On Saturday the 5th of April I did my first ever Work Experience at the Camellia Restaurant at South Lodge Hotel, just outside of Horsham. The offer was given to me by Lewis Hamblet, Executive Chef at South Lodge, who’s son (Tom) was a fellow competitor at the Rotary Young Chef Competition.
This is basically a sweetened, frozen Gin and Tonic that is then scraped into small flakes and served. It could be served as a dessert or as I did, a palate cleanser.
500ml Tonic Water
200g Caster Sugar
1 Lemon, juice and zest
For the Granita
1. Make a syrup by dissolving the Sugar into the Water over a medium heat. Once dissolved add the Gin, Tonic, Lemon Juice and the Lemon Zest.
2. Pour into a freezer proof plastic box and leave to cool to room temperature. Put in the freezer and freeze.
3. After an hour use a fork and scrape the frozen granita. Return to the freezer and freeze until solid.
4. To serve, scrape the frozen granita and serve in glasses or clean jam jars.
Drop Scones are a small pancake like batter dish. They are called drop scones because the batter should ‘drop’ of the whisk.
125g Plain Flour
1tsp Baking Powder
25g Caster Sugar
2 Eggs, beaten
25g Melted Butter
Oil, for frying
1. Put the Flour, Salt and Baking powder in a bowl and whisk through with a balloon whisk To remove any lumps. Add the Sugar and make a well in the middle.
2. Start mixing in the egg and milk until you get a smooth batter that drops off the whisk. Heat some oil in a frying pan. And drop tablespoons of the mixture into the pan. Fry until the bottoms are brown and then flip.
3. Serve hot with Jam or Honey
The Camellia Restaurant is located at the South Lodge Hotel, just outside of Horsham. The hotel has 2 Restaurants, the Camellia and the Pass. The Head chef is Steven Edwards who recently won Masterchef the Professionals. We went for Sunday Lunch as our late Christmas present from my grandparents.
This is the dish that I served as my starter in the 3rd round of the Rotary Young Chef Competition. The salmon is marinated in a Tea and Whiskey mixture before being quickly brined in a Salt Solution. It is served with thin sliced Radish and Fennel doused in Lemon Juice. Continue reading
On February 11th, I competed in round 3 of the Rotary Young Chef Competition at Forest School in Horsham. The requirements were the same as the ones for the last round. To cook a healthy 2 course meal for 2 people on a £15 Budget. I changed my menu for this round to:
Tea and Whiskey Cured Salmon, Lemon Fennel, Radish, Pea Shoots
Venison Ravioli, Mushroom Consommé, Parmesan Crisp
Chocolate Orange Fondant, Stewed Oranges, Creme Fraiche
Thali Cafe is a chain of 5 Indian restaurants in Bristol. They have recently opened a new restaurant in the Tobacco Factory in Southville, Bristol. This was the second time we had visited a Thali Cafe the first time being about a year and half ago at one of there other restaurants. As well as the 5 Bristol restaurants they also cater at festivals and we have visited there stall a few times at the Greenman Festival and Sunrise Celebration.
These Coconut Tarts are in my bias opinion AMAZING. Crispy Pastry with a soft Custard filling.
Chocolate Fondants are notoriously hard to get right. You need a gooey, almost liquid centre with a cake like outside. This is served with Spiced Oranges and Creme Fraiche.
On February 11th I competed in the 2nd round of the Rotary Young Chef Competition in Witley(near Guildford.) This was the District Semi-Final. The requirements for this round were to: Cook a 3 course healthy meal for 2 people for £15 or under. My menu was:
Pea, Bacon and Mint Soup
Mi Cuit Salmon,Puy Lentils, Pickled Beets and Apple Puree
Chocolate and Orange Fondant, Creme Fraiche, Stewed Oranges and a Spiced Orange shot