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:
This story is from the June 2018 edition of Derbyshire Life.
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This story is from the June 2018 edition of Derbyshire Life.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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