Page 63

Here’s how to recreate one of Four Gables’ recipes at home...

board, with a split of 60% men and 40% women. David credits London’s influence of top restaurants and epicurean events for the surrounding Home Counties’ infatuation with food and drink; as for his own job satisfaction, he’s more than happy to be dealing directly with people in a more hands-on, interactive environment. “One reason we love it is because it’s very customer-facing, whereas, in a restaurant, you’re stuck cooking behind a wall,” he reveals. “Everyone in the team really likes working with people, so it’s a nice way of us doing something similar and imparting our knowledge, but directly to people who want to know about it. “We definitely don’t take ourselves too seriously, and there’s no Gordon Ramsay-style shouting or swearing. It’s got to be fun as much as anything else, and the key thing, whether it’s me taking one of the courses, or one of the other chefs, is that we want people to leave on first-name terms and look forward to coming back.” If David’s levels of infectious enthusiasm are anything to go by,

they most certainly will, as he and his talented brigade continue to make cooking easily accessible and enjoyable for all who wish to learn. And with the amount of cookery schools only growing in our part of the world, business is positively booming not only for Four Gables, but for chefs in their shoes around the region. “Anything we can do to inspire anyone to do a bit more cooking is definitely a good thing,” he concludes. “We have people who come back on different courses over a period of time, and it’s really lovely to hear that they’ve been inspired further to do a bit more than they were doing previously. “Our job satisfaction is that person who emails a couple of weeks later saying that they’ve tweaked one of our recipes a little bit, putting their own spin on it and making it one of their signature dishes. That’s what it’s all about, and the more of that type of story we can create, the better. The absolute key for us is that everyone brings a big smile and a big appetite.” www.fourgablesfoodacademy.com

Thai coconut and vegetable broth Serves 12 Intermediate Takes 25 minutes Ingredients 1½ tbsp Thai curry paste 1 tsp vegetable oil 1 litre vegetable stock 400ml can half-fat coconut milk 2 tsp brown sugar 175g medium egg noodles 2 carrots, cut into matchsticks ½ x 300g bag beansprouts 6 cherry tomatoes, halved Juice of 1 lime 3 spring onions, halved, then finely sliced lengthways Handful of coriander, roughly chopped Directions • Place the curry paste in a large saucepan or wok with the oil and fry for one minute until fragrant. Tip in the vegetable stock, coconut milk and brown sugar and simmer for three minutes • Add the noodles and carrots and simmer for four to six minutes until all are tender, then mix in the beansprouts and tomatoes. Add the lime juice to taste and some extra seasoning if you like. Spoon into bowls and sprinkle with spring onions and coriander Chef’s tip Many curry pastes contain dried shrimp and fish sauce, so read the labels carefully if you want to make this a vegetarian dish. If you’re cooking this for meat-eaters, try adding shredded leftover roast chicken.

WINTER’16 | 63 W&H_Iss15_Winter16_FoodHeroes.indd 63

10/10/2016 16:20

Gastro Magazine Winter 2016  
Gastro Magazine Winter 2016