Buttermilk, Lime & Oregano BBQ Chicken 

500 ml Butter milk

4 Chicken fillet 

1 stick lemon grass

1 Lime juice & zest 

1tsp chopped fresh oregano 

Zest lime , squize juice , chopp Lemon grass , mix with buttermilk and oregano , marinate chicken and leave in fridge for few hours. 

season with salt and ground pepper and grill on each side for 5-7min. Enjoy !!!

entry Food & Drink Festival 2017

Me and Jean-Christophe Novelli cooking together at Coventry Food And Drink Festival Sunday Lunch

Dry aged beef fillet , beetroot puree, morel mushrooms, Madeira reduction

https://www.yumpu.com/en/document/view/55680986/infotel-magazine-edition-6-2016/20

Meet our Head Chef & Let the food do the talking

How long have you been working at the hotel?

Since August 2015

What made you want to be a chef and how long have you been doing it?

I always like cooking, that why I choose to be a chef it isn’t a profession for me but a passion and I discover new things every day. I’ve met a lot of chef on my way and I’ve learned something new from each of them.

What do you look for when you create a new dish or menu? What's your main considerations?

Taste and new interesting ideas, guest satisfaction and opportunity to show the skills of myself and my team. I love to work with local suppliers, look at a new approach to classic dishes and putting a modern twist on them.

What's proving to be the most popular dish on your menu this month and why do you think that is?

Apple smoked orchard pork ribs and all our Aubrey Allen grass fed beef steaks. Ours ribs are marinated and smoked in house, we all take pride to make sure they always taste like no others . Aubrey Allen beef is quality, tradition and has the best flavour in the UK.

The #shelfie - a chef's five must have herbs and spices always available on the shelf! What are yours and why?

Garlic, parsley , smoked paprika , thyme, lemon. By using them in kitchen you get millions of magical dishes with and deep taste.

When you go home, who does the cooking? Are you territorial in the kitchen!?

Always me, me and me.

Do any celebrity chefs inspire you? And if you had to compare yourself to one, who would you say you most resemble in terms of cooking style and/or temperament?

Gary Rhodes – his style is all about passion, the right ingredients and getting the perfect taste. He always gets the best out of all ingredients to create a perfect dish. All his dishes are based on classic traditional recipes and he puts new life in classics with his twist

What's your favourite cuisine and why?

I like all European cuisines; I don’t have specific one cuisine that is my favourite as I think you can get little of each to create interesting dishes. Over the year I find out, you must be open for different cuisines at the same time and try to search for new combinations of flavours.

If you were stranded on a desert island and allowed one item or ingredient from your kitchen, what would it be and why?

Lime – you can get a nice refreshing drink out of it on hot desert island.

You're sharing a recipe with our readers today, why did you choose this one?

This dish is perfect for lunch in hot afternoon in the garden with glass of wine and all ingredients you can get from local market

Our pork is absolutely, totally free range pork

The pigs that produce Blythburgh Free Range Pork are born outside and spend their entire lives outdoors in the fresh air, with freedom to roam in large paddocks, rooting around in our sandy Suffolk soil and playing with their peers.

They have shelter when they need it, in the form of large airy tented barns in each paddock with plenty of bedding straw. This extra space and activity not only ensures a vastly improved standard of living and welfare, but also results in the pigs growing at a slower rate, for the simple reason that they are burning off more calories than a pig enclosed in a concrete pen for all of it's life.

By growing at a much slower, more natural rate, Blythburgh Free Range Pork acquires a traditional flavour and succulence that has been largely forgotten in today's mass produced pork.