I am Larry Jayasekara. My father is a chef in Sri Lanka. I started my career working as a pot washer in his kitchen and worked my way up from there.

I am Executive Head Chef at The Manor at Weston-on-the-Green, where I started in July 2013.

I like to cook with the best available seasonal produce, ensuring maximum flavour and cooking to the best of my ability.

Since working at The Manor I have explored the history of this 11th century country house hotel for inspiration, drawing upon its heritage and historic ingredients and recipes.

My signature dish is Kombu Custard, Dashi Stock, Langoustine Tartare, Oscietre Caviar – this is a dish based on the flavours of the sea.

PLANCHER NATIVE LOBSTER, LEEK, CHICKEN WING, TRUFFLE

Recipe for 4 portions:

Lobster:
* 2x 400g Native lobster live
* 10g Olive Oil
* Salt to taste

Method: Remove the head of the lobster then cut in half.

Remove the claws and cook the flesh in a water bath at 42C for 20 minutes.

Season well with fine salt and place the lobster on the plancher to caramelise.

Chef’s note: Using the plancher creates a BBQ flavour, make sure you oil the lobster not the plancher to avoid sticking.

Confit chicken wing:
* 150g Chicken wings
* 1lt duck fat
* Sprig of thyme
* 1 garlic bulb, cut in half
* 2 bay leaves

Remove the wing tips.

Place all ingredients into one pot, cook at 140C for one hour.

Once cooked, remove from the duck fat and chill.

Remove the bones, keeping the shape of the wing.

Place in a non-stick pan, skin side down and cook until the skin is crispy. Season with salt and serve warm

Leek Puree:
* 300g thinly sliced leeks
* 50g butter
* 20g Double cream
* 3g Salt

Put the butter in a medium size pan, melt the butter and add the leeks and salt.

Keep moving the leeks in the pan and cook until soft then add the cream, bring to the boil.

Once the cream is boil transfer to a blender and process until smooth, Pass this through a fine sieve and adjust the seasoning.

Plating:
Place the leek puree on the plate in a circle shape. Add the pieces of lobster and two crispy chicken wings. Finish with thinly sliced truffle and micro coriander. Serve.

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