Chef Ian has 20 years of experience in cooking and creating special culinary dishes. He joined Mövenpick Hotel Bahrain in September 2016, having spent nine years with Kempinski properties in Djibouti, Jordan and China, where he served as executive chef.
He began his career in his hometown of Bournemouth, England, before moving onto bigger roles in New Zealand, Bermuda and the Middle East. He holds a vast range of knowledge in the industry and possesses a unique and exciting mixture of culinary backgrounds, which guests truly appreciate.
Commenting on the island’s large and varied restaurant selection, he says: “Bahrain is very welcoming and has an innovative dining scene. I am very pleased to be at a property that has a strong and renowned reputation.”
The 70 years of culinary excellence initiative introduces seven inventive dishes that pay tribute to Ueli Prager, who, when founding the Mövenpick brand in 1948, redefined the European restaurant scene and paved the way for a new style of modern hospitality, based on a simple premise: “doing normal things in an extraordinary manner”.
Just as Prager introduced diners to unpretentious cuisine with a twist, such as curry-based Riz Casimir – a first in Europe – so, 70 years on, Mövenpick chefs have created an inspiring menu of uncomplicated but surprising creations, all of which use fresh, authentic and health-promoting ingredients.
MILLE-FEUILLE SALMON AND OLIVE CAVIAR
Ingredients (serves four)
180g puff pastry, rolled out
For the filling
- 200ml cream (35% fat) whipped
- 10g horseradish, freshly grated
- 2 green apples
- 1 lemon, juice only
- 240g smoked salmon, thinly sliced
- Salt and pepper
For the pepper purée
- 1 red sweet pepper, seeded
- 1 yellow sweet pepper, seeded
- 2tsp cornflour
- Salt and pepper
For the accompaniments
Olive caviar, chervil, cress, salted capers, caper berries, thick slices of smoked salmon loin, crème fraiche (sour 35% fat)
To make the pastry base: Lay puff pastry on a baking tray lined with baking paper, prick with a fork, cover with baking paper and weigh down with a second baking tray. Bake for 12 minutes in a pre-heated oven (190°C). Leave to cool and then cut into rectangles, around 10cm x 28cm.
To make the filling: Fold horseradish into whipped cream, season with salt and pepper, reserve in the fridge. Slice apple thinly, with peel on, drizzle with lemon juice and reserve.
To make the pepper purée: Cook red and yellow sweet peppers in a little water until soft. Drain and blend separately, add one teaspoon of cornflour to each and bring to the boil to thicken. Season with salt and pepper and leave to cool.
To serve: Assemble the mille-feuille by layering smoked salmon, apple and whipped cream between puff pastry sheets. Garnish with olive caviar, chervil, cress and capers Decorate the plate with slices of smoked salmon loin, the two pepper purées and a dollop of crème fraiche.