Urban Myth supports graduate of Jamie Oliver's Fifteen

Our showroom in London features a live cooking area and last month we were delighted to welcome Dean McClumpha from the Jamie Oliver Group to a corporate event in support of the Jamie Oliver Foundation.

The corporate event hosted by Urban Myth, together with our partners at Jamie Oliver’s Fifteen, took place in our London showroom last month and was deemed a great success by all who attended.

Urban Myth has supported the Jamie Oliver foundation for over ten years; we are privileged to be involved in such a worthwhile cause that enables young, unemployed people to get involved in all aspects of the hospitality industry.

Many of Urban Myths core company values are echoed within the Jamie Oliver Apprenticeship scheme. Our own directors have a very 'hands-on' approach and over the years have put a huge emphasis on developing our people. A good number of our staff have been with the company since the beginning of their careers and those that started with Urban Myth as part of an apprenticeship scheme with the local college are now an integral part of our talented team.

We were delighted that chef Dean McClumpha, a graduate from the scheme in 2006 could join us for the evening and provide delicious canapes for our guests and an insight into his journey as an apprentice as well as a few tricks of the trade.

Dean is currently a development chef for the Jamie Oliver group and has generously shared the recipe for one of his signature dishes, an elegant and delicious dish to wow your guests at your next dinner party.

Salmon Ceviche

Ingredients

100g   Organic Salmon fillet, skinned
30ml   Yuzu
20g     Pomegranate seeds
10g     Ginger
15g     Shaved coconut
4g       Coriander leaves
4g       Shiso cress
20ml   Extra virgin olive oil
20ml   Pomegranate Juice Reduction  (Boil  approximately 500ml bottled pomegranate juice until it reduces down to around 100ml and is pouring consistency)

Method

Peel the ginger and slice as thin as possible, fry at 180c until golden brown. Drain on to kitchen paper and leave to cool.
Slice the salmon in to 3-4mm thick pieces and place in a mixing bowl with the yuzu, leave to cure for 1 minute.
Arrange the salmon on a small plate, 6-7 pieces evenly spread. Top each piece with 3 pomegranate seeds, some shaved  coconut , crispy ginger and a sprinkling of coriander and Shiso cress. Try to make this as neat as possible.
Finish with a drizzle of olive oil and reduced pomegranate juice.

Urban Myth supports graduate of Jamie Oliver's Fifteen