Dominic’s hereditary passion for food stems from the highly acclaimed Castle Hotel in Taunton, which his family have owned and run for over 65 years. Here he shares his Linguine with Cepes and Trompettes recipe.
Dominic has an abundance of invaluable experience. His training has seen many great kitchens around the world, in particular, one of London’s most fashionable restaurants, Kensington Place. Having spent 10 years in London, he then moved to Berkshire and the Fat Duck, eventually to open and take up the role of Head Chef at Heston Blumenthal’s Hind Head in Bray.
In January 2007, Dominic moved to the The Royal Oak Paley Street. In 2008 Dom’s passion in the kitchen gained the Royal Oak a Michelin Bib Gourmand. The Royal Oak was awarded a Michelin star in January 2010, 6/10 in the good food guide and 3 AA Rosettes.
In August 2014, Dominic became Chef/Patron of The Beehive in White Waltham, a beautiful country restaurant/pub. White Waltham is a pretty village close to Maidenhead, and the pub overlooks the village cricket pitch and Berkshire countryside. Dominic continues to have a huge passion for the hospitality industry; he aims to create a successful restaurant and fine culinary experience within a relaxing village pub. For more information on The Beehive
Dominic’s philosophy is to ‘Feed his customers and make them happy’ – he aims to do this by offering heart warming, seasonal and affordable dishes packed full of flavour.
75g Cepes and trompettes mixed
1tsp Olive oil
50ml Mushroom sauce
Salt and pepper
10g Parmesan cheese
Make and roll pasta. Keep in portions on a floured tray.
Clean mushrooms and wash carefully. Fry off mushrooms until golden brown, for maximum flavour. Allow excess fat to drain off mushrooms once cooked on a piece of kitchen paper.
Sweat off shallots with no colour; add mushrooms to shallots and mushroom sauce; reduce to right consistency.
Cook pasta in boiling water for 1 to 2 minutes. Drain then mix with mushrooms, add herbs and correct seasoning.
Serve immediately with parmesan cheese and a little olive oil.
500g Mushroom trimmings
200ml White wine
1 litre Stock (Chicken, Hock or Mushroom)
1 litre Double cream
Gently fry off all mushroom trimmings with a shallot. Add 200ml white wine and reduce; add stock and reduce. Finish with double cream. Bring to the boil then pass through a fine sieve and correct seasoning.
Note: You can also buy dried mushrooms and soak them to create a stock with a more mushroom flavour.