For the Ceviche:

150g Finely Sliced Fresh Scallops
1450g Finely Sliced Fresh Lionfish (filleted and skinned)- Locally caught
25g Finely chopped Shallots
20g Finely Sliced Chives
4 tbsp Extra Virgin Olive Oil
4 tbsp Lime Juice
15g Caviar
Pinch Salt per serve
Pinch Cayenne Pepper per serve

For the Fennel Salad:

150h Finely sliced Fennel – Local, Organic
12 small pieces Fennel tops – picked
25g Fennel Seeds – triple blanched until soft
1tbsp Lime Juice
2 tbsp Olive oil
Pinch Salt- to taste
Pinch Cayenne Pepper- To Taste

For The Fish & Chips:

450g Lionfish –Filleted and skinned- Locally caught
Beer Batter
1 Bottle Guinness
1 Bottle Heineken
300ml Milk- Organic
450g Flour
900g Potatoes
Minted Mushy Peas
450g Peas
140g Butter
25g Mint
2 tbsp Lemon Juice
Black Pepper
Tartar Sauce
100g Capers
100g Gherkins
25g Shallots
1 tbsp Lemon Juice
25g Parsley
150g Mayonnaise- Free Range Eggs

For The Curry:

Curry Base:
3 sticks Lemon Grass – Locally Grown
55g Ginger- Fresh
5 cloves Garlic
1x Chili
260g Coconut Oil – Organic
6x Kafia Lime Leafs
2x tins coconut milk – Locally made
½ tsp Clove powder
½ tsp nutmeg powder
½ tsp chopped fresh thyme
1 tsp Tumeric
1 tsp Curry powder
½ tsp ground cardamom
1x vanilla pod – scraped
25g coriander stalks- grown on island
4x Large white onions
3x Lemon Juiced
900g diced lionfish- Skinned & Filleted – Locally caught

For the Curry Garnish:

¼ Cherry Tomatoes
Onion Seeds (nigella seeds)
Puffed Rice Noodles – Simply deep fried until they puff up
Fried Poppadum’s – rubbed with curry paste before frying
Finely sliced Chilli and spring onion – iced before service so they go curly
Chili & Lime Yoghurt Gastric – Make a light caramel, De-glaze with lime juice, Fold through Greek yoghurt.
Fresh Coriander Leaves


My passion for excellence started at Simply Heathcote, Wrightington.

This lead me to apprentice for Raymond Blanc ‘ s two michelin star Le Manoir Aux Quat Saisons, where I was mentored by some of the most renowned chefs in the UK. I was nominated by Le Manoir ‘ s Executive Chef-Gary Jones, to compete in BRA Young Chef Of The Year. In 2011; Chris earned this prestigious award along with Best Kitchen Craft. After five years I left my Junior Sous Chef position to join the Two Hatted Urbane Restaurant in Brisbane, Australlia.

As Sous Chef; he propelled The Urbane to new heights, reaching No.1 restaurant in Queensland and No.11 in Australia. After two years, I returned to Oxford, UK to take the position of Head Chef at Le Manoir. Looking for my next challenge; in 2015 I seized his opportunity to become Head Chef for Sir Richard Branson at Necker Island.

Lion fish is an invasive species in the Caribbean so we need to get people interested in eating them as they are delicious. I chose this recipe to give ideas to people on what you can do with this fish and just how versatile it is. I catch these fish on the reef around Necker whenever I can.


For the Fennel Salad:

First Place the Fennel seeds into a pan of cold water (triple the amount of water) and bring them up to the boil. Strain. Repeat this process 3-4 times until the seeds are soft.
For the Lionfish (fillet and Skinned) slice finely along the fillet – Check at this stage for any scales and pin bones in the fish – remove if found. Split the lion fish into 4 portions.
Follow the same process for the Scallops.
To make the salad First cut the tops off the fennel (keep these for garnish). Finely slice the fennel using a mandolin and place into a mixing bowl. Add the Olive oil, Lime, and blanched fennel seeds. Mix well. Season to taste with salt and cayenne pepper.
To serve
Layer ½ of the Lion fish portion flat along the base of the Scallop Shell (or plate), do the same with 1 portion of scallop, Then put the 2nd ½ of the portion next to the scallop so it is Lionfish, Scallop, Lionfish.
Lightly season with salt and pepper. Next place thin lines of the chopped shallot and chives along the Lionfish and Scallop. Evenly spoon on the lime juice and olive oil – please note this should be done last minute as the lime will begin curing the fish immediately. Place a small ball of the fennel salad in the middle of the layered fish. Top the salad with some picked fennel tops. Finish the dish with 3 small spoons of Caviar.

For The Fish & Chips:

For the triple blanched chips – Blanched first in water, Drained, Confit in oil then scraped with a fork to ruffle the edges. Finally fried at 190 Deg Celsius until golden.
For The Beer Batter- 1 bottle of Guinness, 1 Bottle of Heineken, Milk, flour- Mix the beer and Guinness with ½ of the flour until you get a thick paste. Slowly add the milk whisking slowly until smooth- the consistency should be thick similar to the “ribbon” stage when baking. You may need to add more flour of milk to correct the consistency.
For the Mushy Peas- Defrost peas and place in a food processer. Blend until you have a rough chopped pea texture. Add Melted Butter, Chopped Mint and Lemon Juice. Salt and black pepper to taste.
For the tartar sauce
Chop capers, parsley, gherkins and shallots to a fine dice. Fold through Mayonnaise. Add Lemon Juice to finish.

For The Curry:

Blend Spices, Lemongrass, Garlic, Chili, Corriander, Lime Leaf, Ginger & Coconut oil until smooth in a blender. Cook on a low heat for 5 minutes. Add Coconut milk and sweated white onions. Cook out for 1hr. Add Lionfish and lemon juice and remove from the heat. Let it sit for around 30 minutes then reheat before you serve with garnish listed below.

Sources fish sustainably
Sources fish sustainably