Monday, 3 January 2011


I have always been fascinated by terrines. From the tender age of 19 working as a commis at Claridge's to working in the Cote D'Azur as a demi chef de partie I have always deemed terrines as the ultimate show off plate. That view hasn't wavered today. Now it is time to install that passion into my team of eager cooks. I remember walking through Harrods in Knightsbridge once on my day off to look at the terrines, ballontines and gallantines. Dazzled by the display of chaud froie charcuterie and layered meat terrines, I was inspired to learn this craft to the best of my ability.
Today, in modern kitchens there are so many areas to cover, from classical to contemporary, to international. I try to keep classical elements in my cooking with a modern twist. Over the festive period we made a couple of terrines from my early days. We have a spinach, ricotta terrine lined with smoked salmon, and a traditional pate en croute.