Campbells Recipes - The man behind the recipes

Being more homebound now, I have delved deep into the lovely world of home cooking. After browsing search engines for some time now to find ideas for a recipes which can be adapted to be both savoury and sweet, I discovered campbells recipes!

Who is this man?

After visiting his site he is an UK chef and has won awards such as "Chef of the Year" and "Training and Education". Also his reputation? two michelin stars have been already achieved by this guy.
What made him stand out for me was the way in which his recipes were both complex and simple. His preparation is so precise yet the dish itself is organic and very tasty.

Is he famous??

From his restaurant site:
"He began his career in 1987 as a commis chef and has worked his way through the ranks spending time at Forte plc and the Grosvenor House Hotel amongst others. In 1997 he joined the acclaimed Lords of the Manor restaurant in Gloucestershire as Head Chef, where he achieved his first Michelin star. In 2002 he moved to The Vineyard at Stockcross as Executive Head Chef and Head of Food and Beverage. Over the past 7 years as well as securing a global reputation for the restaurant's outstanding cuisine Campbell has run a successful Academy for young, enthusiastic chefs from all over the world and has established himself as an important opinion-former in the industry."
He has been a professional chef for years but i only found him when i delved deeper into the world of recipes

Why is he better than the rest?

Apart from all of his expereince, I want to bring your attention to his Espuma dishes in particular. They are good because 1) they taste devine 2) you can change them any way you wish.

So this article is not too long, two espuma recipes are here, one sweet and on savoury to tickle your tastebuds. If you want to learn more about customisation, find links located at the bottom of the page.

Pea Espuma (savoury)

400g peas frozen
250g chilled chicken stock
10g butter, soft
100g double cream
100g full fat milk seasoning
Blanch the peas for 3 minutes in salted boiling water, then strain.
Blitz with the chicken stock until smooth, add the cream butter, and blitz for another minute.
Pass through a fine sieve.
Heat to 60?C in a heavy based saucepan and season.
Place into an isi gourmet whip and charge with 2 x n2o charges.

Hot Chocolate E'spuma

300g 60% chocolate chopped finely
250g egg whites
200g water
Melt chocolate gently in a glass or stainless steel bowl over a pan of hot water,
ensuring the base of the bowl is not touching water.
The chocolate temperature must not exceed 40?C
Add the egg whites and water, whisk gently.
Place into an isi gourmet whip and charge with 2 x n2o charges.
Warm in a pan of hot water to approx 60?C.

click the link for espuma dishes: Campbell Recipes