Lunch with Pembroke and Rye – chatting recruitment

In the first of our regular series, Founding Director of Pembroke and Rye, Victoria Naylor-Leyland, lunches with Alex Lewington, Head of PR and Communications at top recruiters, Reuben Sinclair.

From Victoria:

Over a lunch of salmon with minted pea risotto and lemon butter (recipe below), I talked to Alex about the issues facing PRs recruiting at all levels in 2018. She gave insights on what really matters to candidates and how the interview process can be optimised.

We talked about needing to get fresh talent into the industry and the challenge of recruiting outside of the box. We didn’t find the perfect model but agreed that recruitment is like dating – very much a two-way process and with both parties treating each other with respect.

It was great to have Alex over for lunch. Our kitchen-diner conversation was relaxed and wide-ranging and covered topics far beyond ‘talent’ spotting.

I also can’t recommend our adaptation of Marcus Wareing’s recipe enough – it was my first time cooking it and definitely one I will repeat.

Ingredients (for 4 people):
For the lemon butter:
125g butter, softened
Juice and zest of 1 lemon
Half a bunch of parsley, roughly chopped

(Place the butter, zest and juice and parsley in a food processor and combine. Wrap in greaseproof paper or cling-film, shape into a cylinder and chill or freeze until needed).

For the main dish:
60g butter
150g frozen peas
½ bunch of mint
1 small onion, finely chopped
200g risotto rice
80ml white wine
1 litre of good chicken stock
100g Parmesan cheese
4 salmon fillets with the skin on
Sea salt and freshly ground black pepper to season
2 tablespoons of vegetable oil
Lemon butter to serve
Watercress (for garnish)

Melt a third of the butter and add the frozen peas. Cook for 2 minutes until defrosted, then remove half the peas and add a ladle of stock to the remaining peas.

Put on the lid and bring to the boil. Add the mint, place in a blender and purée. Season.

Melt the remaining butter in a pan . Add the onion and cook for 1 minute but don’t let it brown. Add the rice and stir to coat with the butter. Add the white wine and cook until it has almost fully evaporated.

Now start adding ladles of the stock, one at a time, allowing the stock to be fully absorbed before adding the next. Stir continuously until the rice is cooked (about 20 minutes). Finish with the Parmesan and pea purée, and season again.

Season the salmon on both sides with salt. Heat the oil in a frying pan. Once it is hot, add the salmon fillets, skin-side down, and cook for 4 minutes, then flip over and give them one minute more.

Serve on top of the risotto, with a slice of lemon butter on top. Garnish with watercress.


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Pembroke and Rye
Belle House
Platform 1, Victoria Mainline Station