Meet the chefs - Elmas restaurant in Lymm

PUBLISHED: 00:16 19 January 2011 | UPDATED: 20:30 20 February 2013

Meet the chefs - Elmas restaurant in Lymm

Meet the chefs - Elmas restaurant in Lymm

The chefs at Elmas restaurant in Lymm can whip up a lovely Latte in the morning or a Mediterranean feast for dinner and everything is served with a warm welcome.

The chefs at Elmas restaurant in Lymm can whip up a lovely Latte in the morning or a Mediterranean feast for dinner and everything is served with a warm welcome. We find out a little bit more about the guys behind the scenes of this Cheshire gem (Elmas means diamond).

Tell us a bit about yourself.
We have four resident chefs from Italy, Turkey, Algeria and Spain.


When did you first get interested in cooking?
All became interested in cooking as children and all trained in respective countries.


What is your signature dish?
Italy: Elmas Mexican pizza, Turkey: lamb medallions, Algeria: Butternut squash cannelloni, Spain: Mushroom risotto with feta cheese.


If there was anyone on the world you could cook for, who would it be?
Ian Brown - Formally of the Stone Roses. (All the chefs
are rockers).


What do you eat at home?

All like a variety of food, but all like simple home cooked specialities from their own counties.


What is the kitchen ingredient no one should be without?

Herbs and garlic.


If you could dine at any restaurant in the world where would it be?
Le Loise XV in Monte Carlo.


What would you eat for your last meal?

Char-grilled fish with a tasty bean salad.


Favourite music to cook by?
Fools Gold by the Stone Roses or Beethoven when we need to cool things down.... kitchens can be pretty stressful!


What do you do to relax?
All say sleep.

Elmas restaurant
2 Pepper Street, Lymm
www.elmasrestaurant.co.uk
01925 756 049

Tiger Prawns and puff pastry recipe


Marinade prawns in lime juice, lemon grass, ginger, coriander and basil with pinch of salt and pepper.

Butterfly the unshelled prawns and char-grill until pink.

Make light puff pastry and cook after lightly brushing with egg yolk in the oven at 180.

Present with a medley of seasonal vegetables.

Garnish with vegetable couli.

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