A Recipe From: The Narrow Boat in Skipton

1
418
views

Hello! I’m Pete Beveridge, Head Chef at The Narrow Boat.

A Bit About Me

I grew up just down the road in Keighley where I was surrounded by a host of different cuisines and culinary cultures.  I’ve spent my career combining these influences with my proud Yorkshire identity, creating interesting, diverse and – I hope! – delicious dishes.

From Small Acorns…

I started working in kitchens around the age of 14, as a porter at The Fleece in Addingham.  This was under the watchful eye of skilled chef Matt Brown (now a private chef whose website can be found here), who taught me all the basics I needed to further my career.

At the age of 16, jaded with mainstream education but thirsty for knowledge, I began the search for a full-time chef position.  I heard about a vacancy at The Craven Heifer in Addingham, headed up by Chef-Patron Sam Renton, who was kind enough to take a chance on a young lad fresh out of school.  Sam gave me a trial shift, at which I can’t have done too badly because Sam awarded me the job.  I was on my way!

…Mighty Oaks GrowNarrow Boat 2

I absorbed the teachings of Sam and many other head chefs at The Craven Heifer.  But it was under Chef Mick Hall where I truly honed my craft.  Mick helped me refine my knowledge of fish and seafood and further instilled an appreciation for local fresh produce.

After 5 or 6 years at The Heifer I took a promising position at The Narrow Boat, where I initially worked as Sous Chef.  But after just a year I was thrilled to be offered the role of Head Chef, which I accepted with open arms!

Soul Food

I believe in the power of great produce and my aim is to produce high quality, honest food that warms the soul.  Be it a traditional, nostalgic dish or a more contemporary meal, we’ve got it covered.  Aided by General Manager Adam Britton, The Narrow Boat has a food-and-drink offering to be reckoned with.  So whether you want to drop by for a craft ale pint Narrow Boatand a pork pie or indulge in a couple of courses and some wine you’ll be very welcome at The Narrow Boat.

Meanwhile, why not bring a little bit of The Narrow Boat experience into your own home with one of our best-selling dishes, Corned Beef Hash with homemade Best-Ever Baked Beans.  This is a sure-fire winner now the nights are closing in – and it’s even better crowned with a soft poached egg!

 

Corned Beef Hash (serves 4)

Shopping List – Corned Beef

  • 3 tins of corned beef
  • 3 medium potatoes
  • 1 white onion
  • 1 clove garlic
  • 2 tbsp. Henderson’s relish or Worcestershire sauce

 

Shopping List – Best-Ever Baked Beans

  • 470g (2 tins drained weight) tinned haricot beans  (or any other tinned bean you prefer)
  • 800g (2 tins) chopped tomatoes
  • Olive oil
  • 2 white onions
  • 4 cloves garlic
  • 160g pancetta or 8 rashers of smoked streaky bacon
  • 1 tsp. smoked paprika
  • 2 tbsp. tomato purée
  • 4 tsp. English mustard
  • 4 tbsp. black treacle
  • 500ml good quality chicken stock
  • 250ml water
  • 3 bay leaves
  • 2 tsp. chopped thyme

 

How To Cook:

Best-Ever Baked Beans

  • pre heat oven to 160C/325F/Gas Mark 3
  • slice the onions and smash the garlic and soften in a pan with a splash of olive oil
  • dice the pancetta or bacon and add to pan
  • add the smoked paprika, English mustard and tomato purée and cook for 2 to 3 minutes
  • pour in the stock, water, black treacle, sugar and chopped tomatoes
  • add the bay leaves thyme and drained beans
  • transfer to an oven dish with a lid (a tagine or casserole pot will work well)
  • place in the oven on the middle shelf and cook for 3 to 3 1/2 hours, shaking at regular intervals to ensure the sauce doesn’t dry out (stirring might break up the beans)

 

Corned Beef Hash

  • peel and dice the potatoes into 2 cm cubes, place in a pan and cover with water before putting on stove to par boil
  • slice the onion and dice the garlic and cook on a low heat with a splash of oil until soft (but not brown)
  • carefully open the tins of corned beef and add to the softened onion and garlic
  • add the Henderson’s relish/Worcestershire sauce
  • drain off the potatoes once they have started to soften, add to the corned beef and stir cook until piping hot

 

Then simply combine the two in a bowl and serve – a home-comfort classic to keep you warm this winter!

 

1 COMMENT

LEAVE A REPLY