Seaham Hall aiming to be back in the stars

Jan 29 2010 by Katharine Capocci, The Journal

SEAHAM Hall was recently stripped of its Michelin star, but the fight is on to regain the ultimate accolade for eating excellence, as KATHARINE CAPOCCI reports.

NEW CHEF AT THE HELM

HEAD chef Max Wilson has exciting plans up his sleeve for The White Room restaurant.

The 31-year-old, who has been at Seaham Hall for almost a year, was appointed to his position last week.

He worked as sous chef to Kenny Atkinson at Seaham, and has also worked alongside the critically-acclaimed chef at the Michelin-starred Tean Restaurant on St Martin’s in the Scilly Isles. 

Max will be a supporter of local producers and suppliers and his menu will feature modern British cuisine with European influences.
“I try as much as I can to use local suppliers, such as Hadrian Heritage beef, Carroll’s Heritage potatoes and fish from Hodgson’s in Hartlepool. I use local suppliers in Durham for duck and corn-fed chicken.”

Lincolnshire-born Max used to spend holidays at Beadnell in Northumberland as a child and has great affection for the region.

Max is widely travelled, having spent three winters in the French and Swiss Alps, where he worked at a variety of restaurants including Sainte Appolonnie, near Courchevel in the Alps and De la Cloche in Zermatt. He has also lived in Melbourne, Australia.

“I have worked on the QE2 as well and have worked with chefs from all over the world so have picked up  a lot of influences.”

Max has held the position of sous chef at six award-winning restaurants working with various styles.

He says: “I’m thrilled to be at the helm. I’m 31 now and I was looking for a position as head chef.

“I have big shoes to fill but I’m keen to make a name for myself.”

He adds: “It’s a shame about the star. The Michelin guide goes to print at the beginning of December but I will be pushing to get the star back.
“At the moment I’m building a new brigade in the kitchen.

“I have introduced my own prestige menu and tasting menu and there are plans afoot for a diners’ club in the restaurant.”

Today The White Room offers dinner menus which include North Sea monkfish with oxtail ravioli for starters and local Heritage Beef with foie gras and chanterelles for mains, starting from £50 per person, three courses.

TASTING MENU

*Chef’s appetiser 
*Terrine of corn-fed chicken – piccalilli & peanut
*Pinot Blanc, Vieilles Vignes, Cave de Ribeauville, France, 2006
*Hand-dived scallops – crab and fennel – Champagne
*Journeys End, Chardonnay, South Africa, 2007
*Roast fillet of beef – foie gras – butternut squash
*Deakin Estate, Cabernet Sauvignon, Australia, 2006
*Cheese from the chariot (£5 supplement)
*Rhubarb jelly – ginger and vanilla
*Dark chocolate fondant – chilli and orange
*Andrew Quady, Black Muscat, California, USA
£65.00
*Wine pairing £30.