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Hugh McGivern

BIOGRAPHY:
Hugh has been a Chef for almost 28 years and in that time has worked in some weird and wonderful countries and situations. Having done a Classic Apprenticeship in Glasgow after finishing College and day release Hugh went into the Army where he spent the next 9 years learning his trade. He was lucky enough to do some competitions and even luckier to have won a few in Pastillage and the old "Cook and Serve".
 
The majority of Hugh's time was spent feeding the Officers. On leaving the forces Hugh went to work for Carnival Cruise Lines as an Assistant Food Manager. After 2 years he returned to London where he spent some time with Rowley Leigh at Kensington Place, Sanjay Dwihveli at 1 Lawn Terrace and assisted Richard Corrigan with the opening of Lindsay House whilst still working at Searcys in the Barbican.
 
For the Last 11 years Hugh has split his time; seven years he was the Chef to the Chairman of I.C.I. Hugh had complete autonomy for visiting VIPs and Directors Boards.
Since 2007 Hugh has been Group Executive Chef at Caterplus Services watching it almost quadruple in size, learning the rules governing Kosher Dining and writing new recipes .

Hugh enjoys fine food and finer wine, as a hobby he is trying to finish 2 books.

 
HUGH'S DISH

Seared Loin of Tuna with Zaytoun Olive Oil, Pears & Caviar

INGREDIENTS:

Ask your fishmonger to cut a long piece of  loin, similar in size and shape of a pork filet
Zest and juice of 1 unwaxed lemon
50ml Zaytoun olive oil (keep cold)
1tbsp caster sugar
15ml good quality balsamic vinegar
1 Bartlett pear, thinly sliced on a mandolin
Thin slices of Ciabatta
1 plum tomato skinned and concassed
1 Tbspn of caviar
Seasoning

METHOD:
  • In a shallow dish, mix 40ml of the olive oil with the lemon juice and zest, add the tuna and coat well. Allow to marinade for about 20 minutes
  • Heat a frying pan on the stove and allow to get hot, remove the tuna from the marinade, season well and pat dry. 
  • Add a dash of the remaining olive oil to the pan and quickly flash fry the tuna loin, colouring all round.
  • Remove from the pan and wrap in 3 layers of cling film and tie the ends tight and place in the fridge
  • Lower the heat and add the sugar, balsamic and 1/2 the marinade. Bring to the boil and allow to thicken.
  • Remove from the heat and allow to cool
  • Brush the slices of Ciabatta with olive oil and toast until golden
ASSEMBLY:
  • Place a slice of the toasted Ciabatta on a plate and top with a couple of slices of the razor thin pear
  • Remove the tuna from the cling film and slice thinly
  • Arrange the tuna on top of the bread and pear. Drizzle with some of the olive oil and balsamic dressing and a sprinkling of the tomato concasse.
  • Top with the caviar

SERVE WITH:

Late Harvest Riesling Columbia Valley, Washington