The Chef's Table
This week, it’s the turn of Robert Harwood, 28, who has been head chef at Chiseldon House Hotel for five years
Tel: 01793 741010
1. When did you first take an interest in cooking, and when did you decide you wanted to become a chef?
I started work in a city centre hotel in Bath as a kitchen porter. After working there for six months they offered me a catering and hotel apprenticeship. It sort of went from there.
2. Where did you do your training?
Abbey Hotel, North Parade, Bath
3. How would you describe the style of food served in your restaurant?
Modern European with a emphasis on seasonality.
4. Do you have a signature dish? If so, what?
Braised pressed belly of pork, with black pudding, mustard mash, caramelised apples and Somerset cider jus.
5. What would you order from your own menu?
Duck leg confit with parma ham, spiced apple and a Somerset cider reduction.
6. Your favourite vegetable, and why?
My favourite vegetable is the parsnip, simply roasted with honey, which compliments the nutty flavour of the parsnip.
7. And favourite dessert?
Apple, rhurbarb and almond filo strudel with lemon curd ice cream.
8. Do you cook a lot at home? What sort of food?
Not really, I have a wonderful partner who is a very good cook.
9. Where else locally do you like to eat?
Gaetano’s Italian Resturant in Old Town serves very good Italian food
10. Why should people come to Chiseldon House Hotel?
To enjoy my food in a stunning location, with friendly, relaxed service.
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