MEET OUR HEAD CHEF
What’s your favourite dish that you have cooked whilst at Knowsley Hall?
Venison Wellington has to be my favourite dish. Not many dishes are as luxurious as a wellington, and to produce them using our own roe deer from the estate adds a whole other level of excitement and passion for the dish. Served with salt baked beetroot, baby savoy cabbage, pomme annas and a well reduced game jus, this dish is amazing from the very start up until the end.
Which part of your job do you most enjoy?
I enjoy producing food for the tastings and having the opportunity to sit down with an excited couple and talk them through the dishes and receive instant feedback straight from the happy couple.
What’s the highlight of your career at Knowsley?
The highlight of my career at Knowsley Hall would have to be running the kitchen for the Marina Dalglish charity ball which takes place annually.
It is no small feat to produce, organise and run an event that spans the entire length and breadth of the Hall all the way to the back terrace, with upwards of 100 front and back of house staff and successfully producing fantastic food for over 350 guests!
I couldn’t do this without the support of my team, volunteers from Tom Harrison House and many others for making the event such a success.
What fresh produce do you get form the Estate that you use in your recipes?
We work very closely with Parks and Gardens who source seasonal fruits and vegetables from the Knowsley Estate for us to use in our sorbets, sauces and even botanicals to make our Knowsley Walled Garden gin!
A large portion of the Estate is used for farming whether it be for sheep or cattle, and the lamb produced on the Estate has some of the best flavours I have ever tasted and had the pleasure to work with. During the autumn and winter months we have access to a huge variety of game from pigeon to venison thanks to our Head Game Keeper, Andy Pugh. We use the game to create delicious dishes for weddings and private dinners. You can view our menu here.
Knowsley Hall are proud to have received several prestigious awards.