Meet Ned, a professional Chef of 30 years who’s worked in a variety of well-known restaurants both here on the island, and in the UK.
The Ibiza-based Liverpudlian has a colourful, and impressive culinary history.
From working as a private chef for VIP, music industry clients, to being at the helm of celebrity-haunts such as Balans in Soho (London), where he worked as head Chef for 5 Years. Ned has both the skills and experience to cook a meal to remember.
If you asked him what he did for a living, his positive energy would reflect that of someone who’s relatively new to the industry.
His passion for his craft is enchanting to say the least.
Just listening to him talk about his recipes resembles that of a story teller, reading from a truly enticing book.
They’re captivating, to the point where you can almost taste the food he’s describing.
Ned is currently Head Chef at Rio Ibiza, a buzzing bar and restaurant in San Antonio, which proves highly popular with tourists during the summer months.
The food is the talk of the town, with Ned’s famous BBQ dinners hitting the spot with diners 7 nights a week.
The well-loved chef cooks each dish with pride, and regularly receives praise from dining guests after their meals.
For the Home Cooked Heroes Campaign, Ned has chosen a personal recipe which we’re all familiar with, as it’s great for summer lunching, and can be substituted with different ingredients to suit your tastebuds.
You can see more of Ned’s tasty dishes via the venues socials, Instagram and Facebook.
- Get a bowl and finely chop the parsley, garlic and red chillis.
- Add the dried oregano, red wine vinegar and olive oil.
- Season with salt and pepper and set aside.
- Now onto the rest: Place the Shallots and new potatoes in a roasting tray, drizzle with olive oil and salt and pepper.
- Place in the oven and cook for approximately 20 minutes, until potatoes are nicely coloured.
- On a separate tray, place the green beans and cherry tomatoes.
- Drizzle with olive oil, salt and pepper and roast for approximately 10 mins at 200 degrees.
- Cut the fillet steak into 8 medallions, heat a thick-bottomed frying pan with a little olive oil.
- Fry your steak to your liking, and then set aside.
- Using the same pan, add the mussels, prawns, the butter and the white wine.
- Place lid on the pan, and steam mussels until they open. Plating up.
- On a fair-sized warm plate, scatter the french beans and cherry tomatoes.
- Add the shallots and new potatoes, then arrange the fillet steak , mussels and prawns too.
- Drizzle the chimichurri salsa over the above.
- Garnish with lemon and parsley, then serve.