Stoke Park In Hc Magazine

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DorsetGrab,Avocado,Prawnand GrdmeFraicheTian With

CaViaf

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Ingredients (4 portions) 1 avocadodiced I tiger prawns 160 g white Dorsetcrab meat 109 caviar ln bunch of dill chopped 1A bunch of chopped chives /z a lemonjuice Salt and pepper 1009 crdmefraiche 100ml Gazpachodressing 1009 mixed Saladand cress

GaZpaChO

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Method Mix avocado, Dorset crab meat and prawns together with lemon juice, chopped garlic,salt and pepper. Placein the tian mouldsjust above3/away up. Mix crdme fraiche with the chives, salt and pepper and lemonjuice. Place on top of the avocado mix. Allow to set in the fridge. To Serve Place your Tian ring on the plate. Garnishwith your seasoned saladand cress. Pour your Gazpacho sauce around your Tian and top your Tianwith /a of the caviar.

recipebyGhriswheerer,ExecutiveHeadcheratstoke ChrisWheeleris the ExecutiveHeadChef at Stoke Park. Trained at BournemouthCatering College and following an industrial placement at Hotel and RestaurantDomaine De Bassibe in France,Chris then went on to meet Jean-ChrisiopheNovelliat Le Provencein Lymington,Hampshire. Chris joined Stoke Park in 20O2and has receivedenormous praisefor his food from the press, Club Membersand resident guests. As ExecutiveHead Chef he has a team of 27 Chefs and kitchen staff to operate throughoutStoke Park. As a key playerin the organisation,Chris heads the kitchenof the award winningThe Park Restaurant(aswell as overseeingother areas) and he is a well known and popularface aroundthe Club. Chris has forged a name for himselfwith his take on Modern British Cuisinewith EuropeanInfluences. Each dish is a masterpiece and Chris understandsthat the best comes from locallysourced and seasonalingredients.This allowsfor creativityand variation on flavourand texturefrom seasonto season. Stoke Park, Park Road, Stoke Poges, Bucks SL2 4PG Tefephone:01753 7 17171 Email: [email protected] www.stokeparkclub.com