About Ben Horle

Catering for Caterham Cars

Catering at Manor Royal

[cs_content][cs_section parallax=”false” style=”margin: 0px;padding: 45px 0px;”][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″ style=”padding: 0px;”][x_custom_headline level=”h2″ looks_like=”h3″ accent=”false”]What a weekend[/x_custom_headline][cs_text]I hope you had a good weekend! I sure did, Being a bit of a petrol head I can most certainly say it is always a pleasure to be invited to cater at Caterham cars
Last Sunday we took a break from the usual fuzzy food we usually do for weddings and were invited to Caterham cars on Manor Royal, It’s so inspiring to see a company that look after their existing customers so well instead of solely concentrate on finding new ones.
All Caterham cars invited their customers to drop in on them while taking part of the London to Brighton classic car run, all Caterham Cars asked us to do was provide some bacon rolls and hot drinks for their members which we did, but of course we did it in true Sussex Chef Style! We used local Sussex bread from The Sussex Kitchen Bakery (who use some Sussex grown grain in their bread) and some fantastic local bacon.
[/cs_text][x_custom_headline level=”h3″ looks_like=”h3″ accent=”false”]What a bonus![/x_custom_headline][cs_text]Caterham Cars have kindly agreed to let me take out one of thier 7’s as a little treat next year! The only problem is their are three to choose from! So I desided I would leave it up to every one on facebook to decide which one I’ll be taking out.[/cs_text][x_image type=”none” src=”https://www.sussexchef.com/wp-content/uploads/2016/11/lots-of-caterham-7s.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][x_custom_headline level=”h2″ looks_like=”h3″ accent=”false”]Which one is it going to be?[/x_custom_headline][cs_text]Which would you take out? Click on the cars below to head over to Facebook to cast your vote now!
Think you might like some food delivered to Manor Royal, Check out the Sussex Chef Buffet Delivery Service[/cs_text][/cs_column][/cs_row][/cs_section][cs_section parallax=”false” style=”margin: 0px;padding: 45px 0px;”][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″ style=”padding: 0px;”][x_image type=”none” src=”https://www.sussexchef.com/wp-content/uploads/2016/11/Green-7.jpg” alt=”” link=”true” href=”https://www.facebook.com/SussexChef/posts/899588610174802″ title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″ style=”padding: 0px;”][x_image type=”none” src=”https://www.sussexchef.com/wp-content/uploads/2016/11/blue-7.jpg” alt=”” link=”true” href=”https://www.facebook.com/SussexChef/posts/899588610174802″ title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″ style=”padding: 0px;”][x_image type=”none” src=”https://www.sussexchef.com/wp-content/uploads/2016/11/Gray-7.jpg” alt=”” link=”true” href=”https://www.facebook.com/SussexChef/posts/899588610174802″ title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][/cs_row][/cs_section][/cs_content]

Gluten free naked wedding cake

gluten free nacked wedding cake

[cs_content][cs_section parallax=”false” style=”margin: 0px;padding: 45px 0px;”][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″ style=”padding: 0px;”][x_custom_headline level=”h1″ looks_like=”h4″ accent=”false” class=”cs-ta-center”]Gluten-free naked wedding cake[/x_custom_headline][x_image type=”none” src=”https://www.sussexchef.com/wp-content/uploads/2016/04/glutenfreeweddingcake.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][x_custom_headline level=”h2″ looks_like=”h3″ accent=”false” class=”cs-ta-left”]For Sophie and Stephen[/x_custom_headline][cs_text]Sophie and Stephen are getting married this year in June in a Beautiful World Tents Giant Hat tipi and we are delighted they are considering us as their caterers for there wedding day.

Sophie and Stephen came in for a wedding tasting of our popular barbecue wedding menu, I specially prepared their whole menu to be completely nut and gluten free, and I think I am right in saying they loved every thing we made so much that they asked if we could make their wedding cake.

Today I have made them a single tier cake for them to see and taste.

Clare, Rachel and I believe that weddings should be a very personal and luxurious affair and that’s why we make all our food with the very best ingredients. Our eggs are free range, organic and come from Grassington Farm just one and a half miles away, the sponge is made with Doves Farm Gluten free flour and filled with Little Scarlet jam from Wilkin and Sons in Tiptree in Essex where Clare and I used to live and in my opinion is the best jam on the planet!

I’m sure they will like the cake I have made for them and will go on to book with us, hopefully they will keep us updated in the comments below.

If you have any questions on how the team at Sussex chef can help with your wedding plans please feel free to comment below or get your personalized quote by filling out the contact form.[/cs_text][x_video_embed no_container=”false” type=”16:9″]

Glutenfree naked cake from Ben Horle on Vimeo.

[/x_video_embed][x_custom_headline level=”h2″ looks_like=”h3″ accent=”false”]How did the cake turn out on the day?[/x_custom_headline][cs_text class=”cs-ta-center”]Sophie and Stephen were both thrilled with thier wedding cake!
I’m so happy to have created something so tasty for them both, just as they wanted it on thier wedding day.[/cs_text][x_image type=”rounded” src=”https://www.sussexchef.com/wp-content/uploads/2016/09/naked-wedding-cake.jpg” alt=”Naked wedding cake” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][/cs_row][/cs_section][/cs_content]

Caterers for Valentines Day

[cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″][x_share title=”Share this Post” share_title=”Catering for Valentines Day” facebook=”true” twitter=”true” google_plus=”true” linkedin=”true” pinterest=”true” reddit=”true” email=”true” email_subject=”Hey, thought you might enjoy this! Check it out when you have a chance:”][x_video_embed no_container=”false” type=”16:9″][/x_video_embed][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” center-text ” style=”margin: 0px; padding: 45px 0px; border-style: solid; border-width: 0px 0px 1px; border-color: #e5e5e5; ” visibility=”” bg_color=”#ffffff” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px 7%; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ element_info=”” type=”1/1″][x_custom_headline level=”h2″ looks_like=”h2″ accent=”false” class=”man”]Catering for Valentines Day[/x_custom_headline][x_line style=”border-top-width: 1px; “][cs_text id=”” class=”” style=”” text_align=”none”]

In our line of work there is no greater compliment than being asked to cater for some one again. After a bout of ill health Mr Jenkins called apon us to cater for him and his wife Nicky, not just to cater for a Valentines day meal, but a complete surprise for her organised from his hospital bed. We collaborated with Mr Jenkins to  come up with a Valentines day meal that Mr and Mrs Jenkins would remember fondly forever!

Clare and I were somewhat flattered that Mr Jenkins thought of us for a third event, as the way that he wanted to surprise his wife on Valentines Day and took it as a great compliment.

Mr Jenkins gave us the brief on what he would like to be on the menu (showing that he truly knows what his wife likes) and we worked with him to create something memorable for them both.

Read on to see what we created for Mr and Mrs Jenkins on Valentines day….

[/cs_text][x_image type=”none” src=”https://www.sussexchef.com/wp-content/uploads/2016/02/Table-setting.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” bg_color=”#fafafa” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto 45px; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ element_info=”” type=”2/3″][x_image type=”rounded” src=”https://www.sussexchef.com/wp-content/uploads/2016/02/Valentines-day-catering-canapes.jpg” alt=”Placeholder” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=”” class=”man”][x_gap size=”20px” class=”x-hide-xl x-hide-lg x-hide-md “][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ element_info=”” type=”1/3″][x_custom_headline level=”h3″ looks_like=”h3″ accent=”false” style=”margin: 0 0 0.15em;”]Canapes[/x_custom_headline][cs_text id=”” class=”” style=”” text_align=”none”]With all the thoughtful planning John had put in to this wonderful surprise  for his wife, Clare and I thought we should throw in a little surprise for him. We laid on some canapés for them as a little surprise for John.[/cs_text][x_custom_headline level=”h4″ looks_like=”h5″ accent=”false” style=”margin: 1.25em 0 0.35em;”]From left to right[/x_custom_headline][cs_icon_list id=”” class=”mvn” style=””][cs_icon_list_item id=”” class=”” style=”” title=”Poached salmon mayonaise” type=”cutlery” icon_color=”” link_enabled=”false” link_url=”https://www.sussexchef.com/bens-stage-oakley-court-hotel/” link_title=”” link_new_tab=”false”]Poached salmon mayonaise[/cs_icon_list_item][cs_icon_list_item id=”” class=”” style=”” title=”Sweetcorn and chorizo croquettes (an idea I picked up at Oakley Court)” type=”cutlery” icon_color=”” link_enabled=”true” link_url=”https://www.sussexchef.com/bens-stage-oakley-court-hotel/” link_title=”Oakley court hotel” link_new_tab=”false”]Sweetcorn and chorizo croquettes (an idea I picked up at Oakley Court)[/cs_icon_list_item][cs_icon_list_item id=”” class=”” style=”” title=”Hot and cold tempura sushi” type=”cutlery” icon_color=”” link_enabled=”false” link_url=”#” link_title=”” link_new_tab=”false”]Hot and cold tempura sushi[/cs_icon_list_item][/cs_icon_list][/cs_column][/cs_row][cs_row id=”” class=” ” style=”margin: 0px auto 45px; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ element_info=”” type=”1/3″][x_custom_headline level=”h3″ looks_like=”h3″ accent=”false” style=”margin: 0 0 0.15em;”]Homemade Bread[/x_custom_headline][cs_text id=”” class=”” style=”” text_align=”none” title=”Copy of undefined”]One thing I love to make is bread! Home made bread is one thing that can’t be beaten. I was fortunate enough to get an authentic focaccia recipe from a friend of mine who is a food stylist and this was the perfect opportunity to have some fun with a recipe that had been given to me by a true professional.[/cs_text][x_custom_headline level=”h4″ looks_like=”h5″ accent=”false” style=”margin: 1.25em 0 0.35em;”]I made[/x_custom_headline][cs_icon_list id=”” class=”mvn” style=”” title=”Copy of undefined”][cs_icon_list_item id=”” class=”” style=”” title=”Laura's Focaccia” type=”cutlery” icon_color=”” link_enabled=”false” link_url=”#” link_title=”” link_new_tab=”false”]Laura’s Focaccia[/cs_icon_list_item][cs_icon_list_item id=”” class=”” style=”” title=”Wholemeal cumin and spelt bread” type=”cutlery” icon_color=”” link_enabled=”false” link_url=”#” link_title=”” link_new_tab=”false”]Wholemeal cumin and spelt bread[/cs_icon_list_item][cs_icon_list_item id=”” class=”” style=”” title=”Homemade brioche” type=”cutlery” icon_color=”” link_enabled=”false” link_url=”#” link_title=”” link_new_tab=”false”]Homemade brioche[/cs_icon_list_item][/cs_icon_list][x_gap size=”20px” class=”x-hide-xl x-hide-lg x-hide-md “][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ element_info=”” type=”2/3″][x_image type=”rounded” src=”https://www.sussexchef.com/wp-content/uploads/2016/02/valentinescateringbread750x400.jpg” alt=”Placeholder” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=”” class=”man”][x_image type=”rounded” src=”https://www.sussexchef.com/wp-content/uploads/2016/02/home-made-bread-400×750.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][/cs_row][cs_row id=”” class=” ” style=”margin: 0px auto 45px; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ element_info=”” type=”2/3″][x_image type=”rounded” src=”https://www.sussexchef.com/wp-content/uploads/2016/02/valentinesstarter500x750.jpg” alt=”Placeholder” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=”” class=”man”][x_gap size=”20px” class=”x-hide-xl x-hide-lg x-hide-md “][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ element_info=”” type=”1/3″][x_custom_headline level=”h3″ looks_like=”h3″ accent=”false” style=”margin: 0 0 0.15em;”]Starter[/x_custom_headline][cs_text id=”” class=”” style=”” text_align=”none”]John mentioned that he and Nicky love scallops and crab so we put hand dived scallops with fragrant crab served with a mango and chilli salsa on the menu.

We are so lucky that we have such a good fish supplier that can get us local sustainably sourced fresh fish on a daily basis.

With all these top quality ingredients it makes my job easy. I made the salsa using the fresh mango and coriander from  Tastables of Brighton with plenty of lime. It makes such a difference getting your supplies from a real grocer; it really enhances the  flavour of a dish.[/cs_text][x_custom_headline level=”h4″ looks_like=”h5″ accent=”false” style=”margin: 1.25em 0 0.35em;”]The dish[/x_custom_headline][cs_icon_list id=”” class=”mvn” style=””][cs_icon_list_item id=”” class=”” style=”” title=”hand dived scallops, fragrant crab with mango and chilli salsa” type=”cutlery” icon_color=”” link_enabled=”false” link_url=”#” link_title=”” link_new_tab=”false”]hand dived scallops, fragrant crab with mango and chilli salsa[/cs_icon_list_item][/cs_icon_list][/cs_column][/cs_row][cs_row id=”” class=” ” style=”margin: 0px auto 45px; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ element_info=”” type=”1/2″][x_custom_headline level=”h3″ looks_like=”h3″ accent=”false” style=”margin: 0 0 0.15em;”]Palate Cleanser[/x_custom_headline][cs_text id=”” class=”” style=”” text_align=”none”] 

After every fish course should come a palate cleanser. It does exactly what the name suggests and helps you go in fresh for the next course.

It is always good to go for citrus flavours to help cleanse the palate, and knowing that John and Nicky like dry wine, we went for the classic gin and tonic sorbet with a little twist of lime foam.[/cs_text][x_custom_headline level=”h4″ looks_like=”h5″ accent=”false” style=”margin: 1.25em 0 0.35em;”]The dish[/x_custom_headline][cs_icon_list id=”” class=”mvn” style=””][cs_icon_list_item id=”” class=”” style=”” title=”Home made gin and tonic sorbet with a lime foam” type=”cutlery” icon_color=”” link_enabled=”false” link_url=”#” link_title=”” link_new_tab=”false”]Home made gin and tonic sorbet with a lime foam[/cs_icon_list_item][/cs_icon_list][x_gap size=”20px” class=”x-hide-xl x-hide-lg x-hide-md “][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ element_info=”” type=”1/2″][x_image type=”rounded” src=”https://www.sussexchef.com/wp-content/uploads/2016/02/Valentines-pallet-cleanser-course.jpg” alt=”Placeholder” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=”” class=”man”][/cs_column][/cs_row][cs_row id=”” class=” ” style=”margin: 0px auto 45px; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ element_info=”” type=”2/3″][x_image type=”rounded” src=”https://www.sussexchef.com/wp-content/uploads/2016/02/Vennison-main-course.jpg” alt=”Placeholder” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=”” class=”man”][x_gap size=”20px” class=”x-hide-xl x-hide-lg x-hide-md “][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ element_info=”” type=”1/3″][x_custom_headline level=”h3″ looks_like=”h3″ accent=”false” style=”margin: 0 0 0.15em;”]Main[/x_custom_headline][cs_text id=”” class=”” style=”” text_align=”none”] 

Next was the venison dish. John had requested venison as it was one of Nicky’s favourites, with some chanterelle mushrooms that he had seen in one of my other blog posts (another benefit of using Tastables is they can get hold of fantastic wild mushrooms) that fit the dish beautifully.[/cs_text][x_custom_headline level=”h4″ looks_like=”h5″ accent=”false” style=”margin: 1.25em 0 0.35em;”]The dish[/x_custom_headline][cs_icon_list id=”” class=”mvn” style=””][cs_icon_list_item id=”” class=”” style=”” title=”Local venison with celeriac and red wine jus” type=”cutlery” icon_color=”” link_enabled=”false” link_url=”#” link_title=”” link_new_tab=”false”]Local venison with celeriac and red wine jus[/cs_icon_list_item][/cs_icon_list][/cs_column][/cs_row][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ element_info=”” type=”1/3″][x_custom_headline level=”h3″ looks_like=”h3″ accent=”false” style=”margin: 0 0 0.15em;”]Dessert[/x_custom_headline][cs_text id=”” class=”” style=”” text_align=”none”]For dessert John requested that we put together a trio of desserts. It’s always quite tricky to put together three dishes that trio up together nicely, but we think we nailed it here.

In the glass a limoncello posset with burnt meringue and limoncello filled mini doughnut.
A white chocolate mousse with raspberry spherification.
Finally a lavender shortbread stack with cassis cream. [/cs_text][x_custom_headline level=”h4″ looks_like=”h5″ accent=”false” style=”margin: 1.25em 0 0.35em;”]The dish[/x_custom_headline][cs_icon_list id=”” class=”mvn” style=””][cs_icon_list_item id=”” class=”” style=”” title=”Trio of desserts” type=”cutlery” icon_color=”” link_enabled=”false” link_url=”#” link_title=”” link_new_tab=”false”]Trio of desserts[/cs_icon_list_item][/cs_icon_list][x_gap size=”20px” class=”x-hide-xl x-hide-lg x-hide-md “][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ element_info=”” type=”2/3″][x_image type=”rounded” src=”https://www.sussexchef.com/wp-content/uploads/2016/02/Trio-of-desserts.jpg” alt=”Placeholder” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=”” class=”man”][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″][x_custom_headline level=”h2″ looks_like=”h3″ accent=”false” class=”center-text “]What do you think?[/x_custom_headline][cs_text id=”” class=”” style=”” text_align=”center-text”]Do you know John and Nicky? Did you like what we did, or perhaps just have a question?
Get in touch below and we’ll get right back to you![/cs_text][/cs_column][/cs_row][/cs_section]

How To Make Trifle Recipe

Triffle recipe

[cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″][x_video_embed no_container=”false” type=”16:9″][/x_video_embed][x_button size=”large” block=”false” circle=”false” icon_only=”false” href=”https://sussexchef-sussexchef.netdna-ssl.com/wp-content/uploads/2015/12/How-To-Make-A-Trifle-Recipe-Printable.pdf” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””]Download the printable Trifle Recipe.[/x_button][x_custom_headline level=”h2″ looks_like=”h3″ accent=”false”]How To Make A Trifle Special[/x_custom_headline][cs_text id=”” class=”” style=”” text_align=””]Here at Sussex Chef we are always looking out for ways to make everything we do that extra bit special! So when a customer asks for something simple like a trifle, we go out of our way to make that trifle special while still retaining its simple identity.[/cs_text][x_custom_headline level=”h2″ looks_like=”h3″ accent=”false”]Trifle recipe[/x_custom_headline][x_columnize]For the trifle you will need:


 

  1. To make the chocolate cup:
  • 1kg Good quality chocolate (some reserved for grating).
  • 20g coco butter (finely grated).

To make the Jelly:

  • 7 leaves of gelotine
  • 400g red fruit.
  • ½ pint hot water.
  • 1 ½ pint cold water.
  • Sugar to taste.

 


To make the custard:

  • 1 vanilla pod.
  • 1 ½ pints double cream
  • 200g sugar
  • 10 egg yolks

 


For the Sponge:

  • 200g sugar
  • 200g self-raising flour
  • 4 eggs

 


To Finnish:

  • Chocolate for grating.
  • Mixed berries
  • Cream for whipping
  • A splash (or more) of sherry

[/x_columnize][x_custom_headline level=”h2″ looks_like=”h3″ accent=”false”]Method[/x_custom_headline][x_custom_headline level=”h3″ looks_like=”h3″ accent=”false” class=”center-text “]Chocolate cup[/x_custom_headline][cs_text id=”” class=”” style=”” text_align=””]If you’re fortunate to have a Clifton waterbath add your chocolate and finely grated coco-butter to a pouch and vacuum pack it. Place it in the water bath at 34.5°c for 6 hours (or over night) as long as the chocolate is in a good tempered state this will negate the need to melt and re temper it.

The reason we ate adding coco-butter is to make the chocolate stronger, add too much though and it will have a unpleasant texture as it will resist melting in your mouth.

If you don’t you can learn how to temper chocolate on this site, it’s a long process but really rewarding when you do it right, when learnt to do it i went a bit coco-loco and every one was getting chocolate gifts!

Polish a steel bowl (it must be really clean and dry to give your chocolate a nice shine) and working quickly paint your bowl with a thick layer of chocolate, when the first layer is set replete until there are no holes and you are happy with how it looks.

Leave it to set at room temperature, do not put it in the fridge or it will condensate and you will end up with a poor finish.

Once it is set, to release mine I pulled the rim of the bowl in an outward motion and turned upside down and gave it one tap and it came out beautifully.[/cs_text][x_custom_headline level=”h2″ looks_like=”h3″ accent=”false” class=”center-text “]Home made fruit jelly[/x_custom_headline][cs_text id=”” class=”” style=”” text_align=””]To make this really simple fruit jelly:

Soak the gelatine leaves in some cold water (tap water not the water mentioned in the recipe and be sure to check the recommended setting levels the catering ones are quite long and very in weight) keep in mind that the acid in the fruit will counter the gelatine a little as we are not boiling the fruit to destroy the acids because we are going for a natural flavour here!

Blitz up the berries in the cold water and pass through a sieve.

Take the gelatine out of the cold water and add to the hot water, pass this into the fruit water then add sugar to get the desired sweetness and set in the fridge.[/cs_text][x_custom_headline level=”h2″ looks_like=”h3″ accent=”false” class=”center-text “]Home made Custard[/x_custom_headline][cs_text id=”” class=”” style=”” text_align=””]Split the vanilla pod length ways and scrape out the seeds and add them and the remaining pod the cream, bring to the boil and leave to cool slightly.

Mix the sugar and eggs together and then add the cream.

You now have to options:

Sous vide the custard to 82°c (and once it is cooked, be sure to whisk it well before refrigerating it).

OR

Place in a pan on a medium heat until it becomes thick and glossy and coats the back of a spoon well (you want it as thick as possible). Be careful not to get it too hot or you will scramble the eggs! If this is going to be your first attempt at making home-made custard I’d recommend you try cooking a 1/4 of the mixture to see how you get on!

When cooked allow to cool the refrigerate.[/cs_text][x_custom_headline level=”h2″ looks_like=”h3″ accent=”false” class=”center-text “]Home made Sponge[/x_custom_headline][cs_text id=”” class=”” style=”” text_align=””]This is the most basic sponge on the planet:

Pre-heat the oven to 200°c (fan oven)

Take the eggs and sugar and put them in a mixer with the whisk attachment until they are really light and fluffy (about 3 times the volume that you had to started with) mean while sieve the flower then fold in gently to the eggs and sugar.

Spread your sponge mixture on to a baking tray lined with baking parchment and cook until blonde (about 15 mins depending on the size of the tray/s).

Tip: If your oven cooks unevenly turn your tray by 90° half way through cooking?[/cs_text][x_custom_headline level=”h2″ looks_like=”h3″ accent=”false” class=”center-text “]To Finnish[/x_custom_headline][cs_text id=”” class=”” style=”” text_align=””]Whip the cream and place in a pipping bag with a stared nozzle and follow the video above to bring all your wonderful home made elements together![/cs_text][x_recent_posts type=”post” count=”3″ offset=”1″ category=”” orientation=”horizontal” no_sticky=”true” no_image=”false” fade=”false”][x_custom_headline level=”h2″ looks_like=”h3″ accent=”false” class=”center-text “]Want to learn how to cook something else?[/x_custom_headline][cs_text id=”” class=”” style=”” text_align=”center-text”]Make a suggestion in the comment box below and you could get your suggestion featured! You might even get the chance to come and cook it with Ben![/cs_text][/cs_column][/cs_row][/cs_section]

Sussex Chef’s trip to Butterbox Farm

Butterbox farm

[cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″][x_custom_headline level=”h2″ looks_like=”h3″ accent=”false”]Sussex Chef’s trip to Butterbox Farm
[/x_custom_headline][cs_text id=”” class=”” style=”” text_align=””]I did not know John well only meeting him a few times, only three in fact, however in that short time I did undoubtedly recognised that he was a kind man, with a passion for what he did and a definite respect for the animals he reared.

I greatly regret not acting sooner to write this entry, as I am sure John would have been happy to read on as I publish my observations of his fine work. It did occur to me not to write this article after learning of his recent passing, but I also thought that it would be unkind not to write the article as I had promised him I would after he so kindly gave up his time to show me around the farm.

I hope you enjoy this short insight into what he did for Butterbox Farm.[/cs_text][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”true” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″][x_gap size=”50px”][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”true” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″][x_image type=”thumbnail” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/John-deere-gator-thumb.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”true” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″][x_gap size=”50px”][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″][cs_text id=”” class=”” style=”” text_align=””]When we arrived John and his lovely wife, Pat, greeted us into their home and over a cup of tea spoke about Butterbox Farm, showing us a map of 380acres and how much there used to be.

We discussed that John sends his animals to slaughter to order and as this was the case he needed almost 6 weeks’ notice for an order and that customers need to take the whole animal. I told him that using the different cuts of meat was a challenge we would gratefully accept, and it wasn’t a problem to me as we aim to be the best barbecue caterer in Sussex. Plus we are always looking to develop our other menus so they are far from run of the mill.

He kindly lent me some wellies and we were soon in his barn clearing out the back of his John Deere Gator so I could sit in the back, being a gentleman I let my beautiful wife, Clare, ride shot gun on our tour of Butterbox Farm.[/cs_text][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”true” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″][x_image type=”thumbnail” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/back-or-gator-thumb.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”true” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″][x_image type=”thumbnail” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/back-of-gator-thumb.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”true” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″][x_image type=”none” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/Caterers-that-use-local-ingreadiants-large.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″][x_custom_headline level=”h2″ looks_like=”h4″ accent=”false”]Not quite the ride I expected[/x_custom_headline][cs_text id=”” class=”” style=”” text_align=””]Through a couple of sets of gates and an electric fence – this nippy little John Deere Gator began to pick up speed. It was great fun and I was in awe of the farms beauty on this lovely warm Autumn day.

It was also hysterical, I was looking around at the hills and feeling the warm breeze, then as we picked up speed an unprecedented amount of cow pat began to be flung high up in the air by the back wheels and landed in hundreds of tiny specks all over me! I’ve always been a great advocate of the phase “Take your work seriously but never yourself” so it was not out of character for me that I had a massive grin on my face at the situation I found myself in (with my lips firmly closed of course)![/cs_text][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”true” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/2″][x_image type=”thumbnail” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/local-farmer-thumb.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”true” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/2″][x_image type=”thumbnail” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/arrived-at-the-farm-thumb.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 0px 0px 45px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″][cs_text id=”” class=”” style=”” text_align=””]During the ride John started to explain that the farm follows the principles of organic meat farming. Although they have chosen not to apply for organic status, the land and livestock is managed for sustainable productivity and conservation of wildlife and the environment. They use farmyard manure instead of artificial fertiliser wherever possible, and weeds are controlled by cutting, topping and spot spraying.

As we slowed down (so did the poo storm). We stopped a little closer to these great beasts than I thought we might!

John explained the difference between the two breeds of cow:

“The Dexter, which we started to breed 30 years ago is Britain’s smallest bread of cattle and nowadays is primarily a beef breed. Our calves are normally born between February and April. They suckle their mothers for nine months and are ready for beef when they are 27 – 30 months old. Their popularity underlines the quality of the excellent flavoured and award-winning beef. It is marbled with just the right amount of fat to improve the cooking quality without giving cause for concern about unhealthy eating.”

“The Sussex, our traditional local breed. Sussex cattle were bred on the farm by previous generations of our family in the 1940s. We have reintroduced them by buying in weaned calves. Like the Dexters, they mature slowly on their diet of grass and silage, and are not fed on concentrates. Our customers tell us that the meat is consistently of excellent quality. We now have 22 Sussex breeding cows, including 5 with calves by our Dexter bull, and we look forward to tasting this combination of breeds.[/cs_text][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”true” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″][x_image type=”thumbnail” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/local-sussex-beef-thumb.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”true” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″][x_image type=”thumbnail” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/three-cows-thumb.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”true” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″][x_image type=”thumbnail” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/lots-of-cows-thumb.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 0px 0px 45px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″][cs_text id=”” class=”” style=”” text_align=””]These cattle were quite young and were free to roam the field only eating fresh grass, the way there’re meant to be. John then jumped back in the Gator and took us up to the brow of a hill to take a look some older, larger cattle.

The cows looked at ease, and they didn’t look like they had ever known discomfort or stress, a life their intensively reared cousins could only dream of, that’s if they could even conceive of such a life?

“Look what those God forsaken badgers have done to our field” said John pointing at all the holes. “Our poor cows have to walk over this and easily break their legs, they spring up overnight and there is nothing we can do about it apart from fill in any holes that are clearly abandoned”.

There was a fine young bull with the offspring of one of his cows. John explained that this bull was a fine animal and would probably make a fine stud, but he had no use for another bull himself and being relatively unknown in the Sussex breeding community unfortunately he would probably be unable to sell this animal for rearing purposes and the young bull would inevitably have to “go”.[/cs_text][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”true” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/2″][x_image type=”thumbnail” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/John-and-the-bull-large.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”true” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/2″][x_image type=”thumbnail” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/Clare-and-the-bull-large.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 0px 0px 45px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″][x_custom_headline level=”h2″ looks_like=”h3″ accent=”false”]I was ready to run![/x_custom_headline][cs_text id=”” class=”” style=”” text_align=””]Back in the Gator we went down a hill and though a ditch of water that yes, also covered me! (I was starting to wish that I hadn’t come dressed as if I was going for a walk around town). We went into a field that had the largest (yet shortest) bull I have ever laid eyes on, the pictures of this beast just do not convey the size of him, it really was huge! So much in fact that I could feel the adrenaline kicking in, it must have been my body saying “right if this monster even twitches we’re ready to out run the rest of the cow’s, this new fella and the wife can handle it themselves”. I would of course done no such thing (I think!).

We stood close to the Dexter bull that was having a peaceful rest in his field with his cows. John asked his prize bull “are you going to get up?” in his kind and gentle voice and he did! At this point I bravely said “wow I’ve never stood this close to a bull, you could reach out and touch him” (I managed to resist my adrenaline’s kind offer) John said with caution on his face “well you never trust a bull”.

John told us that the farm now has 5 Sussex cows with calves by this Dexter bull, and was looking forward to tasting this combination of breeds. He also told me all about the herd and how he loved the fact that they are able to give them such a happy life right up until they “go”, as he put it. He again pointed out that the differences between the “Dexter” and the “Sussex” and how the Dexter seems to be favoured over the Sussex by chefs “but I think that’s mainly down to its name” he said.

We also talked about the unusual fact that the supply chain in our industry very rarely understands each other’s situation, from farmer to butcher to chef, as to the way each other want the meat cut.

The butcher orders the animal and the farmer sends it to the abattoir, they then do their job and deliver it. The butcher then has to (or at least should) mature the meat for 28 days (or longer if they’re a good butcher) minimum to allow the meat to darken and the marbling of fat to come through, (I will do a post about this topic on its own soon, it’s a big one) the butcher then gets in the habit of cutting it the way his customers like it. Then along comes that annoying Chef who wants it trimmed differently and orders it at 10pm, expecting it to arrive by 10am the next day.

So you can see there is a lot of room for error so as you can gather getting good and consistent quality can be quite a challenge.[/cs_text][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”true” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/2″][x_image type=”thumbnail” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/Lamb-and-mutton-thumb.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”true” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/2″][x_image type=”thumbnail” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/Mutton-back-on-the-menu-in-Sussex.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 0px 0px 45px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″][x_custom_headline level=”h2″ looks_like=”h3″ accent=”false”]Mutton[/x_custom_headline][cs_text id=”” class=”” style=”” text_align=””]Then it was time to see the Portland and Romney sheep. They were the main reason I wanted to come in the first place – mutton.

It was a web site called “Love Food Sussex” that John had written about his passion for mutton and how it has a fuller flavour than lamb and how he feels it’s a shame that it isn’t on people’s plate.

Whilst we were admiring the sheep you could see the look of content on John’s face, he was truly happy with his lot, and so he should!

We spoke about mutton for a bit, we and were both in agreement that the only reason mutton disappeared from menus and peoples dining tables was that it was a more profitable to rear lamb over mutton and the demand fell. The extra taste you get with mutton was perhaps forgotten or perceived as not worth the extra cost. (I’d love to know your thoughts on this in the comments section below!)

John pointed out the Portland being the smaller of the two breeds that produced a carcass weight of about 20 – 25 kg (50lb), and is now one of Britain’s rarest breeds. The quality of the meat however is renowned, even before King George III insisted on eating Portland mutton, these sheep had a reputation for producing sweet and succulent meat of very high quality, and Portland meat is always hard to beat in tasting exercises. The Portlands would be ready for the butcher at about 18 months old, and are available between July and September. “At this age we call them hoggets”, said John “this meat is not easy to find, but discerning customers regard it as being worth waiting for”.

The Romney sheep originated on Kent’s Romney Marshes. “Our ‘easy care’ flock lambs outside in late spring. We are not competing for the ‘early lamb’ market, preferring to feed our ewes almost entirely on grass so that the lambs are reared on milk and grass, allowing the meat to develop full flavour.”

I ordered a whole mutton from John and I am happy to say that it was everything I’d hoped it would be! So tasty, full of flavour and tender too. It has a little more fat on it than a lamb but a good cook can deal with this without any hesitation!

All the best John, like I said I wish I had written this sooner and I hope your legacy continues with the good work at Butterbox Farm!
www.butterboxfarm.co.uk[/cs_text][/cs_column][/cs_row][/cs_section]

Ben’s Stage at Oakley Court Hotel

[cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″][x_image type=”none” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/IMG_5488.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″][x_image type=”none” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/IMG_5485.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″][x_image type=”none” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/IMG_5506.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″][x_custom_headline level=”h2″ looks_like=”h3″ accent=”false”]Day one[/x_custom_headline][cs_text id=”” class=”” style=”” text_align=””]

The first thing I noticed when I arrived at the kitchen at Oakley court was the overwhelmingly refreshing sense of feeling welcomed! For those of you that have never been on a stage in a kitchen of this level, you can often be a little intimidated or more than often ignored. Instead I had been offered a cup of tea and a quick show round (by one of rather busy) Chefs. Kalam took me around the rather small but well equipped Kitchen.
You Know you’re in for a good two days when you walk in and see 3 Clifton water baths, Two big Green Eggs, Apacojet and a couple of rational ovens, this man has all the toys I remember thinking to myself (I didn’t think for a moment there would be more, but there were)!

[/cs_text][x_video_embed no_container=”false” type=”16:9″][/x_video_embed][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″][x_image type=”none” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/IMG_59101.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″][x_image type=”none” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/IMG_5836.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″][x_image type=”none” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/IMG_5928.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″][cs_text id=”” class=”” style=”” text_align=””]Once in Damian’s kitchen you soon notice that he is not a chef that commands respect, he’s earned it. He seems to carefully selected a team of people that have a passion for what they do and are keen to learn from his great wealth of knowledge, When talking to Damian about food you see a spark in his eye and you almost always inevitably left feeling somewhat disappointed that you are unable to offer up a similar amount of wisdom to keep the conversation going. He seams to get the last word in every time, I don’t think it’s because he wants to, it’s just because he knows so much about food!
From what I saw of Damian, in the day when he’s not out in the kitchen cooking up new dishes and refining current ones, he’s in the office with his head in a book. Planning his next dish. This has to be the reason why I can’t hold a conversation with him for long without changing the subject, I’m too far behind him now, I’ve been concentrating on running events and building a brand, being a dad, making sure all the Sussex Chef’s customers are happy ones, whilst all this time Damian has had his head down in the kitchen. This makes it an even better opportunity to pick up some tricks.[/cs_text][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″][x_image type=”none” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/IMG_5631.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][cs_text id=”” class=”” style=”” text_align=””]Take his current Carrot dish (and I say current because I’m almost certain that since writing this, the dish has now either evolved or become the best it can be and he has move onto something new), He takes organic carrots and cleans them, but doesn’t peel them, most of the flavour is in the skin, he then sous vide’s the carrots in freshly made carrot juice in one of his three Clifton water baths. I don’t think you can get much more carroty than that?
He then serves this with homemade Curds, dill oil and crispy chicken skin is then crumbed and sprinkled over the dish, but only as a seasoning, this does not make this suddenly a chicken dish.
The end result is pretty much what this meticulous chef set out to do in the first place, a dish that tastes of as much as it can of the main ingredient, with others that compliment it.

Whilst I was at Oakley Court I saw Damian creating and refining many dishes, The one that stuck out the most was probably the roasted trio of beetroot that was cooked with lemon thyme, then macerated in a vanilla syrup and served a Verona water based Ganache, lemon thyme sorbet a beetroot tulle for a dessert.[/cs_text][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”false” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″][x_image type=”none” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/IMG_55551.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″][x_image type=”none” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/IMG_5941.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″][x_image type=”none” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/IMG_5604.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″][x_custom_headline level=”h2″ looks_like=”h3″ accent=”false”]Or Maybe…[/x_custom_headline][cs_text id=”” class=”” style=”” text_align=””]Then there’s the 90 day aged beef, yes 90 days, I’ve had 48 day aged beef on my menus before but never ventured this far. Damian serves this with brined and compressed winter vegetables. The steak is cooked sous vide (no big deal these days I here you say) then it gets sealed off in the little green egg over hot smouldering charcoal! Wow, I got to taste it and this piece of sirloin was tenderer and more flavoursome than any fillet steak I’ve ever had![/cs_text][x_custom_headline level=”h3″ looks_like=”h4″ accent=”false”]Day Two…[/x_custom_headline][cs_text id=”” class=”” style=”” text_align=””]On the second day I was thinking I must have pretty much seen all I was going to and was itching to get back and start writing menus and ordering ingredients so I could start putting all this inspiration to good use! Boy was I wrong, I was taken over to the Smoke house where Damian has had two Smokers installed one how cold smoking and one for hot. I’m sure they smoke many things but today is the old favorite Mackerel, it was in there only a few hours and it was smoked just enough not to overpower it and leave it beautifully tender.[/cs_text][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″][x_image type=”none” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/IMG_5470.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″][x_image type=”none” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/IMG_55401.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″][x_image type=”none” src=”https://www.sussexchef.com/wp-content/uploads/2015/02/IMG_5498.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][/cs_row][/cs_section][cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″][cs_text id=”” class=”” style=”” text_align=””]There were far more other little pleasantries than I have time to wright about now ( Rhubarb and custard macaroons etc) , I am itching to get back to the kitchen and fire up the ideas machine and get chopping, frying, vacuum packing and using my Clifton immersion circulator!
So that’s how we try to keep at the cutting edge of outside catering, We go out of our way to find inspiration and new cooking techniques whilst keeping our feet firmly on the ground!

 

Thank you Damian and the team for all your help and teachings! I will be back!

 

If you have any questions or comments please feel free to ask in the comments section below![/cs_text][/cs_column][/cs_row][/cs_section]

Funeral catering in Sussex – Taking care of everything

Afternoon tea catering

[cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″][cs_text id=”” class=”” style=”” text_align=””]At Sussex Chef we know that planning a loved ones funeral is hard work both emotionally and physically. This is why we offer a simple to understand funeral catering service so that once you have booked you are safe in the knowledge that we take care of every detail of the catering for you.

We arrive 2 hours before the service to set-up at your home, church hall or other alternative venue so that when you and your guests return from the service they are greeted with a hot cup of tea or cool glass of white wine and a smile. The food is always beautifully displayed on a table with crisp white linen which will entice your guests to help themselves  and create a great talking point to help the conversation start to flow into wonderful reminiscent stories among friends and relatives as well as catching up on each others lives.

All the clearing and cleaning is done as discretely as possible and we aim to leave the premises in the same condition as we found it, if not better.

Our afternoon teas are our most popular catering service for funeral catering but we can offer any type of catering that you want, just let us know.

If you would like to get in contact to talk about our funeral catering service Clare or Ben would be more than happy to help:

Tel: 01342714274

Email: info@SussexChef.com[/cs_text][/cs_column][/cs_row][/cs_section]

Your Next Dinner Party

Dinner Party Catering in Sussex

[cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″][cs_text id=”” class=”” style=”” text_align=””]There are so many excuses to indulge in hosting a Dinner Party with the help of Sussex Chef; a birthday, a christening, a house warming, an anniversary, an engagement or just because…

Whatever your motivation it always helps to get an in-site into what you might expect for your next dinner party, so we, at Sussex Chef, have compiled a few images of some of our recent work and want to tell you about the process involved in how we make sure you have the perfect dinner party.

The main secret is that ; ‘it’s all in the PREPARATION.’

We make sure dinner parties are a relaxing and enjoyable expedience for all our clients, and take care of all the hard work so you can relax, unwind and enjoy hosting your dinner party while indulging in food made with a passion!

So it all starts off with a phone call Clare on 01342 714 274 or you can email her at info@SussexChef.com She will then talk through some ideas and help you decide on your perfect menu.

Chef Ben and his team of chefs will source the very best ingredients the day before your job and get to work preparing all the food in our kitchen which is refrigerated overnight ready to be taken to your kitchen the next day in our refrigerated van.

On the day our team will usually arrive two hours before your dinner party guests are due and begin to set up. All the kit and food is unloaded from the van and the all team will be focusing on getting the food and kitchen organised to begin cooking. This can take an hour but as soon as everything is unloaded and accounted for the head waitress will be focused on laying up the dining table and ensuring everything is looking presentable and clean for when your guests arrive.

The kitchen team will be working hard to ensure all the canapes are ready to serve upon your guests arrival. The waiting team will serve the canapes to each individual guest and offer them a reception drink for normally about an hour. In this time the chefs will be very busy preparing the first course ready to be served once all the guests are seated. Wine will be open on the table or poured by the waiting staff depending on the formality of the occasion, and then the meal begins.

Once the knives and forks have been folded on the plate the starters will be cleared whilst the kitchen is busy putting the finishing touches to the fish course at the very last moment so that it gets to you in perfect shape. There is normally more wine poured and a lot of a chatter among the host and their guests before serving the main course which will be being made ready. The main course will be served and cleared, then again after a small breather and when your ready dessert will be served.

Everything will then begin to be cleared away as if we had never been in your kitchen whilst your guests enjoy an after dinner coffee or a night cap before the evening comes to an end.

“We’ve had to cope with many different kitchens in our time and some times It can be a balancing act, but it goes out perfect every time!”

 

Case Study: A House Warming Party with Friends

5 Course Meal for  6 guests at £115 per person

I hope you’ve enjoyed this small insight in to what goes on in the kitchen!

Please get in contact for a free, no-obligation quote, Clare and Ben will be glad to discuss your needs.

Tel: 01342714274

Email: info@SussexChef.com[/cs_text][/cs_column][/cs_row][/cs_section]

Wedding Catering Unveiled

[cs_section id=”” class=” ” style=”margin: 0px; padding: 45px 0px; ” visibility=”” parallax=”false”][cs_row id=”” class=” ” style=”margin: 0px auto; padding: 0px; ” visibility=”” inner_container=”true” marginless_columns=”false” bg_color=””][cs_column id=”” class=”” style=”padding: 0px; ” bg_color=”” fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″][x_custom_headline level=”h1″ looks_like=”h2″ accent=”false”]Your Wedding Catering Your Way[/x_custom_headline][cs_text id=”” class=”” style=”” text_align=””]

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