duck

Will Holland, October 2016

Guest chef nights' have become very popular recently where a chef leaves their restaurant (temporarily!) and cooks in another restaurant for a special occasion. Last Friday I took part in a very special Guest Chef Dinner at our sister restaurant Beach House in Oxwich Bay over on the Gower Peninsular. Both myself and Allister Barsby the Executive Chef at our other sister business The Grove Hotel, Narberth were invited to take part in the '3 chefs' Guest Chef Night by Beach House's Head Chef Hywel Griffith.

We each cooked various courses to form a 8 course tasting menu including canapes, bread and petit fours. I prepared celeriac veloute, parsley jelly, apple and chestnut as the appetiser. Then for one of the starters I prepared a dish of crab from Little Haven, which I served with carrot, orange and vanilla puree, fennel salad, basil mayonnaise and 'spice of angels' which is the pollen from fennel flowers. Finally I cooked the main course which was the first outing for a dish I've been working on for a little while now and has just gone on to my new Autumn menu at Coast too. It consists of roast duck breast which I brush with a cherry glaze made from glace cherries (you know the ones you'd usually find studded through fruit cake?!), a gratin of turnip and potato, soused cherries which we prepared back when it was the height of the British cherry season and baby turnips and turnip leaves from our kitchen garden. The dish is finished with cherry puree and a duck sauce made from the carcasses of the duck.

It was a great evening. Not only was it a pleasure to have the opportunity to showcase my cooking style in another restaurant but it was great to see the other two chef's dishes and watch two chefs who are both at the top of their game in action. There's talk of a return leg of the special evening at Coast so watch this space...

Posted in Chef's Diary.