The Aiden Byrne Blog

Toffee apples with marshmallows and pecans

INGREDIENTS
6 dessert apples
6 wooden sticks (like those used for ice lollies)
4 (100g) packets original toffee, such as Walkers
2 tablespoons water
1/2 teaspoon vanilla extract
100g marshmallows, chopped
175g chopped pecans, toasted
175g dark chocolate, chopped


METHOD
Insert wooden sticks 3/4 of the way into the stem end of each apple. Place the apples on a baking sheet covered with lightly greased aluminium foil.

Combine the toffee and water in a saucepan over low heat. Cook, stirring often, until the toffee melts and is smooth. Stir in the vanilla. Dip each apple into the toffee and gently run apples around the insides of saucepan to scrape off some of the toffee. Scrape excess toffee from the apple bottoms using the side of the saucepan.

Combine the chopped marshmallows and pecans on a dinner plate. Roll the apples in the mixture to coat. Place on the aluminium foil and chill.

Put the chocolate in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle the chocolate over the apples and return them to the refrigerator until you are ready to serve.

Crostini with pumpkin, pancetta and parmesan shavings

INGREDIENTS

1 small French stick/ baguette

5oz/ 150g deseeded pumpkin finely chopped

2 tbsp olive oil

Sea salt and pepper

3.5oz/ 100g diced pancetta

Freshly shaved Parmesan

METHOD

Heat the oven to 180°C/Gas 4/ 350oF. Cut the bread into 1cm/ ½ inch thick slices, place on a baking tray and bake for 6–8 minutes or until crisp and golden brown. Allow to cool.

Scatter the chopped pumpkin on a baking tray, drizzle with the olive oil and season with salt and pepper. Bake for 10–15 minutes or until tender.

Meanwhile, put the pancetta in a heavy-based frying pan and cook over a medium heat until crisp. Drain on kitchen paper.

Spoon the pumpkin on to the crostini, sprinkle with the pancetta and arrange some Parmesan shavings on top. 

Serve immediately.

On the 20th of October 2011, 10 of the UK’s most skilful chefs will be going head to head in a competition inspired by visionarydining.com in aid of Hospitality Action, the Hospitality Industry’s benevolent fund designed to help hospitality professionals in crisis. This unique competition has been a year in the making thanks to 10 competitive heats that took place as far south as Westminster College in London and as far North as the Lakes Hotel School in Kendal.

At each regional heat a leading UK chef introduced 16 hopeful competitors to 3 dishes from their own nationally acclaimed restaurants. After a 3 hour training session each competitor then went onto compete to recreate the dishes exactly as mentored. The winners from each heat will now accompany their mentor in the Visionary Chef of the Year Dinner on the 20th of October 2011.

Managing Director Gordon Cartwright explains the purpose of the annual event. ‘It’s like the X Factor for professional chefs at every level. We’re looking to discover and celebrate innate skills in individuals who benchmark their ability with the best in the industry. This allows aspiring chefs to understand the potential of their career for what it really is.’

The prize for the winning competitor will be to dine in any restaurant in the world, including flights. Simon Rogan, Chef Patron of L’Enclume in Cumbria, and one of the celebrity chef mentors on the night expresses his enthusiasm for the scheme. ‘Not only do the competitors learn from top chefs but if we can unlock dormant world class talent whilst helping an important charity, and share that experience with the public, then everyone is a winner’.

The venue for this glamorous dinner will be the Lakes Hotel School, Kendal in Cumbria, who recently received an ‘outstanding’ citation from Ofsted, a rating only a handful other colleges in the UK have achieved in 2011. Cartwright explains visionarydining.com’s link with education. ‘If we can inspire the stars of tomorrow with the stars of today, then there is no better venue in which to do it than in one of Europe’s top culinary learning centres. It’s too easy to hire a Park Lane venue for a night but that’s not where the students are.’

Robert Marshall-Slater, Director of Hospitality at the Lakes Hotel School is not only relishing working with 10 world class chefs for a day, but agrees that serving a 10 course tasting menu which includes 1500 dishes over a six hour period is not without significant challenge. ‘Allowing our students to work alongside industry greats gives us all a real buzz. Winning the tender to host this event is a great honour that sits alongside the ambitions that we as a college set ourselves.’

The winning chef on the night will be judged not only by the diners present, but also by a world class judging panel headed by former Chief Restaurant Inspector of the AA, Peter Birnie, who’s brief on the night will be to work with industry icons such as Sat Bains, Monica Galetti (Snr Sous Chef at the 2 Star Le Gavroche and Judge on Master Chef the Professionals), Dr Tony Blake (World renowned expert on flavours at Firmenich, the Swiss flavouring and perfume company) and Vicky Endersen, Head of Flavour research at MSK Ingredients. Head of Judges Peter Birnie explains what his team will be looking for on the night. ‘The winner on the night will demonstrate a natural visionary culinary philosophy that showcases clear natural vibrant flavours, flawless textures and high levels of intuitive skill. Ultimately, the winning dish will provide a WOW factor and be memorable.’

The UK National Mentors

• Simon Rogan ~ 1 Michelin Star ~ L’Enclume, Cartmel, Cumbria
• Aiden Byrne ~ 3 AA Rosettes ~ The Church Green, Lymm, Cheshire
• Kenny Atkinson ~ 3 AA Rosettes ~ Rockliffe Hall, Darlington, County Durham
• Michael Wignall ~ 1 Michelin Star ~ Pennyhill Park, Bagshot, Surrey
• Steven Smith ~ Awaiting Grading ~ Freemasons at Wiswell, Lancashire
• Rupert Rowley ~ 4 AA Rosettes ~ Fischers at Baslow, Derbyshire
• Andre Garret ~ 3 AA Rosettes ~ Galvin at Windows, London
• Alan Irwin ~ Awaiting Grading ~ Lujon, London
• Chris Holland ~ 3 AA Rosettes ~ Alderley Edge Hotel and Restaurant, Cheshire
• Chris Horridge ~ 1 Michelin Star ~ Chef with 10 in 8 Restaurants.

The UK National Competitors

• David Simms, Restaurant Associates, London
• Rohan Nevins, Macdonald Bath Spa Hotel, Bath
• Gareth Bevin, Breda Murphy, Clitheroe Lancashire
• Nick Evans, Middlethorpe Hall, York
• Tom Lawson, Rowley’s, Derbyshire
• John Killington, Restaurant Associates, London
• Michael Lipscombe, Restaurant Associates, London
• Derek Donaldson, Hilton, Glasgow
• Andrew Postlethwaite, Best Western Castle Green Hotel, Kendal
• Heat 10 Winner to work with Steven Smith, not yet confirmed.

The Judges

• Peter Birnie. Former Chief Restaurant Inspector at the AA.
• Sat Bains. One of Britain’s current crop of World Culinary Stars.
• Monica Galetti. Snr Sous Chef at the 2 Star Le Gavroche and Judge on Master Chef the

Professionals

Dr Tony Blake. World renowned expert on flavours at Firmenich, the Swiss flavouring and Perfume Company.

Vicky Endersen. Previous Michelin-star Pastry Chef. Now works as cutting edge development chef and flavour specialist at MSK.

For more information please contact Dawn Holding at dawn@visionarydining.com or 07766 753310

It’s been a little manic of late, I have a lot going on, and some big news!

Firstly I would like to say a big thank you to everyone who attended the Lymm Festival cookery demonstration last month. It was a very worthwhile experience for me, and I hoped you all gained something from the night! I will be publishing the recipes from the demonstration in the next couple of blogs. It was great to meet you all, I know that a few have been into The Church Green since, I hope you enjoyed your meals. Those of you who haven’t had a chance to pop up yet, don’t forget your free glass of wine vouchers when you go!

I have spent a good deal of time in The Church Green kitchen with Jim and the team working on a fresh new menu. New dishes include a light and refreshing tomato and peach salad with pine nut dressing for starters, suckling pig with Braeburn apples or roasted wild sea bass with grapes apple and celery for mains. Why not take a look at our menus online. Jim is currently working on a fresh new summer dessert menu too!

Some very exciting news, something we have been working very hard on, but keeping very tight lipped about is the opening of a third restaurant!

On 29th July the ‘Aiden Byrne British Grill’ will open at the Macdonald Hotels Craxton Wood site. We are looking to introduce the same style of dishes already available at The Church Green and The Collingwood. We want Craxton Wood, like our current venues, to be for everyone. We want to showcase British cooking in a relaxing venue in tune with what the public want.

Both Sarah and myself have been spending a great deal of time with the team at Craxton Wood over the last couple of weeks, teaching them our values and ethos, and it is great that they are so enthusiastic about working with us.

The Collingwood is busy too, Louis and his team have been busy writing new menus and the Keeping it local menu has proved very popular, especially with the free glass of wine with the meal Monday to Thursday!!

To keep up with all our news as it happens why not follow us on Twitter?

You can follow:

• Aiden - @aidenbyrne
• The Church Green - @TheChurchGreen
• The Collingwood - @collingwoodwk

I hope you have enjoyed the spiced pork belly recipe I blogged about earlier this month. This recipe will be in my new book, along with many of the classic dishes available at both The Church Green and The Collingwood. I have been very busy nose to the grindstone writing this book for the last few weeks, losing my hard drive halfway through writing the book didn’t help much either!! This new book is going to be a lot simpler fare than the recipes in Made in Great Britain, but still as tasty.

I’ve not just been locked in my office recently though, as ever I have been busy both in and out of the kitchen! The Church Green hosted another wine night on 11^th May and I was in Kendal on 16^th May at Visionary Dining’s Pro-Chef training, giving training to some great chef’s and future talent.Today I have been to Birmingham to give a cookery demonstration. No rest for me eh!!

This year we are going to be taking part in the Lymm Festival, with a cookery demonstration and tasting at the village hall on Monday 27^th June. If you want to come along you will need to buy a ticket from either the Lymm Festival Box Office or at The Church Green. Wine will be available on the night, but you will need to buy your drinks tickets at The Church Green before the event.

The Collingwood have written a new cocktail list, some cocktails using their own infused vodkas! You really need to try the raspberry infused vodka, it really is delicious, particularly with Fentiman’s tonic, a real summer treat! The Church Green are working on new drinks menus too, more on their progress in my next blog!!

Spiced Pork Belly With Asian Style Coleslaw and Pak Choi

There are a couple of ways that you can cook this pork belly, the way we cook it at The Church Green has been born out of necessity. We only have a small kitchen so therefore not much oven space and for a braisage such as this to take over the whole oven for a few hours isn’t an option.

Let's Get Started

• 2 Kilo of boneless pork belly
• 1 stick of lemon grass (bashed thoroughly to release all the oils and flavors)
• 2 chilies (cut in half lengthways)
• 25 grams of fresh ginger (sliced)
• 1 lime (sliced into 8 slices)
• 4 lime leaves
• 20 coriander stalks

For the Asian Coleslaw

• ¼ red cabbage finally sliced
• ½ red onion finally sliced
• 1 large carrot grated
• 2 tablespoons of crunchy peanut butter
• 30 grams of toasted peanuts
• 5 grams of white sesame seeds
• 5 grams of black sesame seeds
• 25 mls of toasted sesame oil
• 15 mls of dark soy sauce
• zest and juice of 1 lime
• fresh coriander leaves (finely shredded)
• 1 chili (finely sliced)

And the Oyster Sauce

• 25 mls of toasted sesame oil
• 10 grams of fresh sliced ginger
• 1 clove of sliced garlic
• 50 grams of sliced shallots
• 1 sliced red chili
• 1 stick of lemon grass (bashed thoroughly to release all the oils and flavors)
• 15 mls of dark soy sauce
• 50 mls of oyster sauce
• 1 litre of white chicken stock
• 5 grams of corn flour
• 20 mls of cold water
• 4 bunches of bok choi

The two options for cooking the pork belly are as follows, (firstly with either option you must salt your pork belly fairly heavily in advance, as much as if you were seasoning a steak) the conventional way is to lay a sheet of greaseproof paper and lay it on the bottom of a fairly deep roasting dish, lay down all the flavoring ingredients and spices and then lay the well seasoned pork belly on top, cover with either white chicken stock or water, cover with another sheet of greaseproof and then cover the tray with tin foil, place in an oven at 140oc for 3 hours and remove, press and chill. Option number 2 is take your flavoring ingredients and spices to the butchers and ask them to lay them on your well seasoned pork belly, place it into a vacuum pac bag and seal tightly, I would even ask them to double bag it for strength.

Place into a bath of water set at 78oC and cook for 8-12 hours, the difference in flavor and texture is fairly minimal, as I said this second cooking technique was born out of necessity.

The pressing of the belly is also quite important, this is were you may struggle for fridge space at home. With either technique allow the belly to cool for 15-20 minutes so it is much easier for you to handle. You need flat surface of some description, possibly a flat-based roasting dish/tray, line it with greaseproof paper and after removing all the flavorings and the spices from the belly, place it skin side down onto the paper (trying to avoid tearing the skin), place another sheet of greaseproof paper on top and then place another flat tray on top, at this point you will need to clear a shelf (preferably the bottom) from your fridge, place in the pork belly on the trays and find a weight to place on top of it, this will take a little time, ingenuity and patience, you must get it so that the belly is pressing evenly, this will make for a fantastic crispy skin later.

Now For The Easy Part

The Asian coleslaw is simply a take on basic coleslaw, spiced up. So I’ve taken red cabbage, red onions, carrots and all the ingredients I think will make a nice asian dressing, so what I’m saying here is that this is basically down to your personal taste, I have put peanut butter in here but its completely your choice.

If you sticking to this recipe then simply mix all the ingredients together and eat immediately. (don’t leave it dressed for too long as the vegetables will become limp and loose their crunch.

For the sauce heat a heavy bottomed pan and place in the toasted sesame oil, add the ginger, shallots, garlic, chili, lemongrass and coriander stalks and cook until the shallots are soft. Add the soy sauce, the oyster sauce and the chicken stock and allow to simmer for 20 minutes, mix the cornflour with the water and whisk into the sauce, allow to simmer for a further 5 minutes and then pass through a fine sieve and allow to cool.

After 24 hours remove the pork belly from the fridge, peel away the greaseproof and trim to 4 even sized portions.

Place the belly into a hot oven proof frying pan with a dash of vegetable oil skin side down, cook the skin on a very low heat for about 10 minutes and then place into a pre heated oven for a further 10 minutes. The skin should be crisp at this point if not then place the belly portions in the same pan back onto a low heat until the skin becomes crisp. Meanwhile place the bok choi into a pan of boiling salted water for 30 seconds maximum. Place the crisp belly onto plates, and serve with the coleslaw, the pak choi and the spiced sauce.

It has been a while since I last blogged, and I cannot apologise more. It has been a very busy couple of month’s at The Church Green and The Collingwood too. We have been making lots of changes, trying new dishes and introducing new staff to both venues. So I haven’t even been able to get out and enjoy the recent good weather either!!! It’s been great to see so many of you enjoying the Al Fresco dining at both venues though.We have a new Head Chef at The Church Green, James Key, A Yorkshireman with a passion for great food and pushing the boundaries of the imagination with his dishes, which fits our ethos perfectly. Jim was most recently Chef at Malmaison in Leeds.

About Jim

Jim’s career began at Monkman’s, Poole in Wharfedale, working alongside the late sous chef Dave Cohen and head chef Richard Horne. Strangely enough I spent part of my early career at this property too, when it was known as Poole Court!! Jim was also sous chef in Tyddyn Llan – the highest rated “Good Food Guide” restaurant in Wales who also have a Michelin star. Following this he worked alongside Chef Steve Williams at the 4-AA rosette Devonshire Arms, and then with Michael Wignall who then gained a Michelin star there. After just one week, he was promoted from sous chef to his first head chef position. It was here where he began to express and present his unique style and creative flair through his menus.

Following a second head chef role at the Devonshire Fell, he then took on a exciting opportunity opening and setting the standard for a restaurant  in Horsforth and then Fairfax Arms in Gilling East near Helmsley.

Jim and I have been working together at The Church Green for the last couple of months, Jim learning The Church Green style of food and what our guests like, and I have learned a few things from Jim too! I feel that my kitchen is in very safe hands under Jim's leadership and am sure that you will all agree.

More New Faces

Not only do we welcome Jim to The Church Green, but we also welcome his team, Tommy Rook, Jim’s Sous Chef and Ben Chaplin, both having worked alongside Jim at Malmaison and sharing his passion and drive in the kitchen.

In addition to a new team in the kitchen, we also welcome Victoria Hatton and Marcus Mooney to the front of house team too! So, you can see we have had a lot going on at The Church Green.

It Doesn’t Stop There Though!!

My brother, Louis Byrne, who has been working with me in some capacity or other for the last ten years, has moved from The Church Green to head the team in The Collingwood kitchen. Louis is joined by Joseph Williamson, our new General Manager. Joseph has been in the hospitality industry for over 10 years, and joins us from The Hard Day’s Night Hotel. Joseph is a very dynamic manager, who believes, as we do, that diners come not just for a great meal, but for the experience. Joseph is dedicated to ensuring that everyone gets the best experience possible

Well it's been a while since I last posted. Sometimes I think there is not much to write about but in fact there is plenty.

On December 3rd we got the keys to The Collingwwod pub in West Kirby which we intend to operate as a similar concept to The Church Green.

The website is still with the old operators but we intend to put our award winning web designer on the case.

I am very happy with this purchase. It is very different to The Church Green in many ways but also very similar.

As a result of this The Hillbark and I have decided to part company, this in turn gives me the time i need to concentrate on my own businesses.

There is talk of me dumbing down and "going down the pub route". I find this quite offensive as I feel that you can find as good as, if not better meals in much more approachable surroundings these days. There are a lot of chefs in the country who are producing some fantastic food in very accessible eateries. I have 23 years experience in high end eateries and very much intend to continue to put that into practice.

The Church Green has 3 AA rosettes and we would very much like them for The Collingwood too, so onwards and upwards.

I have to really start squatting down on the new book, based solely on recipes from The Church Green and The Collingwood. Like the 2 pubs the book will be more accessible.

I have 2 cookery classes coming up in March, one for professionals with Visionary dinning and one for the keen home cook at The Cheshire cookery school so get in touch with these people and get your course booked in.

We very much look forward to seeing you in either of our very approachable pubs for some fantastic food and hospitality.

Aiden and Sarah

This week is a pretty manic one at The Byrne household.

Tuesday is the last day that we can practice with our team (COD piece) for The Great Northern cook off as Michael Caines will be judging them for the final on Wednesday morning so fingers crossed. 

Then the rest of the week is the BBC Good Food show and I'm demonstrating on the British Theatre with Spode on Friday. So come down and join us it's guaranteed to be a fantastic day.

And on Sunday evening i am flying out to Paris with one of our main suppliers (Wellocks), Gordon Cartwright of visionarydining.com, The caterer and hotelkeeper magazine and a bunch of fellow chefs such as Simon Rogan, Steve Smith, Michael Wignall and a few others. We are going for a masterclass in chocolate with the famous Michel Cluizel. This is a few days that I've been looking forward to for quite some time. 

Then last but by no means least I am very happy to inform you all that our website has won the industries accolade for best independent restaurant website. It was praised for being "a nice homely site" it was also praised for its good use of community and customer involvement. 

I would love to thank you all for signing up to our blog and I would also like to thank Neil Jones at Cheshire web design for his patience, hard work and amazing imagination. 

Next week pictures will follow of the france trip and The BBC good food show, I will also post the recipe that i am demonstrating.

Thanks

Aiden and Sarah x

I am very happy to announce that the The Church Green website has been shortlisted with 2 other high profile restaurants for the best independent restaurant website.

This fills me with such joy as there are so many other sites out there that are worthy of such an award.

We and the Cheshire Web Design team are keeping our fingers crossed for the 19th of November when the winner will be unveiled.

The fact that our website is included in this shortlist and it was chosen by industry peers make us very proud.

If you feel the need or desire to help us the click here and vote.

Thankyou very much for your continued support.

Aiden and Sarah