The Great British Game Week with Head Chef / Owner Arnaud Stevens of Plate Catering
I am a classically trained chef and restauranteur running Plate Catering. The Plate family is made up of a restaurant, bar and bakery in Old Street in London and event catering at luxury venues in the UK.
I am probably the most passionate person you are likely meet about food and the importance of sharing meals and breaking bread together amongst friends and family. I’m also very passionate about teaching and coaching staff in a positive and encouraging style. You are more likely to hear laughing than shouting from our kitchen and it shows in our food.
From a young age in France I was heavily influenced by my mother and uncle and the Southern French culture of food and dining where people enjoy traditional, flavoursome, honest food with a modern, creative twist and where people eat and smile and are uninterrupted whilst they eat. I have worked tirelessly for 20 years to recreate this experience for my guests. Influences also come from the chefs who I have worked with including: Gordon Ramsay, Jason Atherton, Gary Rhodes and Richard Corrigan. At Plate I have built a team of passionate and creative staff who live to cook and create an environment that is warm, earthy and organic where people relax undisturbed whilst they eat and talk.
My style is old world French cooking and flavours with the very best of English ingredients. I’m very proud of the food and service that we provide and meticulous about standards and consistency.
Try Arnaud’s Recipe for Game Pie!
4 x tbsp vegetable oil
1 x tbsp unsalted butter
2kg x mixed game, diced
1kg x diced sweet cured streaky bacon
1kg x mixed cultivated wild mushrooms
500g x frozen baby silver skin onions
1 x bunch fresh thyme
1 x tbsp sugar
1lt x chicken stock
1 lt x veal or beef stock
¼ botlle of Port
¼ bottle of brandy
4 x cloves of garlic
Good bunch of chopped parsley
1 x packet of ready made puff pastry
- Flour your work surface and roll out your puff pastry to the thickness of a pound coin.
- Use a large, flat round oven-proof pan or casserole as a guide, cut a circle of pastry slightly larger than the circumference of the pan you are using.
- Heat 2 tbsps vegetable oil in the pan, seal the game meat and bacon until golden brown on all sides. Strain the contents of a pan through a colander, reserve the meat.
- In a clean flat, round pan or casserole sauté the wild mushrooms with butter until golden brown. Strain the mushrooms through the colander.
- Heat another 2tbsps of oil in the same pan. Brown the baby onions, season with a good pinch of salt and sugar. Add the thyme. Strain the contents of a pan through the colander, reserve the onions.
- Deglaze the pan with the Port and Brandy, allow the alcohol to bubble and reduce by half.
- Then add back all the meat and veg from the colander, pour in the stocks and simmer for 2 hours on a very low heat. Add the chopped parsley, season and allow to cool.
- Lay the puff pastry circle on top of the cooled pot, crimp to seal
- Brush the pastry with egg yolk and bake at 170c / 325f / gas mark 3 for 18 to 20 minutes until golden brown.