Menzies Pinewood Hotel Executive Chef Stephen Jarvis
PUBLISHED: 13:50 07 January 2011 | UPDATED: 17:58 20 February 2013
An autumn delight from chef Stephen Jarvis
Stephen Jarvis started cooking professionally at the age of 15 with the Royal Navy, serving 12 years. During this time Stephen cooked in very diverse environments from field kitchens to large banqueting halls to food for the Royal Family and achieved the rank of Petty Officer Chef, the Navys equivalent of a Head Chef.
After leaving the Royal Navy, Stephen spent six years as Head Chef as The Lighthouse Restaurant in Cheadle, Cheshire overseeing this 120 cover restaurant and catering to numerous banquets. After sustained success, he decided to seek sunnier climes and moved over to Spain where he spent three years as Head Chef at La Panxa Contenta Restaurant in Barcelona.
In 1995 Stephen decided to move back home to Manchester and achieved an AA Rosette at The New Bath Hotel in Matlock maintaining focus on quality and locally sourced ingredients. Stephen then took his career to new heights as a Menu Development Chef in Nottingham developing new menus quarterly for a well know high street chain and training the company Chefs and guiding them on suppliers to ensure fresh ingredients and quality.
In 2006 Stephen decided to head back to Manchester and joined the Menzies Pinewood Hotel as Executive Chef adding his considerable experience to the hotel team. Working through the hotels extensive 1million refurbishment in 2008 he led the food team and helped grow the food sales considerably.
Cheshire Honey Glazed Scottish Salmon With beetroot and orange salad
1 large beetroot
1 large fennel bulb
4 x 160g Scottish salmon fillets (pin boned & scaled, skin on)
Juice of 1 lemon
4 blood oranges, divided into segments
Leaves of 4 large sprigs of
100g beetroot puree
(see separate recipe)
1 quantity orange vinaigrette
(see separate recipe)
Wrap the beetroot in foil and bake it in a preheated oven at 160C/gas 2 for an hour. When it is cool peel away the skin and cut the flesh into 5mm dice. Set aside.
Slice the Fennel lengthways as thin as you can. Season the salmon supremes and fry in a large, very hot non-stick pan until golden brown on both the skin side and the underneath, lightly coat in the honey and place in the oven for a further eight minutes or until the flesh is just firm to the touch, add a knob of butter to the dish and a dash of lemon juice.
Remove to a warm plate.
Dress the fennel slices with a little olive oil, lemon juice and a sprinkle of salt, then add the tarragon and orange segments.
Smear a spoonful of the beetroot puree on to the plate; place a pile of diced beetroot in the centre with the salmon on top. Build the fennel salad on top of the salmon or next to it, drizzle with the vinaigrette.
Wash the beetroot to remove any traces of soil then wrap each fresh 300g beetroot individually in foil.
Place them on a baking tray lined with rock salt and cook in a pre-heated oven at 160C/gas mark 2 for 1 hours.
Remove the beetroot from the oven and add 150ml apple juice. Allow to cool before peeling, then chop each into eight pieces
Place in a saucepan with the ruby port, 100ml lemon juice and apple juice and leave to marinade overnight.
Heat the mixture, simmering until the liquid has reduced by two-thirds. While it is still hot, blend in the blender until smooth. While the mixture is still in the blender add 100g of sugar and lemon juice, season with salt.
Pass through a sieve into a very cold bowl, when cool refrigerate until needed.
15g Caster Sugar
250ml Fresh orange juice,
5g orange rind
50ml white wine vinegar, 200ml Sunflower Oil
Dissolve the sugar in the orange juice, add 50ml water and the orange rind. Reduce to approximately 100ml on a high heat. Transfer to a blender with the Vinegar and while the blender is running, slowly add the oil. If it gets a little too thick simply add a little more water.