Stefan Rose


Head Pastry Chef at Crafthouse and Angelica restaurants, Stefan Rose is passionate about creating wonderfully delicious desserts with looks to match. Originally from the North East of England, Stefan discovered a love for cooking while entertaining friends during his time studying at Leeds University. After graduating he began in professional kitchens in Leeds where he quickly found his forte working on the often neglected pastry sections. His first head pastry chef position was at the award winning Create Restaurant, and since then he has gained experience in a host of Michelin starred kitchens around the country including the Box Tree in Ilkely, Marcus Wareing (now Marcus) at the Berkely in Knightsbridge, Jason Atherton’s Pollen Street Social and even a day’s stage (work experience) at his food hero Gordon Ramsey’s three Michelin starred restaurant in Chelsea.

Stefan joined Crafthouse & Angelica in April 2013 and loves to create unique desserts using local seasonal produce wherever possible and is happiest when the amazing Yorkshire forced rhubarb is in season, gown just a few milesup the road.

One kitchen gadget that is just too much fun not to own is the cream-­whipper (it is the same thing you might see a barista using to whip the cream to go on top of your hot chocolate.) This gadget (which is readily available on the internet and in specialist suppliers) has a multitude of uses for making fun and delicious desserts. In this recipe I use it to add a modern and light touch to a childhood favourite:

Rhubarb & custard. This is my favourite ingredient in the world here, Yorkshire farmed rhubarb -­the pink tender sticks of joy which arrive in my restaurant every January to provide a much needed fruity lift to my winter puddings. Yum!


Level 5 Trinity Leeds,

70 Boar Lane,


West Yorkshire

0113 897 0444



Recipe for Rhubarb & Custard Mousse…

For the custard: 200g whole milk, 200g double cream, 6 egg yolks, 1 vanilla pod, seeds scraped out , 40g caster sugar

For the rhubarb purée…

500g Yorkshire forced rhubarb, 100g caster sugar, Zest of 1 orange, Splash of orange juice

To serve…

Homemade or good quality shop bought Yorkshire parkin or ginger cake, cut into cubes

For the custard…

Heat the milk and cream together in a pan together with the vanilla, meanwhile whisk together the egg yolks & caster sugar until pale. When the hot cream mixture is almost at boiling point, pour one third onto the egg yolks & caster sugar while whisking, then pour everything back into the pan and cook out over a low heat for about 5 minutes until the custard has just thickened enough so that it coats the back of a wood spoon. Quickly remove from the heat and pass through a fine sieve into a bowl. Place a layer of cling film over the surface of the custard to prevent a skin from forming and place it in the fridge.

Make the rhubarb purée…

Place all of the ingredients in a pan and place over a medium heat. Cook out the rhubarb, stirring every now and then until it is very tender. Blend either in a food processor or with a hand held blender to a smooth purée. Chill in fridge.

To finish…

Combine the chilled custard with two thirds of the rhubarb purée and mix well. Pass it through a fine sieve and pour into the cream whipper. Charge with the gas charges, shaking well after each charge, and place in the fridge to rest for half an hour.

To serve…

Divide the remaining rhubarb purée between 6 serving glasses. Then dispense the rhubarb & custard mousse into the glasses. Top with cubes of Yorkshire parkin and serve.