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 David Brown. Head Chef, Lewtrenchard Manor

In the Kitchen with… David Brown

Taste Buds talks to David Brown, Head Chef at Lewtrenchard Manor, about his food ethos and what he brings to this kitchen

Can you tell us a bit about yourself and the experience you bring to the Manor?
I have 20 years of experience within the hospitality industry. I have worked at some fantastic places such as Gleneagles Hotel, The Close Hotel in Tetbury and Squid Ink Restaurant in Looe, Cornwall. I learned a great deal during my time as a chef and my passion continues to grow.

You’ve just started at Lewtrenchard – how has it been so far?
Working here is an excellent opportunity to really showcase my food. Great produce and a great location – what could be better? It’s a new and exciting challenge for me and indeed the whole team here, and I’m sure we will go on to achieve many things together.

What are your plans for Lewtrenchard’s kitchen?
The kitchen is always the hub for me and I want this to be a place where staff and customers are excited to be in and around the kitchen with the fantastic produce we work with daily. Teaching the younger generation is another big love of mine, and again I want this to be a place where they can come and learn and I can help further their careers.

Must-try dish on your menu?
We change the menu every day and what grows in our garden dictates what goes on it. A dish we have on at the moment is aged beef tartare with wild garlic pesto, potato terrine, black truffle and Parmesan.

Tell us about your kitchen garden and local produce?
The garden – wow! It’s like a little piece of heaven for me. It’s so satisfying being able to pick your own produce daily and to offer guests truly fresh, seasonal ingredients. Maybe I’m biased, but I do think it tastes better. The local produce we get here is amazing. Jeff, our venison guy, supplies us with outstanding quality throughout the year and he’s a stone’s throw away from the Manor.

Describe your style of cooking in three words?
All about flavour.

Most important tip for budding chefs?
The old saying of being a sponge still rings true for me. Soak up as much knowledge and skills as you can. Work hard, and work for chefs and employers that are passionate and care about you and your career, as much as they care about the food that goes on the plates.

What do you love most about being a chef in Devon?
Devon is full of great places to eat, amazing produce to work with and exquisite scenery. Need I say more?

Lewtrenchard Manor
Lewdown Okehampton
Devon EX20 4PN
01566 464071

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