This celebrated chef is the co-founder of an award-winning Winchester restaurant which spawned a condiments company.
Oliver Biggs, of Forte Kitchen and The Ceason Food Co, talks pale ale and watercress in our meet the chef column.
What first inspired you to become a chef?
"I was always interested in cooking and food from a young age. I used to bake with my mum on a Sunday, and I was always fascinated by restaurants and how they worked. I was also inspired by TV cooking shows, especially Gordon Ramsay, Jamie Oliver and Rick Stein, who I loved watching."
What was the first meal you cooked for someone else?
"The first thing I ever cooked was cookies on a Sunday with my mum, and the first proper meal I cooked was a Beef Wellington for my girlfriend, who is now my wife."
Tell us a bit about your career so far…?
"I cut my teeth in some of the region's most decorated kitchens, including The Ginger Fox (2 AA Rosettes, Michelin Bib Gourmand) and The Wykeham Arms in Winchester.
"I’m Head Chef at Forte Kitchen, which I opened with my wife Naomi in 2012. We are now working on developing the events side of the business. I’m also the founder of the newly launched Ceason Food Co., a seasonal condiment brand and street food business."
What is your proudest career moment to date?
"Winning awards for Forte Kitchen shortly after opening, and launching Ceason Food Co."
What is your signature dish?
"A wood-fired focaccia with Ceason hot honey-glazed pork belly, nduja mayo and fennel slaw."
What is your favourite dish currently on your menu?
"Harissa-roasted cauliflower with hummus, charred greens and hazelnut gremolata."
Where is your favourite place to eat in Hampshire?
"My favourite restaurant is Pulpo Negro in Alresford, it's incredible. I also love the Tichborne Arms for a Sunday roast, or trying out different food stalls, food trucks and street food pop-ups around the county."
What is your favourite meal to cook at home?
"Homemade pizza cooked outdoors in my Ooni wood-fired pizza oven, always served with Ceason hot honey. My kids love it too."
What do you like to drink with dinner?
"Flower Pots Perridge Pale.
What is your culinary guilty pleasure?
"It has to be breakfast cereals. I eat them any time of day, although they are especially good late at night after a long shift."
Which key ingredient is always in your fridge?
"Ceason charred chilli jam, it goes on and with anything. Likewise, White Mausu Peanut Rāyu."
What is your favourite Hampshire ingredient?
"Alresford watercress, it’s one of my favourite ingredients and world-famous for a reason."
Which chef do you most admire?
"I would have to say Raymond Blanc, his genuine passion for food and ingredients is unmatched. Also, Gareth Ward at Ynishr. I’ve not been, but it just looks incredible, exactly the sort of food I love."
What’s your career ambition?
"For Forte Kitchen, I want to grow the events side of the business and see where that takes us. For Ceason, I want my sauces stocked in lots of farm shops and delicatessens, and to have multiple street food setups."
What do you think will be the next big restaurant trend?
"It’s already pretty big, but I think street food and mobile kitchens will continue to grow. It is such a great way to start up."
Share