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Head chef at Stoke Park. Trained at BournemouthCatering College and followed an industrial placement at hotel and restaurantdome de bassibe innovelliat france. In le Provence Lymington, Chris joined Stoke Park in 20O2and has received enormous praisefor his food from the press, Club Members and residentguests.
Head chef at Stoke Park. Trained at BournemouthCatering College and followed an industrial placement at hotel and restaurantdome de bassibe innovelliat france. In le Provence Lymington, Chris joined Stoke Park in 20O2and has received enormous praisefor his food from the press, Club Members and residentguests.
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Head chef at Stoke Park. Trained at BournemouthCatering College and followed an industrial placement at hotel and restaurantdome de bassibe innovelliat france. In le Provence Lymington, Chris joined Stoke Park in 20O2and has received enormous praisefor his food from the press, Club Members and residentguests.
Copyright:
Attribution Non-Commercial (BY-NC)
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Als PDF, TXT herunterladen oder online auf Scribd lesen
DorsetGrab,Avocado,Prawnand GrdmeFraicheTian With CaViaf and GaZpaChO DfeSSih$ recipebyGhriswheerer,ExecutiveHeadcheratstoke
Ingredients (4 portions) Method ChrisWheeleris the ExecutiveHeadChef at Stoke Park. Trained
1 avocadodiced Mix avocado, Dorset crab at BournemouthCatering College and following an industrial I tiger prawns meat and prawns together placement at Hotel and RestaurantDomaine De Bassibe in 160 g white Dorsetcrab with lemon juice, chopped France,Chris then went on to meet Jean-ChrisiopheNovelliat meat garlic,salt and pepper. Le Provencein Lymington,Hampshire. 109 caviar Placein the tian mouldsjust Chris joined Stoke Park in 20O2and has receivedenormous ln bunch of dill chopped above3/away up. praisefor his food from the press, Club Membersand resident 1A bunch of chopped chives Mix crdme fraiche with the guests. As ExecutiveHead Chef he has a team of 27 Chefs /z a lemonjuice chives, salt and pepper and and kitchen staff to operate throughoutStoke Park. As a key Salt and pepper lemonjuice. playerin the organisation,Chris heads the kitchenof the award 1009 crdmefraiche Place on top of the avocado winningThe Park Restaurant(aswell as overseeingother areas) 100ml Gazpachodressing mix. and he is a well known and popularface aroundthe Club. Chris 1009 mixed Saladand cress Allow to set in the fridge. has forged a name for himselfwith his take on Modern British Cuisinewith EuropeanInfluences. Each dish is a masterpiece To Serve and Chris understandsthat the best comes from locallysourced Place your Tian ring on the and seasonalingredients.This allowsfor creativityand variation plate. Garnishwith your sea- on flavourand texturefrom seasonto season. soned saladand cress. Pour your Gazpacho sauce Stoke Park, Park Road, Stoke Poges, Bucks SL2 4PG around your Tian and top Tefephone:01753 7 17171 Email: info@stokepark.com your Tianwith /a of the caviar. www.stokeparkclub.com