Chef Ben Tobitt’s earliest culinary memories come from his London childhood, where visits to Borough Street Market left a lasting impression. Growing up around public houses and restaurants with a father who was both a passionate chef and devoted home cook, he developed an instinct for fresh ingredients and seasonality that still defines his cooking.
After completing his training at Islington & Camden Catering College in London, Tobitt began his professional career at the Hilton London. He then worked at The Thomas Cubitt and Wabi Restaurant before joining Caprice Holdings in 2003, with roles at Le Caprice, The Ivy London and Soho House.
His twin passions for food and travel came together in 2004 when he worked aboard an American cruise ship. In April 2009 his travels took him to the Middle East where he became senior chef de partie at Mirai in Souk Al Bahar, Dubai. He returned to Caprice Holdings in 2010 and eventually took a position at The Ivy at Jumeirah Emirates Towers, where his love of classic cuisine and international experience met perfectly.
Duck hash with double-yolk fried egg
Serves 4
1 pound duck legs
Salt, to taste
½ cup onion
2∕5 cup carrots
¼ cup celery sticks
⅓ cup leeks
3¼ tablespoons vegetable oil
8½ cups good-quality chicken stock
½ cup onion, sliced into thin half moons (for the Lyonnaise)
1∕5 cup unsalted butter
2¼ cups good-quality mashed potatoes (no cream or butter)
⅛ cup Pommery mustard
⅛ cup bread crumbs
Pinch chives, finely chopped
Pinch parsley, finely chopped
Pinch tarragon, finely chopped
1∕5 cup spring onion, finely chopped
Salt and pepper, to taste
8 eggs
At least two hours before cooking, place the duck legs in a container and season generously with salt (about 1 teaspoon). Allow the legs to rest so the salt penetrates and seasons the meat.
Roughly chop the carrots, celery and leeks into about ¾-inch pieces, and roughly chop the ½ cup onion. Heat half the vegetable oil over low heat in a saucepan. Add the chopped vegetables with a pinch of salt and cook gently without coloring them, about 5 minutes, then add the chicken stock.
Rinse the salted duck legs briefly under cold water, then add them to the stock. Bring to a boil, then reduce to the lowest heat and simmer gently for 1½ to 2 hours, until the meat is tender and falling from the bone.
While the duck braises, prepare the Lyonnaise onions: cook the half-moon-sliced onion slowly with half the butter until it turns light golden brown (avoid deep caramelization). Set aside.
Combine the mashed potato with the Pommery mustard, bread crumbs, chopped herbs, spring onion and the Lyonnaise onions. Season with salt and pepper to taste and set aside.
When the duck is cooked and cooled slightly, remove the meat from the bones and shred into medium pieces. Fold the duck into the potato mixture. If the mixture feels too wet, add additional bread crumbs until it holds together.
Form the mixture into patties roughly 4 inches in diameter and about 1 inch thick. Chill in the refrigerator to set.
Heat the remaining vegetable oil in a large frying pan. Fry the chilled patties about 2 minutes per side, or until evenly golden. In the final stage of cooking, add the remaining butter to the pan to finish the color and flavor.
Transfer the patties to a baking tray and warm in a 350°F (175°C) oven for about 3 minutes. Meanwhile prepare the eggs: separate the yolks from four eggs and set the yolks aside. Crack the remaining four whole eggs into separate bowls and add one reserved yolk to each, creating four double-yolk eggs. Pan-fry each egg to your preferred doneness. Remove the patties from the oven.
PRESENTATION: Place one patty in the center of each warmed plate, top with a double-yolk fried egg, and finish with a little salt and freshly ground pepper before serving.
Apple Tart © The Ivy
Apple tart
Serves 4
Almond cream filling
½ cup unsalted butter
½ cup caster sugar
2 large eggs
Juice of half a lemon
1 tablespoon flour
1 cup plus 5 teaspoons ground almonds
Cream the butter and sugar together until light. Gradually add the eggs, lemon juice, flour and ground almonds, mixing until smooth and lump-free. Chill the almond cream in the refrigerator until needed.
Pastry base
¾ cup unsalted butter
¾ cup caster sugar
2 large eggs
1⅞ cups flour
Combine the butter and sugar in a mixer on low speed, then add the eggs slowly until incorporated. Add the flour gradually and mix to a smooth paste without overworking. Chill the dough in the refrigerator for 1 hour to firm up.
Preheat the oven to 350°F (175°C). Roll out the chilled pastry on a floured surface to about ½ inch thick. Using a round cutter, cut four disks and line four small tart pans (or one larger pan), ensuring the sides rise slightly above the base. Bake for 12–15 minutes until set.
For the apples
4 apples, sliced thinly into long pieces
⅛ cup unsalted butter, melted
Pinch cinnamon
⅛ cup caster sugar
Fill each baked pastry case with a spoonful of almond cream. Arrange the apple slices over the cream to cover the surface completely. Brush the apples generously with melted butter. Mix the cinnamon and caster sugar and sprinkle over the apples. Return the tarts to the oven for 12–15 minutes, or until the tops are golden brown.
PRESENTATION: Serve each tart warm on a large white plate with a scoop of vanilla ice cream on top.
The Ivy
Jumeirah Emirates Towers
The Boulevard, Ground Level
P.O. Box 72127
Dubai, United Arab Emirates
tel 971 4 319 8767
theivy.ae