Charm, character and cheers to the beers at Best Western Beamish Hall Hotel! We step inside this 12th century beauty to discover fabulous food, a micro-brewery and meet the new chef. Beer Day Britain beckons so take a tour of one of the many breweries around Britain or relax and unwind in a lovely Laura Ashley hotel, where English countryside charm reigns supreme!
INTERVIEW FEATURE Let the food do the talking Meet Mohan Abraham who has just joined the team at Beamish Hall’s restaurant, The Stables. What made you want to be a chef and how long have you been doing it? My cooking career started when I was a little boy. My mother’s an amazing woman and cooking for our big family was never easy but I learnt a great deal from her. Her passion and enthusiasm have definitely inspired me and I’ve been a chef for 18 years now. What do you look for when you create a new dish or menu? What’s your main considerations? I look anywhere and everywhere! Reading industry publications, blogs, social media… I’m always absorbing new ideas. I’ll discuss ideas, trends, experiences and new ingredients with my colleagues and our suppliers of local produce. What’s proving to be the most popular dish on your menu this month and why do you think that is? Seafood and locally sourced Northumberland meats are always a winner. Healthy options are on the rise and we provide dishes which are both healthy and nutritional. We collaborate with local business so we can supply quality, regional food and continue to support other local business. 14
INTERVIEW Do any celebrity chefs inspire you? And if you had to compare yourself to one, who would you say you most resemble in terms of cooking style and/or temperament? Yes. Michel Roux Jr. When you go home, who does the cooking? Are you territorial in the kitchen!? My Wife. She’s a talented person in the kitchen and likes to be the provider! The #shelfie - a chef’s five must have herbs and spices always available on the shelf! What are yours? Fresh Basil, Thyme, Rosemary, Lemongrass and Mint. What’s your favourite cuisine and why? My passion for cooking can’t allow me to choose! It’s like choosing your favourite movie. Given my mood, the weather and location, it can all change whether British, Italian, Indian, Thai and so on. My love for it all makes it impossible to decide! Which famous person, dead or alive, would you love to cook for and what would you serve them? Michel Roux Jr. Lobster and spinach Soufflé with white port sauce, topped with grilled scallop scented with dill. If you were stranded on a desert island and allowed one item or ingredient from your kitchen, what would it be and why? Any fish so I can have it for breakfast, lunch and dinner! You’re sharing a recipe with our readers today, why did you choose this one? Northumberland Fillet Tournedos Rossini. It’s tasty, high quality and simple. Turn to page 29 for Chef’s Recipe >> 15