This week's chef is further afield with Rob Boer, head chef at The Mutton at Hazeley Heath, telling how he swapped London for Hampshire.
What first inspired you to become a chef?
Enjoying people’s reactions when you cook for them.
What was the first meal you cooked for someone else?
Risotto, although my risotto making skills have come a long way since then.
Tell us a bit about your career so far…?
I went to catering college in Westminster when I was 16. Following that I worked in London and Cornwall before settling in Hampshire. I’ve worked at a variety of places including pubs and Michelin starred venues.
What is your proudest career moment to date?
Probably at the current moment – creating an environment where chefs are happy and enjoy coming to work.
What is your signature dish?
I’m not a fan of the restrictions of a signature dish but I do love creating a dish around a crumpet, which we’ve created with various flavours including Smoked Salmon Rillette with Pickled Cucumber, and Buffalo Chicken with House Pickles and Spring Onion Slaw. For dessert we’ve done lots of different flavoured cheesecakes.
What is your favourite dish currently on your menu?
A pork dish with pork from Aurox Meat. It’s served with bacon cabbage and kohlrabi tart tatin.
Where is your favourite place to eat in Hampshire?
Josie’s. It’s a lovely brunch place. With three kids it’s hard to find more upmarket establishments.
What is your favourite meal to cook at home?
Lasagna. It’s always been my favourite and now it’s my kids’ too.
What do you like to drink with dinner?
I enjoy a glass of wine with a meal
What is your culinary guilty pleasure?
Scrambled eggs with loads of sriracha
Which key ingredient is always in your fridge?
Salted farmhouse butter
What is your favourite Hampshire ingredient or delicacy?
Hampshire strawberries are amazing, or venison.
Which chef do you most admire?
I learnt the most from Matt Tomkinson. Mostly in how to conduct yourself and talk to people.
What’s your career ambition?
Keep making exciting food that makes people happy.
What do you think will be the next big restaurant trend?
Continuing to make everything more environmentally friendly.
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