How did you career unfold as a chef? I started as a kitchen porter when I was 12 and at 14 I started working as a chef at weekends and in the school holidays
How long have you been cooking professionally? 30 years!
How would you describe your style of cooking? Flavour is the most important thing for me closely followed by neat presentation. I like to use the best ingredients possible
Who were your biggest inspirations? When I was younger it was my first Head Chef Paul Hogben also Raymond Blanc I love his enthusiasm for food
What is your speciality dish on the menu at The Boat House? Home smoked rump of lamb. I use oak wood to smoke it here at The Boat House and it gives the meat a really earthy, wonderful flavour
What do you enjoy most about working at The Boat House Bistro? Coming to work every day to see the beautiful view and working alongside the fantastic team we have here
What can we expect to see more of on the menu as we head into autumn and winter? Probably a bit more warming comfort food as we head into the colder months. Slow cooked meats and warm desserts such as beef brisket and bread and butter pudding
What advantages are there to a weekly changing menu? I love to cook seasonally. I have a great relationship with all our local suppliers and am in constant contact to see what produce is at its best to utilise on the weekly menu
What is the most popular dishes at The Boat House Bistro? Lamb is very popular when I have it on the menu. It comes from a farm here in Lamberhurst so very local! Also the trout from Bewl reservoir pan fried with a citrus butter is very popular and you can’t get more local than that!
Enjoy your Sunday Lunch perched over the water’s edge at Bewl Water… book here.