Meet the chef: John Shuttleworth, Fischer’s Baslow Hall

John Shuttleworth, 42, is head chef at multi-award-winning Fischer’s Baslow Hall, Derbyshire’s highest awarded restaurant throughout the region.

Over the past few years, John has enjoyed time at esteemed establishments such as Mallory Court, Glenapp Castle, and Rust en Vrede in South Africa. Working alongside exceptional chefs in these remarkable kitchens has allowed him to hone his skills and gain invaluable insights into the art of fine dining.

Tell us a little about the restaurant and why you love working at Fischer’s at Baslow

I adore our beautiful location and expansive grounds. Our vibrant kitchen garden, meticulously tended by head gardener Kim Orwin, yields a variety of fresh, seasonal produce that enhances our culinary offerings each day. We take pride in partnering with outstanding local suppliers, allowing us to feature the finest ingredients and flavours our region has to offer, showcasing the essence of our community which we’re so passionate about.

A childhood food memory?

Making bread with my grandma when I was around 10 years old, it’s the reason I became a chef.

Most memorable meal?

The Funky Gourmet in Athens – the most fun meal out I have ever had.

Who in the industry inspires you most?

Gordon Ramsey—I have watched his passion and drive evolve from his early career to pushing for three stars.

What is the flavour of the moment in your kitchen?

Herbs from the kitchen garden. Nothing like the fresh smell of herbs!

Your guilty food pleasure?

Burgers

If you weren’t a chef, what do you think you would be doing and why?

I think I would be a mathematician or accountant, I’ve always enjoyed maths and it was something I was good at school.

Who are your Derbyshire food and drink heroes?

Max Fischer, who still pushes harder than most, and Richard Taylor from Owen Taylor’s Butchers for his dedication to his products and his work ethos.

A local ingredient you love?

A new addition to our menus, we are currently serving trout from Ashford in the Water, Ashford NewBridge Trout Farm.

You’re hosting a dinner party, who would you invite and what would you cook for them?

Michael Jordan – my all-time sports hero. I would probably cook giant steaks on a BBQ and talk all about sports.

Your favourite dish

The teriyaki-cured salmon with chives, garlic, coriander, and avocado is a delightful yet simple combination, making a delicate and tasty dish that’s perfect for this time of year. It’s ideal to enjoy on our glorious summer terrace.

Teriyaki Cured Salmon Recipe Photo: Fischers

John’s Teriyaki Cured Salmon Recipe

Teriyaki Marinade

85g Light Brown Sugar

70ml Light Soy Sauce

1 Large Garlic Clove

4cm Piece of Ginger peeled and finely grated

1tbsp Cornflour

1tbsp/ 15ml Rice Wine Vinegar

Mix all the marinade ingredients and pour over a whole side of fresh salmon.

Vacuum pack and marinate in the fridge for three days.

Avocado Purée

2 Avocado

1 Lime juiced

Salt and Pepper

Blend the avocado, lime juice, salt and pepper until smooth and then pass through a chinois to remove any lumps

Ginger Crumb

20g Butter

15g Brown Sugar

1tsp Grated Fresh Ginger

20g Golden Syrup

Melt the butter, brown sugar, fresh ginger and golden syrup in a pan and leave to cool. Once cooled, add the dry ingredients and mix well.

50g Self-Raising Flour

½ tsp Ground Ginger

¼ tsp Bicarbonate of Soda

4g Egg Yolks

Spread the crumb evenly onto a baking tray and cook at 180 degrees for approximately 12 minutes until golden brown and crisp. Leave to cool and then blitz into a fine crumb.

To serve

Slice the salmon

Spread over the avocado purée over the sliced salmon

Sprinkle over the ginger crumb and top with fresh coriander and edible flowers.