The owner and Head Chef at The Thatched Cottage Restaurant in Kingsteignton shares his culinary thoughts with Taste Buds
How long has The Thatched Cottage Restaurant been running?
It is now in its seventh year, and every year we have expanded. The building dates from the 1500s and has plenty of character. It’s a good-sized restaurant with alfresco dining and a top-of-the-range kitchen.
What is your inspiration?
I find new inspiration every day. You need to put your heart into this job; if you don’t, you just won’t cut it.
Sum up your cooking style in three words.
Home-cooked, honest food.
Must-try dish on your menu?
The Game Terrine is excellent as we only use local wild game for this dish, and in all of our game dishes. We don’t have a ‘signature’ dish. We enjoy coming up with new ideas and put the same care and attention into all of the dishes on our menu.
Local produce to eat now?
The game season is upon us and is absolutely exceptional here in Devon. We get a lot of fresh game here at The Thatched Cottage and it is a delight to try in the winter months.
Savoury or sweet?
I am definitely a savoury man, although I do need lots of sugar in my coffee! And plenty of coffee!
Do you prefer to eat in or out?
It’s very hard to eat out when you run your own restaurant. I tend to take Mondays off, which is the only day we are closed. When we do eat out one of my favourites is The Orange Tree in Torquay – I thoroughly recommend it!
Local chef you’d love to meet?
My partner and I are lucky to have met lots of good chefs around the Devon area. To single one out would be unfair, although we do enjoy meeting other caterers!
Top tip for budding chefs?
Get through the next several years of very, very hard work while you are training, taking in as much as you possibly can. It will be worth it in the end!
Favourite kitchen gadget?
My favourite gadget at the moment is my Thermomix. It really does make life easier in the kitchen. I have had it for a while now and I am still learning new recipes and ideas with which to use it.
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