Craig Best earned the title Head Chef at Marina Social after thirteen years of culinary experience amongst some of the industry’s leading venues and chefs.
Beginning his culinary experience at notorious Chef Gordon Ramsay’s restaurants, Craig had a fantastic step into the world of culinary excellence. The four-yearjourney included experience at both The Devonshire and The Warrington where Craig worked his way up the ladder, from demi-chef to sous chef.
Continuing his impressive career debut, Craig joined La Trompette, a 1 Michelin Star restaurant in London as Chef De Partie. His responsibilities included running the kitchen, including the pastry, ordering stock and assisting the menu changes. For two year he excelled in his role, which eventually landed him a Head Chef position at Michael Nadra Chiswick. One year later, Craig ventured backwards as Sous Chef at heavily acclaimed Tredwell’s & The Gilbert Scott, both Maruc Wareing restaurants. Surpassing his talents after one quick year, Craig made the big move to Dubai, where he took on the role, yet again as Head Chef, at Social Wine & Tapas. Two years later, he can still be found whipping up some decadent dishes for Dubai’s foodies to indulge in.
YULE LOG SPONGE
85 grams sugar
85 grams flour
30 grams cocoa powder
Preheat the oven to 200C (390F).
Beat the eggs and sugar together with an electric whisk for about 8 min until thick and creamy. Mix the flour, cocoa and baking powder together and fold in the egg mixture carefully. Pour the mixture on to a baking tray lined with parchment paper and bake for 10 min. Take it out of the oven and let it rest for 15 minutes to cool at room temperature.
YULE LOG CREAM
50 grams butter
140 grams dark chocolate
15 grams golden syrup
284 grams double cream
200 grams icing sugar
Melt the butter and chocolate together in a bowl over a pan of hot water.
Remove from the heat and stir in the syrup and half of the cream. Beat in the icing sugar until it’s smooth and whisk
in the remaining cream until it holds
METHOD TO MAKE THE LOG:
Once the sponge has cooled, remove from the parchment paper and cut the edges to make it look like a rectangle. Spread the cream on top and then roll it into a log shape. Cut a thick diagonal slice from one end of the log and lift the log on to a plate. Now arrange the slice on the side with the diagonal cut against the cake to make a branch. Spread the icing over the log and branch without covering the ends.
Use a fork to mark the icing to give the effect of a tree bark. Scatter with unsifted icing sugar to resemble snow and decorate as required.