The Chef's Table
This week, it’s the turn of John McNulty, chef at Twelve Oaks Gold Club,
Tel: 01793 763749
When did you first take an interest in cooking and when did you decide to become a chef?
For as long as I can remember I have had an interest in cooking. I clearly remember my father, who had a great interest in Indian food, returning from work on Saturday evenings and settling in to create the family meal – a curry, of course. My grandmother was also an early influence with her Clootie Dumplings and Millionaire’s Shortbread.
Where did you do your training?
I started at the Glasgow Metropolitan College, where I gained my Higher Cookery Qualification, and progressed to Perth College where I completed my HNC Professional Cookery Qualification.
How would you describe the style of food served in your restaurant?
Interesting traditional dishes, using locally sourced fresh ingredients whenever possible.
Do you have a signature dish and, if so, what is it?
It is too early in my career to claim a signature dish. All my cooking is about big flavours and keeping my food uncomplicated.
What would you order from your own menu?
My first choice would be Cotswold rib eye with wild mushroom gratin and triple cooked chips.
Your favourite vegetable and why?
My favourite vegetable is purple sprouting broccoli.
And your favourite dessert?
Easy question... lemon meringue pie!
Do you do a lot of cooking at home, if so what sort of food?
Yes, I do a lot of cooking at home. My partner is pregnant so we eat lots of healthy meals with plenty of fruit and vegetables.
Where else do you like to eat locally?
My local favourite is The Kingham Plough, near Chipping Norton.
Why should people come to the Twelve Oaks restaurant?
Our excellent range of meals, whether light lunches, a Sunday roast or our new Friday and Saturday evening menus, present a high standard of cooking and true value for money in a relaxed and spacious environment.
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