'Chefs are like Spartans. There's only 300 of us and the rest of the world has descended upon us. The only thing we can do is lift our shields and stick side by side.'
The Mount by Glynn Purnell: 'A good solid pub with the DNA of what we do at Purnell's'
Asparagus with Black Pepper and Wasabi Mayonnaise and Ponzu dressing recipe by Glynn Purnell
10 x green asparagus spears - washed, leaves removed and bottom of the stem snapped off
10 x purple asparagus spears-washed, leaves removed and bottom of the stem snapped off
1 litre water
6tbsp rice wine vinegar
6tbsp golden caster sugar
4tbsp table salt
Black pepper and wasabi mayonnaise
Ingredients:
3 eggs
1tsp of Dijon mustard
2tsp of white wine vinegar 400ml of sunflower oil
Wasabi paste to taste
Black pepper to taste
Table salt and ground ginger to taste
Wasabi peas
Ponzu dressing
2tbsp dashi stock (available at Wing Yip) https://www.wingyipstore.co.uk/c2008-shimaya-dashino-bonito-flavoured-soup-stock-powder-100g.html
1tbsp stock syrup
1tbsp rice wine vinegar
½tbsp Mai Siam Tha Fish Sauce
3tbsp lemon juice
50ml Wing Yip Soy Sauce Read more Read more
Glynn Purnell, Purnell's, Birmingham
Celebrated Michelin-starred chef Glynn Purnell is set to open a pub in Henley-in-Arden.
With a launch date yet to be announced, The Mount by Glynn Purnell will be located on the property formerly occupied by The Butcher's Social in the medieval market town.
After the closure of Purnell's Bistro & Ginger's Bar in Birmingham last year, the chef was intent on keeping his team on board, so seized on the opportunity to open The Mount.
"Most of the staff that are going there have worked for me for a long time," he explained, with the bistro's GM Pete Casson taking on the same role at The Mount, and Phil Steggall, currently a sous-chef at Purnell's, heading the kitchen.
"It's really exciting - it's my first venture outside the city centre," Glynn said, "so it's going to be something new and interesting."
The food
The food at the pub will showcase a different style of food than what guests have come to expect from Purnell's, but consistent in terms of quality.
"This building is over 200 years old, it's a pub," Glynn explained, so the focus will be "on good solid pub food," he continued, "with... I hate to say a twist, but the DNA of what we do at Purnell's."
Keep your eyes peeled for a fish curry, he said, "but there'll certainly be classics on there, like a cottage pie in the style of how we would do something [at Purnell's]."
2022, a year of great promise
The chef hopes that once we've seen the back of the Omicron wave, "it's going to be a great year, I think, 2022."
"I've always been a glass half full kind of guy so I always look at the massive positives of any situation. Being a chef patron for all the years that I've been open, you have to be resilient."
As he feels personally responsible to keep his team from the bistro on board, he said, "it's great that we're in a situation where Purnell's is thriving and that we can open somewhere else."
Watch Glynn Purnell making his iconic Monkfish Masala, his take on a fish balti:
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The Mount by Glynn Purnell: 'A good solid pub with the DNA of what we do at Purnell's'
'Chefs are like Spartans. There's only 300 of us and the rest of the world has descended upon us. The only thing we can do is lift our shields and stick side by side.'
Asparagus with Black Pepper and Wasabi Mayonnaise and Ponzu dressing recipe by Glynn Purnell
10 x green asparagus spears - washed, leaves removed and bottom of the stem snapped off
10 x purple asparagus spears-washed, leaves removed and bottom of the stem snapped off
1 litre water
6tbsp rice wine vinegar
6tbsp golden caster sugar
4tbsp table salt
Black pepper and wasabi mayonnaise
Ingredients:
3 eggs
1tsp of Dijon mustard
2tsp of white wine vinegar 400ml of sunflower oil
Wasabi paste to taste
Black pepper to taste
Table salt and ground ginger to taste
Wasabi peas
Ponzu dressing
2tbsp dashi stock (available at Wing Yip) https://www.wingyipstore.co.uk/c2008-shimaya-dashino-bonito-flavoured-soup-stock-powder-100g.html
1tbsp stock syrup
1tbsp rice wine vinegar
½tbsp Mai Siam Tha Fish Sauce
3tbsp lemon juice
50ml Wing Yip Soy Sauce Read more Read more
Glynn Purnell, Purnell's, Birmingham
