A Restaurant Full Of Racing Knowledge

    

For five exciting days in June, Ascot Racecourse is not only filled with hats and fashion but also the most talented thoroughbreds, with the finest horses in the world competing at the very highest level to be in with a chance of making it into the Royal Ascot winners enclosure - every racehorse owners dream.

A new theme is being introduced to the Bessborough Restaurant this year, as it is transformed into the ideal venue for racing enthusiasts and novices alike.  This unique restaurant will feature an iconic racing panel with special guests, who will give racegoers the inside track to the runners and riders, betting and all things Royal Ascot.

The panel includes the colourful John Francome -  once a champion jockey, now author and TV presenter, William Buick, top jockey and winner of 5 races at Royal Ascot in 2012, premier league footballer and racing enthusiast Michael Owen and finally top trainers, Ed Dunlop, Richard Hannon Jnr. and Andrew Balding.

The Bessborough Racing Panel: 
Tuesday:  John Francome, William Buick and Michael Owen
Wednesday:  John Francome, William Buick and Ed Dunlop
Thursday:  John Francome, William Buick and Michael Owen 
Friday:  John Francome, William Buick and Richard Hannon Jnr 
Saturday:  John Francome, William Buick and Andrew Balding 

John Francome, says “This is the best flat race meeting in the world at the best venue in the country and I’m looking forward to hosting the Bessborough Racing Panel with such a strong line-up of racing enthusiasts.” 

Michael Owen, commented, “Horse racing is a huge passion of mine and to be asked to be on the Bessborough Restaurant Racing Panel during Royal Ascot alongside the racing legend John Francome and top jockey William Buick will be a really fun day out for me, I just hope some of my tips will come in!” 



Guests will start the day with some delicious canapés and a glass of Piper Heidsieck Champagne or a cocktail before sitting down to mark their card with the words of wisdom from the panel. 

They can then enjoy a delicious four course luncheon of Loin of Cold Smoked and Cured Salmon on a bed of Cucumber Linguine, Pickled Samphire and Ocean Pearls with a Lobster Vinaigrette, followed by  Roasted Fillet of Angus Beef with a Beaufort and Lemon Thyme Crust and a delicious dessert of Dark Chocolate Fleur de Sel with Salt Caramel and Wild Strawberry Dressing. Luncheon will be completed with some great British Cheeses including the award winning Sussex Charmer Mature Cheddar, before watching the Royal Procession from the private balcony which heralds the start of some world class racing action. 

Between the third and fourth race guests will also enjoy a traditional British afternoon tea.

Fine dining experiences in the Bessborough Restaurant start at £570 (inclusive of VAT) per person and are now on sale.  To find out more information or to make a booking please visit www.royalascothospitality.co.uk, call the Hospitality Team on 0844 346 0346 or email: hospitality@ascot.co.uk.

Interview with Michelin Starred Chef, Mark Sargeant

Mark Sargeant, former head chef of Gordon Ramsey’s Michelin starred restaurant at Claridges and owner of seafood restaurant, Rocksalt in Kent, brings his unique take on modern British cuisine to Royal Ascot.

Collaborating with Executive Head Chef, Steve Golding, Sargeant has devised signature seafood dishes that will be served in the Parade Ring Restaurant throughout Royal Ascot.

Below is a sneak preview of his interview from the Royal Ascot Magazine this year, in which he talks about his passion for food, store cupboard essentials and collaboration with Royal Ascot.





Tell us a bit about your involvement with Royal Ascot this year…

I’m very excited about it. I have known David Mulkay, Craft and Food Development Director at Sodexo, who are the sole caterer at Ascot Racecourse, for some years. I met him when I won Chef of the Year. He got in touch and we had a really great meeting. We decided that I would create a series of signature dishes, which could go into many of the different restaurants. A lot of hard work later, here we are with Royal Ascot rapidly approaching.

I wanted to keep the food to the sort of produce-led style that I do in my restaurant. We are very passionate about using fresh, locally sourced produce. The food is not overly fussy but because of the quality of the things that we are using, you need to do very little to it. We just let the ingredients shine but enhance them slightly. The dishes that will be served at Royal Ascot are very tasty but very simple.

Top highlight of the menu you’ve devised?


My favourite, which has become a bit of a signature dish at Rocksalt, is the salt and pepper squid. We do it in an Oriental way with a citrus dressing that’s sweet, salty and sour. I was really keen to get that on the menu because people don’t really think of squid as being very British. People would never usually eat squid at home, but as soon as they go to Italy or Spain, they order deep-fried squid rings with mayonnaise and think they’re being very European. But there’s lots of really beautiful fresh squid in our waters. It’s sustainable, delicious and people should eat more of it.

Your top three store-cupboard essentials?

Condiments! Worcestershire, Tabasco and HP Sauce. It’s amazing what you can do with those three things. You can very quickly make a gravy to go with your roast dinner with a bit of Bisto, a glug of HP and some Worcestershire sauce.


Any new projects in the pipeline?

I’m currently filming a new TV show called Saturday Cookbook. As the name would suggest, it is a cookery show which I co-host with Nadia Sawalha on Saturday mornings 8.30am on ITV. It is very relaxed with simple, tasty recipes that you actually want to cook. Plus, you can buy all of the ingredients from your local supermarket. Cooking should be a pleasure not a chore!

For the full interview, purchase the Official Royal Ascot 2012 Magazine from www.ascot.co.uk for £7.50 in advance.

To book a table and sample the delights of Mark Sargeant’s dishes, visit  www.royalascothospitality.co.uk, call 0844 346 0346 or email hospitality@ascot.co.uk.

Heirloom Tomato and Basil Salad With Mozzerella Ice Cream and a Tomato And Lemon Thyme Tea

From today until Sunday 27^th May it’s National Vegetarian Week in the UK, which aims to raise awareness of inspirational vegetarian food and the benefits of a meat-free lifestyle.

As we’re fast approaching Royal Ascot we’ve taken this opportunity to highlight a popular vegetarian dish prepared by our Head Chef Gemma Amor which is served during the Royal Meeting. 

"Sometimes vegetarian options appear an afterthought on menus but at Ascot we deliver exciting, vibrant and innovative dishes whatever your dietary requirements. A particular favourite of mine from the current Royal Ascot menus is the Heirloom Tomato and Basil Salad with Mozzarella Ice Cream topped with a Lemon and Thyme Tea. A twist on a classic dish the ice cream is particularly tasty!"

Gemma Amor, Head Chef

Please find below the recipe on how to make this tasty vegetarian dish:

Serves 8

Mozzarella Ice Cream
5oz buffalo mozzarella
2 cups heavy cream
1 cup whole milk
1/4 to 1/3 cup sugar (you can add more sugar later, to taste)
4 egg yolks
A few basil leaves
A dash of salt and pepper, to taste

Cut up the mozzarella into small pieces. Put them in a blender with the cream and milk. Put the blended mixture in a saucepan on medium heat.

While the cream mixture is heating, whisk together the eggs, sugar, salt and pepper.

Once the cheese/cream mixture is hot but not boiling, pour about 1/2 cup of the hot cream over the eggs and sugar to temper the eggs.

When the cream mixture almost reaches boiling, stir in the eggs and sugar. Cook over medium heat for another 3 minutes or so. After 3 minutes, taste the mixture to see if you need to add any more sugar. Just keep in mind that the final product (ice cream) will not be quite as sweet as the hot cream mixture.

Take the cream mixture off the heat and let it sit for about 15 minutes. When the mixture has cooled a bit, throw it back in the blender with about 6 or 7 basil leaves. Pulse the blender until the basil is fully incorporated.

If you have a strainer or food mill you might want to strain the mixture before you put it in the refrigerator. If you don’t have a strainer, just pour the mixture directly into a bowl and refrigerate for a couple of hours.

When the ice cream base has fully cooled, follow the instructions on the ice cream maker and voila! You will have mozzarella ice cream.

Tomato and Lemon Thyme Tea

10lb Ripe tomatoes
1 large bunch of basil
2 tbsp of salt
1 bunch lemon thyme
Wash tomatoes under cold water and then dry. Cut tomatoes in to quarters then add to picked basil and season with salt.

Prepare colander with muslin about 3 layers of the cloth pour cold water over so that it is damp. Place colander in a deep bowl so that it catches the liquids when draining.

Blend the tomatoes and basil on high speed for 30 seconds then place in to the colander now cover and place in the fridge over night.

The next day, discard the pulp of the tomatoes from the colander and you will have left in the bowl the tomato water (Please note you may need to place onto the stove to reduce and intensify the flavour of the water). If you are happy with the taste then add the lemon thyme to infuse when serving.

Tomato Vinaigrette 
  
1/4 tsp salt
1/8 tsp pepper
1 small (4oz) tomato, coarsely chopped
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard with seeds
1 small garlic clove, crushed with salt

In blender, combine all ingredients; blend just until puréed.

Transfer dressing to a bowl or jar. If not using right away, cover and refrigerate up to 1 day.

Mix well before serving.

Tomato Garnish

500g Small Heirloom tomatoes yellow and red
1 ball of mozzarella

Place pan of water on to boil.  When boiling add the tomatoes and cook until the skins start to split.  Take the tomatoes out and place into iced water and when cold peel the skins from them. Once peeled, place on to a cloth to dry, slice the mozzarella into small disc place to one side.

To serve

Place a slice of mozzarella in the middle of the bowl, on top place 2 red tomatoes and 2 yellow tomatoes; around this place a couple of teaspoons of the tomato vinaigrette, then add a small ball of the ice cream on the top, garnish with baby basil cress and balsamic syrup. Place tomato water into a glass tea pot to serve.

To book a table during Royal Ascot, call 0844 346 0346, visit ascot.co.uk or email hospitality@ascot.co.uk.

Introducing Great British Food at Royal Ascot 2012



Mark Sargeant's
poached Lobster 

Last Friday we hosted an event in London for press to sample the menu devised exclusively for Royal Ascot 2012. Designed to offer racegoers and food connoisseurs alike, the opportunity to indulge in an array of exquisite menus, each specially created for the Royal Meeting.

A particular highlight is the involvement of Folkestone eaterie, Rocksalt. Mark Sargeant has created a series of signature dishes to celebrate great British food at Royal Ascot. A true match of excellence, the partnership of these world class establishments will combine the thrilling atmosphere of the racing with imaginative food complemented with the elegant surroundings.
 

Afternoon Tea

The invited press were able to glimpse over all the dishes on offer throughout the week and sample tasters including carpaccio of Scottish beef, seared foie gras with asparagus gelée and black truffle juice topped off with a wild raspberry and white chocolate daiquiri.

Wine expert Edward Clarke, from Bibendum and Steve Golding, our Executive Head Chef, were on hand to talk through the food on display and the canapé style miniature dishes served.



Japanese-style Bento Box
Tea

Steve Golding enthuses the Afternoon Tea’s are his personal “highlight” this year. Explaining “…In the Parade Ring restaurant we’ll be serving a Japanese-style Bento Box Tea. It’ll have the traditional elements in it but with a fun Eastern spin. In our private boxes, the pastries will be served on the rim of chocolate top hats. It’s a quirky nod to the tradition of hats at Ascot and our relationship with the master of millinery, Stephen Jones.”

Edward Clarke, sights his favourite wine pairing to be the Sancerre Domaine de la Chezatte 2010, Loire, from France, matched with Mark Sargeant’s poached Lobster, with crushed jersey royal potato salad, pink grapefruit and peeled English asparagus.

Picnic in a Box

Also on display were the immaculately packaged ‘Picnics in a Box’, perfect for alfresco dinning; highlights of which include the celebratory ‘Diamond Jubilee Picnic’ featuring all the classics, an ‘Afternoon Tea for Two’ picnic box with sweet treats ideal for sharing and a decadent seafood picnic box from Caviar House.



Fine dining packages range from £270 inc VAT per person. To find out more information or to make a booking please visit our online booking kiosk at www.royalascothospitality.co.uk, call the Hospitality Team on 0844 346 0346 or email: hospitality@ascot.co.uk.

Picnics in a Box from £39.50 inc VAT per person and can be purchased in advance of the Royal Meeting by calling the Royal Ascot picnic booking line on 0844 346 3622.

Day 14 of the Ascot Racecourse Facebook Advent Calendar

The festive season is now upon us and Ascot Racecourse would like to spread some festive cheer amongst all of our loyal fans. For 24 days we will be offering you the chance to win some fantastic prizes donated to us by some very kind companies.

 

Today you could be in with a chance of winning dinner for two in The Wentworth Grill, an elegant fine dining establishment in Wentworth Club - one of the world’s finest golf and country clubs.

The Grill draws much of its inspiration from its sister restaurants in Chairman Richard Caring’s Caprice group of restaurants, including Scott’s, The Ivy and Le Caprice. Combining the culinary know-how of the giants of the West End restaurant scene, with Wentworth’s commitment to service and quality for its members, The Grill sets the standard for members’ club dining.

To be in with a chance of winning this prize, all you need to do is 'Like' us on Facebook and answer the following question.

Which Christmas Carol features the line 'Follow that star tonight'?

Send your name, address and answer under the subject heading 'Christmas Day 14' to facebook@ascot.co.uk for your chance to win our first prize!

If you're not so lucky why not visit http://www.wentworthclub.com/ for more information on joining and accessing its fantastic facilities.

Day 13 Prize Winner is Kerry Burchell from Lewes. Congratulations!

Ascot Racecourse Advent Calendar Terms & Conditions
1. Competition closes at 11.59pm on Wednesday 14th December.
2. Competition only open to 'fans' of Ascot Racecourse on Facebook.
3. These terms and conditions apply to all competitions on Facebook (unless and to the extent that) the competition states otherwise.
4. Unless otherwise specified, competition open to UK and Republic Of Ireland residents aged 18 or over except employees of Ascot Racecourse Ltd, Ascot Hospitality, and their associated, affiliated or subsidiary companies.
5. No cash alternative is available and all prizes are non-transferable and non-refundable. Prizes are not for resale and cannot be used for commercial use or use in further promotions.
6. The prize winners will be selected at random by Ascot Racecourse Ltd. Their decision is final in every situation, including any not covered, above and no correspondence will be entered into.
7. The winner(s) will be notified by 6pm on Thursday 15th December of their prize.
8. Ascot Racecourse Ltd will not pass your personal details to any other organisation without your permission, except for the purpose of awarding your prize if necessary.
9. Use of false name or address, i.e. name, by which the entrant is not usually known, will disqualify them from receiving any prize. All entrants will be notified by e-mail. Ascot Racecourse Ltd can only reply to the e-mail address supplied and cannot be responsible for any change of e-mail address.
10. We reserve the right to amend these rules at any time.
11. Prizes will be sent within 28 days after the competition closes.
12. One entry per household per day.
13. If a prize is not claimed within 28 days it will be offered to another entrant.
14. This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook.
Promoter: Ascot Racecourse Ltd, Ascot, Berkshire. SL5 7JX

Prize Terms and Conditions
This voucher is redeemeable on one occasion and no change will be given. It is not exchangeable for any other goods or services other than those stated. It cannot be used in conjunction with any other offer and no cash alternative is available. The voucher may not be used for Club social events. The value of the voucher will be offset against the total bill for food and beverage and can be supplemented with cash or card payment on the day. The expiry date cannot be extended.


Dress code:
Blue denim, sleeveless shirts and collarless T-shirts, Tracksuits and trainers are not permitted. Tailored shorts may be worn during the summer months with knee-length or short white socks and shoes.
Expiry: 14 June 2012.

A Delightful Dinner With Clarissa Dickinson Wright

Ascot offers an exclusive invitation for you to join Fairmont President’s Club, offering countless benefits, including access to exclusive events like this one.

On November 10, members are invited to The Savoy for an evening of wit, wisdom and wonderful food, hosted by Clarissa Dickson Wright: acclaimed television personality and author of the brand-new A History of English Food.

WHEN: November 10, 2011, 6.00pm

WHERE: Lancaster Room and River Room, The Savoy

PRICE: £125

In partnership with Random House, the latest edition of our Iconic Voices series welcomes you inside London’s most celebrated hotel, where you will enjoy delectable wine and canapés, and a fabulous dinner prepared by Executive Chef Bernhard Mayer. The famously clever Clarissa Dickson Wright will then delight the audience with a discussion of her newest book, followed by a fascinating Q&A over coffee and petits fours. Each attendee will receive a copy of the book!

To take advantage of this once-in-a-life-time offer - and a world of additional benefits - click here to enroll in Fairmont President's Club (enter code CDWSY), then click here to reserve your ticket.* You will require your membership number to reserve.

*All ticket purchases are final sale and subject to terms and conditions outlined by Ticketweb.

 

Win Afternoon Tea at The Savoy

 

For your chance to win Afternoon Tea for 2 at The Savoy* just let us know what you thought about this exclusive event, hosted by Clarissa Dickson Wright on 10th November at The Savoy. Email your feedback to marketing@ascot.co.uk.

*Feedback must provided after the event on 10th November with proof of attendance.  

Win Afternoon Tea for Two at The Savoy, London

Fairmont Hotels and Resorts are delighted to announce their sponsorship of the Royal Ascot Fashion Show in the Bessborough Restaurant in conjunction with Longines, Piper Heidsieck and the British Fashion Council.

(The Savoy, A Fairmont Managed Hotel - London)

The Fairmont Trilogy Hotels (The Savoy, London, The Plaza, New York and the Peace Hotel, Shanghai) have designed an exclusive afternoon tea offer for guests in the Bessborough Restaurant and if you can guess which hotel provided the inspiration for each part of the menu then you could be in with a chance to win afternoon tea for two at the Savoy!

Afternoon Tea

Sandwiches
Smoked Salmon with Horseradish Cream Cheese
Organic Egg and Mustard Cress Salad
Hoisin Chicken and Mango Chutney

French Pastries
Valrhona Chocolate and Walnut Brownie
Raspberry and Ginger Macaroons

Raisin Scones
Devonshire Clotted Cream
Strawberry Jam

Selection of Infused Teas

To win simply answer the question below and email your answers along with your name and telephone number to hospitality@ascot.co.uk. The winner will be drawn at random on Monday 20th June.

Which hotel provided the inspiration for each part of the Afternoon Tea menu?

Steve Golding's Millefeuille of raspberry and fraise des bois with vanilla cream

Steve Golding, Executive Chef at Ascot Hospitality, has opened up his recipe book exclusively for the Ascot blog. The last of his creations we reveal is Millefeuille of raspberry and fraise des bois with vanilla cream (Serves 8).

Ingredients
150g Icing Sugar
1 Sheet of Puff Pastry
88 Fresh Raspberries
24 Fraise de Bois (Wild Strawberries)
40 Small Pale Pink Rose Petals
8 Chocolate Match Makers

Meringues
85g Merri-white Mix
570ml Cold Water
1kg Caster Sugar

Rose Jelly
100g Rose Flavoured Turkish Delight

Vanilla Cream
600ml Double Cream
2 Vanilla Pod
3 Egg Yolk
1 Whole Egg
80g Caster Sugar

Mille Feuille
Roll out a large puff pastry sheet to half its original thickness.
Dust with icing and bake in oven with a tray on top at 160ºc for 15 minutes.
Remove from oven and leave to cool.
Cut into strips 8cm by 3cm and dust heavily with Icing Sugar (2 bars per serving).

Meringues
Mix together 570ml water and Merri-white on a mixer with whisk.
Slowly stream in sugar until soft peaks are formed.
Place in a piping bag and pipe small dots onto a tray.
Place in hot cupboard or oven set at 65ºc to dry out.
Leave for 12 hours

Vanilla Cream
Separate three eggs yolks, add vanilla and caster sugar and whisk until light in colour.
Heat 400ml double cream until boiling remove from heat and add to the egg mix.
When mixed place back on the heat and cook until thick.
Take off heat and chill.
Whisk 200ml double cream to soft peaks are formed then fold through the vanilla cream base and whisk again until it holds its peaks.
Set to one side until you are ready to plate up.

To serve
Pipe some cream onto plate and place piece of pastry on top.
Quenelle 4 teaspoons of vanilla cream onto pastry leaving gaps for 2 raspberries in each gap so you will use 6 for each one
Pace top sheet pastry at an angle to show off filling.
Quenelle 3 teaspoons of vanilla cream on the plate and scatter meringues and rose jelly.
Place 3 more raspberries and 3 fraise de bois on the plate.
Garnish with rose petals and a chocolate matchmaker.

Steve Golding's Aged Pecorino and Honey Panacotta Recipe

Steve Golding, Executive Chef at Ascot Hospitality, has opened up his recipe book exclusively for the Ascot blog. The 2nd of his creations we reveal is Aged Pecorino and Honey Panacotta, Poached English AsparagusAvocado, Lime and Shallot Salsa, Pea Purée and Beetroot Crisps(serves 4).





Ingredients

700ml Double Cream
150g Frozen Petit Pois (100g for pea cream, and 100g for plate)
200g Aged Pecorino
2 teaspoons Honey
10g Powdered Gelatine
16 Spears English Asparagus (Cut off 1 and ½ inches of the bottom)
150g Shallots (Finely chopped)
1 Clove of Garlic (Crushed)
1 Plum Tomato (Blanched, peeled cut into quarters de seed and diced)
100g Unsalted Butter
1 Avocado (Peeled)
1 Lime (Juiced)
150g Beetroot (Peeled, sliced thinly and dried out in a low heat oven)
1 Sweet Red Pepper (Cleaned and chopped)
Olive Oil


To make the pannacotta


Melt 50g of butter in a saucepan
Add 50g shallots and ½ the crushed garlic and cook until soft but not coloured
Add 200g of aged pecorino and 575ml of double cream
Bring to the boil and then turn down heat and simmer for 5 minutes
Take off heat and put into a blender, blend until smooth and add honey
Pour out of the blender into a clean pan
Soak gelatine in a little cold water until soft
Put the mix back on to the heat
Then add gelatine and stir until the gelatine has dissolved
Pour into moulds and place into the fridge to chill for 2 hours
Turn out using warm water to dip

To make the pea cream


Melt 50g of butter in a saucepan
Add 50g shallots and ½ the crushed garlic cook until soft but not coloured
Add 30g peas and 125ml of double cream bring to boil then turn down heat and simmer for 5 minutes
Take of heat and put in to blender,
Blend until smooth then pass to one side ready for dressing plate


To cook the asparagus


Put on pan of water with a pinch of salt
Bring to the boil then add asparagus
Cook for 2 minutes
Drain and run under cold water until chilled

To make the avocado salsa

Put avocado, lime juice, diced shallot and blend
Blitz red pepper with a little oil then pass through a fine chinois to make the dressing

To serve


Place the pannacotta in the middle of plate
Place 3 sticks of asparagus each side
Place the tomato around the bass of the pannacotta
Dress the asparagus with pea cream
Put the beetroot crisp on top of the pannacotta
Place 2 teaspoons of the salsa each side Dress around the plate with the red pepper dressing

Steve Golding’s Textures of Lamb Recipe

Steve Golding, Executive Chef at Ascot Hospitality, has opened up his recipe book exclusively for the Ascot blog. The first of his creations we reveal is Textures of Lamb (serves 8).

Ingredients

1 x 8 Bone Rack of Lamb (Trimmed and cut into cutlets)

8 x 150gm Neck Fillet of Lamb

8 x Baby Shank of Lamb

3 x Baking Potatoes (Peeled)

16 Baby Carrots (Peeled)

500g Samphire

1 x Whole Garlic

16 x Dried Morels (Place in water overnight)

2kg Plum Tomatoes

200g Shallots

1 Head of Celeriac (Peeled)

100g Butter

6 pints Beef Stock

2 large Onions (Peeled)

2 large Carrots (Peeled)

2 Leeks (Cleaned and washed)

Meat prep
· Seal lamb cutlets in a hot pan and set to one side then cook in oven on 180ºc for 8 mins just before serving
· Trim neck fillet and seal
· Place in an oven dish ready to braise
· Dice 1 onion, leek and large carrot and put over the top of the neck fillets
· Trim lamb shanks and seal
· Place in a separate oven dish ready to braise
· Dice 1 onion, leek and large carrot and put over the top of the of the lamb shanks
· Put 3 pints of beef stock in each dish and cover with foil

To cook the neck fillet and shanks place in the oven on 160ºc and cook for about 1 hour until soft. When cooked remove from oven and drain each dish and set to one side keeping them hot. Then reduce the stock from both dishes until thick, ready to use as your sauce.

Vegetable Prep
· Take the peeled potatoes and cut into 8 round discs about 2cm thick and 4cm wide, seal in pan and cook in oven until soft
· Blanch plum tomatoes and peel
· Dice 200g shallots and the tomatoes, and chop 2 cloves of garlic
· Place the shallots garlic and tomatoes in to a pan and cook over a low heat for about 20mins until it looks like a chutney then take off the heat
· Take the peeled celeriac and chop
· Place on the stove and boil until soft
· Take off the heat and drain
· Mash in to a purée with a little butter, salt and pepper
· Wash samphire and cook in a little butter in a pan until soft but still green add a bit of pepper
· Blanch baby carrots in water until cooked
· Drain the morels and heat in a little of the sauce

To Serve
· Use a rectangular plate (12inches in diameter)
· Plate round potato first
· Place a small amount of Samphire
· Next to that place a small amount of the tomato chutney
· Place the cutlet on top of the potato, the neck fillet on top of the samphire and the shank on top of the tomato
· Each side of the neck fillet place a baby carrot and a morel mushroom
· Then on top of the neck fillet place the celeriac purée
· To finish pour over a little sauce