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www.thecaterer.com Revelations
Richard Sim, group head chef, the Potted Lobster, Bamburgh, and the Whittling House, Alnmouth, Northumberland
What was your best subject at school? History
What was your first job? Washing dishes at Foxton Hall golf club in Alnmouth. After taking the job I was inspired by Betty Keenan, an older lady working in the kitchen, to progress on the culinary side
What was your first job in catering? After catering college I moved to London and worked at the Berkeley, the InterContinental London Park Lane and Le Méridien Piccadilly
What do you normally have for breakfast? A cup of coffee and slice of toast (brown), and a banana if I’m walking the dogs
What do you do to relax? Go fishing as often as I can
Spread the marinated goat meat out in a couple of roasting tins and place in the oven for 15 min- utes. Transfer the hot goat meat along with all the marinade to the pan of curry sauce, turning it through the blitzed paste and butter. Add the tomato paste and tinned tomatoes, then rinse the tin with a splash of water and add it to the pan. Cook on a very low heat for three hours, stirring occasionally to ensure even cook- ing and stop anything burning on the base.
www.thecaterer.com Lightly grease a 20cm pie tin
with butter and roll out your pas- try to 3mm thickness. Lay the pas- try into the tin, pressing it gently into the sides all the way around. Chill in the fridge for 30 minutes. Preheat your oven to 190°C. Fill
your lined pie tin with the curried goat and top with a pie lid rolled out from the remaining pastry. Crimp the edges, then brush the beaten egg yolk over the lid with a pastry brush. Place the pie in the preheated oven to cook for 30 minutes, then it’s ready to serve.
Which is your favourite restaurant? 21 in Newcastle
What’s your favourite hotel? The Balmoral in Edinburgh. A friend used to work there and I got discounted room rates
What is your favourite drink?
Either a pint of Guinness or a cold gin and tonic made with Hepple, a local gin
What is your favourite cuisine? Classic French or modern British – I like simple food
Which ingredient do you hate the most? Sea urchins. They have a metallic flavour
Which person in catering have you most admired? Chef-owner Terry Laybourne sets the bar locally. All his restaurants, have consistently high standards
If not yourself, who would you rather have been? Ernest Hemingway, he fished lots and drank lots
Tell us a secret... I’m actually quite a good singer. My go-to is ‘The Gambler’ by Kenny Rogers
What irritates you most about the industry? That chefs think they have high- pressured jobs. High standards are important, but that doesn’t excuse screaming and shouting
What is your favourite prepared product? Lea & Perrins is great and in a lot more things than you might think
If you had more time, what would you do? I would like to fish and be in the countryside with my dog, but in reality I would probably buy another restaurant
26 January 2024 | The Caterer | 37
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