Get our Head Chef's favourite recipes today! Find a classic one, or try something new from his list of amazing ingredients and cooking styles...
Meet our Head Chef...
So who’s the chef responsible for creating the wonderfully inventive dishes which feature on our Bar & Brasserie menu? He’s Jason Shaw, a man who always has a smile on his face! He has good reason to be following the recent birth of his daughter.
Jason started his career working at the 5 star Royal Garden Hotel and has worked in some of London’s top hotels and restaurants, after a number of years working as head chef at the White Lion's sister hotel, the four star AA two rosette Brudenell
in Aldeburgh, Jason followed his South African wife, also a talented chef, to her home country, where he lived for two years, vastly broadening his experience by working as executive chef at the Windmill Casino. In early 2011, the fresh Aldeburgh sea air and his love of Suffolk brought him home, with his wife and two young sons, to take up the position of executive chef at the White Lion.
Jason’s love of good food is firmly demonstrated in his menu. Using local produce, he differentiates his cooking from other restaurants in Aldeburgh by adding a subtle French twist...
Recreate at home! Thorpeness asparagus and Aldeburgh crab risotto
And, this is how you do it...1.
- 1 tablespoon of Extra Virgin olive oil
- 1 teaspoon of chopped shallot
- Quarter cup of Arborio risotto rice
- 120gm of cooked asparagus cut into 1 inch pieces
- 1 cup of dry white wine
- Quarter cup of Aldeburgh crab meat (found at Dean's Shed on the beach opposite the White Lion)
- 4 cups of chicken stock
- 50gm of parmesan shavings
- Half teaspoon of chopped dill
Sweat shallots in olive oil for 2 minutes then add risotto rice and cook for a further 2 minutes slowly adding the white wine.2.
Add stock and asparagus and cook until stock has been absorbed. Keep stirring to prevent sticking.3.
Add crab and stir for 1 minute then add parmesan and dill. Stir for 1 minute and serve in desired dish.
Why not finish this dish with 1 tablespoon of crème fraîche to give a lovely creamy texture...Click here to download the recipe