https://www.chefspencil.com

Recipes by Chef Tim Stamp

Stamp had a passion for cooking from an early age and knew what career he wanted. He started a catering apprenticeship scheme at The Stafford Hotel. He then had a stint at The Garth Hotel before moving to Ardencote Manor in Warwickshire, where he worked for two years. He then moved to the AA 3-Rosette Peacock at Rowsley before joining Ye Olde Bell. He has ambitions to achieve further rosettes and is keen to introduce new dishes of British classics with his own individual twists.

Place the slices of cured ham on a tray with greaseproof paper, brush the ham with maple syrup until evenly glazed. Pre-heat the oven to 80◦C/ 175◦F/Gas Mark 3 cook...

October 23, 2018