A promising young chef who secured a job at a world famous restaurant has written an exclusive recipe for Food.
Ricky Bergin will work under his role model and Masterchef judge Michel Roux Jr at Le Gavroche in Mayfair.
The top London restaurant will take on the Carshalton College graduate this October after he applied for a Commis Chef position.
Bergin, 18, will head to west London later this year after impressing during a trial day.
Pan seared venison, red wine chocolate sauce and celeriac puree.
• 1/2 bottle red wine.
• 275 ml port.
• 1 banana shallot, sliced lengthways.
• a few sprig thyme.
• 2 tsp cracked black pepper.
• 4 pieces trimmed venison loin, weighing 150g each.
• 3 tbsp olive oil.
• 20 g dark chocolate, 70% cocoa solids.
• 2 tbsp unsalted butter.
• 12baby carrots, parboiled until just tender.
For the celeriac purée:
• 275 ml double cream.
• 275 ml whipping cream.
• 1 small celeriac.
• sea salt.
1. Preheat the oven to 200°C/gas 6.
2. Put the red wine, port, shallot and thyme in a heavy-based saucepan. Bring to the boil, then simmer briskly for 20-30 minutes until reduced.
3. Meanwhile, make the celeriac purée. Pour the creams into a heavy-based saucepan and bring to the boil. Add the diced celeriac and season with salt. Reduce the heat and simmer for about 10 minutes or until soft. Remove from the heat and set aside.
4. Press the cracked pepper onto the venison loin.
5. Heat the olive oil in an ovenproof frying pan until very hot. Add the meat and sear on all sides.
6. Put the pan in the oven and roast for 5 minutes.
7. Strain the celeriac through a sieve set over a bowl. Purée in a food processor until smooth, adding extra cream as required. Return to the pan and keep warm.
8. Remove the venison from oven and allow to rest.
9. Strain the reduced red wine sauce into a clean saucepan. Warm over low heat and whisk in the chocolate.
10. Melt the butter in a frying pan over medium-high heat. When it is foaming, add the carrots and cook for 2 minutes.
11. Carve the venison into slices, and arrange on warm serving plates. Spoon three spoonfuls of celeriac around the venison. Garnish with the baby carrots and drizzle with the sauce.