Chef's Corner

Welcome to Chef's Corner!

Gain an insight into the Sharrrow Bay kitchen through our Chef's Corner, bringing you news from our Head Chef, Mark Teasdale and the brigade. The Gardeners also play a great part in supplying Mark with some great home-grown produce, keep your eyes peeled for updates from them too...

Learn From the Masters...

Fillet of Local Venison, Fondant Potatoes, Shallot Tarte Tartin , Juniper Berry and Rosemary Sauce

1lb venison
flavourless oil
Method: Trim the silver skin from the meat. Colour up the meat in a moderate to hot pan in flavourless oil and season. Roast on a rack at 150˚ for approx. seven minutes on each side. Rest the meat for six to ten minutes before slicing to serve.

Fondant Potatoes


4 Wilja potatoes (or waxy variety)
6 oz salted butter

Method: Cover the base of a heavy based pan with butter. Shape the potatoes in to 2” deep discs. Cover with water with a grease proof paper lid. Cook over a medium heat for approx. 40 minutes.

Juniper Berry and Rosemary Sauce

1lb venison bones
¼ pt red wine vinegar
2 tbsp red currant jelly
10 crushed juniper berries
2 sprigs rosemary
¼ pt chicken stock
¼ pt veal demi glace
¼ pt red wine
¼ pt red port

Reduce the vinegar and red currant jelly in to a glaze, brown off the venison bones and add to the glaze, add juniper berries, rosemary, port and wine. Reduce by half, add stock and demi glace then reduce down to desired consistency. Season to taste.

Shallot Tarte Tartin
Sharrow Bay Puff Pastry or equivalent all butter puff pastry.

4 x banana shallots
Pinch of salt and sugar
Silicone paper to line individual tartlet moulds

Caramelise the shallot discs in a sauté pan with the butter. Add in the salt and sugar and cook until tender caramelising on both sides. Arrange your shallots service side down in your lined tartlet mould. Roll out the pastry and cut discs a little larger than the mould. Prick the pastry to inhibit a full rise. Bake at 180˚C for approx. 20 minutes.


  • Autumn Apples

    Autumn Apples, the fruits of our very own Orchard!

    October is soon to be here, crisp air and vibrant coloured trees surround the iconic Sharrow Bay.

    Amongst all the other investment that has been going in to the hotel, the kitchen and garden teams have collaborated to plant and nurture our own orchard. This new exciting venture includes damsons, plums, pears, apples and cherries.

    A firm favourite at this time of year is apple Tarte Tatin with vanilla egg custard. In the same way that different varieties of potato have different qualities and work in different dishes, so it is with apples. For this recipe you need to select apples with a good firm texture that will hold their shape when cooked. Examples of favourable varieties for this are Granny Smiths, Braeburn’s and Cox’s.

    The caramel in the base of the individual tarts is made with sugar and butter melted until it turns light amber, it is then poured in to individual tart moulds lined with silicon paper. We then peel and core the apples, slice the in half and cover with ground cinnamon. We place the apples best side down in the moulds and then cover with good quality all butter puff pastry, which we make here at Sharrow Bay. We bake these autumn delights in a moderate to hot oven until the pastry is risen, golden and crisp and the apple is firm but tender. Serve with either vanilla ice cream or vanilla custard.
    As the season develops we start to get excited about the earthy flavours and wholesome dishes that warm us all as the weather changes and winter approaches.

  • Life's a Peach!

    Life's a Peach!

    Life's a Peach! And when they are good they are really good. Well and truly a summer fruit, with many culinary possibilities. Peaches are part of the almond family and the resemblance is most obvious in the stones. Almonds are a very good match, Amaretti biscuits can be mixed in to a basic frangipane and roasted in the fresh peach halves, best served with vanilla ice cream. Peaches are on the menu this month, a classic Peach Melba which consists of peaches roasted with vanilla and white wine, a raspberry coulis and vanilla ice cream, finished with a brandy snap tuile.

    Enjoy the peach season!

    Mark Teasdale, Head Chef.

  • Heading into Summer

    Heading into Summer.

    The growing season is well on its way as we head into summer with fantastic produce available. Our gardeners are growing fruit, vegetables and herbs and we are already starting to enjoy the fruits of their labour.

    Broad beans and peas are now in season and are young and sweet. The pea plant has many strings to its bow. The young shoots and flowers are hugely attractive in salad, and make a flavoursome garnish, while the peas make the perfect puree, just right with fish or as a finisher to a risotto, with crushed peas for texture. Here at Sharrow Bay we add finely chopped truffles to our risotto which marries beautifully. Make sure you add the pea components at the last minute to preserve the vibrant green colour.

    Broad beans are accompanying Hake on our June Menu with a mushroom fricassee. Once removed from the pod, the thin skin like second pod is gently removed, revealing the hidden jewel-like colour of the beans, making them irresistible.

  • Spring time Asparagus

    At last the long cold winter months of using root vegetables and things from the larder are moving aside.

    The eagerly awaited springtime has arrived which brings a wealth of great produce to our kitchen and menus.
    New season potatoes, samphire, wild salmon and spring lamb, to mention a few.

    The asparagus season is at its best and will be with us for about six weeks. They are so good we feature them in more than one dish.
    When preparing asparagus they deserve a little respect. We trim away the woody base. Bending the stem they snap naturally between the tough and tender point.

    With a fine potato peeler, we pare off the skin at the base of the stem which tends to be tough.
    We steam the asparagus for 4 minutes and then plunge them into iced water to fix the colour.
    To serve, we roast them under the grill with butter to caramelise, and finish with Maldon salt and milled pepper.

    Great served on its own or with seafood and meat dishes.

  • Spiced Fish Cakes with Mango & Lime Salsa Recipe

    Spiced Fish Cakes with Mango and Lime Salsa

    Ingredients for Fish Cakes:

    200g Fresh salmon gently poached
    50g Local brown shrimps
    100g White crab meat
    100g Mashed potatoes
    1 Fresh chilli finely diced
    1 tbsp Tomato ketchup
    2 tbsp Mayonnaise
    2 tbsp Chopped fresh coriander leaves
    Salt and Pepper

    Ingredients to coat the Fish Cakes:

    Plain flour
    2 eggs
    Splash of milk
    Dry bread crumbs, passed through a sieve to make them fine

    Ingredients for the Salsa:

    1 Shallot finely diced
    1 Lime peeled and segmented and finely chopped
    1 Ripe mango peeled and finely diced
    1 tsp Fresh mint leaves shredded
    Pinch of salt

    Fish Cakes Method: Mix together the above ingredients and shape into patties and chill in the fridge for a few hours to firm up. Lightly coat with flour dusting off any excess then pass through the whisked egg wash make sure they are well coated then finally pass through the bread crumbs. Cook in the fryer at 160c until golden brown and heated through alternatively shallow fry.

    Salsa Method: In a bowl thoroughly mix together the above ingredients.

    Sit back and enjoy!

  • Salad of Mint & Peas with Saffron Red Mullet Recipe

    Salad of Mint & Peas with Saffron Red Mullet

    By Head Chef, Mark Teasdale, a wonderful fresh dish for Summer.

    Salad Ingredients:

    1 Courgette
    1 Carrot
    1 Shallot
    Bunch of Mint
    12 Mange Tout
    1 Bag Salted Peanuts
    1 pkt Pea Shoots
    Hand full fresh peas

    Dressing Ingredients:

    1 tsp Rice Vinegar
    2 tsp Runny Honey

    Red mullet fillets descaled and pin boned Saffron Seasoning


    Peel the carrot and then continue with the potato peeler to make ribbons into a salad bowl, do the  same with the courgette trying to get a little green on each ribbon. Slice a shallot finely. Cut the mange tout into fine strips length ways. Pick of the mint leaves and add with the pea shoots and peanuts to the salad. For the dressing add the honey, vinegar and the juice of half a lime and season. Allow the salad to marinate whilst you cook the fish.

    Scour the red mullets skin with a sharp knife this will help prevent it curling up in the pan. Season the mullet with salt and a few saffron strands on the skin and place in a moderate heated pan in a little flavourless oil such as rapeseed. Allow to fry for a minute approx. to allow the skin to lightly crisp turn over and allow the fish to finish cooking, it will still continue to cook in its own heat when out of the pan. Try not to overcook.

    Serve with the salad and enjoy.

    The salad is also good with other fish or even lamb fillet.

  • Winter Warming French Onion Soup Recipe

    French Onion Soup

    In this winter weather approaching sit with a delicious bowl of warming French Onion soup, please see our recipe by Head Chef, Mark Teasdale.


    2kg Sliced Onions
    1 Star Anise
    2 tbsp. Sherry Vinegar
    2pt Beef Stock
    ¼ pt. Sherry (sweet)


    Heat a little oil in a pan, add the onions and star anise and sweat off and allow to colour a little for approximately 20 minutes. Add seasoning and ¼ pint of water and put in to an oven at 90 degrees centigrade for 2 hours. Add the sherry vinegar and cook for a further 20 minutes stirring regularly. Add the beef stock and sherry and cook for a further 10 minutes. Season to taste.

    Sprinkle with croutons and gruyere, place under a grill to melt and colour.

    You're Ready to Serve!

  • Steak and Kidney Pudding Recipe

    Steak and Kidney Pudding.

    A Pefect Pudding for a Pefect Cosy Evening!

    • 8oz Self Raising Flour
    • 4oz Suet
    • Seasoning
    Add water and bind into a firm pastry. Be careful not to over work.

    • 1 Kilo Lean Stewing Beef (diced)
    • 3 Lamb Kidneys (cleaned and diced)
    • 1 Large Spanish Onion (diced)
    • 1 Bunch Flat Parsley
    • 3 tsp English Mustard
    • 2 1/2oz Plain Flour
    • 1 1/2pint Beef Stock
    • Seasoning
    • 2oz Vegetable oil

    In a casserole pan seal off the beef in small batches in the vegetable oil, making sure they are nice and golden, colour off the Kidneys – Set aside.
    In the same casserole pan colour off the onions which will deglaze the pan juices from the beef, then add the beef back in and stir the flour in well. Then add the stock and allow the sauce to thicken.
    Finish with mustard, parsley and season to taste. Casserole for 4-6 hours at 85c.
    Off set your casserole lid to allow the excess moisture to leave.
    The following morning cool down and set aside in the fridge.

    Roll out the pastry 5mm thick.We make individual puddings at Sharrow Bay.

    Lightly grease your moulds, line with the pastry, add the filling and put on a lid of pastry. Cover with a circle of silicone paper and foil, secure with an elastic band, pleat them to allow expansion and steam small casseroles for 45 minutes approx, or until pastry is cooked and the meat is hot through.

    Serve with beef gravy, vegetables and mashed potato.