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Canapes with a Taste of Home Created by Young Chefs!

Three young chefs who work under the tutelage of Sudbury House Hotel's Executive Head Chef Andrew Scott and Head Chef Nick Bennett have been asked to create a canapé reminiscent of their home cuisine.

Their brief was to create something truly delicious, suitable for service in the award winning fine dining Restaurant 56.

Twenty five year old Juniel Sueta, born in the Philippines, worked in Magnolia Brasserie under Head Chef Ben Bullen before switching to working in Restaurant 56's kitchen in January 2017. Inspired by the dishes his mother cooks, he has used the traditional flavours of Pork Menudo and devised a flavoursome canapé. The shoulder of pork is marinated overnight in soy and rice vinegar with a range of spices including chilli flakes, star anise and five spice powder. It is then cooked very slowly for many hours before being assembled into the final canapé. Preparation takes up to 3 days before it is ready to assemble. Following further refinement, Juniel's aim when it is finally served to Restaurant 56 guests, is to ensure that it is as perfect in both flavour and presentation as it is possible to get. Juniel is also currently working on the pastry section within the kitchen to further advance his culinary skills and knowledge.

Dominic Williamson, aged 22, worked at The Curlew in East Sussex before joining the team at Restaurant 56. He has chosen a classic British ingredient of smoked salmon to create a beautiful Salmon Mousse with Mini Oatcakes, served with Keta salmon caviar and confit lemon. Dominic looked at a range of ingredients to complement the salmon but decided the acidity of the lemon was the perfect finishing touch.  He is currently in charge of making the three types of bread which are served in Restaurant 56 including rye bread as well as being responsible for the canapés and starters.

Romanian born Ciprian Toddy, a former Level 3 Oxford Catering College Student joined Sudbury House after working in a busy Chinese restaurant for a year. With a love of cooking he wanted to be taught by people such as Andrew and Nick. Currently responsible for the garnish section, Ciprian has created an unusual vegetarian canapé. He has chosen to use a charred smoked aubergine mousse served with Feta curd and a tomato bread cracker.

The canapés will be served to guests dining at Restaurant 56 from Wednesday 19th July and the young chefs will have the opportunity to meet the people they are cooking for.

Andrew Scott comments: "We want all our chefs to be creative and develop a range of their own dishes. They are currently gaining experience in each area of service to gain a good foundation training. The canapé challenge has been an interesting development project for them to get involved in. We are looking forward to receiving our guest's feedback when they are served for the first time."

To book for dinner at Restaurant 56 visit www.restaurant56.co.uk or call 01367 245389.

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