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.

 

http://www.lacemarkethotel.co.uk

 



Dish

Althams Traditional dry aged rib eye steak, Blue cheese & Bone marrow

Ingredients

  • 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

Method

  • 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.