Head Chef – The Yurt at Nicholsons
Why did you decide to become a chef – what inspired you?
My family owned hotels and pubs so it was in my blood I guess!
Where did you train?
I worked at the Star Inn, Harome, whilst doing my NVQs at Yorkshire Coast Technical College in Scarborough
What is your favourite cuisine to cook?
Modern British classics and giving them a twist.
What influences your menu?
Primarily the seasons and what is at its best from the local area – and more importantly in these times, the best for value.
Favourite ingredient?
Black garlic – I put it in all my menus as the umami of it really has a unbeatable taste.
Your favourite season to cook in?
Summer as the amount of British homegrown produce is insane.
What’s the next ‘big thing’ in cooking ?
Sustainability and the move towards plant based cooking.
What’s your personal go-to dish when short of time?
Grilled meat or fresh fish on the bone, simply garnished with a sauce and side.
You have your idol coming to dinner, what do you serve?
Whatever is on my specials board that day as it’s normally what I’m being most creative with and it’s designed to impress.
Favourite British fruit and vegetable?
Yorkshire forced rhubarb – being a Yorkshire man myself it’s the best out there.
Is there anything you hate and/or won’t eat – dish or ingredient?
Kidneys!
Is there a recipe you can share with us?
Yes, my Iced Banana Semifreddo with Salted Caramel
Iced Banana Semifreddo with Salted Caramel
A classic, simply made pub dessert to round off a great meal that holds a certain air of elegance and indulgence. Packed full of flavour and a dessert that can be enjoyed all year round. Loved by adults and younger diners with its relatable ingredients.
Cooking Time: 30 mins preparation time plus freezing and setting overnight.
Serves: 6
Ingredients
Banana Parfait
- 300ml double cream
- 2 egg whites
- 135g caster sugar
- 10ml lemon juice
- 250g banana flesh
To garnish:
- 2 bananas
- 200g salted popcorn
Salted caramel
- 100g caster sugar
- 35g unsalted butter
- 300ml double cream
- 5g table salt
Method
For the banana parfait:
- Simply whisk the double cream until it forms soft peaks and slightly holds its shape – set to one side.
- In a separate bowl, whisk the egg whites until they stiffen up slightly and add the caster sugar slowly. Continue whisking until they are smooth, glossy and hold their shape in the bowl. As a Commis Chef, I was taught that if you can hold the bowl above your head and it does’t fall out on you, it’s ready!
- Mash the bananas into a smooth pulp and add the lemon juice to stop them going brown.
- Fold the cream into the banana mix thoroughly and then lastly the whipped egg whites.
- Pour into a cling film lined bread loaf tin – if you don’t have one, you can use tea cups or even lollipop moulds as a great cooling treat in the hot weather.
- Place in the freezer and cool overnight.
For the salted caramel:
- Dissolve the caster sugar with a splash of cold water over a low heat. Bring to the boil but don’t stir at all.
- When the sugar is a dark golden caramel, whisk in butter, remove from the heat and stir in double cream and salt.
To serve:
- Slice the parfait and place on top of the salted caramel sauce.
- Cut bananas into pieces, dust with caster sugar and blow torch them (or under a hot grill) until caramelised and garnish with the popcorn and a scoop of your favourite ice cream. I like to top mine with toffee ice cream but why not try rum and raisin or chocolate, it’s up to you!
The Yurt at Nicholsons
www.nicholsonsgb.com/yurt
