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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.

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The Swan Hotel • Lavenham • Suffolk • CO10 9QA • Telephone 01787 247477
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