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.
300 g parsnip 180 ml double cream 100 g 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