One of our brethren is leaving after 10 years at Rudding Park.
It is a weird feeling knowing a guy you have worked with for years is leaving to open up his own restaurant in France.
My former Sous Chef and present head chef of the Clocktower Jerome Gaudre is heading back home to France.
I invited J to my house for dinner and he graciously accepted. This left me with the dilemma “what do you cook a chef who knows your food inside out and who you have worked so closely with it is almost like cooking for the brother you never had!”
So knowing J is partial to Pork, I thought I would cook him the Whole Hog!
This blog is extreme, but what happens to all the Pigs cheeks out there? We need to start using the lesser used parts of the animal.
The starter went down a storm and Jerome loved the cup I gave him with the title of this blog written on it.
Farewell Jerome! Good luck in your new venture and we at Rudding Park wish you every success.
Here is the link to the recipe for this starter dish below, along with the other courses I prepared for him. He enjoyed these too, but this one definitely had a head start!
We have a new chef to welcome soon in the Clocktower kitchen so watch this space …
Le Chef Sauvage
Steph x
