Majid Bourote, Marygreen Manor

Why did you become a chef?
I became a chef because, from a young age, I had a great passion for food and art. Cooking allows me to fuse these two elements together in my work.

Where have you worked previously?
I have previously worked at Harrods, The Savoy and The Sheringham Club.

Your most memorable moment in the kitchen?
Making 47 raspberry soufflés for a party all at once on my own – it was hard but I was proud of myself when I had finished!

Do you have a career highlight?
Becoming Head Chef at Marygreen Manor Hotel.

Which chefs inspire you the most?
Alain Ducasse and Marco Pierre White.

Majid's top recipe: Poached Peaches & Raspberry Jelly

Ingredients & Method: Poached Peaches
- 250ml fresh orange juice, 750ml water, 250gms caster sugar, 60gms honey, 1 vanilla pod.
- Add the water, sugar, honey and vanilla pod in a pan and heat gently to dissolve the sugar.
- Simmer whole peaches in the syrup for 15 minutes until soft, cool and then peel and cut in to quarters

Ingredients & Method: Raspberry Jelly
- 500gms raspberry puree, 40gms caster sugar, four gelatine leaves.
- Put gelatine in ice cold water, heat raspberry puree and sugar in a pan.
- Add gelatine to the pan, stir and simmer on low heat for five minutes.
- Pour into a shallow tray and leave to set, when set dice into tiny cubes.

Ingredients & Method: Peach Compote
- 250gms diced peach, 25gms caster sugar, 100ml orange juice.
- Heat the juice and sugar until sugar is dissolved, when cool add the peach.

To serve
Place a scoop of peach or lemon sorbet in the centre of a dessert plate. Place quartered peach slices around the sorbet, drizzle with the compote and sprinkle with the diced raspberry jelly.

T: 01277 225252, marygreenmanor.co.uk