Geraldine Gay

Geraldine (Geri) Gay is head chef at gourmet hotel restaurant Bridge House, in Beaminster, Dorset. The talented chef who hails from Hertfordshire has risen from the hotel’s sous chef  and has long been a key player in the development of the menu, with her creative flare for vegetarian food and a deft touch with spicing.

She loves working with breads, pastries and desserts, creating  many tempting treats. She has been instrumental in Bridge House achieving 2 AA Rosettes and four Taste of the West Flavour Gold Awards.

Geri (with Sous Chef, Ben Fuzzard) and her team create as much in-house as possible, from breads, jams, marmalades to ice-creams, sauces and jus – making the Bridge House one of Dorset’s few gourmet hotel restaurants.

Dating from 13th century the Bridge House boutique hotel and restaurant is a magical Dorset country house hotel full of character. Originally a clergy house, the hotel and restaurant now has its own unique, boutique-style.

The hotel is home to 13 guest rooms and the award-winning restaurant, and is a favourite venue for corporate events and weddings.

Bridge House, Beaminster
Luxury country house hotel in Beaminster with fine dining in the award winning Brasserie restaurant.
More about this venue

Caramelised Shallot

By chef Geraldine Gay


Preheat oven to 180°C

To prepare the filling for the tartlets, peel the shallots, cut in half lengthways and trim off the root end. Heat the oil in a frying pan, add the shallots flat side down and cook until starting to brown. Add a little salt and pepper, turn over and add the balsamic vinegar. Place in the oven for 8 minutes, or until soft. Allow to cool.

Using a circular cutter approx 5.5” wide, cut four rings of the puff pastry.

Using a 4.5” cutter cut a smaller ring out of the circle of pastry you have already cut. This will leave you with a 4.5 circle of pastry and a 5.5 ring of pastry.

Brush the smaller piece of pastry with the beaten egg, then lay the ring of pastry around the edge, you will have to cut this and trim a little off... it will now be the border for your tartlets.

Egg wash the border of the tartlet and prick the centre with a fork.

Bake the tartlets for 10 minutes, remove from the oven, if the centres have risen gently push down with the back of a spoon. Place a tablespoon of onion marmalade in the centre of each tart and spread so the middle is covered. Divide the shallots filling between the four tartlets and then crumble over the goats cheese. Place back in the oven for a further 5 minutes.

Drizzle the tartlets with a little balsamic vinegar, serve with some dressed leaves.

Bridge House, Beaminster

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

Click her or more information on Chef Geraldine Gay.

Ingredients for two servings:

  • 2 Sheets Ready Rolled Puff Pastry
  • 4Tbsp Red Onion Marmalade
  • 8 Banana Shallots
  • 1Tbsp Olive Oil
  • 1 Tbsp Balsamic Vinegar
  • Salt And Pepper
  • 1 Egg, Beaten
  • 300G Hard Goats Cheese

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