As “An army marches on its stomach” (Napoleon Bonaparte) we are doubly delighted to welcome our new Head Chef Paul Patterson back to Ashridge House; Paul had previously been part of the team implementing staff training and developing menus at Ashridge and he brings a wealth of international culinary talent to our tables.
As well as cooking for an average 1000 delegates a week Paul also cooks for 400 discerning staff so I wanted to find out what happens in his other kitchen…
Favourite dish: Spaghetti with olive oil and Parmigano-Reggiano (the best) with freshly chopped flat-leaf parsley
Comfort food: Creamy scrambled eggs on thick-cut whole grain toast with a splash of Worcestershire sauce
Chef tips: Don’t drink too much before your dinner party make sure you employ your children to do the washing-up – no minimum wage agree on a “family rate of 50 pence”
A good wine under £10: Waitrose Barbaresco £8.99 a great wine from the Piedmont region in Italy similar to a Barola goes well with Lamb
Sweet or Savoury: Cheese always! Try Colston Basset Stilton from Nottingham area superb!!
Dinner party guests: Van Morrison Johnny Cash Christy Moore (check out his music) Michael Bentine (the comedian) my late Father and Rasputin the mad monk just to liven things up and to see if I could poison him on my first attempt!
Chef I most admire: The Swedish Chef from The Muppet Show. If I can grow old like him I will be happy?
I’m writing my shopping list now!
See Paul’s fine dining evenings www.ashridgehouse.org.uk/fine-dining