Recipe: Simon Ball’s Eton Mess

Before joining Ribby Hall Village Simon accrued several awards along the way including 2 AA Rosettes and a Michelin Bib Gormand. Simon always knew he wanted to be a chef. Quietly ambitious and determined, early on in his career he secured a Gordon Ramsey Scholarship, ensuring a ‘stage’ at Patrus in London. Eagar to return home to the North Simon has subsequently worked for Heathcote’s and Twelve. Fast forward to today and Simon’s passion for food and quality ingredients remains contagious. Simon loves having access to Ribby Hall Village’s garden and creating dishes using its seasonal produce. He also enjoys combining traditional dishes such as Monday night’s fish and chips, and Wednesday’s steak nights, alongside his a la carte menus. Today Simon has more than 16 years’ experience, 10 of which have been as head chef.

(Serves 5)

Pavlova Meringue

100g Egg Whites

200g Caster Sugar

10g Cornflower

Method (pre heat oven to 100 degrees)

Whisk the egg whites to full volume, for approximately five minutes. Slowly add 150g of the caster sugar until it looks glossy, then mix the remaining 50g caster sugar with the cornflour and whisk in briefly on a slow speed. Pipe out onto silicone paper in small 50 pence piece size domes, sprinkle with freeze dried raspberries. Bake for approximately 30 minutes or until you can gently lift the meringue off the baking tray.

Strawberry and Lime Sorbet

400g Strawberry Puree

200g Stock Syrup (equal quantities sugar & water)

Pinch of Black Pepper

Juice of two Limes

Method

Mix all ingredients together and churn in an ice cream machine

Mascarpone & Vanilla Cream

150g Marscapone cheese

1 Vanilla Pod (split & scraped)

30g Icing Sugar

1 Gelatine Leaf (soaked in cold water)

Juice of one Lime

Method

Gently melt the gelatine leaf with the lime juice. Add all ingredients together and whisk thoroughly. Store in the fridge to set.

Strawberry Sauce

300g Strawberry Puree

100g Caster Sugar

2g Pectin

Method

Bring the puree and sugar to the boil, add the pectin and boil for one minute, strain and then cool.

Strawberry & Lime Jelly

100g Strawberry Puree

100g Stock Syrup

1 Gelatine Leaf (soaked in cold water)

Juice of one Lime

Method

Gently melt the gelatine with the lime and gently mix all ingredients together avoiding air bubbles. Set in the fridge in a small shallow container and cut into cubes.

Strawberry Foam

100g Strawberry Puree

1g Hyfoamer

0.2g Xanthan gum

Method

Whisk all ingredients together on a high speed for five minutes until a thick meringue like foam is achieved. Place in a piping bag.

To Serve the Eton Mess

Swipe or paint some strawberry sauce on a plate, place the meringues spaced out. Pipe some mascarpone cream between them, and toss some fresh strawberries in the sauce.

Decorate the plate with the jelly cubes, piped strawberry foam and a scoop of the sorbet. Garnish with micro basil leaves and freeze dried strawberries.