In the kitchen
Head Chef Trevor Baines, originally from Mansfield, Nottinghamshire, has worked in
many high profile establishments and has clearly learnt from some of the best in their field.
At the beginning of his career Trevor worked as an apprentice at the Ritz Casino on Piccadilly
and this is where he acquired an appreciation for Champagne and Caviar!!
His next move was to Marks Club in Mayfair, a private members restaurant,
frequented by aristocracy, politicians, showbiz and royalty. Over the years
Trevor has cooked for all of the Royal family and was introduced to HRH Prince
of Wales and Lady Diana at their pre-wedding party.
After moving to the boutique 4 star Dorset Square hotel and then the 5 star
Milestone Hotel in Kensington, the flagship hotel of the Red Carnation Group,
Trevor was offered the opportunity to move to the Fermain Valley
Hotel. Although a world away from the frantic pace and glamour of London, it has been a welcome move and he and his family are loving it.
Food is his passion and every dish on the hotel's seasonal menus has been
hand crafted and carefully considered for your enjoyment.
Trevor's Signature Dish, which appears on the Brasserie Menu at the Fermain Valley Hotel; is as follows:
Roast rump of lamb with an apricot and herb crust, minted pea cake, petit ratatouille, roasted baby vine tomatoes and mint pesto.
Download the recipe..