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January 22nd, 2025
We are thrilled to share that our Head Chef Vince was approached by the Daily Echo to assist in writing an article about healthy eating, something that he is passionate about.
In this article, Vince reveals his recipe for our delicious Pan Seared Chalk Stream Trout with Sweet Potato, Butternut Squash and Ginger Dressing. He even made the front cover!

You can find the recipe for Vince's Pan Seared Chalkstream Trout with Sweet Potato, Butternut Squash and Ginger Dressing below.
Serves: 4
Time: 30 minutes
4 Chalkstream trout fillets
Salt
3 tbsp olive oil
For the Butternut Squash and Sweet Potato mix:
1 butternut squash diced 2cm cubes
1 sweet potato diced 2cm cubes
3 tbsp olive oil
100g pumpkin seeds
100g sunflower seeds
25g sesame seeds
25g black sesame seeds
1 bunch of parsley, chopped
1/2 bunch of tarragon chopped
Salt and pepper
For the dressing:
10cm piece of ginger, peeled
100ml sesame oil
50ml rice wine vinegar
1tbsp runny honey
2tbsp soy sauce
Juice of 1 lime
Preheat oven to 200C/180C fan.
Blitz the dressing in a food processor or blender.
To make the Butternut Squash and Sweet Potato Salad:
Season and roast the butternut squash, sweet potato and oil for 20-25 minutes, stirring at times.
Toast the seeds in a frying pan until golden brown.
Toss together the roasted sweet potato and butternut squash with the toasted seeds and chopped herbs. Add dressing.
For the trout fillets:
Season the fillets; heat the olive oil in a large frying pan. Once the pan is hot add the fillets and reduce the heat. Or cook the fillets in the oven.
When the fish is ready, assemble the dish. Divide the sweet potato mix onto four plates, add some green vegetables. Place the fish on top and finish with a drizzle of dressing.
To sample Vince's fabulous dishes, be sure to book a table in our restaurant!
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