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Putting quality first at Hanbury Manor

PUBLISHED: 09:44 23 March 2011 | UPDATED: 19:04 20 February 2013

Putting quality first at Hanbury Manor

Putting quality first at Hanbury Manor

Hanbury Manor executive chef Gopinath Chandran discusses his formula for a perfect meal

Hanbury Manor executive chef Gopinath Chandran discusses his formula for a perfect meal

Which dish on your current menu do you most enjoy preparing and why?
Gloucester Old Spot pork belly and pork fillet with pressed black pudding and potato terrine and our own Hanbury Farm apple puree. This dish is a very wintery and heart-warming one and the succulent pork belly and prime pork fillet combine very well with the richness of black pudding and the sweetness of the apple puree. Being able to use apples from the walled garden on our estate makes me proud to cook this dish.

How do you decide your menu?
We are bang on seasonality and change menus every four weeks in our Zodiac restaurant. We have great suppliers who source the ingredients that we use, all of which within reason come from the UK. And it is also cheaper to buy food in season and of course the quality is great.

Who did you train under and what did they teach you that you'll never forget?
I am from India and passed out from the hotel management and culinary institute of Hyderabad. I worked in top hotels in India and on luxury cruise liners before joining David Ali at the Marriott County Hall in London. Before he arrived there, David was head chef at the famous Canteen restaurant in London he taught me that quality always comes first.

What is your prediction for the next food trend?
We are back to square one now. We are seeing the re-emergence of simple seasonal local food using great ingredients and prepared with perfect execution. Using good ingredients speaks volumes by itself.

What has been your best culinary idea?
We break down a traditional dish and reconstruct it on a plate in a modern way. For example, our apple crumble is made in a tian with apple ravioli, diced apples, apple jelly, brandy cream and cinnamon ice cream

What is your favourite ingredient and why?
The Jersey Royal, a beautiful potato which is available only for a short time. I usually serve pan-fried sea bass with crushed Jersey Royals combined with chopped shallots, olive oil, chives, lemon juice its a perfect summer dish.

What do you think of the cult of celebrity chefs?
I am not a big fan. It is all a fake creation of the media. There are so many honest, good chefs in the market and they churn out incredible food but we hear of them only in our trade magazines.


Marriott Hanbury Manor Hotel
and Country Club
Ware SG12 0SD
01920 487722


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