Chef Of The Month February 2016: Jon Fell
The White Mare @ Beckermet
The love for food began when I was small, been brought up on the family farm in Leicestershire my mother or Grandmother were always cooking in the large family farm kitchen using fresh produce from the farm.
At the age of 14 I was K.P at a local Restaurant where the chef spent time showing me how to do different things around the kitchen skinning fish, butchery, cooking and preparing etc.
From school I went to Loughborough College and started my career at Selsdon Park Hotel and from there to Gloucester Hotel and Country club. After taking several jobs I moved to Cumbria in 2002 to start work at The Strand @ Nether Wasdale.
Next came time spent at Zest in White Haven before moving to Sella Park Hotel as Head Chef, part of the Pennington Hotel Group, after gaining several awards for the Hotel I was promoted to Executive Chef for the group. Then in September last year a move to The White Mare has allowed me to continue my love of all things food of which top of the list has to be the very best Cumbria has to offer.
A chance meeting with Peter Sidwell (presenter of ITVs Britain's best Baker) at the Whitehaven show has led to me to presenting my own TV show on Simple Good Food TV. I now do regular demonstrations and courses around the country and have worked with the likes of Jean Christophe Novelli etc. Currently I'm the holder of the Guinness world record for the largest Scotch egg!
Twitter - @jonfellchef
Email - email@example.com
Mutton Hot Pot
1kg Diced Mutton Shoulder
4 Kidneys cut into quarters and core removed
1 Large onion roughly chopped
2 Bay Leafs
50g Seasoned Flour
4 Carrots peeled and cut in half
500ml Lamb Stock
2ltr Casserole Dish with lid
Melt the butter in a pan and cook the onions until soft but not coloured.
Peel and slice potatoes thinly.
Mix the onions with half of the sliced potatoes and layer evenly at the bottom of the casserole dish.
Dust the mutton with seasoned flour and brown off in a hot pan then transfer to the casserole dish.
Flour and brown off the kidneys.
Add carrots to the casserole and sprinkle in the chopped anchovies.
Season with salt and pepper and a good splash of Worcestershire sauce.
Bring the lamb stock to the simmer and pour into the casserole.
Layer over the top the remaining sliced potatoes and season.
Place on the lid and into the oven @ 200c for 25mins.
Reduce to 140c for 90mins.
It can be eaten like this but I prefer to finish under a hot grill until the potatoes crisp up.
Job done! Put in the centre of the table with a big spoon & maybe some braised red cabbage.