Amadeus Glorious Magazine Issue 02

DEVELOPING TALENT MEET OUR CHEFS
of one of these Michelin-star establishments
– Ox Restaurant – which will only help us
further on our culinary journey. We are pushing
ourselves to provide a fine dining experience on
a large scale in a banqueting environment. We
know we are on the right lines because the
Northern Ireland Chamber of Commerce and
Industry recently said we are ‘changing the
dining experience for corporate banqueting’,
which we were delighted to hear. It’s been a
tough and enjoyable first six months, but to
receive this sort of recognition is brilliant.”
For Leo, he loves nothing more than going
around markets checking out what produce is on
offer, looking into the latest trends and what the
customer is craving. “I am always somewhere
near food. Whether it’s online, in the kitchens
here or cooking at home for friends and family.
I live and breathe this industry that I love, and
feel privileged to be paid to do my hobby.”
Innovation in the kitchen is always something
Leo keeps a close eye on. “We do take on board
new cooking techniques – whether curing our
own salmon or using smoking techniques
in-house. Although we are realistic about what
we take on, we only use modern techniques
that will improve the process and create an
even better experience for the customer.”
Being in front of the customer is something
Leo strongly believes in and encourages
this almost old-fashioned value, which can
often be overlooked.
“The latest innovation is great, but nothing
beats meeting the chef who will look after your
catering during an event. When people want to
book here, I want them to have a menu tasting
with one of our chefs. The chef can chat to the
client about the menu, talk about their own
experiences and describe what goes into each
dish. The same chef is at the event, and will
come out and say hello and make sure everything
is running well. It builds confidence on both
sides and is all part of the personal delivery,
which for us is the most important thing.”
As well as creating a rapport between the
client and the caterer, Leo also believes in
keeping dishes simple and delicious. “I will have
no more than five or six movements on a main
course – this is the number of elements you will
find on a plate. The sauce, potato, garnish –
nothing is there to be pretty and less is more is
very much the case. This approach does make
the menus stand out and for the customer, they
appreciate the delicious meal and hopefully the
hard work that goes into each dish.”
At this time of the year, visitors to Belfast
Waterfront can expect hearty, warming meals.
“I like to use truffles, celeriac, game – especially
venison but also goose, mallard, hare, rabbit and
much more. Some of these can be challenges to
introduce in banqueting, but we have a few ideas
for the future which we’d like to try. I’m really
looking forward to it.”
Try this winter warming recipe from Leo
alongside a mulled wine with cinnamon and
cranberry cocktail, as pictured on the cover.
TO FIND OUT ABOUT
BANQUETING FACILITIES OR
UPCOMING EVENTS AT THE
BELFAST WATERFRONT,
VISIT WATERFRONT.CO.UK
INGREDIENTS (SERVES 4)
4 x wild mushroom ravioli
4 x 1oz slice foie gras
6 tbsp veal and truffle dressing
15-20 small girolles mushrooms
4 x 12oz certified Irish Angus beef fillets
4 x tbsp celeriac purée
Truffle shaving to garnish
Sprigs of chervil to garnish
FOR THE WILD MUSHROOM
RAVIOLI
1 x recipe of basic pasta dough
10oz mixed wild mushrooms, cooked
1 tsp of truffle oil
Salt and milled pepper
Roll out pasta dough using a pasta machine
until you have a long, thin strip of pasta.
Cut the pasta in half and place small balls of
the mushroom mixture evenly apart on one
half of pasta, drizzle with truffle oil. Place the
other sheet of pasta on top and then using
a pastry cutter, cut out rounds, with your
fingers pinch the edges together to form
ravioli. Blanch in boiling salted water for
2-3 minutes, then plunge into iced water.
Once cool, place on a tray, drizzle with
olive oil set aside until later.
14 GLORIOUS