Chef Of The Month September 2014: Chris Almound

Chris Almound,
The Topiary Restaurant Macclesfield

Went to catering college gaining NVQ level 2/3, then moved to Scotland working in hotels & restaurants including The Lagg Hotel on the Isle of Arran & The Coylumbridge Hotel Aviemore. Came back home to work in Manchester in my early 20???s and worked in award winning restaurants including Brasserie St Pierre & Cheshire Life Restaurant of the Year The Topiary Restaurant Macclesfield.

Came to the garden centre in 2006 where myself & team have built up an excellent reputation for cooking British Cuisine sourced with local & seasonal ingredients where ever possible.


Morecambe Bay / Red Bank Farm Salt Marsh Lamb Cutlets, Braised shoulder, Carrot & roast garlic puree, Samphire, Broad beans & Lamb reduction.


  • Morecambe bay / Red bank farm Salt Marsh Lamb Rack 2 Bone
  • Morecambe bay / Rad bank farm Salt Marsh Lamb shoulder 1kg
  • 1 x Small Onion
  • 1 x Bulb Garlic
  • 4 x Large Carrots
  • 4 x Celery sticks
  • 1 x Sprig fresh Mint
  • 1 x Sprig fresh Rosemary
  • 1/2 x Lemon
  • 50g x Fresh Broad beans
  • 50g x Samphire
  • 1 x glass White Wine
  • 50g x Panko breadcrumbs
  • 50g plain flour
  • 1 x egg
  • Salt
  • Pepper


Lamb Shoulder & Sauce

  • Braise the Lamb shoulder with 2 celery sticks, 2 carrots, onion, rosemary, mint, white wine, 1 pint of water and season, cover & braise for 3 hours in a medium oven @ 160*C.
  • Meanwhile chop the remaining vegetables into Brunois (small dice) & sweat in a pan. After 3 hours the meat should fall off the bone on the shoulder, leave to cool for 30 mins & then shred, add the brunois of vegetables, a little of the cooking liquor and season to taste. Shape into balls panne using the flour, egg & breadcrumbs.
  • Take the cooking liquor, strain & remove all fat and reduce until correct saucing consistency.

Carrot & Roast Garlic Puree

  • Peel & chop 2 carrots, cook until soft, roast 4 garlic cloves in oven until soft. Place in food processor with a little water, 2 tsp melted butter & season, blitz until puree.

Lamb Cutlets

  • French trim, season & seal in hot pan, place in oven @ 200*C for 6-8 minutes, remove & allow to rest for 5 minutes.

Broad beans & Samphire

  • Add the broad beans to a pan of boiling salted water & cook for 3 minutes, add the samphire & cook for a further 1 minute, refresh and peel broad beans.