What was the main inspiration behind the new menu?
British produce cooked simply using the new charcoal grill to add that smoky flavour, smell and colour.
All our meat is sourced from local Buckingham Butchers as well as other ingredients such as the beetroot from our starter which comes from Ware.
What is your favourite dish from the new menu and why?
I’m a vegetarian and so the Isle of White Tomatoes starter. We use minus 8 ale vinegar to dress them, and it really packs a punch – so much flavour and it really makes the tomatoes sing! Such a delicious dish.
What’s your favourite ingredient to use when cooking?
Butter and lots of it! Although on this new menu it’s more about light oils than heavy butter to compliment the dishes and cooking style.
What could you not cook without?
Heat – is this a trick question!
What’s your favourite dish to cook at home and why?
Quorn sausage toad in the hole. Sausages and Yorkshire pud together – what could be better!
Who or what inspired you to become a chef?
It just seemed like a good career choice when I was younger. I have now been lucky enough to work in some fantastic restaurants and hotels including as a Chef de Partie at The Grove, Head Chef at The Doyle Collection, The Belfry and Luton Hoo Hotel and also Holbeck Ghyll where I was in the top 100 at the National Restaurant awards and had 3 rosettes, before becoming Executive Head Chef at Needham House and finally here at Horwood House.
What’s your favourite restaurant and cuisine?
Aside from Harry’s? My favourite restaurant is L’artista in Watford and I think my favourite cuisine would be Italian as its just so full of flavour and colour!