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Ben Kersley

@benkersley

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@lamorna.restaurant

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Doing a thing

Follow along at @lamorna.restaurant

Honest simple cooking from honest simple folks.

Gravenhurst Ontario, opening in May

Reservations live soon ! by @benkersley

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6 months ago

Big News!

We are launching the first dinner in a new series for us, join us for a 6 course tasting menu paired with Ciders from the wonderful people at Woodfolk Cider.

The menu is a collaboration between Chef Ben Kersley and Doug. Desserts provided by the talented Kindred Chocolates.

Tickets are $140 per guest plus HST/Gratuity, they include the cider pairings. Two seatings, 5:00pm and 8:00pm. Saturday, April 11th.

We're super excited to see you all there! Link in bio for reservations. by @benkersley

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7 months ago

POV your the first caterpillar of the season and you look up by @benkersley

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7 months ago

Big news 🗞️💍 Ben and I are cooking together for life!!!! by @benkersley

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8 months ago

A Classic

Pierre koffmans trotter by @benkersley

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a year ago

Simply a grand time with the best people. by @benkersley

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a year ago

Sold Out - Come join us for a dinner to celebrate the Harvest on Oct 4th

Hosted at our gorgeous farm with a dinner by the @twobiddiesq and @benkersley and cider pairings by us!

Dinner will be 5 courses, featuring locally grown fresh from the fields and orchards produce. Cider pairings with each course, including a cider cocktail, and some special ciders from our library of reserves.

Very limited tickets, only 18 seats.

#feaston #eatlocal #greattasteofontario #drinkon #experiencesimcoecounty #orillialakecountry Fine cider with elegant dinner by @benkersley

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a year ago

PT2

What a banger of a summer! by @benkersley

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a year ago

Summer PT1 by @benkersley

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a year ago

Mondays
@nxlpaintball
@wasagabeachadventurepark by @benkersley

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a year ago

This is Rob.. I mean Bob.

Bobs last day was Sunday. The ice storm kept the restaurants closed since Saturday night so Bob missed his last day.

If you ever need a guy to be the most reliable human this is your guy. Genuinely a stand up guy and has had my back through it all. I couldn’t have done it without you.

A powerhouse of a chef, a prep machine and the guy you want on your side in a bar fight or when the grill catches on fire.

Your dark humour and vibes will be missed but I’m happy you get to spend more time with your growing family.

Cya at 4pm for garage beers in the summer buddy. by @benkersley

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2 years ago

Beef Wellington for Valentine’s Day! What a spectacle!

This beautiful filet was given to me through @woodwardmeats they are simply the best meat purveyors around.
Their at home delivery service is second to none I highly recommend them and have used them for years!

This Wellington is a little tricky but very rewarding!
The puff pastry can be started the day before or even cheat a little and buy it from the store!

Feel free to experiment with different mushrooms or greens to wrap the beef in. I really like using Swiss chard!

Here’s the recipe!

Puff pastry
454 grams butter grated
480g ap flour
4 grams salt
240 grams cold water

Beef

10oz of Woodward meats beef tenderloin.
300g spinach or Swiss chard stems removed.
200g mushrooms
6 slices prosciutto.
Thyme
Rosemary
Sage

Season the beef with only salt and seat in a cast iron pan. Let cool. Blanch your spinach in heavily salted boiling water for 5 seconds. Transfer to ice bath and squeeze excess water.

Sear the mushrooms with some shallot, garlic, butter, thyme, sage, rosemary. Blend till smooth and add a dash of cream to help blend.

Dab in some Worcestershire.

Layer your spinach out with the prosciutto and mushroom paste (duxelle) add your beef and roll.

Get it into some of the puff pastry and if you feel like it get artsy if not bang it in a 450 oven for about 25 minutes and let rest.

Tuck in and hopefully your Valentine’s Day dinner is a winner!

Hopefully @gordongram approves.

#cooking #valnetines #wellington by @benkersley

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2 years ago