Chef of the Week: Ashley Lewis, Head Chef at Ston Easton Nr Bath
How long have you worked at your current restaurant?
One year.
Where did your passion for cooking come from and where did you learn your skills?
From any early age I was introduced to the kitchen by my Mother and I was influenced by her passion for food.
What do you enjoy most about being a chef?
The creativity.
Name three ingredients you couldn’t cook without.
Onions, eggs and butter.
What food trends are you spotting at the moment?
Simplicity.
What do you think is a common mistake that lets chefs down?
Over complicating dishes.
What is your favourite time of year for food, and why?
Summer, as there are more varieties of fruits and vegetables.
Which of your dishes are you most proud of?
My amuse-bouche.
How do you come up with new dishes?
I see whats in season in the garden and create dishes based on what is available.
Who was your greatest influence?
Alain Roux
Tell us three chefs you admire
Alain Roux
Daniel Humm
Claude Bosi
What is your favourite cookbook?
Eleven Madison Park.
What’s been your favourite new restaurant opening of the last year?
Core by Clare Smyth.
