Platinum Recruitment – Feature of the Month
Each month the team at Platinum Elite Chefs bring you an industry specific feature from one of the UK’s finest establishments.
This Month’s feature:
Jason Eaves - Head Chef – The Asquith Restaurant - Edgbaston
This month Platinum’s Elite Chef Division is proud to introduce a true rising star in the industry; Jason Eaves is the newly appointed Head Chef of Glynn Purnell’s second solo venture, The Asquith.
The Asquith kitchen is by no means new territory for Chef Eaves, previously named Jessica’s and under the watchful eye of Michelin Star Chef Glynn Purnell, Jason learnt his trade here as a young, keen Commis Chef.
With inspiration from working alongside Glynn, Jason went on to work in some of the country’s finest restaurants which included Whatley Manor – Malmesbury, Midsummer house – Cambridge, Le Champignon Sauvage in Cheltenham and Marcus Wareing at The Berkeley in London.
Having already worked with Purnell at the 1 Michelin Star Simpsons in Kenilworth Jason is aiming to make his third appointment with Glynn to be the most successful. Jason uses all his previous experience to create stunning dishes with the main focus on flavour and with options such as the outstanding value Lunch menu at £20 for three courses you can see why he is already getting a fantastic local reputation.
I have had the pleasure of working alongside Jason at Midsummer House and knowing his work ethic, passion for food and his drive to succeed I am in no doubt that Jason is definitely one to watch this year.
For more information on Jason Eaves and The Asquith Restaurant keep and eye out for the upcoming website.
For reservations call 0121 455 0999
If like me you can’t wait to sample Jason’s foods why not recreate his Ballontine of Quail dish
Happy New Year
If you’re interested in working alongside top quality chefs such as Jason Eaves send your CV to email@example.com or call 01202 203150
Ballontine of Quail, Sweetcorn and Chorizo Salad,Hazelnuts and Watercress
3 large quail
1 Chicken breast
10g Egg whites
100g Double cream
3 Sweetcorn cobs (cooked)
100g Diced duck liver
50g Chopped hazelnuts
3 Bunches of watercress
3 Quail eggs
300ml Duck fat