Meet the Chef - Richard Collingwood
Richard Collingwood, Head Chef at The Lawns, Thornton Hall, showcases the deliciously sweet Gariguette Strawberry dessert, infused with matcha green tea
The 4* Thornton Hall Hotel, situated in the charming countryside village Thornton Hough, Wirral, recently appointed Richard Collingwood as their new Head Chef of award-winning restaurant, The Lawns. Richard Collingwood has over 16 years’ experience in the hospitality industry across a number of AA Rosettes and Michelin-starred restaurants, most recently as Head Chef at The Cottage in The Wood, Cumbria, which holds three AA Rosettes. Richard is bringing new concepts and experimental elements to The Lawns to enhance the customer’s experience. The Lawns is praised for its expertly crafted, modern international cuisine and extensive choice of wines, which accompany it’s a la carte and full tasting menu experience.
Richard’s cooking style is focused on seasonality and clarity of flavour. The Lawns uses world class ingredients provided by a network of local suppliers.
Richard comments: “Our ethos at The Lawns is to treat every ingredient with respect in a way that makes it shine and does the produce justice, which is why I have chosen this recipe.
Richard adds: “Gariguette strawberries are a beautifully perfumed and sweet variety that are currently in season. Here, they’re presented in several different ways to really showcase their flavour. The Gariguette strawberry essence is a special treat that provides the back bone to this dish.”
Thornton Hall Hotel & Spa Neston Road, Thornton Hough, Wirral, CH63 1JF
t: 0151 336 3938 e: email@example.com
Gariguette strawberries, matcha green tea, baked yoghurt
400g Gariguette strawberries, hulled. 600g white wine, reduced to 300g. 75g sugar. 2g basil. 2g mint
300g strawberry essence. 3g agar agar
250g Gariguette strawberries, puréed. 25g yoghurt. 12.5g lemon juice. 60g egg yolk. 75g sugar. 12.5 cornflour. 2.5 leaf gelatine. 110g egg white
250g Gariguette strawberries. 50g isomalt
500g Gariguette strawberries. 50g water. 20g caster sugar. 20g glucose. 8g lemon juice
200g natural yoghurt. 200g condensed milk. 200g double cream. 1 leaf of gelatine. Seeds from 1 vanilla pod
Matcha Green Tea Crumb:
25g sugar. 25g flour. 25g ground almonds. 25g butter. 7.5g matcha green tea powder
For the strawberry essence:
Put all the ingredients in a bowl, then cling film and place on top of a pan of boiling water. Cook like this for half an hour. Leave to cool, then pass through a fine cheese cloth to leave a deep red, but clear liquid.
For the strawberry purée:
Whisk the agar into the essence then bring to the boil, whisking all the time. Pour the contents into a container and place in the fridge. Once set, blend the purée to a fine gel. Place in a piping bag.
For the strawberry mousse:
Bring the purée, yoghurt and lemon juice to the boil. Whisk together the egg yolk, 25g of sugar and corn flour, then whisk in the hot purée, return to the pan then heat again, whisking till the mix is thick. Add the gelatine. Whisk the egg whites with the remaining sugar until thick and glossy, then pour in the purée. Set in moulds
For the strawberry tuile:
Blend the strawberries with the isomalt to make a purée. Thinly spread onto a non-stick mat and dry in an oven overnight at 55oc.
For the strawberry sorbet:
Heat the sugars in the water until melted. Blend with the strawberries and the lemon juice. Pass through a sieve, then freeze.
For the baked yoghurt:
Add the vanilla pods to the cream. Then bring to the boil. Take off the heat and pour into the rest of the ingredients. In a suitable container, bake the mix at 70oc for 30 minutes. Chill to set.
For the matcha green tea crumb:
Cream together the sugar and butter, then add the rest of the ingredients. Roll into a sausage shape, wrap in cling film, then freeze. When frozen, finely grate and bake at 120oc for 8 minutes.
Try Richard’s food at The Lawns