Michael Wignall

Loin of Venison - Michael Wignall

"Loin of Venison with black pudding purée, black pudding crumb, radish, Jerusalem artichoke crisps & hash and jerk salsify"


Ingredients

500g loin of venison

Black Pudding Puree
25ml madiera  
125ml cabernet sauvignon vinegar  
25ml ruby port  
70ml chicken jus  
1 boudin noir  

Black Pudding Crumb
1 inch slice of brioche, cut into equal squares
80g Boudin Noir (Black pudding) - skin removed

Radish
8 radishes

Artichoke Crisps & Hash
10 x Jerusalem artichokes - washed and lightly scrubbed (be careful not to break through the skin) 
2 x leaves of Sage  
1 x sprig of Thyme
1 x clove of Garlic, peeled and cut in half

Jerk Salsify
2 x long salsify (washed and peeled and keep in lemon water, until ready to use) 
80g demerara sugar
20g salt  
0.5g cayenne  
1.5g nutmeg  
0.5g five spice  
0.5g ginger

Details

Serves: 4
Difficulty: Hard
Time: 3 hours prep time & 2 hours cooking time

Method

Loin of Venison

  • Ensure that the venison you use has been hung properly. For the best results, season with salt and pepper and seal in a pan. Then oven roast for approximately 2 minutes on one side with a small knob of butter, turn over and cook for a further 2 minutes. Lift out of the oven and rest. 

Black Pudding Puree

  • Reduce cabernet sauvignon to a syrup
  • Add alcohol and reduce
  • Add chicken jus and boudin noir
  • Blend and pass through a fine sieve

Black Pudding Crumb

  • Fry the brioche on all sides until golden brown
  • Fry the black pudding
  • Leave to cool and once cold, blitz to a crumb

Radish

  • Clean the radishes and glaze in a pan with a little butter
  • To add colour, you can leave the green tops on the radish

Artichoke Crisps & Hash

  • With 10 of the Jerusalem artichokes, wrap in tin foil, with sage, thyme, garlic and roast in the oven at 180 degrees for 40 minutes
  • Once cooked, take out of the oven and foil, splitting in half but keeping the skin as a whole
  • Scoop out the insides using this for the hash, and set skins aside to dry or dehydrate, to use later on as a crisp

Jerk Salsify

  • Blend the sugar, salt, cayenne, nutmeg, five spice and ginger, to make the jerk seasoning. Set aside in an air tight container until ready to use. (This seasoning should keep for up to two months.)
  • Wash and peel your salsify as quickly as possible and place into lemon water to stop the salsify going brown
  • For best results, water bath at 92 degrees for 24 minutes or in a sauté pan, cover the salsify with vegetable or chicken stock and cook until tender (approx 15- 20 minutes. It should have a slight bite to it)
  • To finish the salsify, fry in oil and butter until a light golden brown and lightly sprinkle with the jerk seasoning.

To Finish

  • Lightly fry the artichoke crisps for approx 20 seconds, heat the artichoke hash and salsify
  • Place a small spoon full of black pudding purée onto the plate and arrange the vegetables around and on top
  • Slice the venison and rest on the salsify
  • Lastly, scatter liberally the black pudding crumb

Follow Michael Wignall on Twitter @MichaelWignall_ & Instagram @MichaelWignall_.

Gidleigh Park receives the first ever five AA Rosette Award to be awarded in January

 

Gidleigh Park is celebrating following news it has become the first restaurant to ever be awarded the AA’s top hospitality award of five AA Rosettes in its half-year January announcements.

The AA has been awarding Rosettes to restaurants since 1956, with the top award of five rosettes being introduced in 1991. Awarded bi-annually in January and September, previously the top accolade of five AA rosettes has only ever been issued with the main awards in September, but feedback from the inspectors confirmed an exception for Gidleigh Park, the first in the guidebook's 61-year history.

Awarded to the restaurant at Gidleigh Park and to its chef Michael Wignall, the criteria for five AA Rosettes is “The supreme accolade awarded only when the cooking is at the pinnacle of achievement. Flavour combinations and textures show a faultless sense of balance, giving each dish an extra dimension”. 
 


Alistair Sandall, commercial manager at AA Hotel Services, said:
“While the awarding of new five rosettes is usually included in our main Hospitality Awards in September, we all felt that we could not delay this award until then. Michael Wignall has transferred his exquisite skills and style to Gidleigh Park and has made this undoubtedly worthy of this accolade.”


Michael Wignall said:

"This is great news to start 2017 and richly deserved by the brilliant team here at Gidleigh Park.  We’re delighted that the inspectors enjoyed their visits to the restaurant and are honoured that they have made an exception to give us this award now.  We look forward to welcoming both new and returning guests throughout 2017 and beyond."
 

View Michael Wignall's menus at Gidleigh Park

Gidleigh Park celebrate two Michelin stars

Andrew Brownsword Hotels and Gidleigh Park are celebrating following the announcement that the hotel has been awarded  two Michelin stars, following the release of the Michelin Guide 2017.  
 


Having only started at Gidleigh Park in January this year, this is the first year that Michelin have evaluated Executive Chef, Michael Wignall’s Gidleigh Park menus, and with great success. Announced today during a star studded event held at the Institution of Engineering and Technology at Savoy Place, London, the ceremony was the first time the awards had been announced at a live event since The Michelin Guide Great Britain and Ireland was introduced to Britain in 1911.
 

Michael Wignall and team


Michael Wignall commented: 

“We’re delighted to have been awarded two stars by Michelin, arguably the most revered restaurant guide amongst chefs, restaurant critics and our guests.  Since arriving at Gidleigh Park in January this year, the team has worked tirelessly and it’s great to see their efforts recognised by the Michelin Guide”.
 

View Michael Wignall's menus at Gidleigh Park