Born in 1960 Steve “fell in to” being a chef and after studying at Barry College in Wales worked at Turnbury and Puckrup Hall as well as stages with Raymond Blanc and Marco Pierre White
Steve travelled and worked in Australia, returning in 1996 to work at Wood Norton Hall, after 6 enjoyable years Steve decided go it alone and set up a local 80 seater restaurant “Belle House” in the market town of Pershore. Over 10 years later Steve has a successful business, a following of incredibly loyal customers with new visitors every week and a fantastic team around to support him.
Steve is very proud that Belle House is one of only two restaurants in Worcestershire in The Good Food Guide 2013.
Steve recently opened a Traiteur-Deli and has a thriving event catering business providing restaurant quality food for weddings and private events and parties.
Restaurant menus are changed every four weeks around the ethos that he has always had; quality ingredients used to create modern menus which offer Mediterranean influenced dishes with an innovative twist.
Belle House continues to go from strength to strength and Steve is still at the stoves and doing what he’s always done – still loving it and still passionate about food!
Recipe – Salad of Birlingham Asparagus with Deep Fried Poached Egg and Balsamic Vinegar
You will need:
- 7 spears of asparagus
- 1 poached egg (trimmed)
- 1 peeled potato (Maris Piper)
- Butter
- Salt
- Oil for deep frying
- Aged balsamic vinegar
- Red vein sorrell
Method:
- Poach asparagus in water, salt and butter
- Place the asparagus on a plate
- Wrap the poached egg in strips of potato and deep fry
- Season the deep fried egg and place on top of the asparagus
- Drizzle with 12 year old balsamic vinegar around
- Garnish with red vein sorrell
For more recipes from Villeroy & Boch click here