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ALEX BENNETt - Summer tomato and strawberry salad with ricotta and chive oil

Rubedo

I'm Alex Bennett, 31 and have been cooking for 13 years. I discovered my passion for catering in a pizzeria in MD, USA. Shortly after moving back to the UK, I studied at Le Cordon Bleu London. My first restaurant was at The Arts Club on Dover Street. I met some incredible chefs Oliver Marlowe and Natasha Cooke who which I followed onto their future own kitchens through south London.

 

Later on, I was introduced to Tomos Parry and Chris Leach at Kitty Fisher's, this is where I found my passion for cooking over fire. I followed Chris to take on my first sous chef role and develop skills in butchery and PASTA!!! When Chris and I left that restaurant, I rejoined Tomos in opening Brat, where we were awarded a Michelin star after being open for 3 months.

 

One year later I found myself back with Chris, opening the now Pasta powerhouse that is Manteca. After Manteca and lockdown, I started my current and first head chef role at Rubedo. Rubedo is a small  bistro in Stoke Newington focused on  seasonal produce and natural wine. I keep the menu changing weekly and focus it around fire, making small plates with charcuterie, fish, sausages and pasta, all made in house. It's funny because the dish I'm making in the open kicthen actually has no element of fire on it, oh well.. it's summer on a plate!
 

  • 1000ml Full fat Cow's Milk
  • 400ml Double cream
  • 62.5g lemon juice
  • 350g Nutbourne Tomatoes
  • 28g Pepe Olive oil
  • 7g Moscatel Vinegar
  • 3g Black pepper
  • 3g Anise hyssop
  • 1-2 Chive flowers
  • 5g Cardinale Extra Virgin Olive Oil
  • Salt to taste
  • 30g Pickled Green strawberries
  • 80g fresh Strawberries
  • Step 1: For the Ricotta, put all the milk and double cream in a pan, slowly bring to 90°c then stir in lemon juice, cover and rest for 90 mins.
  • Step 2: Pour the curds over a cheese cloth to separate the wheys, hang for 12 hours.
  • Step 3: Season your curds with salt & pepper, some additional whey may be needed for a softer consistency.
  • Step 4: For the tomatoes, cut them into a variety of shapes, season with salt, Black pepper, moscatel vinegar, Pepe Olive oil. Leave for 15 mins.
  • Step 5: Slice the fresh strawberries and lightly salt. Cut the pickled strawberries into various shapes.
  • Step 6: Serve the dish with the Ricotta on the bottom of the plate, then the Nutbourne tomatoes and their residual juices. Fill in the gaps with both strawberries, fresh picked anise hyssop and Chive flowers. Finish with extra virgin olive oil.