NICOLA RAYNER meets the man in charge of relaunching the menu at the sailing academy

THERE is something afoot at Weymouth and Portland National Sailing Academy, and it's not what you think it is.

The academy's restaurant Spinnakers has appointed a new head chef, Matthew Burton, who started on March 10 this year and has already begun overhauling the existing menus at the restaurant. What is he up to?

"Basically, we have stripped the menu right back," says the 29-year-old, "and we are now doing quite simple food.

"Before it was cod and chips, ham, egg and chips, that sort of thing, but now we are trying to do as much as we can with fresh, local produce in simple dishes."

So far, Matthew tells me, the sausages are proving popular, but this is no sausage and chip' dish, but pork, apple and onion sausages on bubble and squeak with balsamic onion gravy.

Other specialities are his ham hock and mushroom terrine, with apple and tomato chutney and warm, fresh bread, and his pan-seared salmon with roast vegetables and balsamic cherry tomatoes (see recipe on page 15).

He says: "As time goes on, we will do mussels, oysters, and some nice lobster dishes.

"In the summer, we will have tables out in the balcony and a barbecue as well."

The restaurant also does a good line in snacks - ciabattas, baguettes, wraps and sandwiches - to cater for its varied clientele.

Matthew says: "We get boat people here, we have the Sail Laser people here from the training schemes, and, on the Olympic side of it, they have all their meetings here and their team building exercises."

You can't get away from boats at Spinnakers, but why would you want to? With magnificent views across Portland Harbour and the Jurassic Coast, the restaurant offers a feast for the eyes in addition to Matthew's culinary delights.

Matthew trained at Weymouth College during which time he was also working for Terry and Sue Woolcock at the Sea Cow Restaurant in Weymouth.

He says: "I started there when I was just out of school at 16 or 17 and I stayed there six or seven years. I started pot washing and I moved my way up to head chef."

Then he joined the Manor Hotel at West Bexington as sous chef and again progressed up to head chef.

Finally, he became head chef at the Walnut Tree in West Camel near Yeovil where he worked for about a year.

At all three eateries, Matthew's emphasis has been on fresh, local, well-cooked food; his reputation precedes him.

WPNSA's chief executive Mark Stubbings said: "We are thrilled to welcome Matt to the team, he has a fantastic reputation and brings with him a wealth of experience. Most importantly, he cooks excellent food."

When I ask Matthew what makes a good chef, he replies: "Passion." Nor has his own gone unnoticed; Matthew has been awarded numerous accolades for his creative food, including being crowned Junior Chef of the Year in 2000 in Guernsey.

He explains: "I was given 75 minutes to cook lamb reform and queen of puddings, which is made with an egg custard base with jam and piped meringue." Like Masterchef, I wonder?

He nods. "All the live work is about timing and deadlines."

As for the 2012 deadline, Matthew says: "We are not sure whether we will be allowed to keep the catering on or whether it will go outside; it's still up in the air."

Spinnakers is open from 11am-4pm for drinks, with lunch served from 12.30pm until 2.30pm Monday to Saturday, and a carvery from 12.30pm-2.30pm on Sunday.

For further information or to book, please telephone Helen Blakeman at the Weymouth and Portland National Sailing Academy on 01305 866000, or via email: helen.blakeman@wpnsa.org.uk

Pan-seared salmon is a fish for compliments Here's Matthew's recipe:

Pan-Seared Salmon with Roast Vegetables and Balsamic Cherry Tomatoes Ingredients - serves four 4 x 7 oz salmon 3 x cloves of garlic 1 x red pepper 1x yellow pepper 1 x orange pepper 2 x courgettes 1 x aubergine 2 x carrots 1 x onion olive oil salt and pepper basil 20 x cherry tomatoes halved reduced balsamic vinegar mixed dry herbs Method

1. Cut all the vegetables into same size chunks, roughly inch.

2. Place in a roasting tray and dress with olive oil, dried herbs and salt and pepper.

Place in a pre-heated oven (200c).

Roast for about 20-30 minutes, turning the vegetables every 10 minutes.

After 10 minutes, add the crushed garlic.

3. Remove from the oven and add the basil.

Keep warm or chill for later.

4. In a non-stick pan, heat a small amount of olive oil.

Fry the fish flesh-side down for three minutes. Turn the fish and add the cherry tomatoes and season with salt and pepper.

After 3-5 minutes, the salmon should be slightly pink.

5. Put two spoonfuls of the roast vegetables in the centre of the plate and place the salmon on top of this. Put the cherry tomatoes around the salmon and drizzle a little olive oil around the plate, and the balsamic vinegar over that.

11:59am Monday 14th April 2008

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