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Our skilled culinary team has its pulse on the latest food trends throughout the world. It is connected via Kitchencounters™, our new culinary digital network. Experienced in working with top chefs throughout the world, our culinary team taps into the newest tastes, flavours and textures to create a truly unique food experience. Our chefs use quality ingredients as well as the best spices, herbs, flavours and other key components from all over the world to create customised and truly unique seasoning and coating systems.

Chef Daniel Bell

Newly Weds Foods, Culinary Development Chef, Ossett, UK

    Chef Daniel Bell

    • Studied at the culinary school of Arts in Oxford
    • Worked for multiple 5 star hotels in Oxford and Barcelona, and Yorkshire, up to 3AA Rosette
    • Cooked around the world for a Formula 1 Team, supplying the team in 18 different countries a year
    • Became the head chef of Malmaison hotel in Oxford
    • Oversaw 2 hotels in the Malmaison hotel group
    • Fell in love with cooking while travelling in Australia
    See Daniel's Favourite Recipe

    Pescado al Pimenton

    Pescado al Pimenton

    Serves 4
    50g Dried Butter Beans
    700g Sustainable Pollock Fillet – skinned, pin boned and cut into four equal pieces
    20g Newly Weds Foods Pinchos Seasoning
    4 tbsp Olive Oil
    2 Onions – finely diced
    2 Garlic Cloves – grated
    4 Cooking Chorizo Sausages
    2 Red Chillies – finely chopped
    1 tsp Ground Cumin
    1 tsp Smoked Paprika
    2 Bay Leaves
    1 Cinnamon Stick
    200ml Chicken Stock
    400g Tinned Chopped Tomatoes
    200g Spinach Leaves
    Salt & Pepper

    Directions:
    • Soak the butter beans overnight in cold water. Drain and rinse. Place in a large pan and cover with cold water. Bring to the boil then cook for 2 hours until the beans are tender. Remove from the heat and leave to cool in the cooking water.
    • Lay out a large piece of cling film on the work surface. Sprinkle half of the pinchos seasoning on the cling film. Place the pollock fillets on top and sprinkle with the remaining seasoning. Wrap tightly in the cling film and place in the fridge for 1 – 2 hours.
    • Place a heat proof casserole dish or pan on the heat with a drizzle of olive oil. Add the onions, garlic and chillies and cook over a medium heat for 6-8 minutes, or until the onion has softened.
    • Slice the chorizo into bite sized chunks and add it to the casserole dish. Cook for a further 5 minutes or until the paprika oil renders out of the chorizo. Add the cumin, paprika, bay leaves and cinnamon stick. Cook for a further 3-4 minutes.
    • Preheat the oven to 170°C/325°F/Gas 3.
    • Drain the butter beans and add to the casserole dish with chicken stock and tinned tomatoes. Bring to the boil, then transfer to the oven for 45 minutes. Remove from the oven and season to taste with salt & pepper.
    • Remove the pollock fillets from the fridge and place on top of the butter beans and other cooked ingredients. Put back into the oven for 12-15 minutes until the fish is cooked.
    • Gently remove the fish fillets from the beans and other cooked ingredients. Lay the fish on the warmed plates. Remove the bay leaves and cinnamon stick. Stir the spinach through the beans until wilted.
    • Finally, spoon the beans onto the plates and top with the fish.
    • Serve with patatas bravas and a crisp salad.