‘From the Chef’s Table’ by Michael Lipscombe, Executive Chef at 5* Elysium Hotel, Paphos

Every month we speak to a different Chef about their favourite and most recommended recipe. This month we visited Michael Lipscombe, the Executive Chef at the Elysium Hotel.


Michael Lipscombe arrived at The Elysium Hotel in Paphos in January of 2019 to take up the position of Executive Chef. He relocated to Cyprus with his Cypriot wife and two children after a very impressive professional career in the UK. Lipscombe knew from a very early age that he wanted to be a chef and applied at the young age of 16 for a job at London’s leading restaurant, The Ivy. He was told to build up his knowledge and then come back to them in a few years.

After he worked in different kitchens in London and Ascot, he tried again at The Ivy to become a commis chef. This time he was successful and stayed there for two years. He went on to work with some of the top names in the industry including Raymond Brown, Gary Rhodes, Jason Atherton and Albert Roux.

“Cooking for Chef Albert Roux is most certainly the most terrifying person you can cook for – luckily, when I have cooked for him he has only ever been complimentary” says Lipscombe.

Through an associate in the industry, he was recommended for his current position at The Elysium Hotel in Paphos. Today he leads a team of 65 in the kitchens covering all the restaurants at this 5 star hotel with their sole aim being to further grow their reputation for excellent fine dining.

Michael’s Most Recommended Recipe this month is Beetroot Carpaccio with Whipped Truffle, Village Goat’s Cheese & Hazelnut Granola!
  • All local ingredients
  • Serves 4 people

Here’s what you need to get started:

  • 250g cooked beetroot cut into fine discs
  • 5g apple vinegar
  • 10g olive oil
  • 20g rocket leaves

To make whipped goat’s cheese, you’ll need:

  • 200g goat’s cheese
  • 40g cream
  • 10g truffle oil

The method:

  1. Place the goat’s cheese in a blender and blend until smooth.
  2. Add all the cream and blend again for 10 seconds.
  3. Scrape around the sides of the blender.
  4. Add the truffle oil and reblend for a second or two.
  5. Put the whipped goat’s cheese in a piping bag and place in the fridge.

Next, to make the hazelnut granola, you’ll need:

  • 1 tbsp light olive oil
  • 50g maple syrup
  • 75g apple juice
  • 175g rolled oats
  • 25g sesame seeds
  • 25g sunflower seeds
  • 25g cashew nuts
  • 100g hazelnuts (peeled)
  • 25g walnuts (peeled)
  • 1g salt

The method:

  1. Pre-heat the oven to 130°C.
  2. Place the oil, maple syrup and apple juice in a large pan and stir over a gentle heat until melted and evenly mixed without letting it boil.
  3. Remove from the heat and add the oats, sesame seeds, sunflower seeds, cashew nuts, hazelnuts, walnuts and salt.
  4. Stir and mix until everything is evenly coated.
  5. Pour on to a parchment-lined baking tray and place in the pre-heated oven for 1 hour, stirring frequently, until crisp and golden brown.
  6. Leave to cool, stirring occasionally to break up lumps.
  7. Keep in an airtight container.

Plating the Dish.

  1. Place the beetroot slices in a bowl and season with a little salt, apple vinegar and olive oil.
  2. Gently mix, ensuring not to break the beetroot.
  3. Place the beetroot on a plate, overlapping each disc of beetroot to create a big circle to cover the plate, reserve the ‘beetroot dressing’ in the bowl.
  4. Now randomly pipe beautiful peaks of the whipped goat’s cheese on the beetroot and spoon on some of the hazelnut granola.
  5. Add the rocket leaves to the bowl that the beetroot was in and dress the rocket in the beetroot dressing.
  6. Neatly scatter the rocket leaves on the dish, spoon over the remaining ‘dressing’ and enjoy…

Keep the remaining granola for breakfast with some Greek yoghurt and fresh berries the next day!


Article by Cyprus in Style Magazine.