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Head Chef - The Reliance
A Saturday job at a bakery during the school holidays, gave Simon Moxham, Head Chef of the Reliance his first taste of working in the food industry. Following his passion he completed an HND Food Industry Management Certificate at Salford University.
Moving to Leeds in 1993 he took on his 1st Chef's job at Leodis (now know as Brasserie Blanc) under the wing of Steven Kendell of Kendells Bistro for 3 and half years. Steven shared his wealth and knowledge with Simon in this very busy kitchen achieving 300 covers a night.
Simon's next move was to the Michelin Star restaurant Rascass, with Simon Gueller, that lead him to his 1st Head Chef job at Oporto in Leeds. Travelling as far as Australia in 2002 he has also worked in Melbourne and Sydney.
The Reliance opened 10 years ago, currently creating classic British dishes influenced by French cooking. Simon always buys local sustainable products, rare breed cattle, organic milks and British water fish. His menu changes are seasonal, and he prides himself on working closely with all of his suppliers. As an avid gardener Simon is proud of the fruit and vegetables he grows at his allotment providing seasonal ideas to weekly changing Reliance specials. The House Chutney ingredients also change along with the seasons and the best thing is you can buy a jar to take home.
Slow Roast Shoulder of Lamb. Pressed potato, Swede and haggis cake, Lamb reduction and crisp fried rosemary
Recipe serves 4/6
Use a 2kg boned and rolled shoulder of lamb, studded with rosemary and garlic. Seal and slow roast for about 3 hours at 190 degrees.
For the potato cake, use 1kg potatoes peeled and thinly sliced. 500gm Swede peeled and thinly sliced, half a haggis. Layer potatoes, Swede and haggis, brushing each layer with melted butter. Cover with tin foil and roast for an hour. Remove foil, cook until soft and the top goes golden.
Lamb stock reduction. Use the roasting juices from the lamb, stir in 1 tablespoon redcurrant jelly and add finely cut rosemary.
