Taste Buds talks to the Head Chef at the Woolacombe Bay Hotel
What is your inspiration?
That’s difficult to pinpoint – life in general, I guess. There is a great idea around each corner, in every interaction… the important bit is to keep focused and stay half full.
Must-try dish on your menu?
I would recommend our poached and grilled chicken breast, with potato and mature cheddar gratin, Braunton asparagus, smoked bacon lardons, in a roast chicken and nut-brown butter sauce.
Can you sum up your cooking style in three words?
Respect your food!
Local produce to eat now?
Definitely Braunton asparagus! We can get various asparagus from around Britain when it’s in season, but the chubby, snappy, buttery strain grown in Braunton makes it feel like your palate has spent two months at a spa! By far, my favourite local gem.
Do you prefer to eat in or out?
I prefer not to prefer anything. I enjoy cooking at home for my amazing girls, and equally, I love throwing a shirt on and trying someone else’s food. I just love food! I often challenge myself to name five things I really don’t like… the thing is, I never made it very far.
A local chef you’d love to meet?
A man that I have always admired is the incredible Michael Caines.
Top tip for budding chefs?
Favourite kitchen gadget?
Chef’s tongue and fingertips! OK, OK – a vac-pack machine!
What’s the most unusual thing you’ve cooked with/eaten?
Not unusual for me, but many people become squeamish when I get them to taste pig’s brains.
Favourite foodie joke?
“When it’s done, it means it’s ready!”
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… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!
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