Who owns the walnut tree

Staff shortages threaten Welsh hospitality industry Covid: James Sommerin positive for his industry's future Powys restaurant The Checkers returns Michelin star. Image source, Tamin Jones. Image source, The Walnut Tree. Related Topics. Published 22 June. Published 13 May. Published 20 February.

Published 26 September You want the crispness and crunch of a butter puff pastry but not the rising. You can make this in individual portions or as whole wrapped fillets.

In either case, it will look better cut into four if a whole fillet, or into two if individual ones. No point taking all this effort and then presenting a large sausage roll. For the stuffing: 2 tablespoons olive oil 1 small onion, finely chopped 2 garlic cloves, crushed 3 rashers of unsmoked streaky bacon, chopped g button mushrooms, finely chopped 1 tablespoon double cream Salt and freshly ground black pepper. First make the stuffing. Heat half of the oil and fry the onion, garlic and bacon, then add the mushrooms.

As they cook, they will produce liquid. Mix in the cream, season with a little salt and black pepper, then gently cook until dry. Next make the pancakes. Whisk together the eggs, one tablespoon of oil, a little of the milk and the flour until smooth, then whisk in the remaining milk and a pinch of salt until you have a batter the consistency of single cream. Heat a frying pan and wipe it clean. Brush with oil, then pour in a couple of tablespoons of batter.

Coat the base evenly with batter. When set flip the pancake briefly. Continue until you have enough pancakes to wrap around both fillets. Season the pork, then sear in a hot pan. Reduce the heat and allow to cook gently for a few minutes on each side. The meat should be nearly cooked through. Brush the meat with the wholegrain mustard.

Press the stuffing onto the pancakes and lay the seared fillets across the middle. Wrap the pancakes and stuffing around the meat.

Roll out the pastry to a thickness of 3mm, then cover the fillets. Seal the edges by pinching. Turn each pastry parcel over and brush with beaten egg. Refrigerate for 30 minutes, then brush with egg again. Place fillets on a baking sheet, then score curved lines lightly with a knife tip into the pastry.

Bake for 20 minutes. Log In. Gordon sits with Francesco and tells him that the Walnut Tree Inn is amazing and that he serves good wine but he has to get out of the kitchen. Gordon decides to try the food and tells them to cook him the best three dishes the restaurant is known for instead of giving him a menu to pick from.

He is served a boring porcini and parma ham lasagna and an over cooked fish stew served with unclean mussels and grit at the bottom of the dish.

They discuss the criteria and line up interviews, where they ask each of the candidates to cook a dish of their choosing.

The second candidate, the second in command at a Holiday Inn, Santorrosso cooked below average food. Gordon bans Francesco from the kitchen putting down a tape line he is not to cross, giving him the opportunity to know the staff better. Gordon goes to the town to talk to the public and they say that they visited the restaurant frequently when Franco owned it. Francesco claims the reason for the price of the dishes on the menu is the increase in price of the ingredients.

Gordon tells Francesco that he should promote one of his sous chefs as the restaurant has no head chef but he is adamant that he wants someone new. In order to convince him to choose a head chef from within the restaurant, Gordon gets Gary and Stefano to cook a meal for Francesco and his wife. Gary only cares about preparing his own meal as he is so ambitious so Gordon tells him to take over the prep so Stefano can work on his meal. The fillet steak prepared by Gary and sea bass main course prepared by Stefano were also fantastic.

Francesco and his wife loved the ravioli but Francesco is a little reserved about the beef as he would have loved it with potatoes too. Gordon sits with him to discuss lowering the prices of the dishes to bring in more customers and locals into the restaurant and improve sales.

Gordon brings in Chef Spencer Ralph to take the role of head chef and his food impresses them both and they decide to hire him. Gordon redecorates the restaurant giving it a cozier look compared to the cold and formal look it had before. Kevin assisted with the repainting of the restaurant as he has been in the Walnut Tree Inn the longest and says the atmosphere is more like it used to be.

Gordon feels a picture of Francesco and his wife is needed to finish up the look, which Francesco agrees to. After a long day, the staff have a night off partying in the local pub and Kevin does karaoke in his pants! For the relaunch, Gordon insists Francesco invites Franco to the relaunch night that falls on the 40th birthday of the restaurant. While preparing for the dinner party, Gordon discovers Stefano is incredibly talented but also shy and that Gary is confident but not as talented.

Before leaving, Gordon leaves them with a gift, a framed picture with the mussels he was served on his first day in it. Gordon goes to see why people aren't visiting, the public still think the restaurant is overpriced and not value for money. The prices at the restaurant are lower than previous but they are still more expensive than other restaurants in the area. Gordon demonstrates that by tweaking the recipe he could lower the price without compromising quality but Francesco refuses to put prices down any lower.