From the Chef’s kitchen

Chef Director at the acclaimed Swinton Park Cookery School since the start of 2013, Stephen Bulmer has over 20 years’ experience at Michelin level restaurants throughout Europe, including several years as a senior chef de cuisine at Raymond Blanc’s Le Manoir aux Quat’ Saisons. Ever keen to broaden his knowledge further, he has mastered new skills and styles of cooking throughout his career, cooking Italian cuisine at Zafferano, Knightsbridge; Thai cuisine at Nahm, London and Japanese cuisine at Nobu, London.

Here are a few recipes from his kitchen:

Hake Bibaina with Clams (Part 1)

Serves 4 - Ingredients:

800g Hake fillets about 4cm thick
1tbsp Light olive oil

For the Tomato Sauce:

12 Small midi plum tomatoes or cherry tomatoes
4 Garlic cloves, peeled
2tbsp Light olive oil
2 Bay leaves
2tbsp Sherry vinegar
2tbsp Fine or Manzanilla sherry

For the Clams:

400g Surf Clams (rinsed in cold water)
1 Clove of garlic
1 Red chilli (diced)
2 tbsp Olive oil
2 tbsp Flat leaf parsley (chopped)
100ml White wine

Hake Bibaina with Clams (Part2)

Method - For the Sauce:

Remove the stalk ends of the tomatoes, then halve the tomatoes lengthways. Cut the garlic lengthways into thin slices. Place in a large frying-pan over a medium heat with the oil. Add the tomatoes and bay leaves and cook for three to four minutes, or until soft. Add the vinegar and sherry, stirring to deglaze the pan, and bubble and reduce for two minutes. Season to taste and set aside.

For the Fish:

Preheat the over to 180/350F/Gas mark 4. Cut the hake fillet into four equal pieces and pat the skin dry with the kitchen paper. Heat a large frying pan over a medium high heat and add the olive oil. Place the fish in the pan, skin side down, and fry for four minutes. Transfer the pan to the oven (leaving the hake skin-side down) and cook for four minutes.

For the Clams:

Heat up a small sauté pan, add the olive oil, garlic and chilli then add the clams. Toss, then add a dash of white wine and place the lid on the pan and cook for 2 minutes until the clams open. Add the parsley and stir.

To Finish:

Spoon the sauce and clams into a bowl then, using a metal spatula, carefully lift the fish on top, drizzle with olive oil and serve immediately.

Chef’s Note:

To cut down on pans and to get ahead, fry your fish gently on the skin side for 3 minutes until lightly brown. Turn the fish over to seal the flesh side, then remove from the pan and reserve (up to 1 hour). You can then use the frying pan to make your sauce. Then return the fish back to the pan with the clams, bring to a boil and serve. The great thing about this technique is you can seal the fish 1 hour before you need it, make the sauce and then cook the clams when you’re ready to serve. NB don’t cook the clams ahead of time as this increases the risk of food poisoning.

Pork Fillet with Mustard Crust and Borlotti Beans (Part 1)

Serves 4 - Ingredients:

For the Meat:

8 Pork fillets, medallions
8 thin slices Pancetta

To Finish:

2 tbsp Tomato passata
Handful Parsley, chopped
90ml Extra-virgin olive oil (Water if too dry)

For the Crust:

50g Mustard fruits
25g Breadcrumbs
25g Butter, softened
Salt and pepper

Pork Fillet with Mustard Crust and Borlotti Beans (Part 2)


Preheat the oven to 220ºC/gas 8. If you have a separate grill, preheat that too.
To make the crust, put the mustard fruits into a food processor and process until chopped, then add the breadcrumbs and lastly the butter. Everything should come together in a paste. Chill in the freezer for about 10-15 minutes.
Take the mustard fruit mixture from the fridge. Lay a sheet of parchment paper on your work surface. Spoon the mixture on top, then put another sheet of parchment paper on top and roll over it with a rolling pin, until the mixture has flattened out into a sheet of paste just a few millimetres thick. Put back into the freezer.
Cut each pork fillet in half widthways, then flatten each piece to a thickness of about 5 cm and wrap each one with strips of pancetta (tie with string optional).
Heat a large ovenproof sauté pan until medium-hot. Put in the olive oil, season the pork and put it into the pan. Sauté until golden on both sides (a couple of minutes on each), making sure you keep the heat up inside the pan, otherwise the meat will ‘boil’ rather than seal. You may need to cook the pork in two batches (just keep the first batch on the side while you sauté the rest).

If you have adding string, remove it now, before you put the mustard crust on top.
Take the crust from the fridge and, working very fast (as it will soften up almost straight away), cut out 8 round pieces, roughly the same size and shape as each piece of pork. Lift each sheet of crust with a fish slice and place on top of each piece of pork, then put into the oven for about 4-5 minutes to brown.
Take the pork out of the oven the crust should be light golden (take care not to let it burn).
Warm through the tomato passata and season with salt, pepper and olive oil.
Stir in the chopped parsley just before serving.

Chef’s Notes:

The crust is made with Mostarda di Cremona which gives a nice crunch to the meat and protects its interior texture.

Spiced Pineapple Tarte Tatin with Long Pepper Ice Cream (Part1)

Serves 6 - For the Pineapple Tarte Tatin


125g Caster sugar
55g Butter
6 slices Fresh pineapple, peeled, cored and cut into 2.5cm pieces
1 x 375g Puff pastry, packet ready-rolled all butter, or Home-made
¼ tspn Black pepper and Cardamon seeds, freshly ground


Preheat the oven to 200°C/190°C fan/400°F/gas mark 6. To make the caramel, put the sugar and butter into a pan and heat gently stirring until it turns golden brown. Remove from the heat. Pour this into a 23cm tart tin. Sprinkle the crushed pepper and cardamom seeds over the caramel and cover with the pineapple.
Place the puff pastry on a lightly floured surface. Cut it to fit the tart tin. Cover the pineapple with the pastry circle and press the edges down the sides of the tin and around the pineapple. Bake in the oven for 20 minutes until the pastry is golden brown. Remove from the oven and leave to rest for 2 minutes before turning it out.

Spiced Pineapple Tarte Tatin with Long Pepper Ice Cream (Part2)

For the Black Pepper Ice Cream


500g Milk, full fat,
500g Whipping cream,
35g Long Peppercorns, crushed,
10 Egg yolks, organic/free range,
250g Sugar


In a large saucepan, on medium heat, bring the milk to the boil. Add the crushed pepper, remove from the heat and infuse for 5 minutes. Pass through a sieve and reserve.
In a large bowl, mix the eggs and sugar together. Whisk in the hot pepper-infused milk and return the contents of the bowl to a saucepan. Stir constantly on medium low heat for 5-6 minutes until the mixture thickens, coating the back of a spoon. Quickly pour the contents of the saucepan into a Bain Marie over iced water and continue to stir to stop the cooking. When cool, add in the cream. Churn when cold.

For the Pineapple Crisps


50g Sugar ,
100ml Water,
1/2 Pineapple


Boil the sugar and water together to make a syrup. Set aside to cool. Skin the pineapple and slice crosswise as thinly as possible. Pat dry. Dip the pineapple slices in the sugar syrup and arrange on a lined baking tray. Dry them out until paper-thin and crispy in a pre-heated oven set to a very low temperature (90-100°C). Set aside to cool and store in air-tight jars if not using immediately.
For the Chilli and Lime Syrup
Ingredients: 25g Sugar, 50ml Water, 1 Lime, juice of, 1 Snap nose chilli, finely diced (seeds and membrane removed)
Method: Boil the sugar and water together to make a syrup. Then add the chilli and lime to taste (making sure you get a good balance of sweet and sour). Set aside to cool.

To Serve:

Carefully place a plate on top of the pastry and invert so that the tart slips out, the pastry on the base, pineapple on top. Serve hot with the Ice cream, chilli syrup and Pineapple Crisps

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  • Crema de la Barista

  • Simply The Best

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A closely guarded secret: Our enamel.

Gaggenau had plenty of time to build up a very special expertise: With initial production of enamelled signs, we acquired valuable skills for the production of our enamelled ovens.

Gaggenau had plenty of time to build up a very special expertise: With initial production of enamelled signs, we acquired valuable skills for the production of our enamelled ovens.

Today, the typical blue Gaggenau enamel is a recognized brand and quality mark - and its recipe is a closely guarded trade secret.