By Molly Kitamura
Ceiran Thomas has quite an impressive resume, having worked at some of the best restaurants in Wales, where he currently lives. I got excited when he approached me about doing an interview as I have always wanted to visit that area of England! I have heard its beautiful and I am curious about the local food. Ceiran has not only worked in the best places with some of the hardest kitchens in Wales, but was the head chef of a team of 40 at the London Games in 2012. He got started cooking with his grandmother as a child and loves butchery and considers himself a fishmonger.
Read more on Ceiran just below…. Plus his mouth-watering recipe!
Where do you work now?
I’m between restaurants at the moment I’m awaiting the opening of a new restaurant next month with one of the great British chefs I’m currently privately teaching.
What got you into getting tattooed?
I think the beauty and art of it I’ve Always been creative and expressed myself and I think it’s a beautiful way to do it.
What was your first tattoo?
My first tattoo was a rib tattoo of the welsh national anthem it’s close to my heart I’m a patriot hearing it sung brings a tear to my eye.
What is your favorite thing to cook?
I love cooking fish it’s amazing nothing better than fresh fish it’s just magical especially strait off the line just brings you so much closer to nature. Just simple.
What is the food in Whales like?
Its Wales and its hearty and fresh we have a lively coast so the seas are abundant with shellfish and the like we also have a very green countryside full of the best organic veg and healthy cattle, wales is famous for its lamb.
Do you ever go to any tattoo conventions?
I’ve only ever been to tattoo conventions in Cardiff (Cardiff tattoo and toy convention I received a beautiful dot-work sleeve and Cardiff Halloween bash where I received an epic neo traditional calf tattoo and some scarification off a legend Dr Evil.)
Who do you admire in the tattoo industry?
I can’t pick and choose in the tattoo industry to be honest I’ve seen beautiful work from world class artists and just as good from local apprentices it’s not about who’s been tattooing for a lifetime it’s about the vision of the artist.
Who do you admire in the culinary industry?
In the food industry there’s many to name a few
Michel roux jr
The roux brothers
What will your next tattoo be?
My next tattoo will either be my lower knuckles or my kneecap tattooed with a neo traditional rose
What were the London Games like?
The London games were just alive the only way I can describe it just non stop I worked 17 hour days strait for the games and then 13 hours a day in the rest days between the Olympics and the Paralympics and then back to 17 in the Paralympics it was full on but I miss it
Ceiran has generously given us one amazing recipe, check it out and let the hunger pains begin!
Crab and Scallop Lasagne with Chive Bureè Blanc
.400g fresh white scallop meat (white only)
.480ml fresh double cream
.Pinch of course sea salt and cracked black pepper
.430g white crab meat
.aprox.500g fresh Pasta dough
For the sauce –
Small handful of chives
Block of unsalted butter (cubed)
40ml white wine
40ml white wine vinegar
Roll out pasta sheets and rest between cling film sheets in the fridge
(Can you ready made sheets but these much be cooked aldenté before you build the lasagne)
Pick threw your crab meat for any shell.
Blitz your scallop meat in a food processor and add your crab meat.
Slowly add your cream and seasoning, put in a piping bag and rest in the fridge for 10 minutes
prepare your lasagne in metal rings
First layer a pice of pasta cut to size in the bottem then pipe your scallop mix about 10-15 mm and add another sheet then another 10-15mm of mix then a final sheet
To cook steam over boiling water for 8-10 mins with a lid
For the sauce
Dice your shallots fine
Add your white wine and vinegar to a pan and reduce add shallots and reduce till there is allmost no liquid in the pan then add cream and reduce further till thick move to a low heat and slowly whisk in your butter cubes
Chop your chives and add to the sauce. Garnish with wild mushrooms if available and micro herbs.
Thank you Ceiran!! Incredible food and great tattoos!!
You can catch more of Ceiran and his food on his Instagram, @theinkchef
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