Luton Hoo Hotel in Bedfordshire is delighted to announce that one of the stars of the Wernher Restaurant chef team has been promoted to be the restaurant’s new sous chef.
Aimee Reddick first joined the team in October 2013 as a junior sous chef and, thanks to her hard work and dedication over the past three years, she is now stepping up to the senior role, with a team of five junior chefs to manage.
Aimee’s interest in cooking was sparked when she was young and used to cook with her dad. While studying art at university, she worked as a waitress and spent a lot of time in the kitchens with the chefs, which is where her career began.
Before coming to Luton Hoo, Aimee trained and worked in a variety of restaurants around the Home Counties. Aimee has a love of cooking with fish and shellfish but also likes creating interesting vegetarian dishes as she doesn’t eat a lot of meat herself and enjoys coming up with exciting alternatives.
Speaking after her promotion, Aimee said, ‘What I love the most about working at Luton Hoo in the Wernher Restaurant is the freedom to be creative and design dishes using fresh, locally sourced ingredients. It’s also great to have regular guests who offer us feedback and inspire new dishes for the menu. The team here is tremendously friendly and supportive and I’m thrilled to be taking the next step in my career here at Luton Hoo.’
Aimee has played an instrumental role in the creation of the Wernher Restaurant’s new summer menus, where you’ll find a selection of classic dishes with a modern, summery twist such as a goat’s cheese and saffron potato roulade with raspberry chutney and crispy basil; pan-fried halibut with sea vegetables, oyster beignet, fennel and white wine velouté; and coconut and pineapple cylinder with coconut dacquoise, vanilla mousse, and coconut sorbet.
Tables for the Wernher Restaurant, which is open for dinner from Wednesday to Saturday and for Sunday lunch, can be booked online or by calling 01582 698888.
Aimee’s goat’s cheese and saffron potato roulade with raspberry chutney and crispy basil:
Aimee has provided us with the recipe for her delicious goat’s cheese starter. This one should most certainly be tried at home.
625g fresh raspberries
15ml sherry vinegar
15g caster sugar
A squeeze of lemon juice
A pinch of salt
Combine all of the ingredients in a heavy-bottomed pan and allow to cook gently over a low heat until thickened. Allow to cool then check seasoning.
Potato and goat’s cheese roulade:
500g rindless soft goat’s cheese
A pinch of saffron
1 large Maris Piper potato
Let the cheese come to room temperature, and then roll it gently in cling film until it is around 30cm long. Using the cling film, form a neat cylinder and place it in the fridge to set.
Gently warm the butter with the saffron and a little salt.
Peel the potato and slice thinly on a mandolin.
Line a flat baking tray with greaseproof paper. Dip the potatoes in the butter and then lay them on the paper, overlapping, in a neat rectangle approximately 20cm x 30cm. Top with another sheet of greaseproof paper and another baking tray to keep it pressed while cooking.
Bake at 170°C for around 20 minutes until the potatoes are soft but not coloured.
When the potato sheet has cooled, remove the top sheet of greaseproof paper and lay on the goats cheese cylinder. Wrap the potato around the cheese to encase it.
Roll the completed roulade in cling film to keep its shape, chill and then portion. Remove the cling film after cutting.
Small bunch of fresh basil
Heat around 1cm of oil to 160°C in a small pan.
Select nice basil leaves and deep fry them gently in the oil until translucent and no longer bubbling. Remove, and drain on kitchen paper.
To serve, garnish the roulade with a little chutney, fresh raspberries and the crisp basil.