FIRST MEAL
FIRST HOME, FIRST MEAL
Who could resist these mouthwatering brown butter banana madeleines created by Andrew Sheridan, Co-founder and COO of Open Restaurant Group? Delicious at tea time, they would also make the perfect morning coffee snack – sheer delight!
INGREDIENTS (SERVES 8 ABOUT 18–20 MADELEINES) 90g unsalted butter 1½ medium ripe bananas (about 160g mashed) 80g sugar (white or light brown) 2 large eggs 1 tsp vanilla extract 105g all-purpose our ¾ tsp baking powder 1 pinch salt Optional: ½ tsp cinnamon or a little nutmeg
Andrew Sheridan is one of British hospitality’s most dynamic and straight-talking chefs, a Liverpool-born talent proudly representing North Wales on the national stage. As Co-founder and COO of Open Restaurant Group, Andrew has carved out a reputation for bold creativity, fearless avour combinations and a personality that commands attention. Andrew rst gained national recognition representing Wales on Great British Menu in 2018 and 2019, reaching the nal in 2019. His appearances showcased not only technical excellence but his ability to tell powerful stories through food, a hallmark of his cooking style that
BROWN BUTTER BANANA MADELEINES
continues to de ne his restaurants today. His agship Liverpool restaurant, 8 by
Andrew Sheridan, holds three AA Rosettes and is consistently featured in Liverpool’s leading dining guides. An intimate chef’s table-style experience, the restaurant centres around creative small plates, immersive interaction and a tasting journey that places guests at the heart of the action Across the Open Restaurant Group portfolio, Andrew’s in uence is evident in a diverse collection of distinctive restaurants. Dishes in Prestatyn, North Wales, recognised within the Michelin Guide, showcases re ned, ingredient-led cooking with modern air. Noted in Chester, Cheshire, offers a contemporary dining experience rooted in bold avours and seasonality. The Bracebridge, set within Sutton Park, pairs elevated modern British cuisine with one of the region’s most picturesque terrace and lakeside settings. Black & Green brings relaxed neighbourhood dining to Barnt Green, combining quality ingredients with accessible, con dent cooking. Meanwhile, Daise by Tony Parkin re ects Andrew’s commitment to collaborating with exceptional culinary talent, supporting a re ned, high-end dining experience under his strategic and creative leadership. Andrew re ned his craft working under renowned chef Michael Caines at Abode in Chester, an experience that strengthened his classical foundations and sharpened the technical discipline that underpins his contemporary style. A passionate leader and mentor, Andrew is ercely loyal to his teams and deeply invested in developing the next generation of chefs. He believes hospitality is about people as much as plates, building kitchens that thrive on ambition, creativity and mutual respect.
METHOD 1
Fold the dry ingredients into the wet mixture. Slowly fold in the cooled brown butter until it is incorporated. Chill Cover and refrigerate for at least 1 hour (or overnight). Bake Preheat oven to 190°C/375°F. Grease and our madeleine pans. Fill moulds ¾ full. Bake 10-12 minutes, until golden with a nice hump. Cool and nish Rest a few minutes before un-moulding. Dust with powdered sugar or dip in melted chocolate if desired.
Brown the butter Melt the butter in a saucepan over medium heat until foamy, golden brown and nutty. Transfer to a bowl and allow to cool slightly.
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Mash bananas Mash the bananas until smooth.
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Whisk eggs and sugar In a bowl, whisk the eggs and sugar until pale and slightly thickened. Mix in the vanilla and mashed bananas. Mix dry ingredients In another bowl, whisk together the our, baking powder, salt, and optional spices.
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Instagram: instagram.com/chef_andrew_sheridan
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Open Restaurant Group – openrestaurants.co.uk @openrestaurantgroup – instagram.com/ openrestaurantgroup
Combine together
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108 First Time Buyer August/September 2026
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