Chef Of The Month October 2014: Jim Roberts

Jim Roberts,
The Kings Arms, Cartmel

I began at The Complete Angler in Marlow at the age of 17 and over the last 25yrs have worked in a variety of places. The highlights for me have been The Belfry in Warwickshire and The Chester Grosvenor from where I moved to Bosworth Hall then Wood Norton Hall in Worcestershire. I also l spent time producing food for private charter jets which carried Heads of State and European Royalty and in 2013 I moved to The Kings Arms @ Cartmel were I have carried on using good quality fresh seasonal produce.


Braised osso bucco, wild mushroom and broad bean risotto, baby beets, red wine jus


  • 2 slices of osso bucco
  • 1/2 stick celery, chopped
  • 1 carrot, chopped
  • 1/4 onion, chopped
  • 1 garlic clove
  • Few sprigs of thyme, sage, rosmary
  • 2.5 ltr veal stock
  • 200ml red wine
  • ---------
  • 100 g aborio rice
  • Olive oil
  • 3 small diced shallots
  • 1/2 clove chopped garlic
  • 25g sauted wild mushrooms
  • 25 g broad beans
  • 100 ml white wine
  • 300ml chicken stock
  • 10 g butter
  • Salt and pepper
  • Picked thyme leaves
  • 15g grated parmesan
  • -------
  • 2 baby beets quartered


  • Season meat with salt and pepper, seal in hot pan until nicely browned on both sides, remove from pan, add vegetables and garlic and fry till coloured but not burnt, pour in red wine and reduce, return meat to pan and add veal stock and herbs, bring to boil
  • Cover pan with foil and place in pre heated oven 160c, cook for 2 1/2hours until tender, remove meat and pass remaining stock, discard veg and herbs
  • Sauté shallots in heavy bottomed pan with olive oil and garlic till soft but no colour, and rice and stir till all rice is coated, add white wine and reduce by half, then add chicken stock slowly till absorbed by the rice, when liquid is absorbed add wild mushrooms, broad beans, butter, parmesan, thyme leaves, season with salt and pepper
  • Place remaining stock on stove and add beetroot and reduce to correct consistency