North Hampshire Lifestyle Jul - Aug 2023
The summer is here - with bountiful produce, longer days and uplifting sunshine! We've echoed that with this edition, with lots of home, garden and foodie inspiration. Plus, check out our bumper competition guide, with garden goodies, skincare sets and hotel stays to be won!
The summer is here - with bountiful produce, longer days and uplifting sunshine! We've echoed that with this edition, with lots of home, garden and foodie inspiration. Plus, check out our bumper competition guide, with garden goodies, skincare sets and hotel stays to be won!
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Well, when you think of some ‘traditional’<br />
English dishes, such as a Full English or<br />
roast dinner, there’s actually a lot of skill<br />
involved. The timings are imperative and<br />
that’s a big thing for chefs. When you’re<br />
cooking different things at the same time,<br />
you have to concentrate and get it right.<br />
I ALSO UNDERSTAND THAT YOUR<br />
DAD TRIED TO TALK YOU OUT<br />
OF JOINING THE TRADE. IS THAT<br />
CORRECT?<br />
Yes, he wanted us to go to university,<br />
which I did, but when I finished my<br />
studies, I went straight into the kitchen. I<br />
thought being a Chef would be a brilliant<br />
career and I wanted to be part of it – and<br />
here I am!<br />
YOU WOULD HAVE HAD THE<br />
BENEFIT OF HAVING A DAD WHO<br />
COULD COOK. AM I MAKING THE<br />
RIGHT SUPPOSITION THAT YOU<br />
NEED A GOOD PALATE TO DO IT<br />
WELL?<br />
Sort of. Being a chef is like tasting<br />
wine - people may not know much<br />
about it, but they know what they like.<br />
White or red, Sauvignon or Chardonnay,<br />
Merlot or Shiraz - you start with very big<br />
differences and suss out what tastes<br />
good, then you file them down. I think<br />
that anybody can cook if they put their<br />
mind to it.<br />
DO YOU HAVE A PARTICULAR<br />
WINE YOU ENJOY? DO YOU MATCH<br />
IT WITH WHAT YOU ARE EATING?<br />
My brother, Charlie, handles wine at the<br />
family restaurants, so I let him lead on<br />
that side of things, since he has years<br />
of knowledge. Personally, I like spicy<br />
food alongside a Riesling – it’s a great<br />
combination. I also love a really sweet<br />
wine and blue cheese, it’s an unusual<br />
pairing, but the flavours work well.<br />
LOVELY THAT SOUNDS DELICIOUS.<br />
ONE THING I WAS THINKING IN<br />
TERMS OF YOUR CAREER PATH,<br />
YOU’VE GOT TO NOT MIND THE<br />
HOURS?<br />
You’ve just got to get on with it. In an<br />
office you might be clock-watching,<br />
whereas in the kitchen, it never feels<br />
like there’s enough hours in the day.<br />
Sometimes it is hard to go into work on<br />
a Friday when other people are going<br />
out enjoying themselves, but you have<br />
to make sacrifices in any job if you want<br />
to do it well, and be recognised for being<br />
reliable. It’s such a rewarding career.<br />
I UNDERSTAND THAT YOU HAVE<br />
LAUNCHED YOUR OWN COOKERY<br />
SCHOOL<br />
We have relaunched our cookery school<br />
in Padstow which is really exciting. We’ve<br />
had a big refurb and I’m hosting courses<br />
there this year for the second year<br />
running. These are my own dishes rather<br />
than Rick’s food – I’m chuffed it’s been<br />
so popular. We will also be launching new<br />
experiences next year to include more<br />
vegetarian dishes and a dayboat fishing<br />
www.minervamagazines.co.uk | 17
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