Chris Wheeler has been creating exquisite dishes that have won praise from international media and a huge number of returning diners. From working as Novelli’s right hand man, to heading up the kitchens at the award winning Stoke Park, Chris has recently been recognised as the Hotel Catey’s Hotel Chef of the Year and appointed as the UK Ambassador for the Quality Standard Mark Beef and Lamb Scheme.
Season and seal the lamb rump on both
side in a hot pan.
Add some fresh rosemary and thyme and cook in the oven 180C for 9 mins, topped with the Black Tapenade and place back into the oven with the Baby Violetto Artichokes for another 5 mins.
Vegetables & Fregola
Place a spoonful of Fregola, add two half of each baby vegetable, slice the rump into 5 slices, place 3 roasted Baby Violetto Artichokes around and pour over the sauce around.