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Call us: +44 (0) 1502 501353Email us:

Cook This! With Keith Parton

My name is Keith Parton and I’m head chef and manager of Ivy House Country Hotel in Oulton Broad.
My passion in life is cookery and it has been since I was a teenager when I got a job working at Birmingham market.

The experience led me to realise how important it is to source fresh ingredients and I started producing my own food.

Keith Parton

Keith Parton

Head Chef
Ivy House County Hotel

I became very interested in different tastes and textures and the notion of experimentation.
I’ve always embraced the idea of fusing together unusual flavours and seeing how they flourish when prepared and cooked.

In the past month I have decided to incorporate my management responsibilities with what I truly love – and that is running a kitchen.
So now is a perfect time for me to share some of my favourite recipes, seasonal ideas and how to make the most out of special occasions.
Mother’s Day is approaching so how about preparing your mother a homemade high tea, or come and visit the hotel.

You can make it as easy or creative as you like, but to get you started here are a few simple, but effective cakes to add to your table.

Mini Victoria Sponge/Mini Black Forest Gateau
To make a génoise sponge

  • 6 egg yolks/8 eggs yolks
  • 600g self raising flour
  • 50g caster sugar
  • teaspoon of vanilla pod
  • 300g cocoa powder

To make the Victoria sponge put a pan of hot water on the hob, bring to the boil and simmer.
Place a glass bowl over the top and add the eggs, caster sugar, vanilla and whisk until it turns a silky white.

Gradually sieve in the flour before lining a tray with greaseproof paper and spoon the mixture in.
Cook at 180 degrees for 15 minutes. Allow to cool for 20 minutes before turning out. Use shaped cutters to cut out the sponge and cut each in half.

*To turn the mixture into a chocolate sponge add the cocoa powder and two extra yolks while preparing.
Fill both with butter cream, adding cherry jam to the chocolate génoise and strawberry to the vanilla génoise.