Born in Epsom, Surrey in 1981, Nick’s love for food started with his parents, who both showed a flare for cooking. It was this very upbringing that led Nick to the bright lights of London at 16 to start his apprenticeship at the Royal Garden Hotel, Kensington. Here Nick developed and fine-tuned his passion for fine dining.
Nick then went on to discover his own style and see some of the world for inspiration. After seeing Asia he then settled in Melbourne, Australia and worked for Sofitel at the Grand.
When Nick returned to London in 2002, he took up a position at the Park Plaza. By 2003 Nick had won the inaugural Craft Guild of Chefs Graduate Award. After five years and working his way up to Senior Sous Chef, it was time to leave London and move back to his roots. Nick moved to the Burford Bridge Hotel in Dorking, Surrey and just after a year was promoted to Head Chef.
By 2011, it was time for a change and moved to the newly opened Brooklands Hotel in Weybridge, Surrey, a 120 bedroom 4* luxury, spa hotel. The restaurant was about to embark on a re brand, giving it a new identity, which Nick was given the challenge to bring to life and put a firm mark on the Surrey map.
Renamed 1907 restaurant, bar & grill, the year the world famous Brooklands race-circuitopened, the restaurant serves local produce using modern techniques and delivering classic flavours. Nick and his teamed earned 1907 its first Rosette after six months, which they’ve held since and are working towards a second.
Following the success Nick has had over his career so far; he spends a proportion of his time nurturing young talent in his team.11 years on from when Nick won, one of his young chefs, Dan Lee, has recently been awarded his Craft Guild of Chefs Graduate Award. In his spare time, Nick continues help other young chefs within the industry reach their potential by judging with the Craft Guild.
Recipe – Pressed Shoulder,Roast Rump and Sweetbreads of Lamb, Heritage Carrots and Goat‘s Curd
- Served on: Sedona Coupe Plate
You will need
For the Pressed Lamb
Shoulder:
Dry Marinade:
- Rock Salt
- Rosemary
- Juniper
- Star Anise
- Garlic
For the Press:
- Lamb Shoulder bone in
- Duck Fat
- Shallots
- Garlic
- Fresh Rosemary
- Panco Bread Crumbs
Everything Else:
- Lamb Rump
- Lamb Sweet Breads
- Red wine Jus
- Carrot Puree
- Mash Potato
- Goats Curd
- Pea Shoots
Method
For the Pressed Lamb
Shoulder
- Marinated the Lamb Shoulder for 24 hrs in the fridge, Wash off the marinade and place in a Deep oven proof container, cover with Duck Fat and cook for 5 hours @ 140oc. When Cooked remove from the fat and flake the meat away from the bones.
- Sweat off the shallots and Garlic and Add the Red Wine Jus and A little sediment from the Duck Fat. Mix the Flaked Lamb and Fresh Chopped Rosemary into the Liquid. Press into a cling film lined tray and Press with some weight over night.
- The following day cut into small squares and Cover with Panco Bread Crumbs, Put to one side until ready to serve.
For the Lamb Rump
- Trim the Rump removing sinew and some of the fat, Place into a Vacuum Pac Bag with rosemary, Salt & Pepper and a little butter. Cook for 2hrs @ 55oc, then place into an ice bath until ready to serve
- For the Glazed sweetbreads:
- Wash the sweetbreads under running water for 1 hour. Bring a pan of water to rolling boil and place the breads into the water for 1 minute. Refresh the sweetbreads in ice water. Strain the sweet breads and remove any fat, and membrane from them. Place them into a Vacuum
- Pac Bag with Some Red wine Jus, Orange zest, and Butter. Place them in to a Water bath @ 63oc for 3 hours. Once cooked Refresh in ice water. Set aside until ready to serve.
To Plate
- Deep Fry the Lamb Shoulder and Finish through the oven for about 5 minutes, Place the Lamb Rump back into the water bath for around 12 minutes and then remove from the bag, pat dry and Colour in a frying pan basting with butter until golden and the fat has rendered.
- Heat the Sweet bread in a little red wine jus and reduce until the bread is coating and has a nice shine and glaze.
- Pipe a small amount of Buttered Mash Potato onto the plate and add a small amount of Carrot Puree, Place the Pressed Shoulder and then the sliced rump topped with the glazed
- Sweet Bread on top of the puree. Finish the dish with a small Quenelle of Goats Curd and a glazed Baby Carrot, Drizzle with a little Red Wine Jus and Serve.
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