Our recipe of the month comes from the talented Head Chef of The Thomas Cubitt, Jenny Warner. If you just so happen to be a chef looking for the next step in your career and feel inspired by Jenny Warner, check out head chef jobs with The Change Group! For now, though, lets get stuck in with Recipe of the Month.
It will be 3 years in September.
As a chef I love that I get to work with the most amazing ingredients every day, from the incredible White Park beef from Lyon’s Hill farm to the most sustainably caught fish from Lyme Bay caught hours before it arrives in our kitchen – it’s a real chefs heaven! As a head chef I love our team, chefs always come and go that’s the nature of the hospitality industry but our core team is solid and filled with the most awesome and diverse personalities. We have a real family environment throughout Cubitt House and I am very lucky to be a part of such an amazing company.
The ingredients we use are carefully and sustainably sourced, our menus are seasonal with strong emphasis on Britishness. I believe in keeping things natural and only cook and add when it brings something to the dish or enhances the original produce.
Like all four Cubitt House venues, we take a lot of pride in our team, we nurture and train our chefs and waiters and some of them have been with us for several years. My senior sous chef started off as a Chef de Partie here many years ago, and now look at him, he is the best there is!
This might start to sound a bit repetitive, but I have to say the ingredients we use. Every month we get a whole cow delivered directly from Mark at Lyons Hill Farm to one of our venues, this is then shared out between the 4 sites were every last bit gets used. Middle White pork from Richard at Huntsham farm, kid goat from Julie and John at Trecorras Farm, the produce is just incredible. Having two floors with two separate menus, this is really the best of both worlds as in the restaurant upstairs we can use all the prime cuts and then other parts of the animal gets used on the ground floor in form of daily specials ie this goat burger. With fresh new specials every day there is always something new and exciting going on.
Burgers are great for this time of the year. Here at The Thomas Cubitt we use a lot of goat as it’s such a tasty nutritious meat and without going into too much detail, we should all eat more goat. If you can’t get hold of goat meat, this will be just as tasty with beef. All these recipes can be made well in advance, making for a stress free BBQ.
(4 burgers at 185g)
Simply mix all together and divide into 4 and shape into patties. Best when made a few hours in advance and allowed to rest in the fridge 2 hours before cooking. When it’s time to cook, season with more salt and cook for 5 minutes on each side.
Start by roasting the garlic. This can be done in the oven but will pick up really nice flavor when done on the BBQ. Just wrap the garlic cloves in thin foil with a bit of olive oil (or goat fat if you have some) some salt and place at the corner of the BBQ where it’s not too hot and cook for about 20 minutes until the garlic cloves are soft. Then pop the cloves out of their skin and mix with the remaining ingredients in a food processor.
This makes a big batch but it keeps well for weeks and it’s so tasty eaten with everything. Wash the cucumbers well and place into a container. Add the onion rings, dill, and spices. Bring to boil the vinegar, water, salt and sugar then pour the hot brine over the cucumber and spices and leave to cool at room temperature. Refrigerate and leave to marinate for a minimum of 48 hours before using. Before use, thinly slice on a mandolin or you can use a sharp long knife.
(makes about 450g)
Mix together and roast on a tray in the oven for 20 min at 180°C, stirring half way through cooking. Strain the liquid, reduce by half and then add back into the berries, chill. Best used at room temperature.
Wash the elderflowers well then place in a large bowl or container together with the zest from the lemons and orange. Bring to boil 1l of water and pour onto the flowers and zest. Cling film and leave to infuse overnight at room temperature. The next day, strain the liquid through a fine sieve and bring the liquid to the boil together with the sugar and juice from the lemons and orange. Boil for 3 minutes then chill and store in a cool place until needed.
(for 4 people)
Dice the watermelon and Fettle, keeping the watermelon larger and the fettle smaller. Then mix all the ingredients together in a bowl and season with the salt flakes.
Do you think you could create recipes as great as this? Contact us to discuss head chef jobs with The Change Group.
Interested in working at The Thomas Cubitt? We are currently recruiting the following chef jobs for The Thomas Cubitt: A Pastry Chef de Partie and two Demi Chef de Partie (Bar and Larder). Call us on 02079236021 to find out more about these chef jobs or submit your CV.