We’ve been asking the region’s top chefs and food-influencers five simple questions about their influences, inspirations and current obsessions.
Our latest contributor is Paul Ripley, Rick Stein’s Seafood Bar, Falmouth
Who inspired you to cook?
The earliest memories I have would be coming down to Cornwall as a child to stay with my Grandmother in Looe and going with her to buy, cook and then pick enormous fresh crabs. As well as bread crumbing fresh plaice and dab fillets in those coloured paxo breadcrumbs and pan frying them.
What’s your favourite ingredient? (and why)
That’s a tough one but tomato ketchup has to be one of them, and at the moment we are using a lot of the Spanish smoked pimenton which is very versatile and adds a great flavour to many things.
What’s your favourite recipe?
My mum’s bbq spare ribs, rice salad and garlic bread.
One of the best meals I had was when Gary Rhodes was at the Greenhouse and I had Cornish Red Mullet Soup, Calves Liver, Bacon and Onion Gravy and Steamed Treacle Sponge Pudding. Any of his recipes for those dishes are a winner for me.
Can you recommend a great SW restaurant (not our own!)
Blagdon Manor in Ashwater, Devon is a favourite, great restaurant with rooms, fantastic Sunday lunch. Porthminster Beach Cafe in St Ives, Cornwall or The Old Inn, Drewsteighton, Devon, fantastic restaurant with rooms, great food from a talented chef, Duncan Walker.
Who’s going to be the next great star chef?
Chris Eden from The Driftwood Hotel in Cornwall although he gained a Michelin star this year I think he will go onto greater things, same applies to Paul Ainsworth from No6 in Padstow.
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Here’s a recent contribution from David Sharland, Executive Chef, The Seafood Restaurant
Who or what inspired you to cook?
Since the age of seven I wanted to cook, no inspiration at that time by anyone – I just loved it! It was Christmas cakes that got me cooking everything from scratch, from the marzipan to the royal icing, although I didn’t become a pastry chef.
What’s your favourite ingredient? (and why)
At this moment salt because of the bad press it’s getting. It’s about having everything in moderation. Since having a child you learn to use it properly, food needs a little added bonus just don’t overdo it! I also really like a good peppery Spanish olive oil with a touch of sea salt.
What’s your favourite recipe?
Cold baked beans after a long shift! Nigel Slater’s chicken noodle broth and, as we are nearing Christmas, his prune brownies with Armagnac are great.
Can you recommend a great SW restaurant (not our own!)
My favourite place in the South West at the moment has to be the Victoria Inn near Penzance. Simplicity, well-executed food and friendly service.
Who’s going to be the next great star chef?
Look out for Jack Stein, Frederic Forster who won the Craft Guild of Chefs national chef of the year, and Lisa Allen from Northcote Manor.
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Here’s the recent contribution of Jack Stein of The Seafood Restaurant
Who or what inspired you to cook?
It would have to be my parents, travelling with them as a young child to far flung places like India and Thailand really influenced me, it couldn’t have been easy raising three boys and travelling but they did a great job! Plus the recipe testing when we got back; lobster and chips and Montrachet is a great inspiration to a 12 year old!
What’s your favourite ingredient? (and why)
Anything from our estuary, especially crab. I think that our brown crab has the best flavour of any crab worldwide. Plus it’s great value watching a young commis check their first bongo of crab at the back door from the local fishermen! I tell them that’s why they came to us to work!
What’s your favourite recipe?
My grandmother’s Yorkshire pudding recipe. It’s only slightly modified pancake batter, but she can do wonders with some flour, eggs and milk!
Can you recommend a great SW restaurant (not our own!)
The Gurnard’s Head in Zennor for a truly wild west experience, great local food and amazing people. Mr Outlaw’s establishments across the estuary are world class, as is the man himself.
Who’s going to be the next great star chef?
The Young Turks are really making waves in London so watch out for them, and two of our alumni James Knappett at the Ledbury and Johnny Glass at Dinner. I’m sure James “Jocky” Petrie will be a star in the future!
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And here’s the contribution of Nick Brodie of The Olive Tree at The Queensbury in Bath.
Who or what inspired you to cook?
Well my father got me into cooking as I didn’t know what path to take after leaving school, I had a passion for food and he directed me. And I take ideas from everywhere the walk to work or the holidays abroad. Whatever I do it brings through ideas as food is all I
think of.
What’s your favourite ingredient?
I think it has to go to good quality chocolate – I love eating it and cooking with it .
What’s your favourite recipe?
It’s a tough question as I have hard drives and notebooks full of recipes, but one that sticks out is a caramel mousse recipe, an amazing texture and flavour.
Can you recommend a great South West restaurant (that’s not yours!) ?
Dynasty restaurant Bristol - it’s the one myself and my family all enjoy.
Who’s going to be the next, great star chef?
The guys who work with me, they are all great chefs who I respect immensely and I know they will all do well.
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And here are the thoughts of Sam Moody, of The Bath Priory. Sam blogs at http://samthemoodychef.blogspot.com/
Who or what inspired you to cook?
My Nan was huge influence on me, she was always cooking something, and her house all ways smelt fantastic, and she loved to feed people. I’m inspired by the wonderful produce that arrives in our kitchen every day, the team around me and the people I have worked with over the years, and eating.
What’s your favourite ingredient?
All freshly grown vegetables, herbs and leaves, any offal, and xeres vinegar. But to be honest I love everything and anything you can eat, well nearly.
What’s your favourite recipe?
Michael Caines’ Classic of Langoustine cannelloni, with sauce vierge, shellfish Bisque - it’s pure perfection..
Can you recommend a great South West restaurant (that’s not yours!) ?
King William in Bath is brilliant – real honest simple food and great beer. I love Restaurant Nathan Outlaw. Sam’s Kitchen in Bath it’s fantastic for lunch, and never disappoints and I’ve had some great meals at Lucknam Park. Too many to chose from – the south west is a hub of brilliant eateries!
Who’s going to be the next, great star chef?
I’ve no clue, there are loads of young ambitions chefs out there.
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And here are the thoughts of Russell Brown, of Michelin-starred Sienna Restaurant, in Dorchester
Who or what inspired you to cook?
Pierre Koffmans’ book La Tante Claire was a big early influence.
What’s your favourite ingredient?
Tough question! I lean towards the pastry section so vanilla would be up there.
What’s your favourite recipe?
My recipe for vegetable stock, it is something we make two or three times a week and is a really important building block in the cooking.
Can you recommend a great South West restaurant (that’s not yours!) ?
There are a huge number of great restaurants in the South West but Tanners in Plymouth would be one I’d pick out after a recent visit but I could also list the Elephant, The Jack in the Green….and go on!
Who’s going to be the next, great star chef?
There is a big pool of young talent in the uk at the moment, people like Paul Foster at Tuddenham Mill in Suffolk, Ben Spalding at Roganic in London and Sam Moody at the Bath Priory are a few that come to mind.
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