With a career in cooking starting in the unlikely circumstances of working in a kitchen garden building greenhouses the summer back in Cornwall, after graduating from art school the wheels were firmly set in motion from that point on. I packed my bags and headed for the big smoke and worked in some of London’s favourite kitchens including Quo Vadis & Sessions Arts Club, my obsession with sourcing and using the highest quality ingredients possible were indoctrinated into me from the very beginning.
My long held love of fish (other than in name, yes it really is Bass) comes from roots in the south west, with a particularly strong memory of eating a dish of delicately cooked mackerel at Rick Stein’s in Padstow. Our road trips have felt more like a trip down memory lane to me, especially getting the charcoals going and cooking on the beach on warm summer evenings. More sophisticated with wine these days than cans of cheap, white cider (mentioning no brands).
With a firm sight held on getting the most seasonal and sustainable fish into the kitchens of Faber, the menu will act as a platform to showcase the best from our shores and coastlines including my hometown, but I’m also looking forwards to discovering new places and taking on new ideas form people we meet along the way. I’ve been blown away in the first few months by the sheer, amazing amount of ingredients. One of my favourite finds already has been Car Y Mor (more on that in a future journal entry).