{"id":711,"date":"2019-09-02T13:57:21","date_gmt":"2019-09-02T12:57:21","guid":{"rendered":"http:\/\/www.nourished.eu\/?p=711"},"modified":"2020-02-26T10:14:24","modified_gmt":"2020-02-26T10:14:24","slug":"lodge-chef-at-alladale","status":"publish","type":"post","link":"https:\/\/www.nourished.eu\/index.php\/2019\/09\/02\/lodge-chef-at-alladale\/","title":{"rendered":"Lodge Chef at Alladale"},"content":{"rendered":"

Early July saw me packing up and moving to Scotland. I had been working for a fabulous agency called Winners who keep me gainfully employed whenever I am back in Cornwall but an old barge chum Anna called informing me that Head Chef Max was leaving Alladale. She asked if I would like to hold the fort for a couple of months whilst they recruited and handed over the kitchen. I said Yes immediately. It’s been five years since I worked in Scotland and I have missed that sublime scenery.<\/p>\n

At first I was lucky enough to work on a wedding with talented Chef Max Verycuse. We had great fun dreaming up a nibbles to accompany Champagne and oysters which greeted the Bride and Groom after the ceremony. The table was full of Antlers, Ferns, Stones and two hundred delicious mini morsels.\u00c2\u00a0The wedding was a huge success and in great part down to the extraordinary staff.<\/p>\n

I was lucky enough to have access to wonderful produce at Alladale. All the Venison is reared and shot on the estate and I used in Carpaccio, Fillet au poivre, Lasagne, Burgers and Stews. I had marvellous supply of duck, pigeon and pheasant from Ardgay Game and fresh Sea bass from the fisherman in Alness.<\/p>\n

In six weeks I cooked for a Sacred Warrior retreat, a host of private clients, a wedding and a 50th Birthday with help from fellow Lodge Chef; Ali Sutherland, we also fed people at the remote cottages on the estate.<\/p>\n