Ray Moody, head chef at Santo’s Higham Farm Hotel near Alfreton, answers questions and shares two favourite recipes from their newly-launched menu
Tell us a bit about yourself:
I’ve been a chef for 27 years, starting out on a Youth Training Scheme many moons ago. I’ve lived in Derbyshire nearly all my life and started training at the Gateway Hotel in Nottingham when it first opened – that is actually where I first met Santo.
How would you describe your approach to food?
I ensure that we always use local ingredients where possible. I also have the added bonus of an extensive herb garden and apple and pear trees.
Tell us about your menu:
Denne historien er fra June 2018-utgaven av Derbyshire Life.
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Denne historien er fra June 2018-utgaven av Derbyshire Life.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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Ideas for days out, gifts and where to find local produce in Derbyshire this festive season
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