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Warwickshire Chef to feature in National TV advert

10 Jul 12

 

This month, Simon Haigh, a Michelin Starred chef based at Mallory Court in Royal Leamington Spa, will make his debut on the small screen as part of manyfacesofpotatoes.co.uk’s latest TV advert. Set to hit national TV for two weeks from 9th July, the 60” feature length ad is designed to promote the versatility of potatoes and sees Simon carefully craft canapés of delicious ‘mini baked potatoes with caviar, sour cream and chive’ and ‘brandade with violet potato crisps’ for his restaurant guests.

Simon earned his first Michelin Star in the Scottish Highlands before moving to Mallory Court Hotel, part of the Eden Hotel Collection, where he has built on this enviable foundation by retaining a Michelin Star for 10 years running (2002-2012).

Over the years Simon, who is now Food and Beverage Director for Eden Hotel Collection, has maintained his position at the forefront of the Midlands culinary scene and his constant quest for exciting combinations and innovative techniques, combined with honest ingredients and impeccable presentation, has been recognised with a host of industry awards.

Simon says, “I was thrilled to be asked to feature in the latest ad from manyfacesofpotatoes.co.uk. Potatoes are such a versatile ingredient - they’re always on the menu at Mallory Court and I’m forever encouraging my team of kitchen staff to experiment with them. There are lots of varieties from all over Britain which taste so different, so as a nation we should embrace and celebrate this by enjoying them in lots of different ways too. I can’t wait to see the ad on national TV and put Warwickshire on the map.”

Simon Bull, marketing manager for Potato Council, adds: “I’m delighted to have such a high calibre of chef feature in our new TV ad, demonstrating just some of the many ways potatoes can be enjoyed’.

You can also visit www.manyfacesofpotatoes.co.uk for lots more delicious recipe ideas and to view the extended version of Simon’s small screen debut.  

For more information on Simon Haigh and the Eden Hotel Collection visit www.mallory.co.uk.

Notes to Editors

 

Simon Haigh is Food and Beverage Director at Eden Hotel Collection. Mallory Court Hotel is one of seven luxury award-winning hotels in the Eden Hotel Collection. www.edenhotelcollection.com

 

For press enquiries contact Lindsay.butler@edenhotelcollection.com

 

 

 

Did you know? 

 

  • A massive 13% of Britain’s entire Vitamin C intake comes from the potato
  • There is more Vitamin C in a portion of new potatoes than in an apple
  • There is more fibre in a jacket potato than in a bowl of bran flakes
  • There is more iron in a serving of new potatoes than in a portion of steamed spinach or a pint of Guinness
  • Potatoes can help with weight management - when cooked with little or no fat and served in an appropriate amount, they help lower the energy density (the amount of calories/kilojoules they provide per gramme) of the meal and so will help to fill you up on fewer calories
  • Potatoes are a starchy carbohydrate and are a great source of energy for all the family.

 

Recipes

BAKED NEW POTATOS WITH CRÈME FRAICHE AND AVRUGA CAVIAR

 

Preparation time: 5 minutes

Cooking time: 50 minutes

 

This recipe gives you 12 individual potatoes suitable for nibbles or canapés.

 

INGREDIENTS:

12 evenly sized new potatoes (no more than two bite sizes big)

1 small pot of crème fraiche

1 small jar of Avruga caviar

 Finely chopped chives or chive flowers (if available)

 Sea salt

 

METHOD:

  1. Pre heat oven to160c
  2. Spread a thin layer of sea salt on a baking tray
  3. Place the potatoes on the tray making sure that they are clean, pricked with a fork and evenly spaced
  4. Place in a pre-heated oven for approximately 50 minutes. To check, insert a knife until there is little or no resistance taking care as they will be very hot
  5. Leave to cool for 5-10 minutes. Brush away any excess salt then carefully cut long ways, about half way down, give a little squeeze to open up the cut
  6. Season if required, spoon in some of the crème fraiche, add a generous dollop of the caviar and sprinkle with chives and serve

                       

BRANDADE WITH VIOLET POTATO CRISPS

 

Preparation time: 15 minutes

Cooking time: 25 minutes

 

INGREDIENTS:

200g Maris Piper potatoes, boiled, then mashed

100g Salt Cod (soaked and poached in milk)

2 cloves of garlic, thinly sliced

50ml Extra Virgin Olive Oil

Violet potatoes, thinly sliced

1 lemon

Salt and pepper

1 tbsp crème fraiche (optional)

 

METHOD:

  1. Warm the olive oil in a pan with garlic - do not get too hot or the garlic will burn and give a bitter taste.
  2.  Add the cod and mashed potatoes and gradually warm through, stirring so as not to burn
  3. Season with salt, pepper and lemon as required
  4. Add a tablespoon of crème fraiche at this point for extra creaminess (optional)
  5. Serve in a dish with a bowl of crisps as a dip

 

For the Violet potatoes:

 

  1. Shallow fly the thinly sliced potatoes at 150°C in vegetable oil until crispy. If Violet potatoes aren’t available, use King Edwards.

 

BOULANGERE POTATOES WITH PAN ROAST FILLET OF BEEF, TEXTURES OF ONION, MOREL MADEIRA SAUCE

 

Preparation time: 15minutes

Cooking time: 60 minutes

 

INGREDIENTS:

 

150g- 200g fillet of beef per person

 

Madeira sauce

 

4 sliced shallots

500g sliced mushrooms

1 head of garlic cut in half

1 sprig of thyme

50ml Sherry Vinegar

500ml Madeira

500ml chicken stock

250ml veal glace

 

Boulangere Potatoes

 

2 Onions thinly sliced and cooked without colour till soft and a sprig of thyme

1.5 kg Desire or Maris Piper potatoes, thinly sliced

Few knobs of butter

Chicken or vegetable stock

 

 

METHOD:

 

  1. In a deep roasting tray add shallots, garlic and thyme and cook in an oven at 160°C till golden then add mushroom
  2. Continue cooking till dehydrated and dry (not burned), deglaze with vinegar, add the Madeira and reduce by half.
  3. Add the stock and glaze reduce until syrupy and strain off. Use as required
  4. This can be frozen and used later. Try freezing in an ice cube tray to give individual portions

 

Shallot puree

  1. Take 4 peeled shallots and1 clove of garlic.  Boil in the chicken stock or water until tender/soft and add 200ml of double cream and a sprig of thyme.
  2. Reduce until thick and liquidize.

 

Boulangere Potatoes

 

  1. Lightly butter the dish
  2. Place a layer of potatoes in dish, sprinkle over a few onions and then continue layering, finishing off with layer of potatoes. Put a few knobs of butter on the top
  3. Bake in a pre heated oven at 180.C for about 50-60 minutes until soft
  4. Serve immediately or press cool and cut into desires shapes.  Reheat as required

 

Note: These potatoes work just as well with lamb dishes and roasted fish dishes

 

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