Food&Drink Did yo u kn ow?
When at the Shippon in Wrexham, Dominic created awardwinning Welsh tapas
Looking for new dishes to wow your guests with at christmas? We asked local chefs to share some of their favourite recipes with you...
Smashing the
stereotypes Food served in retirement homes doesn’t have the greatest reputation – but one pioneering later-living complex in Cheshire is looking to change all that
Dominic Ash
C
hef Dominic Ash has worked with some of the UK’s top chefs in some of the most sought-after kitchen roles in the country. He has cooked alongside Gordon Ramsay and Marcus Wareing at Petrus in Knightsbridge, and with his fellow Southport College student from his training days, Laurence Glayzer, at Le Clos du Chateau. Most recently
he enjoyed success as master pâtissier at Peckforton Castle. Now, Dominic is providing the same quality of dining experience for a very different – but just as discerning – clientele: the residents of the Gifford Lea retirement village in Tattenhall. Gifford Lea is breaking the stereotypes surrounding retirement villages to offer pioneering, state-ofthe-art facilities that are more like a hotel than a retirement community. There’s a brassiere and café, wellness spa and pool, hi-tech gym, beauty salon, landscaped gardens and even room service. Taking on a top-notch chef to feed their clients therefore comes as no surprise and Dominic is making sure that preconceptions about the food on offer are well and truly changed. Here he shares one of his favourite meals that always goes down well with the residents at Gifford Lea. For more about Gifford Lea, visit www.inspiredvillages.co.uk
T re a c l e g l azed s a l mo n
INGREDIENTS 4 x 140g organic salmon fillets 450g celeriac 200g black treacle 250g French mayonnaise 1 bunch of dill, finely chopped 1 lemon Olive oil Salt and pepper METHOD 1. Pin-bone the salmon and remove the skin. Lightly salt it and set aside for four minutes. 2 Peel the celeriac and cut into quarters. Grate the quarters into a bowl and lightly salt, then set aside for four minutes. 3. Pour the treacle on to a baking sheet and roll the salmon in it until evenly coated. 4. Spoon the mayonnaise into a mixing bowl and add a splash of water. Mix the dill into the mayonnaise and water before adding pepper. 5. Add the mayonnaise to the grated celeriac and mix thoroughly so the celeriac is completely coated. Add some lemon juice to taste. 6. Pan-fry the salmon in olive oil, cooking for two minutes on the presentation side and a further two minutes on the reverse. 7. To serve, place a good spoonful of the celeriac in the centre of each plate and top with the warm glazed salmon.
78 SHIRE MAGAZINE | November/December 2021
Food NovDec 2021 FINAL.indd 1
29/10/2021 09:49
