Corporate Magazine November 2018

In the Kitchen
training and coaching displaced families that
need career skill opportunities to help make
them employable in the Middle East areas and
East Africa. I've been doing this for the last ten
years and it has taught me more about food than
anything else."
James' philosophy at Langstone Hotel is valuing
the basics. He explains:
strawberries or Asparagus on the menu in winter.
He continues:
"We don’t over manipulate ingredients and
we try to keep dish integrity a core value.
We do acknowledge modern techniques
and food science, but only in the capacity to
enhance flavour and presentation. Not as a
trendy gimmick.
"Make an amazing sandwich, make the
perfect soup, and make the simple things
effortlessly well!"
With this in mind, his team subscribe to the
same ethos; taste is the single most important
thing, followed by seasonality. You won’t find
"All the dishes on our a la carte menu are
derived from the team. They plan, draw, trial
and experiment on a dish. Perhaps they
will present it a few times before the whole
team agrees that it is good enough to sit
alongside the other dishes on the menu.
The created ownership of these dishes allows
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