Steve Chase

After many years travelling and cooking in a lot of weird and wonderful places around the world, from top restaurants, to jungles and desserts with the oil industry, Steve Chase with his wealth of experience has now returned to his home town of Colchester and joined the team at the Hare and Hounds, Layer Breton, where last April he took over as Head Chef.  Given a free hand in the kitchen by Kerry and Mark King, the owners of this idyllic country pub, the food has gone from strength to strength.

“I have always been slightly unconventional,” says Steve “and think I was born full of wanderlust, so I followed my heart and did what everyone else dreams of …….. and travelled, hence I have been away, off and on for the past 20-odd years. Like all chefs, I am a bit of a pirate, and have pillaged and plundered recipes from everywhere I have been, then modified them to fit where I am, current trends or environments”.

 “We have stepped up one or two gears and are now providing restaurant quality food in a fantastic pub setting, it may be informal but we are providing quality.  Here at The Hare and Hounds, we believe in the excellence of our ingredients, providing honest and skilfully prepared food at reasonable prices.  All of our products, where possible, are free-range, sourced locally and shape our menus”. I know every chef claims this but we do try, all of our main suppliers are within 30 miles of the pub and where possible we use little artisan type suppliers, (i.e. Frank Wright Butchers, Colchester; Blackberry Bakery, Stanway; Ben’s Fishery in Mersea).  That is not to say we limit ourselves to only local produce, ‘After finding so many great products around the world, why not use it here and give a spin on our nations dishes, after all England has taken many dishes from all over the globe and made it their own’, and we have not limited ourselves to any particular style, as you will find curries next to fish and chips, or our coastal beef burgers containing seaweed next to game dishes. 

Fish Stew.pdf Fish Stew.pdf
Size : 108.339 Kb
Type : pdf
Mersea Rarebit on Toast.pdf Mersea Rarebit on Toast.pdf
Size : 66.932 Kb
Type : pdf
Petit Marmite Corsaire.pdf Petit Marmite Corsaire.pdf
Size : 170.802 Kb
Type : pdf
Sticky Toffee Pudding.pdf Sticky Toffee Pudding.pdf
Size : 325.346 Kb
Type : pdf
Moelleux au Chocolat.pdf Moelleux au Chocolat.pdf
Size : 382.821 Kb
Type : pdf

Steve’s English Breakfast Salad

This is a quick and easy recipe that looks very ‘cheffy’, and will impress your friends at a dinner party. This starter is one of our main-stay dishes at the Hare and Hounds, Layer Breton. I had so many complaints when we took it off the menu, that it had to go straight back on.  Over the next few months we will be adding more of our recipes, if you are passing, why not pop in, have a drink, chat to Kerry or Mark and try it for yourselves.

Serves 1 (but can be easily multiplied to any number)


1          Slice of Toast, cut into a 10cm round

15g     Mixed Salad Leaves

2          Cherry Tomatoes, halved

4          Cocktail Sausages

1          Rasher of Smoked, cut into 15mm wide strips

½         Flat Mushroom, thinly sliced

1          Quail Egg

10g     Butter, melted

Balsamic Glaze, to drizzle


1.  Place the oil into a hot frying-pan and cook the mini sausages until brown all over, remove keeping warm, now fry the bacon pieces until cooked as desired, remove keeping warm with the sausages.

2.  Meanwhile, halve the tomatoes and place under the grill. Place the mushroom slices in melted butter and also place under the grill. Cut a 10cm circle out of the bread slice and toast both sides.

3.  Just before serving fry the quail egg.

4. To serve, place the toast in the centre of a warmed serving plate, top with the salad leaves. Place alternately around the toast, a mini sausage, then a grilled tomato half and so on. Dress the salad with the dressing, then top with the mushroom slices and bacon pieces. Top these with the fried quails egg, drizzle with balsamic glaze and serve immediately.

Steve Chase FBII

Head Chef

The Hare and Hounds, Layer Breton