“We thank Gary for his long service and his great contribution to mentoring the next generation of chefs”

The Staff Canteen

Editor

Craft Guild Awards 2022: Gary Jones receives special award

10th June 2022

Gary Jones, executive head chef at Le Manoir aux Quat'Saisons, Oxfordshire, was awarded the Special Award at the Craft Guild of Chefs Awards 2022 The event, which was held on Thursday 9th... Read more Read more

Garden beetroot terrine, horseradish sorbet by Gary Jones

26th November 2014

60g Beetroot terrine, 1 slice 30g cooked baby beetroot, three pieces 3g pickled beetroot 4g beetroot marinade vinaigrette , to marinade beetroot prior to service 8g horseradish cream 10g beetroot glaze 20g horseradish crème fraiche sorbet 1.5g selection of Micro's Beetroot glaze - 375g beetroot juice 150g ruby port, reduce to 75g 50g vinegar cabernet sauvignon 24g vinegar balsamic 8 year old 9g tapioca starch 3.5g salt 0.5g ground black pepper, pinch Beetroot Marinade Vinaigrette 30g oil olive extra virgin gold label 10g vinegar Chardonnay 2g salt 0.2g ground black pepper, pinch 1g sugar caster 0.25g thyme 1g garlic Beetroot Terrine For the Jelly - 400g beetroot juice 750g ruby port (reduced by half) 9g agar agar For the terrine: 35g vinegar cabernet sauvignon 35g vinegar balsamic 8 year old 12g salt 0.4g ground black pepper 600g beetroot ruby, cooked, sliced and trimmed for terrine Horseradish Cream 130g horseradish puree 90g crème fraiche salt to taste 5g lemon juice cayenne pepper - pinch Horseradish Crème Fraiche Sorbet for the syrup - 280g water 165g sugar caster 135g glucose liquid to finish - 650g crème fraiche 350g yoghurt natural 250g horseradish puree salt to taste cayenne pepper - pinch 20g lemon juice Pickled Beetroot, Ruby 100g beetroot ruby 10g vinegar white wine 4g sugar caster 1.5g salt 2g olive oil cayenne pepper - pinch Read more Read more

The man behind the chef: Gary Jones

4th November 2014

In association with In the build up to The Staff Canteen Live 2015 at the Hospitality Show, NEC Birmingham on January 19 – 21, we are taking a closer look at ... Read more Read more

PASTRY - CITRUS by Gary Jones

25th January 2014

120g PBR - Lemon Butterscotch Sauce 20ea PBR - Linzer lemon for theme, 7cm diameter sable 20ea PBR - Lemon cream disc for theme 400g PBR - Sorbet lemon basil, small quenelle 300g PBR - Lemongrass (or verbena) gelified foam, 2 x 2cm cubes/dish 240g Pink grapefruit, segments, cut 1cm cubes approx 100g PBR - Pink grapefruit sauce 60g PBR - Candided lemon laces zest, 7cm long 20g PBR - Lime sugar powder PBR - Candied lemon laces Zest Water Lemon juice, fresh Lemon, laces zest peeled with apple peeler Castor sugar PBR - Lemon Butterscotch Sauce Water Glucose liquid Castor sugar Lemon juice, freshly squeezed Lemon zest, grated Whipping cream PBR - Lemon cream disc for theme FOR THE CREAM 500g Free range egg 200g Castor sugar 140g Lemon juice 140 Whipping cream (UHT) 140g Double cream 0g Lemon zest TO FINISH 100g Cocoa butter, melted around 45 degrees C PBR - Lemongrass ( or verbena) gelified foam Castor sugar Water Lemon juice or Bergamotte lemon juice Gelatine - fish Water, to hydrate gelatin Fresh Lemongrass PBR - Lime Sugar Powder 4 ea Lime, grated 50g Castor sugar PBR - Linzer Lemon for theme 275g Unsalted butter 90g Icing sugar 3g Salt 10g Free range egg, yolks 50g Flour, potato fecule 6g Lemon, zest 250g Plain flour, MB T55 PBR - Pink grapefruit sauce Pink grapefruit, juice Crystal glaze Valhrona Xantana (600g), Xanthan powder PBR - Sorbet Lemon basil Water Castor sugar Milk powder, suprema Glucose powder Morsweet Stabiliser super neutrose Fresh basil leaves Lemon, organic and juice freshly squeezed Read more Read more

Roasted quail, butternut squash; braised red cabbage and cinnamon by Gary Jones

25th January 2014

1 Quail, crown roasted 2 - Confit quail legs 5g Quail cinnamon rub 20g - Butternut squash puree 10g Wilted Garden kale 1 - Onion Cipollina 0.5g - Baby ruby beetroot 1 - Braised chestnuts 25g - cabbage Julienne 1 - Butternut squash fondant 2g - Beetroot and Port jelly 1.6g Parsnip crisp, 2 pieces 20g - Quail cinnamon sauce Confit Quail Legs: 10 Quail legs, legs, thigh bones removed 0.7g Salt 0.1g Ground black pepper 0.5g Ground cinnamon 0.1g Fresh rosemary 0.1g Fresh thyme 0.1g Garlic 100g Duck fat To finish: 50g Unsalted butter 1g Salt, to taste 0.5g Ground black pepper, to taste Quail Cinnamon Rub: 25g Cinnamon powder 1g Salt, to taste 0.5g Ground black pepper, to taste 100g Sunflower oil Butternut Squash Puree: 60g Unsalted butter 500g Buternut squash, 2cm dice 1g Salt, to taste350g Full fat milk 50g Unsalted butter 1g Lemon, juice Onion - Cipollini: 10 Cipollini onion 25g Olive oil (cooking Early harvest) 1g Salt 0.5g Grond black pepper 20g Unsalted butter Baby Ruby Beetroot: 10 Baby ruby beetroot 5g Salt To reheat: 100g Water 15g Unsalted butter 1g Caster sugar 0.5g Cabernet Sauvignon Vinegar Braised Chestnuts: 250g Chestnut 140g White onion 60g Celery 100g Unsalted butter 5g Salt 15g Caster sugar 2g Ground white pepper 400g White Chicken stock 40g Lemon, juice 4g Fresh Thyme To finish: 100g Unsalted butter Salt Ground black pepper Chestnut cooking juices Cabbage Julienne: 700g Hispi cabage, 1No - sliced into 5mm strips 700g Water, biling 40g Salt 50g Unsalted butter 5g New season garlic, 1/2 cloves Butternut Squash Fondant: 5 piece Butternut squash, slice 25mm thick 25g Unsalted butter 3g Fresh Thyme 3g New Season Garlic 1g Salt, to taste 0.5g Ground black pepper, to taste 3g Sherry vinegar Beetroot and Port Jelly: 400g Beetroot juice 750g Sandermans Ruby Port, reduced by half 7g Agar Agar 35g Cabernet Sauvignon Vinegar 35g Balsamic Vinegar, 8 year old 12g Salt 0.4g Ground black pepper Quail Cinnamon Sauce: 2000g Brown chicken stock 750g Red wine, reduced by half 50g Double cream 125g Unsalted butter 250g Banana shallot, sliced, caramelised 250g Button mushroom, sliced, caramelised 375g Quail bones, carcasse, chopped, caramelised 250g Red wne, reduced by half 187.5g Sandersons Ruby Port, reduced by 2/3 250g Red wine vinegar, reduced to 50g 2g Cinnamon stick 0.5g Salt, to taste 0.13g Ground black pepper, to taste Read more Read more

Plancha-seared Scottish langoustine tails, tender leeks, Perigord truffles by Gary Jones

25th January 2014

Plancha-seared Scottish langoustine tails, tender leeks, Périgord truffles 1 ea BR - Leek, steamed 2g BR - Truffle Vinaigrette, for the leeks 2g Black truffle, chopped 5 ea Fresh langoustine 25g BR - Lango cream 3 ea BR - Shallot, Thai pickled 8g R - Truffle mayonnaise, for the plate 5g Langoustine bisque 2.5g Black truffle, slices 5g Micro buckler sorrel BR - Leek - Steamed 7 ea leek, x 7 top & tail Cornish sea salt BR - Truffle Vinaigrette 10g Black truffle (Autumn/winter) chopped 25g Extra Virgin olive oil 4g Truffle oil 10g Chardonnay vinegar 1 sprig Fresh thyme, small to infuse 1 slice Garlic 1g Salt 0.1g Ground lack peper, small pinch BR - Lango Cream 2400g Langoustine bisque 400g Langoustine bones, smashed to refresh 20g Olive oil (cooking early harvest), to sear the bones 20g Agar Agar 1g Lemon, to taste 0.2g Cayenne pepper, to taste 300g Creme fraiche BR - Truffle Mayonnaise 25g Egg yolk, pastuerised liquid 40g White wine vinegar 50g Water 4g Salt 0.1g Ground white pepper 150g Extra virgin olive oil 5g Truffle oil 10g Black truffle (autumn/winter), chopped to finish, to order Read more Read more

Gary Jones has stepped down as executive head chef at Belmond Le Manoir aux Quat'Saisons.

Commenting on this story the hotel announced that Gary was leaving to pursue "new opportunities" and thanked him for his work mentoring young chefs.

Gary first joined Le Manoir as chef de partie in 1990 before returning in 1999 to take up the executive head chef role, working alongside chef-patron Raymond Blanc.

The chef became highly respected for his work mentoring and training young chefs.

At Le Manoir, Jones oversaw a 30-month development programme, which took trainees through every section of the kitchen, and he was chairman of the Craft Guild of Chefs' National Chef of the Year competition in 2018 and 2019.

A spokesperson for Le Manoir said: "After over two decades, Gary Jones has stepped down as executive head chef of Le Manoir aux Quat'Saisons, to pursue new opportunities. We thank Gary for his long service and his great contribution to mentoring the next generation of chefs; we wish him well in his future endeavours."

They added: "Raymond Blanc remains chef-patron at Le Manoir aux Quat'Saisons and an integral part of its leadership. We have a long-term vision for Le Manoir aux Quat'Saisons and its two-Michelin-starred restaurant and will continue to focus on growing its reputation as a world-leader in luxury hospitality."

Gary left Le Manoir in the early 1990s to train young chefs on Necker Island, the private resort owned by Richard Branson, who part owned the hotel restaurant at the time.

The chef then returned to the UK and worked at restaurants including Homewood Park in Bath, where he earned his first Michelin star and four-AA-rosettes, and Waldo's at Cliveden House in Berkshire.

He returned to Le Manoir after Blanc visited Waldo's for dinner and persuaded Jones to come back to the Oxfordshire kitchen.

Jones was given the Special Award at the Craft Guild of Chefs Awards in 2022 in recognition of his position as a "role model" who had helped encourage and train numerous young chefs.

“We thank Gary for his long service and his great contribution to mentoring the next generation of chefs”

View this post on Instagram

A post shared by Gary Jones (@chefgaryjones1)

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Editor 15th November 2022