James Bumpass has been catering for more than 18 years, beginning as an apprentice in the corporate sector and quickly moving through his training, winning the West Berkshire Trophy (Trainee most likely to succeed).
Moving into the private sector, he soon found this to be more his style with far more freedom to experiment and try new combinations and ideas.
He was excited to have the opportunity to move on to large outside events. There’s nothing like not knowing what kitchen you will arrive in, for developing great organisational skills!
Eventually moving back to hospitality, James took on the role of sous chef, forming an integral part of the team that took the establishment to AA hotel of the year 2008 and 2009. During his tenure at this luxury 4 star hotel he was lucky enough to have the Vineyard at Stockcross at their sister hotel (2 Michelin star), and to have John Campbell as a mentor.
Most recently he has moved to South Wales and is now chef proprietor at The Three Salmons in Usk, a 300 year old coaching inn. Soon after taking over, the restaurant gained 2 AA rosettes, and continues to develop their reputation in Wales’ culinary epicentre.
Welsh loin of venison, venison faggot, celeriac forndant, sweet red cabbage
You will need:
Venison Loin
- 800g Welsh venison loin, cleaned and trimmed
- ½ bulb of garlic
- 6g thyme
- 125g butter
- Dash of cooking oil
Faggot
- 400g lean trimmings
- 100ml venison stock
- Sprig of thyme
- Clove of garlic
- 8 juniper berries
- 1 teaspoon red currant jelly
- 1 bay leaf
Red cabbage
- 300g Red cabbage sliced 3mm thick
- 250ml Red wine
- 180g Sugar
- 75g Red currant jelly
- 1g all spice
Carrot swipe
- 100g carrot
- 100ml milk
- 200ml double cream
- 55g butter
Celeriac fondants
- 1 Celeriac
Port and chestnut puree
- 100g blanched chestnuts
- 2 shot port
- 100ml chicken stock
Method
Venison Loin
- Heat thick bottomed pan add oil
- Add venison, thyme and garlic, colour venison on all sides
- Add butter, when butter starts to foam; begin to baste the venison turning regularly
- Continue until the venison begins to firm up, then remove from heat and allow to rest in the pan for 5-7 minutes, carve and serve
Faggot
- Seal in a bag
- Water bath @70 °C for 2.5 hours
- Shread
- Roll into 4 balls
- Wrap in caul fat
- Re fry in burre noisette
Red cabbage
- Add to thick bottomed pan and reduce until liquid has become sticky
Carrot swipe
- Chop carrots and simmer in butter until the butter turns orange
- Add liquid
- Simmer until begins to thicken
- Puree and use while warm
Celeriac fondants
- Peel and cut celeriac about 1 inch thick
- Cut out with ½ inch round cutter
- Line a small thick bottom pan with butter
- Place celeriac on top and ¾ cover with chicken stock, simmer until liquid has reduced away and celeriac has become caramelised
- Turn over to serve
Port and chestnut puree
- Simmer together
- Blitz
- Pass though sieve
- Pipe on top of celeriac
- Garnish with chervil
For more recipes from Villeroy & Boch click here