For 8 months since chef Craig Ian McAlpine took the reins of the Yacht London restaurant kitchen he has been on a new adventure. After starting as a waiter, he has now completed his move to the other side of the room.

You can see his video here
“It’s quite rock and roll to be a chef. You can really meet some interesting guests and customers,” he said. “I love sharing what I cook. I would think it’s a bit like a musician: You give something, people enjoy it, and you get a response back. That response is really enjoyable, ” said McAlpine.

Over the years since 2005 when he appeared on Channel 4’s “Come Dine with me”, he opened his first company “Bespoke Cuisine” to provide both corporate and private catering, with a variety of products and services.

Arriving from South Africa, McAlpine has imposed his style and his Mediterranean influences on a series of kitchens. In the video, he shares with us one of his favourite recipes — his signature lamb dish: Rump of lamb, carrot puree, spring vegetables and red wine reduction.

“Rump is a great cut, it’s a muscle, which worked hard”

Choose a nice rump of lamb and use some smoky flavours when you cook it. Season on both sides, but don’t add too much oil because the rump has enough fat.
Put it skin side down and add an 1/2 lemon with the lamb to caramelise. All the lemon oil come out, and starts to marinate around the lamb.  It will be tender, nice and plenty of flavours.
Put the pan into the oven at 180-190° for around 10 minutes.

In the same time, put your carrot puree ready to boil in a pan. Take your spring onions, asparagus and your fennel fronds and add some oil and parsley.
Make grill your vegetables for a few minutes. They will be used to give a bit of crunch, and fennel fronds as a garnish for later.
Create sauce with red wine. Reduce.

Plate presentation:
Cut the asparagus on the angle to keep it nice, and the lamb into slices. It needs to be pink. Put the lovely carrot puree into the plate with spring vegetables, which will give some texture.
Finally, add the red wine reduction, some parsley and fennel frond.

“I must be slightly mad because I want to be in the kitchen all time, » says McAlpine. Today, my ambition is to continue to grow my business, and get more recognition,” he said. “We’ve done really well until now, so I just want to continue on the same way,” added the chef.

Check out the youtube video here