Mak­ing a de­light­ful im­pres­sion

Row­ton Hall Ho­tel and Spa, set in a leafy Ch­ester vil­lage, show­cases sea­sonal flavours at an el­e­gant lun­cheon Cheshire Life: De­cem­ber 2018

Cheshire Life - - Competition -

and they rear old Tam­worth rare breed pigs and Berk­shire pigs. When they are even­tu­ally ready, I take the bel­lies, the head and the trot­ters from them. The belly we slow cooked and flaked down and that is the base of the canapé.’

Seeded white and malted oat bread that had been made by the chefs in the Row­ton Hall kitchen gave guests an idea of the care and at­ten­tion to de­tail that the kitchen is striv­ing for. ‘We hand-make our own breads,’ says Chad. ‘It’s one of the first things I teach my ap­pren­tices when they come into the kitchen - the foun­da­tions. Be­cause ev­ery­thing is built on the foun­da­tions. We do a lot of sous vide cook­ing as well but it’s very im­por­tant that they also learn the ba­sics.

‘My kitchen is staffed with guys who 18 months ago were pretty much ap­pren­tices and who I have trained up to chef de par­tie level. They’re a sim­i­lar age and very sim­i­lar stage at their ca­reer which means I have got a very strong brigade.’

Their cook­ing skills were show­cased in a home-smoked Loch Duart salmon, with just the right amount of smok­i­ness that was cut through with pick­led fen­nel and a sub­tly flavoured sauce of lemon­grass but­ter.

For mains, a beau­ti­ful fil­let of beef ac­com­pa­nied by pick­led cab­bage, anise car­rot and pick­led shal­lot proved im­pres­sive and in­spired Cheshire Life Food and Drink Awards judge Trevor Stone, re­cip­i­ent of the Palme Culi­naire by the As­so­ci­a­tion Culi­naire Fran­cais, to stand up at the end of the meal and give a short speech, com­pli­ment­ing the youth­ful brigade on their ex­em­plary cook­ing skills.

Or­chard panna cotta with sour ap­ple meringue made with ap­ples from the grounds of Row­ton Hall brought the lunch to a de­light­ful con­clu­sion.

‘It’s very much a cel­e­bra­tion of lo­cal pro­duce,’ says Chad, who was pre­vi­ously worked at the award-win­ning Lawns restau­rant, at Thorn­ton Hall Ho­tel on the Wir­ral.

‘From our point of view, be­cause we are a new team it is also re­ally a state­ment of in­tent, which is to bring fine din­ing as well as re­laxed din­ing to the Ch­ester area.’

“It is also re­ally a state­ment of in­tent, which is to bring fine din­ing as well as re­laxed din­ing to the Ch­ester area” eatcheshire

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