Inspired by his pastry chef grandma and with years of experience in Italian restaurants, pubs and hotels, he's now delighting diners at a top Hampshire hotel.
Dan Storey, head chef of Scene restaurant at Norton Park Hotel, Spa and Manor House, talks crowd-pleasers, cabbage and comfort food in our meet the chef column.
What first inspired you to become a chef?
"My grandma was a pastry chef, and as a child I used to love baking with her and watching her at work."
What was the first meal you cooked for someone else?
"Corned beef and potato hash in my cookery class at primary school."
Tell us a bit about your career so far...
"I started my career as an apprentice in 2007 and then spent three years in a fine-dining kitchen. I was eager to learn as much as I could about restaurants and working in a kitchen, so I worked in a variety of restaurants where I could learn about different cuisines, from authentic Italian restaurants to hotels and pubs."
What is your proudest career moment to date?
"Getting promoted to head chef, as I’m very ambitious and this was always my goal."
What is your signature dish?
"It’s a very simple but always delicious prawn and pea risotto, with pan-fried wild seabass."
What is your favourite dish currently on your menu?
"Roast duck breast, boulangère potatoes and braised red cabbage. It’s a crowd-pleaser and showcases what we are known for - elevated comfort food."
Where is your favourite place to eat locally?
"Catch at the Old Fish Market." (Weymouth)
What is your favourite meal to cook at home?
"It has to be Sunday lunch with all the trimmings."
What do you like to drink with dinner?
2019 Barolo, del Comune di La Morra, Marcarini, Piedmont, Italy
What is your culinary guilty pleasure?
"A fish finger and chip sandwich, with tartar sauce."
Which key ingredient is always in your fridge?
"Eggs – they are such a versatile ingredient for any time of the day."
What is your favourite Hampshire ingredient or delicacy?
"It has to be all the amazing watercress in the area."
Which chef do you most admire?
"Pierre Koffmann."
What do you think will be the next big restaurant trend?
"Wood-fired cooking is a great trend for restaurants – it’s bold and exciting!"
Meet the Chef
We'd love to hear from Southampton and Hampshire chefs for our weekly 'Meet the Chef' column in the southern Daily Echo and online
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