|
|
Our head chef Nick Wilson who began his apprentiship at the infamous 5 star, 3 rosette Glen Eagles Hotel, Scotland and then went on to be Jean-Christophe Novelli’s right hand man, working together for a combined spell of more than seven years.
Nick was the sous chef at the one Michelin star Maison Novelli, then continued his association with Novelli, as head chef at Novelli W8 (Red ‘M’ Michelin), and head chef at the one Michelin star Les Saveurs in Mayfair.
He joins us from the boutique Moyles Hotel in Yorkshire, previously from the award-winning and Michelin-rated The Walnut Club Restaurant in Hathersage where he held the position of Executive Chef. Nick is bringing ‘West End contemporary-style cooking with local, fresh ingredients to Lavenham’. Bon appetite!
RECIPE OF THE MONTH
Pan roasted wild seabass with a fricassee of fennel, chorizo ,roasted aubergine and kalamata olives
Serves 4
4 6oz portions of wild seabass
1 bulb fennel sliced and blanched
8 oz chorizo sliced
1 aubergine roasted and sliced
Hand full of kalamata olives
Pinch of shredded basil
Fry your bass skin side down for 4 minutes then add the fennel and aubergine to the pan, sauté for a further minute, add your chorizo and olives and then turn the bass and sauté for 1 more minute ,sprinkle with basil and serve.
|
To check whether we can offer the accommodation you need, on the dates you want, find out instantly by completing the quick-check box below.
To make a booking, get answers to any questions you have, or to give details so that we can keep you up to date with what’s new or special offers, simply click on one of the buttons now.
|
|
|
| |
|
|