Introducing our newly appointed sous chef, Mark Waldock, who also sheds light on his top tips for Christmas cooking!
We are delighted to announce the promotion of Mark to sous chef at our seafood restaurant in Suffolk
. He comes into the role with two years already behind him at the TA Hotel Collection, and a wealth of experience gained around the country, from Milton Keynes, Northampton, Chilham Village and Colchester, to here in Aldeburgh.
Very much stumbling into the cheffing world, Mark began his catering life as barman, and by chance covered a kitchen shift during his times at Yate’s Wine Lodge. It was during this shift when he discovered his passion for food. Never looking back, Mark has since furthered his dedication to cookery, working in prestigious kitchens across East Anglia and further afield. Now firmly part of the team here at The Brudenell, we look forward to the years ahead with him on board.Mark’s top tips for Christmas cooking:
- Try making your own cranberry sauce. A good sauce can elevate a dish, and are also easy to make at home. Cranberries are easy to source from local producers or major supermarkets - fresh, dried or frozen. Depending on how creative you are feeling, you could even make a jelly or puree.
- When cooking meat this Christmas, the most important thing to consider is cooking on a lower heat, for a longer period of time. Also make sure that when taking the meat out of the oven that you cover it straight away with kitchen foil, and leave it to rest for a third to nearly half of the cooking time. This ensures that the meat avoids tightening up; resulting in delicious, tender main ingredient.
- To make delicious gravy, include leftover bones, spare meat, or carcasses in the cooking pot. If you struggle to find something suitable or simply don’t have anything available, ask your local butcher who will happily provide you with what you’re looking for.
- For the perfect roast potatoes, first roast them on a bed of salt in the oven at 200 degrees. Once softened and the skin has dried, remove the skin, resulting in fluffy white spuds. Return the newly skinned potatoes to the oven on the same heat, but this time with animal fat or oil, and watch until perfectly crisp.
- Finally, don’t overcook your sprouts!