Devon Life - - Distinctly Gin -

Si­mon was awarded the Roux Schol­ar­ship in 2003

He opened The Ele­phant in the same year

The Ele­phant was awarded three AA rosettes in 2005 Miche­lin Star. Si­mon was Na­tional Chef of the Year in 2008

He has rep­re­sented the UK in the Bo­cuse d’or

Si­mon has been cap­tain of the English Culi­nary Team at the Culi­nary World Cup the Ele­phant, Si­mon’s Miche­lin starred restau­rant in Torquay, where he’s show­cas­ing three fish per­fect for begin­ners to cook; had­dock, cod and hal­ibut. Although the Ele­phant’s menu fea­tures a good choice of lo­cal­ly­caught seafood – for lunch I opt for Brix­ham scal­lops and hake – these fish come from Nor­way. Si­mon de­scribes how the fish in­dus­try there re­flects his own ethos: “It’s firmly based around sus­tain­abil­ity; Nor­we­gians pro­tect the en­vi­ron­ment and, there­fore, their jobs and fu­ture.”

First up is had­dock, which to my sur­prise came to the Ele­phant as a frozen fil­let. Si­mon ex­plains that it would have been frozen at sea within three hours of be­ing caught, and af­ter proper tem­per­ing is now per­fect for cook­ing.

“I ran a taste test with my chefs to see if they could tell the dif­fer­ence be­tween fresh and frozen – and they couldn’t.”

In the fin­ished dish, the had­dock is sim­ply cooked, rest­ing in a sweet­corn soup of mus­sel stock with grilled sweet­corn.

Parsnip purée

300 g parsnip 180 ml dou­ble cream 100 g but­ter

Ver­jus but­ter

1 cu­cum­ber 6 spring onion 220 g but­ter 100 ml chicken stock 100 ml ver­jus du perig­ord 2 tbsp golden sul­tanas salt and pep­per


For the parsnip purée, heat the but­ter in a saucepan and cook the parsnips for one minute on a high heat. Add the cream, bring the mix­ture to the boil then re­duce the heat and

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