The Ryebeck, Bowness, has a new head chef at the reins: Dom Clarke, formerly Head Chef at Gilpin Hotel and Lake House. Dom has already made a major impact with two new menus at the two AA Rosette restaurant in the stylish Arts and Crafts country house hotel in the heart of the Lakes.
Dom brings a wealth of experience and innovation, and has progressed through the ranks in a number of award winning restaurants, including Malmaison in both Edinburgh and Manchester and The Lowry Hotel, Manchester, firstly under Ryan Murphy and then Neil O’Connell before making the move to the Lakes.
Along the way, he also spent time in the Far East exploring Thailand, Cambodia, Laos and Malaysia, picking up culinary hints and tips and developing a love for the beguiling simplicity of dishes from the region, renowned for their depth of flavour, texture and beauty.
This love is reflected in many of the dishes Dom creates at The Ryebeck, where he has created two very distinct menus: firstly, ‘The Classic Menu’, populated with firm British favourites such as Chateaubriand with mashed potatoes, carrot, game chips, wild mushroom, cherry vine tomatoes and a Béarnaise sauce. And second, there is his Eastern influenced menu, ‘The Ryebeck Menu’, bursting with complex flavours complementing simple fresh ingredients, such as wild stone bass with a miso broth, braised lotus root, pickled mooli, sand carrot and seaweed, or Cumbrian lamb rump and confit croustillant, with sweet potato, hen of the woods, king oyster mushrooms, popcorn cress and a black rice jus.
Here, H&C News is pleased to present Dom’s recipe for Fillet of beef, ox cheek, celeriac and watercress
Fillet of beef, ox cheek, celeriac and watercress
Serves 4
Ingredients
- 500g beef fillet
- 1 ox cheek
- 1 white onion
- sprig thyme
- ox cheek marmalade
- 50g distilled vinegar
- 25g light brown sugar
- 100g spinach
- 80g watercress
- 10g xantham gum
- watercress puree
- 1 banana shallot
- squeeze lemon
- 4 kale leaves
- 25g pommery mustard
- 300g parmesan
- 400g water
- pommery meringue
- pinch xantham gum
- 60g albumina powder
- 1 celeriac
- 100g crème fraiche
- 10g pommery mustard
- sprig tarragon
- salt
Method
Ox cheek marmalade
- Seal ox cheek on a high temperature, place in a small pot with mirepoire. Cover with water and braise at 120 for 6 hours till tender. Remove and allow to cool slightly. Reduce liquor to sticky consistency. Pick meat whilst still warm. Bind with reduced sauce.
- Slice onion and sweat till translucent (no colour). Add distilled vinegar and brown sugar. Reduce to marmalade consistency. Add thyme leaves. Fold into ox cheek and mix.
Watercress puree
- Sweat brunoise shallot on low heat until translucent in butter. Increase temperature and add washed spinach and watercress. Sweat. Blend in thermomix with 80 ml water and pinch xantham gum. Season and pass.
Kale
- Trim leaves to 80ml. Blanch leaves in boiling water for 30seconds then chill in ice bath. Pat dry and dehydrate for 3 hours till crisp.
Remoulade
- Peel celeriac and turn on Japanese turning mandolin. Salt to draw out natural moisture. Wash after 30 minutes. Bind with crème fraiche, chopped tarragon and pommery mustard.
Cheese Quaver
- Make cheese water by infusing cheese into water in a vac pack bag and waterbathing overnight at 60c. Pass liquid and whip in kitchen aid with a pinch of xantham gum till mayonnaise consistency is achieved. Add albumina powder and whip to meringue. Fold pommery mustard in. Spread thin on dehydrator sheet and dry until crisp. Break into shards.
Assemble
- Cook the fillet to your liking and rest.
- Warm the marmalade and roche onto plate.
- Scatter the remoulade and use as a base upon which to build.
- Dress the plates with the remaining ingredients in your own style.
- Carve the beef, season the cut and sauce immediately.
The Ryebeck Country House & Restaurant, Lyth Valley Road, Bowness-on-Windermere, Cumbria, LA23 3JP
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