I love going out on wild food foraging, going out, taking Rosie out. We go out for a walk and then we go along our local lanes and its coming to the season when we’re going to get the wild garlic coming through and its ‘three cornered garlic ‘ out and there’s pennyworts and there’s all sorts of stuff slowly coming through – the new nettles are going to start to spring up soon. Going out and foraging for sea beets and rock samphire, its incredible and I’ve never done anything like this in my career. And being down at South Sands I can go out and its igniting my passion for the wildlife. I’m outdoors enjoying this amazing countryside we have this amazing coastline and if I can pick up some food that I can then go back and cook with and then turn out and create a dish that I can excite our customers and I can then excite myself then its incredible. I haven’t been able to do this all the way through my career except in the last two years when I’ve really sort of honed in on why I really wanted to become a chef and I’ve finally kind of found my feet again. I’m not carrying a clipboard, I’m not carrying a blackberry, I’m cooking, and this is why South Sands is so special.
A great example of going out and foraging was that I came back and I cooked a hake dish. So we had some pearl barley, we had the crabs from our great suppliers, we turned the crab bones into a crab bisque, then we mix it in with the pearl barley. A little bit of braised fennel, sea beets. Hake – this is a great fish, very under-rated but very sustainable, pan-fried off, nice meat – very succulent piece of fish, very simple and its delicious.