Chef of the Week: Simon Osmond, Sous Chef at The Barley Sheaf in Cornwall
How long have you worked at your current restaurant?
I’ve been at The Barley Sheaf for about five years.
Where did your passion for cooking come from and where did you learn your skills?
My dad was a chef and I just kind of fell into it. I can remember he used to put me on his back in a papoose when he was cooking to settle me. I learned my skills at Westminster Kingsway College.
What do you enjoy most about being a chef?
I really enjoy feeding people, it’s that simple.
Name three ingredients you couldn’t cook without.
I’d say probably onions, garlic and salt.
Which piece of kitchen equipment couldn’t you live without?
Probably the good old Victorinox pastry knife.
What food trends are you spotting at the moment?
There seems to be a real back to basics approach to cooking again, which I’m personally really enjoying. Also there seems to be more of an emphasis on using local produce.
What do you think is a common mistake that lets chefs down?
I think a lot of chefs now fail to learn the basics, which can make learning these fundamentals later way more difficult, there’s a saying “to break the rules, you have to understand the rules”.
What is your favourite time of year for food, and why?
I’m going to have to go with classics here Spring or Autumn as they have the most going on. Things like wild garlic and beautiful fresh peas with a simple vinaigrette. Also, I love Autumn for all the incredible mushrooms.
Which of your dishes are you most proud of?
For me it would have to be the first dish I ever got onto a menu “Textures of Cauliflower” it was Roast Cauliflower Puree, Tempura Purple Cauliflower and a Yellow Cauliflower Carpaccio.
How do you come up with new dishes?
For Dan Hyams, Head Chef of the Barley Sheaf and me it’s all about what we want to eat at the time and then going from there. I always use the old saying “Keep it Simple, Stupid” and I think about what ingredients and flavours work well together and then go from there.
Who was your greatest influence?
I’d have to say my dad for the amazing Sunday roasts I had growing up; it was always all the family around the table, and of course the Christmas Dinner.
Tell us three chefs you admire.
Dominique Crenn, Massimo Bottura and Gary Rhodes.
What is your favourite cookbook?
Whilst not very “cool” probably Practical Cookery – I love that the photos haven’t changed much over the years, that or Institut Paul Bocuse.
Who do you think are the chefs to watch over the next few months?
After taking part in The Chefs’ Forum lunch event recently, I’d have to say I’m really looking forward to seeing what Phoebe Mortimer is going to do next as a pastry chef, I think she has the right attitude.
What’s been your favourite new restaurant opening of the last year?
I’m really looking forward to seeing what happens with Ugly Butterfly at the Headland, I think it’s a great match.
