I was working part time as a pot-wash while finishing the last year of school. I didn’t really have a plan for what to do next and my Dad suggested an apprenticeship, so I asked at work and they set me up with a college course and a full time job. For the second year of college, I moved to a small restaurant that was focused on fine-dining classic cooking. The chefs there had all worked in London and after hearing their stories, I decided to move there once I finished college.
Once I’d made the commitment to move to London! It was at this point that I couldn’t turn back. It was hard to leave my friends and family, but I have to jump in with both feet. I got a job at the Hilton on Park Lane and got placed into the fine dining restaurant on the top floor. I totally committed myself to work and spent long hours in the kitchen so there was no going back!
Cumbria has a very unique restaurant scene. Simon Rogan has great influence over the area with many of the restaurants and local chefs taking inspiration from his style and produce suppliers. At The Cottage there was a heavy focus on foraging and wild produce, so we had to adapt dishes to suit that style. However, my background is in classical French cuisine, which lends itself to the diverse food scene in Sussex. So, I feel more at home cooking in my preferred style and have freer access to more varied ingredients that complement the dishes currently on the menu at The Pass.
We use the highest quality produce, cooked with respect to classic cuisine, but make use of modern techniques. We’re a gastronomic experience that puts our guests right in the heart of the action. They can see the full kitchen team as we prep their dishes – this keeps us on our toes!
The season changing into spring and summer is always a relief with some fresh vegetables and fruit starting to arrive. English outdoor asparagus is such a welcome addition to the menu. I’m always looking ahead with menu planning so I’m thinking about late summer vegetables and stone fruits already!
Turbot with English Sparkling Wine – it’s such a classic combination. We get beautiful locally landed wild turbot from day boats out of Newhaven Harbour, and use a very precise low temperature oven to cook it super gently so it’s amazingly juicy. Then the sauce, we make a turbot stock with an extraction method so it’s super fresh tasting with real deep flavour. Then using local English Sparkling Wine to replace the classical champagne in the sauce.
The English really gives the French some competition in sparkling wine these days and Sussex is leading the way.
The English really gives the French some competition in sparkling wine these days and Sussex is leading the way! It’s all about high-quality ingredients cooked with modern techniques to get really clean clear flavours, with a massive nod of respect to classic cooking.
