Chef Of The Month December 2014: Doug Crampton
James Martin Manchester
Head Chef at James Martin Manchester at Manchester235, Doug Crampton has worked tirelessly alongside James Martin since the restaurant's launch in September 2013 to produce a menu which offers a mix of James Martin's classic British style of cuisine; locally sourced, big on flavour and uncontrived in its simplicity.
Doug started his career at Anthony's in Leeds, before moving to Leeds Kitchen, where he first started to work with James Martin. Doug worked as sous chef for 2 years, opening the Leeds Kitchen before the move across the Pennines in 2013.
Located in Manchester235 Casino, James Martin Manchester has enjoyed incredible success in its first year, setting out its stall as an institution for modern, uncomplicated, flavoursome British cuisine.
Situated on a spacious mezzanine area away from the main gaming floor, the restaurant provides guests with an elegant yet rustic setting, having maintained the Victorian bricks and industrial chic steel girders, which complement luxury vintage-style fabrics and eclectic artwork.
Herdwick mutton, pumpkin, toasted seeds
- Cure for shoulder and belly
- 1kg sea salt
- 30g fenugreek
- 30g yellow mustard
- 30g fennel seed
- 5 sprigs of rosemary
- 10 garlic cloves
- Cure for 12 hours and wash off
- Confit at 120 for 8 hours
- Chill and pick down the meat, cover the picked meat in the lamb fat
- To serve warm gently
- Soak the sweetbreads overnight in milk
- Trim and remove any sinew
- Cook sous vide for 10 mins at 60oc
- Chill and portion
- Cook tempura to order
- Dice the trimmed loin to order to 1cm dice
- Dress in split dressing of rapeseed oil and pumpkin, season with salt
- 1/2 tsp fenugreek seeds soaked overnight in cold water
- 400g diced pumpkin
- 1/2 tsp black onion seeds
- 2 tbsp smooth mango chuntey
- 100g sugar
- 300g chardonnay vinegar
- Toast the fenugreek seeds in oil until they start to pop, add the pumpkin for 1 minute add the onion seeds and remove from heat. Make a gastrique with the vinegar and sugar and add this to the mango chutney, fold this mixture through the pumpkin and chill.
- Salt bake the squash for 2 hours @160
- Peel the baked squash and blitz until smooth season with salt and thicken with gel créme if needed
Pumpkin oil mayonnaise
- 200g egg yolk
- 500ml pumpkin oil
- 300ml rapeseed oil
- 30g white wine vinegar
- Maldon to season
- Fry the pumpkin seeds until they start to pop, remove and season