7 minute read
THREE KINGS
TH REE
K I N G S
While we all enjoy a festive feast, Essex’s chefs are hard at work making sure it’s a memorable experience. We meet a trio of them
EXPECT A CLASSIC CHRISTMAS MENU AT THE PIER. CREATED BY ANDREW THURSTON, PHOTO BY KIERAN HARVEY
STEVIE ROBSON
Stevie Robson
JOB TITLE General Manager and Co Head Chef VENUE The Pier, Harwich
Q Tell us a little bit about your venue…
A The Pier is a 14-bedroom hotel, restaurant and bar on the Essex coast. We have a strong focus on seafood as well as o ering a grill menu and modern classics. We also have a gin library with over 100 gins to try and a great selection of ales, craft beers and cocktails too.
Q As a chef, can you sum up your style of cooking?
A It’s very di erent now than it was when I started out. Now I focus on the ingredient, cooking it as best as I can and bringing out the best fl avour that I can. I guess it's cleaner, simpler and with more of a focus on fl avour.
Q Do you enjoy the busy Christmas period?
A I think the answer to that changes throughout the month, but on the whole I would say yes. It's great to see people out enjoying themselves and in good spirits. I think after the restrictions of the last couple of years, Christmas 2022 will be a really exciting time for people getting together with family and friends.
Q What will be on the menu at your venue?
A We have kept things pretty classic on our menu and put on things we think people
SETTING THE SCENE
will enjoy albeit with a slight Christmas twist. Think a scotch egg with piccalilli, beef burger with bacon, brie, cranberry chutney and sage mayonnaise, and mulled fruit crème brulée with spiced palmier biscuits.
Q What dish for you really sums up what Christmas is all about?
A It has to be the roast turkey dinner. Everyone loves a roast and done properly with all the trimmings, it’s the ultimate roast dinner!
Q Do you also do the festive cooking at home?
A No, although not because I don’t want to, but because I will be working and everyone is normally waiting on me to get home so that they can eat. One of these days they will start without me I’m sure!
ENJOY AFTERNOON TEA
ROBERT PEARCE
Robert Pearce
JOB TITLE Executive Chef VENUE Down Hall Hotel, Spa and Estate, Bishop’s Stortford
Q Tell us a little bit about your venue…
A Down Hall has an extraordinary history that can be traced back to the 11th century. The hotel’s luxury interiors, ornate ceilings and abundance of natural daylight make for an experience like no other. Take time to wander the 110 acres of surrounding woodland, parkland and landscaped gardens or sample a traditional English afternoon tea in our historic lounge. We offer a wide range of dining experiences.
Q As a chef, can you sum up your style of cooking?
A I like to change things up as new trends set in. I feel plant based will still be on the up, with many more companies arriving on the scene trying to emulate plant based, with a big impact being on fish produce as there is not much of this around. This is something we will be trying to raise the profile of at Down Hall over the next few months.
Q Do you enjoy the busy Christmas period?
A I really do like it. Everyone is in a good mood both in front and behind the scenes. Christmas dining for me means family, friends and lots of food and drink, so we are a big part of the Christmas period back here in the kitchen!
Q What will be on the menu at your venue?
A We have a range of festive offerings at Down Hall this Christmas. Along with our traditional Christmas dinner, we have a Christmas themed afternoon tea complete with mini cheesecake presents and chocolate baubles. We will also have a festive menu available in our Garden Room restaurant.
Q What dish for you really sums up what Christmas is all about?
A For myself a tradition is normally a full English breakfast in the morning on Christmas Day, as I am normally working. We have our Christmas dinner later in the evening, so the full English keeps everyone going until then, along with a few strong coffees throughout the day! Everyone’s ideals of Christmas are obviously different, but this really sums it up for me.
Q Do you also do the festive cooking at home?
A I do still do the cooking at home, as well as at work. Preparation is key. Start early, get them spuds peeled the day or two before, trim and cross cut the Brussels, if you are making your own gravy why not make it a week before and freeze it? This definitely helps me during one of my busiest seasons of the year.
downhall.co.uk
DOWN HALL'S STUNNING RESTAURANT
Terence Howard
JOB TITLE Head Chef / Owner VENUE The Creek, Great Bentley
Q Tell us a little bit about your venue…
A We are set in a 17th century inn / pub (formerly The Flag Inn) and have been open since November 2014. We run very much as a restaurant with the focus on food, wine and service. There are approx 40 covers, a bar area with a log burner, two sofas and bar stools, perfect for pre-dinner drinks. We also have five outdoor dining tables, which are available during better weather.
Q As a chef, can you sum up your style of cooking?
A I started my formal training in the early 90s at The Savoy hotel in London, so I am very much classically trained with a mix of fusion thrown in. I'm not personally into very modern techniques or pretentious dishes.
Q Do you enjoy the busy Christmas period?
A As an owner, yes. As a chef? Not so much. Don't get me wrong, I enjoy being busy, but prepping lots of turkey, potatoes, root vegetables and sprouts aren't the most enjoyable tasks I undertake during the year. But it's all about the customer, not me.
Q What will be on the menu at your venue?
A Turkey and the trimmings will be the main focus, however, it is only available on our Party Menu. At the time of writing, we are still formalising our Lunch & Dinner menu, but it will include popular items like shellfish, beef and “The Creek” banana split, which has been a menu staple since our first day of opening.
THE CREEK'S DESSERTS ARE POPULAR TERENCE HOWARD
Q What dish for you really sums up what Christmas is all about?
A The obvious choice is turkey, sprouts or Christmas pud, but for me it's a heavily laced sherry trifle.
Q Do you also do the festive cooking at home?
A Yes. We are a family-run restaurant and are open on Christmas Day, so the wife and our two children will also be working. By the time we finish, our own Christmas festivities will start around 9pm. We usually have duck or goose with creamy sprouts, chorizo, roast garlic and chestnuts, sausage meat and cranberry stuffing, and who can beat a good apple crumble to finish?
