Hearth Desserts with Foulkeways Executive Chef Ryan Pomeroy
The Chef’s Kitchen featured Hearth Desserts with Foulkeways at Gwynedd Executive Chef Ryan Pomeroy. The Chef’s Kitchen provides tips and techniques from the nation’s top chefs in a reality television format. In this epsiode of the Chef’s Kitchen, Chef Pomeroy creates hearth desserts with fresh fruit, homemade ice cream and flatbread. Chef uses the wood-burning brick oven to make the flatbread and roast the pears.
Watch the Hearth Desserts and see how Chef Pomeroy creates:
- Cake using olive oil instead of butter
- Roast red pears with brown sugar and honey and salt
- Roasted plum (chutney) to go on top of the flatbread
- Homemade ginger orange icecream
Chef Pomeroy cooks in the Meadow Cafe at Foulkeways. In addition to an ordinary oven, he uses a wood burning oven to create his desserts. The versatile wood burning oven is also used to make pizza, a deconstructed soup station, sizzle plates, open face sandwiches, roast meats and vegetables.