Infotel Magazine | Edition 8 | 2016

INTERVIEW
Let the food do
the talking...
Simon Hardman-Taylor has been
in the kitchen for more than 26
years, five of them working with
Gary Rhodes.
He’s currently putting his whites
on for Best Western Cresta Court
Hotel, sharing his signature dish
and talking kitchen territory
and tactics with us!
What made you want to be a chef?
My inspiration came from watching my
Nan cook and helping her in the kitchen
– she was amazing. Home cooking is at
the heart of many great chef’s cuisine.
It’s basically focused around using fresh,
simple, seasonal ingredients and what
can be better than that?!
What do you look for when you create a
new dish or menu? What’s your main
considerations?
Using local and seasonal ingredients is a key
aspect of my cooking. We have a wealth of
amazing producers and suppliers in the north
west who provide the freshest produce. I like
to use this as much as possible in my food.
My culinary ‘style’ leans towards more
classical and traditional dishes, but with a
more contemporary interpretation and
presentation style.
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