Dan Moon

West Country-born Chef Dan Moon is head chef at the Gainsborough Bath Spa restaurant. Originally from Exmouth, Devon, he has previously worked at a number of top restaurants where he has achieved numerous awards and accolades, including three AA Rosettes and The Caterer’s Acorn Award.

Dan has worked in a kitchen since the age of 14, peeling vegetables. He was influenced to work in restaurants by watching Gary Rhodes cookery programs on television, and says that Mr Rhodes remains one of his idols.

Taking inspiration from the desire to constantly innovate, Dan uses the best locally sourced produce to create stunning dishes which are delicate, beautifully presented and wonderfully flavoured.

Dan has a highly impressive culinary CV. He became head chef of Hunstrete House, near Bath in 2002, and then Homewood Park Hotel (then a Von Essen Hotel) in 2006. In 2008, he beat 28 other group chefs to become the first ever ‘Von Essen Chef of the Year’, a title he kept for two years, along with the Bath Life Award for Restaurant of the Year in 2009. His proudest accolade was his 3rd AA Rosette that he won in 2010 at Homewood Park Hotel. From 2012 – 2015 Dan was head chef at luxurious Ston Easton Park Hotel in Bath.

At The Gainsborough, Chef Moon pushes culinary boundaries and enjoys surprising hotel guests and local diners with his unlikely culinary combinations, putting the restaurant on the map as one of Britain’s future iconic restaurants.

The Gainsborough Bath Spa
Exquisite cuisine inspired by fresh, seasonal ingredients in a sophisticated yet informal environment.
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Roast Breast of Creedy Carver Duck

By chef Dan Moon


To prepare the duck, score lines into the fat on the duck very thinly together and trim sinew. Warm a frying pan with no oil and season the duck with salt and pepper. Place the duck fat side down in the pan and cook slowly to render the fat on the duck gradually so it doesn’t colour too quickly.

When the duck is nicely coloured, turn it over in the pan, take it off the heat and leave for 3 and a half minutes. Take it out of the pan and leave it to rest for 5 minutes and it is then ready to cut and serve.

For the vegetables which accompany the duck, first, chop the pak choi roots to free the leaves. Then julienne the carrots and thinly slice the mouli. Slice the plum before poaching all the vegetables in seasoned butter water.

To make the spring rolls, wash the duck legs and pat dry. Place the legs in a deep oven tray and cover with vegetable oil. Confit at 150°C for 5 hours and the meat should come off the bones. Take the meat out of the oil, let the excess oil from the meat drain and then cover the tray with the cling-film. Set aside to cool down, then you can start picking the meat off.

Add all the ingredients apart from the egg together in a large bowl. If the mixture is too dry add a bit of confit oil to moisten it. In a separate bowl, whisk the egg. Peel off one pastry sheet, cut it in half and place a spoonful of the duck mixture onto the pastry, brush with the egg mixture, fold and roll.

Deep fry at 170°C for 3 minutes until golden brown.

For the plum purée place all ingredients into a pan and slowly cook down until the liquid reduces, Blitz in the blender until smooth and thick. Allow it to cool down then put it in the piping bag ready to use.

To serve: Grill the sesame seeds until lightly toasted and sprinkle over the dish.

The Gainsborough Bath Spa, Bath

Ingredients for four servings:

Creedy Carver Duck Breast

  • 4 Creedy Carver Duck Breasts

Vegetables To Accompany Duck

  • 2 Pak Choi
  • 1 Large Carrot
  • 1 Mouli
  • 1 Plum

Duck Spring Rolls

  • 6 Duck Legs (Celery Salted Overnight)
  • 2 Tbsp. Dark Soy Sauce
  • 1 Tbsp. Oyster Sauce
  • 1 Tbsp. Sherry Vinegar
  • 1 Tsp. Fish Sauce
  • 1 Tbsp. Honey
  • 1 Tbsp. Stem Ginger Syrup
  • Pinch Salt And Pepper
  • 1 Egg
  • 4 Spring Roll Pastry Sheets

Plum Purée

  • 10 Fresh Plums, Deseeded And Cut Into Quarters
  • 100G Demerara Sugar
  • 1 Tbsp. Mixed Spice

Toasted Sesame Seeds

  • 50-100G Black And White Sesame Seeds

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