Interview with Head Chef Steve Angier

We've taken some time out to catch up with Head Chef Steve Angier ahead of our Christmas period, here's what he had to say..

How did you get into cooking professionally, and did you always want to be a chef?

I was around 6 when I started cooking cakes at my nan’s house, but started professionally at a very busy pub. I initially began as a trainee aged 14 for work experience, but learned quickly and stayed on as a paid member of staff, until I moved to Switzerland to continue my education.

Where did you train to cook?

I trained at colchester institute, where I received my level 3 in catering and hospitality before moving abroad to continue my learning.

How would you describe your style of cooking?

I don't really have a certain style, it's more of a mixture of what I have learned from the countries I've worked and traveled in, as well as the chefs and restaurants I've worked in.

Whats your favourite dish on the menu?

Cured duck with plum puree and braised chicory with a ginger and walnut crumble

Do you have a favourite ingredient to use?

Rhubarb

Whats the best restaurant you’ve eaten at?

Lle Albert premier chamonix 2 michelin star. Food was incredible!

What would be your “final supper” dish?

Chestnut and oyster broth with Scottish seaweed, which I just ate at the clove club in Shoreditch. A close second would be raw scallops with eucalyptus, which I had at Dabbous in London.

Is there a chef you admire and why?

Ollie Dabbous, Dabbous London. His cooking is so simple, yet refined. It's seriously good!

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Don't forget, you can experience Chef's cooking from 12pm every day, call us on 01206 862822 to reserve a table!