Chef of the Week: Nick Hodges, Group Executive Chef at The Cornwall Hotel Collection
How long have you worked at your current restaurant?
Ten years, firstly as Head Chef here at The Greenbank, but in more recent years with an expanded role as Group Executive Chef over four properties within the Cornwall Hotel Collection.
Where did your passion for cooking come from and where did you learn your skills?
In the early days I loved watching my gran cook, I think this is where my love for food really began. As I got older, summer jobs were where I got hooked on the buzz of the kitchens, leading to classical training at our local college.
What do you enjoy most about being a chef?
The people – without any doubt, people that make their careers in hospitality are like no other. They’re passionate, creative, and always a little bit mad (in the very best way!).
Name three ingredients you couldn’t cook without.
Fish and shellfish, herbs (especially fresh mint), and I love yellow rapeseed oil.
Which piece of kitchen equipment couldn’t you live without?
I’ve got an old original KitchenAid mixer which got me through lockdown and will be hard to replace when the time comes.
What food trends are you spotting at the moment?
Slow cooks and long marinades – a fantastic way add a punch of flavour to your dish.
What do you think is a common mistake that lets chefs down?
One too many elements in a dish or on a plate, I’ve always found that the key to success is to keep it simple and let your ingredients speak for themselves.
What is your favourite time of year for food, and why?
Love the autumn. In Cornwall the summer hangs around but towards the end of it the slow cooker comes out and more of those lovely earthy flavours start to make an appearance.
Which of your dishes are you most proud of?
To this day you will still find my ‘Granny Alice’s fish pie’ available on the menu – it’s a best seller, super tasty, and wonderfully simple.
How do you come up with new dishes?
Often by experience – I’ll see something that grabs my attention and take the best bits to incorporate with combinations I know will work well together.
Who was your greatest influence?
Jean Christophe Novelli; I was fortunate enough to work with him at a young age and his passion for perfection has been ingrained in me ever since. Admittedly, it’s hard to achieve but 30+ years on, we can only keep trying!
Tell us three chefs you admire.
Call it corny, but I admire all chefs. It’s a bloody hard way to make your living and everyone who does it has my respect.
What is your favourite cookbook?
The Art of Anton Mosimann, this wowed me when I was a young chef and I still have it on the shelf.
Who do you think are the chefs to watch over the next few months?
I’m intrigued to see what Adam Handling and the crew do at the new Ugly Butterfly location at The Headland. Being a proud Cornishman it’s great to see Cornwall flying high as a food destination.
What’s been your favourite new restaurant opening of the last year?
I love the new era of street food and food trucks – this is often what I head for, not necessarily restaurants. Crab rolls with Dan Dan the Lobster Man is my idea of heaven, so a trip to his new venture at Una St Ives will be soon.
