Ask the Chef - Dan Grigg
Dan Grigg took over as Head Chef at Gilpin Hotel & Lake House in September 2012. The three-AA-rosetted cuisine at Gilpin is modern English with an emphasis on the finest fresh seasonal produce, much from within the National Park.
Dan has teamed up with Sugarvine to answer your cookery questions:
Is cream classed as a sweet or savory? - Lauren-Nicole Chudley
Hi Lauren, cream is classed as savoury -- sweeten it by adding sweet flavourings.
Please, how can I make the salmon mousse similar to the one served at Gilpin Lodge? - View Answer
What is the best way to make salt and pepper chicken? - View Answer
I love aubergines as bases for snacks. I bake or grill the slices and top them with whatever I have available. I think the flavour is superb. How can I make them crispy for finger buffets? Your hotel and restaurant looks beautiful, I must try it soon. - View Answer
Hi chef. Is there any difference between stewing and braising? - View Answer
Any advice on preparing paella for a wigwam wedding with 80 guests?! We'd need to hire the required pans and heating source but we thought it would be something a bit different. Are we being over ambitious? Would appreciate your expert advice. - View Answer
My partner would like to purchase a food mixer for the home to do cakes and bread etc. Is there one that you would recommend? - View Answer
We are hosting a St Patrick's meal for 100-200 people and having boiled bacon and cabbage. Can you give me advice on what I can do beforehand and how to prevent meat drying out if cooked the day before. Also what sauce do you recommend? - View Answer
Can I heat up a cold soup recipe for borscht that contains lemon and yoghurt or will it curdle when it gets above a certain temperature? - View Answer
Can you please share your best recipe for Irish Stew? - View Answer
Can roasted pork and lamb be used on a carvery once roasted and frozen? If so how do you reheat it to use it on a carvery again? - View Answer
Hi Russell, a couple of tomato-based pasta queries for you. What's the tastiest simple pasta sauce recipe you can recommend based on a tin of chopped tomatoes? Also, why do most recipes get you to remove the skins and the seeds -- what's the problem with just chopping the tomatoes instead of deskinning and deseeding? - View Answer
I need to cook a vegetarian dish for 20 people. It has to be prepared in advance so it can be heated on the night. Can you suggest anything? I have cooked ratatouille on previous occasions but would like to try something new. - View Answer
I put too many red pepper flakes in a tomato-cabbage soup. Is there any way to lessen the effects of the hot red peppers and still keep the whole kettle of soup? - View Answer
Over the years I have tried and tried to recreate at home the beef stroganoffs I remember from dining out in my youth. My versions always turn out too creamy and lacking that richness and flavour. Any suggestions? - View Answer
I bought some Scottish salmon fillets coated in a chilli-type coating today in Tesco. I don't fancy eating them cold but want to know what can you eat with them heated as haven't eaten them before. I only thought I'd give them a go because of trying to incorporate Omega 3 into my diet. - View Answer
How do you make the filling for Quiche Lorraine? - View Answer
Russell, I can't seem to get the nice roasted colour on steaks when I fry them, any tips? - View Answer
I'm doing an avocado dish for a party and want to pre-prepare it. But don't know how to stop the avocado itself from discolouring and turning brown? - View Answer
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