Chef Of The Month January 2017: Ben Chaplin
Ben Chaplin ,
Lace Market Hotel
I started working when I was just 14 around Nottingham. Completed my NVQ level 3 at Nottinghams clarenden college. When I was 17 I moved to London and worked at the pacific orient restaurant as a chef de partie. From there I moved up to Leeds and worked at the Malmaison for 2years.
I then worked for Aiden Byrne at the church green as a cdp. After 2years I became the sous chef and finally took on the head chef position for a further year and a half, in which time I retained 3 rosettes, Won AA restaurant of the year for England and took part in regular TV shows for ITV and channel 4.
I came back to Nottingham 14months ago to re-open one of Nottinghams iconic hotels, The Lace Market hotel as the head chef.
Celebrating 1 year on and we are going from strength to strength and now alongside my head chef duties will be the F and B manager.
Althams Traditional dry aged rib eye steak, Blue cheese & Bone marrow
- 10oz AT dry aged rib eye steak
- 6 inch bleached, split bone marrow bone
- Beauvale blue cheese
- Bone marrow
- Panko bread crumb, flour and egg
- Cherry vinegar
- Parsley, chervil, thyme and tarragon
- Take the steak out the fridge minimum of 10minutes before you plan to grill.
- Cut the blue cheese & bone marrow into 2cm dice & panne (flour, egg, breadcrumb) to make into beignets.
- Blend the mixed herbs with more breadcrumbs to make an herb crumb topping.
- Season your steak well with sea salt and pepper, Grill to your liking, I would recommend medium rare.
- Deep fry both blue cheese and bone marrow beignets, Season and dress with sherry vinegar.
- Stuff the bleached marrow bone with raw bone marrow and blue cheese, cover heavily with the herb crumb. Season this with sherry vinegar and bake for 10 minutes at 200c.
- Once your steak is rested, Place the stuffed bone with the steak next to, Sit the beignets on top of the steak.