David Kelman

Chef David Kelman was inspired to become a chef at the age of 13 and spent more than four years training at Llandrillo College in North Wales. A Welshman born and bred, growing up in those lush valleys had a profound effect on him helping him to gain a keen understanding of how to combine the best of British produce – a feature that is profoundly evident in his classic British dishes cooked with a modern twist.

David first worked at Bodysgallen Hall Hotel in North Wales. His first head chef position was at Lower Slaughter Manor in Gloucestershire where he gained three AA rosettes followed by Wyck Hill House where he put the 18th century manor house on the Cotswolds food map, before joining Ellenborough Park, securing three AA Rosettes for the restaurant in 2013.

He has been voted Best Chef at the Taste of Gloucestershire Awards and Chef of the Year in the Cotswold Life Food and Drink Awards 2013. David represented his country in a number of international competitions and is a member of the Welsh culinary team. He also competed on Great British Menu 2014, making it through to the second round.

David is now head chef at Old Swan & Minster Mill, near Oxford – a country inn and hotel. Here he makes a point of buying locally and cooking to the seasons, using fresh ingredients to create hearty, flavoursome dishes. The Old Swan’s dining rooms are traditional and cosy with log fires, or an outdoor terrace and gardens for the summer months.

Old Swan & Minster Mill, Oxfordshire
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Fillet of Old Spot Pork

By chef David Kelman

Method:

Trim all the fat and sinew off the fillet. Roll it in the cep powder. Then tightly roll in cling film and tie the ends. Cook in water bath at 62 degrees for 30 mins, remove from water bath and chill.

Mix the potato, sage and onion together, season and roll into 50g balls. Flour, egg wash and breadcrumb the ball and set to one side ready to fry.

Add all the above ingredients together in a small pan with a small amount of butter, season.

Using a melon baller take 8 nice balls of apple, add them to apple juice and cinnamon, bring to the boil, when starting to boil turn off. Remove the apples from the juice and chill.

Add the trimmings of apple to the juice, remove the cinnamon and then cook until the juice is almost gone, place the cooked apple trimmings to a blender and blitz until smooth. Place into a squeeze bottle ready for plating.

Steam the skin for 1 hour 30mins, remove from the steamer and scrape any fat off that is left, season and roll up lengthways, roll in cling film and freeze.

Remove from the freezer and slice on a meat slicer, place the sliced skin onto a baking tray with grease proof paper, lay another sheet over the top and place another baking tray on top.

Cook at 180 degrees from around 22 minutes or until it starts to puff up and crisp.

Remove the pork from the cling film, season and then pan fry and get good colour all-round, add butter and foam the butter over the pork.

Heat up the cabbage mix, fry off the bon bon.

Add 3 cooked Chantenay carrots, apple balls, purée, cabbage and then add the pork crackling and bon bon.

Serve with a little pork jus.

Old Swan and Minster Mill, Oxfordshire

This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information

Ingredients for four servings:

Pork Fillet

  • 2 X Large Old Spot Pork Tenderloins Trimmed And Then Cut Into Half
  • 100G Cep Powder

Sage And Onion Bon Bon

  • 200G Maris Piper Potatoes Cooked Then Mashed
  • 1/2 Onion Small Diced And Cooked In Butter
  • 5G Sage Chopped Cooked With The Onion
  • Salt And Pepper
  • 1 Whole Egg
  • 20Ml Milk
  • 30G Flour
  • 100G Panko Breadcrumbs

Savoy Cabbage And Puy Lentil

  • 1/4 Savoy Cabbage Shredded And Cooked In Salt Water Until Soft, Refresh In Ice Cold Water
  • 20G Puy Lentils, Washed And Cooked In Chicken Stock Until Just Cooked
  • 20G Of Small Diced Carrot, Swede, Leek And Shallot Blanched In Salt Water

Cider Apple Puree And Balls

  • 1 Granny Smith Apple, Peeled
  • 200 Ml Apple Juice
  • Pinch Of Cinnamon

Crackling

  • 1 Large Pork Skin With Very Little Fat

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