­side. I love the fact that we have our own bee hives and rel­ish work­ing with the honey for our af­ter­noon teas.

What is your culi­nary ethos? I be­lieve in sea­son­ing in desserts, a lot of pas­try chefs for­get that we also need salt and acid sea­son­ing in desserts to cre­ate a well-bal­anced dish which is de­light­ful Do you have a sig­na­ture bake? The sig­na­ture dish at the ho­tel is the tex­tures of choco­late on the ban­quet­ing menu. It has four dif­fer­ent types of choco­late in var­i­ous cre­ations like, choco­late brownie, milk choco­late malt mousse, white choco­late whipped ganache and a miso and caramelised white choco­late ice cream.

What ad­vice or tips would you give peo­ple want­ing to take up bak­ing at home? Be metic­u­lous be­cause pas­try is chem­istry. The balance of in­gre­di­ents in a Vic­to­ria Sand­wich, for ex­am­ple, are such that adding more bak­ing pow­der to make it lighter will not work. It will rise, but the struc­ture of the recipe can­not hold the ac­tiv­ity in the bak­ing pow­der and it will sink in the mid­dle.

The chefts at Pen­ny­hill Park cre­ate a va­ri­ety of spe­cial­ity breads and patis­series for the main menu and af­ter­noon tea and high tea menus. Web: ex­clu­sive.co.uk/pen­ny­hill-park/food

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