Head chef at the Brocket Hall restaurant near Welwyn on foraging, experimenting and beetroot
Describe your style
My style is ingredient-led – I like to let the ingredients speak for themselves. For me, it’s all about evolving and presenting beautiful food full of amazing flavours.
How do you decide your menu?
I look at what is in season and what ingredients will work well together. Being situated on the Brocket Hall Estate offers me the opportunity to go out and forage for the freshest produce.
What local producers do you use?
Diese Geschichte stammt aus der June 2018-Ausgabe von Hertfordshire Life.
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Diese Geschichte stammt aus der June 2018-Ausgabe von Hertfordshire Life.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
Explosive history
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Return of the Queen of Romance
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Marking its 70th year, Welham Green soft furnishings company Ashley Wilde has grown from a pile-it-high, sell-it-cheap business into an industry leader with A-list partnerships
Roam with a view
We may not have coastline or mountains, but Herts has beautiful views all the same, if you know where to look
Saving Mrs Tiggy-Winkle
The secret life of a much-loved British mammal and simple steps we can take at home to stop its extinction
A walk down Surreal Street
Paul Crowley draws on his graphic designer’s eye to capture scenes from the country to the street, all tinged with surreality
5 minutes with
Carole Spiers, Hertfordshire Chamber of Commerce member and founder of International Stress Awareness Week
