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Spring has arrived and Ellie Shaw, Head Chef Trainer at The Clink Restaurant in Brixton, has created a delicious, seasonal new menu for our restaurants. Our PR & Marketing Manager Gemma Slater sat down with Ellie to discuss the process behind creating a new menu and her plans for the Brixton restaurant this year.
Ellie, can you talk us through your process of creating a new menu?
Creating and planning a new menu is exciting because the process usually starts by collating ideas I have jotted down, along with ideas from all my chef and Pastry chef colleagues. I draw inspiration from all over; cooking shows, books, inspirational chefs on social media. The spring menu was led initially by the abundance of seasonal fruit and veg available at this time of year, and then I aim to create dishes that showcase these ingredients along with a refined cooking style. The NVQs [we teach in the restaurant] have to be considered when menu planning to make sure the students will have the opportunity to cover all of the units, but this is easily done, as all meat and fish will arrive whole and will be both prepared and cooked by them [the students].
What’s your favourite part?
The thing I love most about creating new dishes is testing an idea that has been months in the making and seeing it come together, and then taking ideas and discussing feedback with the team around me.
Have you got a favourite dish on the spring menu?
If I had to choose a favourite, it would be the poached cod with wild garlic and langoustine butter sauce. I set out to create a super-indulgent version of cod in butter sauce, which I used to eat religiously as a child, and hopefully have achieved that with this dish!
How much involvement do our students have in the process?
The students are present for the testing stages and they’re always curious to try out new things. I also encourage them to offer their thoughts on how to improve and present the dishes to really get them involved and invested in their training.
You’ve recently been promoted to Head Chef Trainer – congratulations! How are you finding the new role and what are your plans for the restaurant this year?
I am settling into the role of Head Chef well; I have an amazing team around me who have all been really supportive, as well as the students, who have all been great. I would love for The Clink to become well-known amongst the London restaurant scene for the quality of our food & service that we offer. The fact we are a training facility based inside HMP Brixton and staffed by people in prison is just an added bonus!
Book a table for Brixton, High Down or Styal this spring and help our students train towards their second chance at life.
