Island Life Magazine Ltd October/November 2016 | Page 101

Food and drink

WHAT WAS YOUR MOST MEMORABLE MEAL?
Rachel and I recently visited one of Chris and Jeff Galvin’s
restaurants La Chapelle in London. We tried the tasting menu,
which was beautiful in particular the Crab lasagne.
WHY DID YOU BECOME A CHEF?
Honestly I fell into the career, as the Mechanics course was full.
WHAT IS YOUR FOOD HEAVEN?
Our recently qualified apprentice chef, John Turner makes a
Lemon Tart to die for.
WHAT IS YOUR IDEA OF FOOD HELL?
We visited friends in France one year and after a vineyard tour
we thought we would sample a traditional French restaurant. I
ended up trying Tripe! It was terrible!
WHAT’S GOING TO BE BIG IN 2017?
Food trends are moving towards Healthy, Sustainable foods.
We are currently working on our new menu which will
incorporate Sea weed. One of our new starters will be Pan fried
Scallops with Sea Spaghetti, Lemon and Mint.

S T R A W B E R R Y PAV L O VA
Ingredients
Meringue
6 egg whites
350g Caster sugar
1 tsp white Vinegar
1 tsp Vanilla paste

450g Strawberries
Chantilly cream
600ml double cream
1/2tsp Vanilla paste
1tbsp Icing sugar

Method
1. Whisk the egg whites, caster
sugar, white wine, vinegar
and vanilla paste until the
meringues turns glossy and
forms stiff peaks.
2. Prepare a tray lined with
parchment paper and divide
the meringue into eight
portions. Cook at 110c for one
hour.
3. Put the berries and sugar into a

Fruit coulis
250g mixed berries
50g caster sugar
2floz water
Physalis to garnish

small pan with the water. bring
to the boil then simmer for five
minutes, until the fruit is soft.
Remove and cool a little.
4. Put the contents into a food
processor and whiz to a purée,
then strain through a sieve.
5. Whip cream with the vanilla
paste and icing sugar, chop the
strawberrys and assemble.
6. Garnish with physalis and dust
using icing sugar
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