Taste Buds catches up with the Head Chef at The House of Marbles’ Old Pottery Restaurant in Bovey Tracey
How long have you been at the House of Marbles?
For 10 years.
Your cooking inspiration?
Fresh local produce – it always inspires me and gives me ideas to create new recipes.
Sum up your cooking style in three words.
Wholesome, honest, satisfying.
Must-try dish on your menu?
This would have to be the House of Marbles Ultimate Burger. It is made from scratch, a homemade steak burger in a toasted ciabatta roll with Swiss cheese, gherkin, tomato and crisp lettuce served with chips and our own homemade onion rings and tomato relish.
Local produce to eat now?
It’s coming into the season for squash, which is an ideal ingredient for vegetarian dishes. They are particularly delicious when combined with Norsworthy Goats' Cheese in a risotto or crumble. We update our specials board daily according to what seasonal produce is available.
Do you prefer to eat in or out?
Having a young family doesn’t leave much time for evenings out, but there is nothing better than a fresh crab sandwich at Britannia @ the Beach (the Shack) at Beesands.
Savoury or sweet?
Local chef you’d love to meet?
This would have to be Mitch Tonks.
Top tip for budding chefs?
Work hard and stay true to your roots.
Favourite kitchen gadget?
We don’t really use gadgets in our kitchen, but if I had to pick one, a Tellier Moulin (for pureeing and pulverising) would come in handy.
Taste Buds talks to the Head Chef at Boringdon Hall in Plymouth
Taste Buds talks to the Head Chef at the successful event catering company, Posh Nosh in Topsham
Taste Buds talks to the Head Chef at Dukes in Sidmouth
Taste Buds chats to the Head Chef at Salcombe Harbour Hotel & Spa about his love of local produce and simple flavours
Taste Buds talks to Claire Kuyuate, buyer for the Food Shop and the Kitchen Shop at The Shops at Dartington
Taste Buds talks to Miele’s Executive Chef about the benefits of steam cooking