With over 2 years experience as Sous Chef at Exeter Golf and Country Club and a 20 year career in catering, Rob was promoted to Head Chef in December 2010. Rob started his career in Bristol working at numerous top restaurants before leaving for France where he opened a restaurant in the Champagne region. Rob achieved many accolades during this time including a ‘Bib-Gourmande’ in the Michellin Guide.
On returning to the UK seven years later, Rob worked as Head Chef at St Olaves Court Hotel and the Queen’s Court Hotel in Exeter, before deciding to move into training to teach the profession to apprentices and catering students. He spent over 8 years teaching at Exeter College before leaving to join Exeter Golf and Country Club as Sous Chef and now Head Chef. Rob heads up a team of 5 chefs with a wealth of experience between them. Rob is committed to creating delicious, high quality menus which are accessible and appetising, reflecting as much of the great produce available in the Westcountry as possible.
- Skin and carefully segment the orange, lime and pink grapefruit with a very sharp knife, catching the juice in a bowl. Set aside the fruit.
- Remove the central thick stems from the spring greens and wash carefully. Stir fry the spring greens in half the olive oil, seasoning with sea salt and pepper. Keep warm.
- Mix the citrus juice with the chopped coriander, crushed coriander seeds and olive oil. Set aside.
- Heat a frying pan until quite hot adding the remaining olive oil. Season the bream with sea salt and ground pepper then place the fillets in the hot oil, skin side down and cook until golden brown. Flip over and cook the
other side for about thirty seconds. Remove the fillets onto a metal tray and keep warm.
- Place a mound of crushed potatoes on a plate using a metal ring if you wish. Place a mound of stir fried spring greens next to the potatoes.
- Carefully arrange a fillet of gilt head bream on the greens. Spoon some of the citrus dressing over and around the fish and garnish with some fruit segments.
