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:
Rupert Gleadow - Head Chef – Gravetye Manor – West Sussex
5 Red Star - 3 AA Rosette - Relais & Châteaux
Find out about Rupert in our 60 seconds on the clock feature.........
Rupert, where in the world are you from?
I was born in the north of Scotland and remained there until I was 11 before moving to the south of England for 5 years. 8 years in Edinburgh followed before short stints in Australia, France and the Channel Islands. I have been at Gravetye Manor for the last 6 years
Which chef influenced you the most?
When I started in kitchens, Marco Pierre White was the chef that everyone aspired to be like. He was the epitome of the aggressive, hugely talented and passionate chef that we all wanted to be. However, I never had the opportunity to work with him and although I owe a debt of gratitude to a number of chefs for taking the time to teach me, I think I have learnt the most from two years with Mark Raffan (the previous chef here at Gravetye)
What/where was your best ever meal?
I was lucky enough to dine at La Table de Joel Robuchon in Paris shortly after it opened with my Father. This was one of the technically finest meals that I have ever eaten and opened my eyes to just what is possible with both food and presentation.
What’s your favourite cookbook?
My favourite book changes all the time, Marco’s White Heat, Keller’s French Laundry, Liam Tomlin’s Banc, Murchison’s Food For Thought, etc, but most recently I have been very influenced by Brent Savage’s Bentley.
What is the next restaurant you want to visit?
Peter Gilmore’s restaurant “Quay” in Sydney
What’s your favourite produce to cook with?
I am having a great time working with “Middle White” pork at the moment which is a fantastic rare breed pig from Huntsham Farm near Ross on Wye
Who would be in your fantasy brigade?
I would have to put myself on the pass just for the unique opportunity, Tom Kerridge on Larder, Charlie Trotter on Garnish, Peter Gilmore on Fish, Marco on Sauce and Claire Clark on Pastry. My old sous, Chris, could run the Pots (he was always claiming to be able to do the work of six men which would come in handy as I think it might be a busy kitchen!)
Where would you go on a stage?
I am too old, stubborn and scared to do a stage in one of the more frenetic top end kitchens in the cities, but I would love to work in one of the newer restaurants in Australia (Quay, Pier, Becasse, Bentley’s, etc). I think some of the best, and most imaginative, food in the world is being created out there at the moment
If you weren’t a chef what would you be?
If I had followed my childhood (and teenage) dream I would be a fighter pilot
What would be your advice to anyone looking to get into the industry?
Get into the toughest and best kitchen that you possibly can, call all your friends and family to say goodbye and dedicate your next five years to absorbing as much knowledge, experience and contacts as is humanly possible. Then maybe, if you can stick it out, you will find yourself in a job that you love and you will live happily ever after!!
For more information on Rupert Gleadow and Gravetye Manor, check out the Hotel’s website www.gravetyemanor.co.uk
Rupert thank you very much for taking the time out of your busy day to take part in our recipe feature and good luck for the future
If you haven’t had the chance to get to Gravetye Manor yet why not try and recreate Rupert’s Seared Hebridean Scallop dish!
Enjoy, See you next month
Seared Hebridean Scallops, Stornoway Black Pudding, Rumbledethumps and Sage Beurre Noisette
Serves 4 People
8 extra large scallops
12 rashers of pancetta
4 slices Stornoway black pudding
2 large King Edward potatoes (or similar)
Bunch of Kale
Handful sage leaves
2 granny smith apples
2 tbsp sugar
Oil for cooking
Salt and pepper
Start by baking the potatoes in the oven until soft. Scoop out the middles and pass through a drum sieve, add plenty of butter to the hot potato with a touch of seasoning and a splash of milk. Set aside
Put a large pan of water on to blanch the kale in. Pick the kale off the stalks and blanch for 1 minute. Refresh in iced water, remove and dry well. Set aside.
Finely dice the shallots and sweat off in a little butter until soft. Chop the kale and add to the shallots. Fold this mix through the mashed potato, season and set aside
Wrap the scallops in the pancetta. With The 4 leftover slices, place them on a non-stick baking sheet and cook in the oven until crisp.
Peel and core the apples. Roughly chop and slowly sweat off in some butter until soft. Blend and pass. Set aside.
Cut the black pudding into small rectangles and pan fry on both sides.
In a very hot pan add 50g butter. Allow to foam until the solids just start to brown. Throw in a dozen small sage leaves and remove from the heat , keep the butter moving until the sage leaves are crisp and set aside.
In another hot pan, sear the scallops on both sides until just cooked.
On an oval plate, place two pools of the apple puree about the size of the scallops and carefully place the scallops on top. Opposite these, place the black pudding rectangles with neat quenelles of the rumbledethumps on top. Drizzle a little of the sage butter and the leaves over the scallops. Garnish with the crisp pancetta and serve.
If you’re interested in working alongside top quality chefs such as Rupert Gleadow send your CV to email@example.com or call 01202 203150.