Chef Of The Month August 2014: Eddie Wilkinson

Eddie Wilkinson,
Ryebeck Hotel

Started work in the hotel industry in 1978 at the Tarn Hows Hotel, and stayed for 3 years. The hotel sent me to Kendal College for 2 of those years, where I gained by 706-1 and 706-2 in cooking. When I started work, most of the hotels shut down at the end of October until the end of March - how things have changed! Spent the rest of my career in the Lake District and am now working at The Ryebeck in Bowness, where I have been for the last 22 year. I have been using Althams Butches for well over 30 years.



Dish

  • 4 Althams Prime Fillet Steaks
  • 4 Oven Dried Plum Tomatoes
  • 4 Blanched Medium Onions
  • 225g Girolle Mushrooms
  • 600 ml Beef Reduction
  • 450g Potato Puree

Pan fry the steaks in hot oil until nice and brown on each side. Season and add some butter, turn and baste with the butter. Cook until medium, then leave to stand for around 5 minutes.

Serve with the plum tomatoes, potato puree, and sautéed girolles and finish with the beef reduction.

Ryebeck Hotel

www.ryebeck.com