New Head Chef in Bath

We’re delighted to introduce our new Head Chef at Apex City of Bath, the award-winning Ben Abercrombie.

Ben, aged 26, is confident that his creative approach will win over the city’s discerning clientele: “Hotel kitchens are highly pressured environments but they are also filled with passionate people who have the drive to create wonderful experiences for diners. That will be the team’s ambition for the restaurant at the City of Bath Hotel.”

South Somerset-born Ben began his career as a chef de parti at the Sea Horse in Dartmouth working with acclaimed chef Mitch Tonks before moving to work with Mark Hix at HIX in Soho as a sous chef. Ben then took on the role of executive head chef at The Queen’s Arms in Corton Denham, Somerset where he gained and retained 2 AA rosettes along with numerous other awards.

Ben’s watchword is versatility with food presenting a mix of traditional home cooked fayre versus a la carte. Ben has already been busy in the kitchens at Bath College, working with the hospitality students teaching them one of his favourite recipes for Cornish pollock. This is a dish very close to Ben’s heart as it is what won him his first ever job as a Chef. You’ll find the recipe below, and you can watch Ben take you through the steps in this video produced by the talented students at Bath College.

Cornish pollock, curry sauce, salsify, ratte potatoes, sea beat

Ingredients

• Pollock fillet, skinned and deboned – 180g
• Ratte potatoes, cooked and peeled x4
• Salsify, peeled and cooked – 100g
• Sea beat – 4 leaves

Method

Lightly salt your pollock and leave to one side for 5 minutes (this helps draw out moisture and helps with beautiful browning of your fish).
On a medium heat, heat up your non-stick pan with about 2 tablespoons of rapeseed oil. Gently place your fish on what would have been skin side down and cook for about 2-3 minutes, add a teaspoon of butter, then turn over, add potatoes, salsify and base ingredients in the brown butter. Lightly season. Remove from heat and add the sea beat. Leave to rest for about 3 minutes.

Curry sauce

Ingredients

• 25g of butter
• 2 tsp curry powder, medium
• 1/2 small red chilli, sliced
• 1 tsp garam masala
• 1 banana shallot, diced
• 1 garlic clove, chopped
• 200ml water
• 200ml coconut milk
• 300g peeled and diced carrots

Method

Place a pan over a medium heat and melt the butter. Add the shallots and garlic, cook until soft then add the spices and sliced chilli. Cook for 8 minutes. Add the carrots to the pan and stir to coat in the spices. Add the water, bring to the boil and simmer until the carrots are very soft. If all of the liquid evaporates, add a splash more water. Once the carrots are cooked, add the coconut milk and blend in a liquidiser.

Find out more about the brand new Apex City of Bath Hotel.