Kick start your taste buds, be inspired and try something new, as Head Chefs from The Great Inns share the secrets of their success.
Food, glorious food, is an important part of the Great Inns experience and this year we would like to share some of our popular recipes, for you recreate at home, with a series of Chef’s Specials.
Our opening recipe comes from Simon Kelly, Head Chef at The Feversham Arms & Verbena Spa, whose talents at the helm of the kitchen have helped earn this Great Inn culinary acclaim and a series of awards that include:
• AA Hotel of the Year for England (2009/10)
• Sawday's "Favourite Hotel in Britain" (2009/10)
• Enjoy England's Gold Award
Citrus baked halibut, asparagus and Parma ham (serves 4)
Ingredients:
4 x 175g pieces of fresh halibut
8 x new potatoes boiled cut in half
16 x pieces of asparagus blanched
4 x pieces of Parma ham
Citrus powder (see instructions below)
Chervil hollandaise (see instructions below)
Spinach leaves
For the Citrus Powder:
• Blanch and refresh the zest of two oranges, one lemon and one lime twice over, then cook in 100g sugar and 200ml of water for 20 minutes.
• Dry out overnight in an oven set on 80C and blitz into a powder.
For the Chervil Hollandaise:
• Mix 50ml white wine, 10ml white wine vinegar and 2 egg yolks; whisk over a low heat until cooked out and slowly add 250g melted butter, whisking all the time.
• Adjust the seasoning as necessary and add chopped chervil – set aside in a warm place.
Method:
• Season the fish with the citrus powder and salt on one side.
• Seal the fish in a hot pan for 10 seconds before cooking in a pre-heated oven (200C) for 4 to 6 minutes depending on size and thickness.
• Wrap four pieces of asparagus in one piece of Parma ham and cook in a hot frying pan to colour; set aside.
• Reheat the potatoes, cook the spinach in a little melted butter, dress the plate and serve!
Bon appetite!
About Simon
Simon was appointed as Head Chef at The Feversham Arms & Verbena Spa in 2006, having previously worked at several Michelin star properties under the guidance of chefs including Michel Roux (The Waterside Inn) and Nico Ladenis (Nico at Ninety Park Lane).
Citing different European influences throughout his formative years (French, Italian, English, and Swedish) Simon’s guiding culinary principle is to use fresh local produce at its prime and using these ingredients in classic and modern combinations.
Since joining The Feversham Arms & Verbena Spa, Simon has firmly planted his family roots in Helmsley. He lives close to the Hotel with his family, including the most recent addition to the family, his second child, Lewis.
When the kitchen gets too hot, Simon likes to cool down with holidays to his favourite destination - northern Sweden just outside the Arctic Circle where he enjoys ice fishing and snow scooters.