Graham Mitchell

Graham Mitchell
February 25, 2021 Ben Bartlett

Graham Mitchell

 

I am currently the executive head chef at the Newmachar hotel and the chef patron of Tarragon Catering.

I have been in kitchen for 20 years now and have been all around the world, having worked under Charles Palmer. Thomas Keller, Thorsten Gillert, Martin Bosley, and in rosette and Michelin star establishments, but must admit I prefer being in a Scottish kitchen!

Scotland’s seasonal produce is top quality and fantastic to work with especially being from Grampian where we are sea to mountain, if always used the freshest seasonal and sustainable produce which has seen me win gold in several competitions and national titles.

Obviously, it has been a very tough year for everyone especially hospitality professionals, stop start stop start, the hotel has been absolutely flying since reopening after the first lockdown, and when closed my Tarragon dine at home meals have been very popular, so I have been busy all year round!

Since being in charge at the Newmachar we have been awarded North East of Scotland’s bar food venue of the year and also the afternoon tea venue of the year. The food we serve is classics with a twist and our specials are always seasonal fine dining, so you get a real mix of everything when you dine with us.

As for tarragon I was doing once a month set menu, but in lockdown I’m doing it fortnightly as well as a lot of private birthdays and anniversaries. I have enjoyed the experience of setting up the business and working around the challenges that have been posed by lockdown measures.

Also, over this last year, I made the semi-finals of craft guild of chef’s national chef of the year, also chef publishing- Norwegian seafood council seafood chef of the year final 4 which was judged by Michel Roux jr and Simon Hulstone. It was surreal sitting at the kitchen table first thing in the morning having a zoom call with these 2 ambassadors of the industry,

I was also nominated for the staff canteens awards for one to watch and lockdown community hero for my charitable work of afternoon teas for local pensioners and meals on wheels for local vulnerable people and appointed the national Scottish culinary team manager.

 

Recipes

Balmoral estate roe deer tartare, nasturtium aioli,

pickled shimeji mushrooms, katies free range egg yolk

Roe deer tartare

500g roe deer

2 banana shallots

6 gherkins

Dice all the roe deer and place in a bowl cling filmed tight against the meat till plating.

Dice the shallot and gherkin and place in a bowl.

Nasturtium aioli

10g garlic

8g tarragon vinegar

8g tabasco

30g Dijon

60g ketchup

20g baquerones anchovy fillets

5g salt

1.5g juniper berries grinded

6g Worchester sauce

40g nasturtium leaves

150g pomace oil

Place all in the thermomix apart from the oil and blitz, slowly adding the oil till emulsifies, place in a bottle and put in a fridge till plating.

Parsley oil

100g flat leaf parsley

200g pomace oil

Place in thermomix and blitz at 60 ºc for 15 minutes, drain through muslin into a bottle and set aside.

Croutons

1 rye bread baguette

Slice into thin rounds, oil and season and bake in oven for 8 minutes.

Pickle mushrooms and shallots

1 bunch of shimejis mushrooms

500g water

50g white wine vinegar

40g chardonnay vinegar

30g shallots

2 garlic cloves sliced.

15g thyme

9g salt

1 pinch ground black pepper

Place all in a pan apart from mushrooms, bring to the boil, remove from the heat, and add the mushrooms cling film and set aside till plating.

To plate

To plate, place the dressing on a plate then the meat mix, garnish with the croutons, mushroom, parsley oil, shallots, cress, chives, nasturtium leaves, egg yolk, seasoning.

 

Herb crusted fillet of Gigha halibut, Essie farm asparagus wrapped in Parma ham, albert bartlet rooster pomme puree, garden peas dressed in gremolata, seaweed beurre blanc

Halibut

1 whole halibut

Fillet the halibut and cut 4 190g portions and set aside in the fridge till needed.

Gruyere herb crust

80g panko breadcrumbs

90g gruyere cheese micro planed.

15g chopped parsley.

5g chopped chives.

80g soft unsalted butter

Place all in thermomix blitz, place on parchment paper roll and chill, then cut to required size.

Pomme puree

1.5kg albert rooster potato

150ml milk

150ml double cream

300g butter

Seasoning

Cook the potato in the skin, once cooked remove and scoop out into a mouli, reduce the cream, milk, and butter, add the cream reduction to the riced potato and adjust seasoning then place in a piping bag and reserve till plating.

Crispy Parma wrapped asparagus.

16 spears of asparagus

8 slices of Parma ham

Oil

Seasoning

Peel the asparagus and blanch in boiling water for 2 minutes, drain and refresh, wrap in Parma ham then oil and seasoning baker for 5 minutes.

200g fresh peas (shelled)

Boil in salted water for 3 minutes, drain and refresh, set a side till plating.

Gremolata

25g flat leaf parsley

1 garlic clove

1 lemon juiced and zested.

100ml olive oil

Pinch of salt and pepper

Place all in thermomix, blitz, set aside till plating.

Seaweed beurre blanc

60ml dry white wine

60ml white wine vinegar

2 shallots

20ml double cream

125g cold unsalted butter (diced)

1tbsp dulse flakes

Reduce the wine and vinegar, shallots in a small saucepan until nearly dry add the cream, reduce heat then add the butter slowly to emulsify, then add dulse seaweed flakes.

To plate

To plate, pan sear the halibut till golden brown then place the herb crust on top and place in oven for 2 minutes, pipe the mash on plate [place the asparagus just off it and the warm dressed peas, place the halibut just off centre and drizzle with the beurre blanc.