I am Larry Jayasekara. My father is a chef in Sri Lanka. I started my career working as a pot washer in his kitchen and worked my way up from there.

I am Executive Head Chef at The Manor at Weston-on-the-Green, where I started in July 2013.

I like to cook with the best available seasonal produce, ensuring maximum flavour and cooking to the best of my ability.

Since working at The Manor I have explored the history of this 11th-century country house hotel for inspiration, drawing upon its heritage and historic ingredients and recipes.

My signature dish is Kombu Custard, Dashi Stock, Langoustine Tartare, Oscietre Caviar – this is a dish based on the flavours of the sea.

Serves 4

Poached Pear
* 1ltr water
* 300g caster sugar
* 1 cinnamon stick
* 1 vanilla pods (used)
* 1 lemon (zest and juice)
* 1 orange (zest and juice)
* 4 semi ripe pears

Combine all the ingredients in a pan except from the pears, warm to dissolve the sugar.

Peel the pears and poach for 10-15minutes. Insert a knife and once cooked leave to cool before storing in the fridge.

Coffee Parfait
* 4 egg yolks
* 90g Sugar
* 250g mascarpone
* 50g double cream
* 1 double espresso
* 10g Tia maria

Whisk the yolks on full speed in the kitchen aid, meanwhile put the sugar in a pan along with a little water, boil to 118oc.

Pour on to the yolks and whisk until cold. Add in the mascarpone, followed by the coffee and tia maria, make sure the mix is smooth.

Finish with the semi whipped cream. Pour into moulds and freeze until needed.

Walnut Granola
* 100g whole oats
* 50g chopped pistachio
* 200g chopped walnuts
* 100g golden rasins, chopped
* 250g apple juice
* 15g olive oil
* 50g honey
* 1 empty vanilla pod

Lightly roast the oats and walnut in the oven. Reduce the liquids down to 110g. Combine with the dry ingredients.

Lay flat on a tray and leave to dry for 24 hours.

To assemble the dish:

Spread 1 tbsp of natural yogurt on a plate in a circular shape.

Remove the pears from the syrup, cut into wedges. Dust with sugar and caramelise with a blow torch.

Remove the parfait from the freezer, and roll in some crushed biscuit.

Place on the plate with the pears around and scatter the granola in and around.

Then eat quickly!

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