SuperYacht Cuisine ODESSA. Proteksan Turquoise 50m / 164 Built 2007 Refresh /12 Guests 12 Crew

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Deborah Murphy
5 years ago
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1 SuperYacht Cuisine ODESSA Proteksan Turquoise 50m / 164 Built 2007 Refresh /12 Guests 12 Crew

T A L K I N G C U I S I N E 2 An Interview with Odessa Chef, Sean Bellington. WHY DID YOU DECIDE TO BECOME A CHEF? WHERE AND HOW WERE YOU TRAINED?

world and I love nothing better than discovering new restaurants to try and taking ideas from different countries.

of 16 for a two year professional catering course in what at the time was considered to be one of the best catering colleges in the UK high peak catering college.

2 T A L K I N G C U I S I N E 2 An Interview with Odessa Chef, Sean Bellington. WHY DID YOU DECIDE TO BECOME A CHEF? WHERE AND HOW WERE YOU TRAINED? approach, staying calm is key I think in 35 years as a chef I cannot think of a situation that I couldn t deal with. world and I love nothing better than discovering new restaurants to try and taking ideas from different countries. I think at school aged 14 I quickly discovered I had a natural flair for cooking during domestic science / cookery classes so this naturally pointed me in the direction of catering college at the age of 16 for a two year professional catering course in what at the time was considered to be one of the best catering colleges in the UK high peak catering college.i enjoyed this time and was lucky to have the benefit of working with great tutors who taught me the basics and I have been able to progress on the back of this great start I think. TELL ME ABOUT A DIFFICULT SITUATION AND HOW YOU HANDLED IT? Difficult situations are part and parcel of being a chef I think,i like to think I m very level headed and have a calm rational IS THERE A CHEF YOU ADMIRE THE MOST? WHO AND WHY? I think I can relate most to Marco Pierre White he was my inspiration as I developed as a chef during the late 80s and 90s but I can take inspiration from anyone and I love to see how other chefs work. WHAT IS YOUR FAVOURITE CUISINE? HOW MANY DIFFERENT TYPES OF CUISINE ARE YOU CAPABLE OF PRODUCING? My back ground has always been in fine dining country house hotels across the UK which I guess is classed as modern British, but I love trying all types of world cuisine, I feel lucky that during my time working on boats I have been able to travel practically around the WHAT IS YOUR FAVOURITE WINE? Hard to pick a favourite wine for me, I love all wines and it very much depends on the situation and whether it is with food or just a social occasion but a good champagne has to be close. WHAT TRENDS ARE YOU NOTICING REGARDING WINE AND FOOD PAIRINGS? I think the fundamental idea in pairing food and wine is that one element doesn t overpower the other. The food enhances the wine and the wine enhances the food to provide the diner with a more memorable dining experience, and the traditional thinking of red with darker more robust meats and white with fish and white meat has

3 T A L K I N G C U I S I N E 3 now been complicated by modern dining trends especially when sauces come in to play especially if spices are involved. WHAT IS AN EXAMPLE OF A SPRINGTIME MENU YOU WOULD PREPARE FOR A CHARTER CLIENT? Spring is one of my favourite seasons I love the light feel to the produce this time of year. New season asparagus with poached duck egg and a tarragon hollandaise sauce ~ *~ Pesto crusted Rack of spring Lamb with crushed jersey royal potato and a minted pea puree ~ * ~ Rhubarb mousse with almond craquline and ginger sorbet IF YOU WERE ASKED TO REDUCE FAT AND SODIUM IN A MENU, WHAT WOULD YOU DO TO MAINTAIN FLAVOUR IN THE QUALITY OF THE DISH? I think generally avoiding processed foods is a great start to reducing sodium and fat! So of course I make everything from scratch but also salt can easily be replaced with herbs or garlic and still be super tasty and fresh. I m easily able to substitute butter in baking for example with alternative oils like coconut. WHAT DO YOU DO TO STAY CURRENT ON NEW TRENDS? DESCRIBE TWO OR THREE OF THE MOST INTERESTING INDUSTRY TRENDS. I think food trends in general are now driven by the fact that the world is more connected and consumers are more knowledgeable of different cuisines that are available throughout the world, also people are increasingly personalising their own nutrition intake and making food choices around what will make them feel better. WHEN ARE YOU HAPPIEST AT WORK? I am generally always happy I love my job and feel lucky to provide and make others happy with what I do. TELL ME ABOUT AN ACCOMPLISHMENT THAT YOU ARE MOST PROUD OF IN YOUR CAREER. I am proud when I look back at my career that having taken my first head chef job in a hotel at the age of 23, I managed in just three months to attain 2 AA rosettes for the hotel s restaurant. I have never had less since, retaining a star and being awarded 3 rosettes is also a highlight and the fact that I still have the same passion for the job since I started. TELL ME 3 THINGS THAT YOU CONSIDER TO BE YOUR STRENGTHS. I am a calm, friendly approachable chef with a can do attitude, always happy to adapt and change at a moment s notice and always want to go the extra mile to please the people I cook for.

4 Lemongrass / Kaffir Lime and Coconut perfumed

Apple / Walnut garnish Langoustines with Barley

warm Cucumbers with spring Herbs Orange Parfait

in Beetroot with Horseradish Crème Fraiche,

Parsnip Puree, baby Carrots and yellow Beets

4 4 Lemongrass / Kaffir Lime and Coconut perfumed Butternut / Carrot Soup with Sautéed Butternut / Apple / Walnut garnish Langoustines with Barley / Roast vegetable Salad, Green Pea Puree and warm Cucumbers with spring Herbs Orange Parfait with Orange / Lemon / Vanilla Salsa Salmon Cured in Beetroot with Horseradish Crème Fraiche, Mixed Sprouts and Greens Beef Wellington with Parsnip Puree, baby Carrots and yellow Beets with a Port Reduction Poached William Pears with Butterscotch Sauce

5 Carpaccio of Scallops with Cherry Tomato, Chili, Beet Sprouts and

Strawberries, Apple, Candied Pecans, Crumbled Blue Cheese and Grilled

Tartelette with White Chocolate Mascarpone Creamy Shellfish Soup with

Herb encrusted Lamb Chops with Turmeric spiced grilled Corn and

5 5 Carpaccio of Scallops with Cherry Tomato, Chili, Beet Sprouts and Watercress / Coriander / Lemon oil emulsion Kale Salad with Strawberries, Apple, Candied Pecans, Crumbled Blue Cheese and Grilled Skirt Steak with Honey / lemon Dressing Fresh Mango / Passion fruit Tartelette with White Chocolate Mascarpone Creamy Shellfish Soup with Pan Roasted Scallops, Crab, Lobster, Pea Shoots and Agley. Herb encrusted Lamb Chops with Turmeric spiced grilled Corn and Edamame Grand Couscous, Caprese Stack Double Chocolate Fudge Brownie with Vanilla Ice Cream and Mint Coulis

6 6 Roast Baby Heirloom Tomatoes with Mini Mozzarella Prosciutto Roses, fresh Basil. Local filet of Fish on wilted spinach with Charred Fennel and Orange Salad, herb emulsion Strawberry Mousse with Strawberry / Mint Salsa, Strawberry reduction Steamed Pork and Chive wonton dumplings with mixed shoots and baby leaves. Served with selection of dipping sauces. Honey glazed Breast of Duck with Coconut / Keffir Lime Rice and Spiced Sesame Bok Choy Tempura fried Coconut Rice Pudding with Fresh Mango and pineapple

7 7 Tuna Carpaccio with rocket and Parmesan Roasted tail and slow-cooked cheek of monkfish with crab-cakes and cauliflower puree Corn fed chicken, truffle mash, wilted baby spinach, sautéed girolles Glazed lemon tart, lemon sorbet Roast squab pigeon, apple and black pudding tarte tatin, scrumpy apple jus Roasted wild halibut with Jerusalem artichoke purée and morel sauce Kobe Beef fillet with roasted shallots, langoustines and smoked bacon sauce Banana tarte tatin, rum and raisin ice cream, butterscotch sauce

8 8 Goats cheese panna cotta, walnut craqueline wild rocket salad Pan-cooked calves liver with crushed Jersey Royal potatoes and red onion confit Char grilled yellow fin tuna, warm nicoise salad, poached free range bantam egg, balsamic vinegar reduction Glazed French apple tart Foie Gras and Chicken Liver Parfait with Fig Chutney and Toasted Brioche Red mullet, fennel purée and fennel salad with lemongrass broth Roasted loin of venison with celeriac purée and port sauce Dark chocolate mousse with morello cherry sorbet and pistachio cream

9 9 Pressed terrine of duck liver and smoked duck, bitter orange, beetroot, toasted brioche Roasted cod loin with Langoustine Couscous, Roast Leeks, Verjus emulsion Honey and garlic glazed duck breast, braised red cabbage, fondant potato, calvados jus Prune & Armagnac Soufflé Prune & Armagnac sorbet Seared king scallops Potato blini, tomato concasse, Basil foam Duo of lamb, with white bean and wild mushroom cassoulet, wilted rocket and onion Roasted Line Caught Sea Bass, Brown Shrimps, Sundried Tomato Butter, Pak Choi Dark chocolate fondant, pistachio baked Alaska

10 10 Various bruschetta Gazpacho shots Whole salt baked wild sea bass Pesto roasted chicken supreme Grilled escalope of veal Milanese Spaghetti pomodoro Penne arrabiatta Steamed seasonal vegetables Tuscan bean salad, caprese salad, tossed baby leaf salad Glazed lemon and pine nut tart Tiramisu Seared wood pigeon breast, pickled walnut rocket and Roquefort salad Roast monk fish wrapped in prosciutto ham Puy lentil jus and grilled baby vegetables. Apple strudel soufflé spiced apple pie ice cream

11 LONDON 62 ST. JAMES S STREET LONDON, SW1A 1LY, UK MONTE CARLO 27 BOULEVARD ALBERT 1ER MONACO, MC NEW YORK 1325 AVENUE OF THE AMERICAS, 27TH FLOOR, NEW YORK, NY 10019, USA MEXICO CUAUTLA 126, HIPÓDROMO CONDESA, CP CIUDAD DE MÉXICO, CDMX edmiston.com

SuperYacht Cuisine ELEMENT. Oceanco 42.70m / 140 Built 2002 Refit Guests 9 Crew

SuperYacht Cuisine ELEMENT. Oceanco 42.70m / 140 Built 2002 Refit Guests 9 Crew SuperYacht Cuisine Oceanco 42.70m / 140 Built 2002 Refit 2017 12 Guests 9 Crew T A L K I N G C U I S I N E 2 An Interview with Element Chef, Paul Websdale. WHY DID YOU DECIDE TO BECOME A CHEF? During my