Chef of the Week: Charlie Partridge, Head Chef at The Pityme Inn in Cornwall
How long have you worked at your current restaurant?
I have worked as a head chef for Cornish Inns for the last 3 years, and took over the head chef role at the Pityme Inn abot 2 months ago.
Where did your passion for cooking come from and where did you learn your skills?
I have always had a passion for the kitchen, even at school. As I got older, I found myself drawn to it within my jobs and wanting to learn more and more. I have worked alongside some great chefs which has allowed me to adapt my own techniques and flare in the kitchen.
What do you enjoy most about being a chef?
I enjoy mixing new flavours and techniques together to get new dishes, experimenting is the most fun thing as a chef. (It does not always go to plan).
Name three ingredients you couldn’t cook without.
Garlic, onions and honey.
Which piece of kitchen equipment couldn’t you live without?
My knives.
What food trends are you spotting at the moment?
Climate conscious foods.
What do you think is a common mistake that lets chefs down?
Thinking there is never something new to learn.
What is your favourite time of year for food, and why?
This is a hard one because I love the winter with all the hearty root vegetables and warming dishes. However, I equally love spring for the lighter fish dishes.
Which of your dishes are you most proud of?
This is a question chefs are asked a lot, I don’t have a single one dish I am most proud of because my pride comes when our guests have enjoyed the food and the experience.
How do you come up with new dishes?
I always take inspiration from current dishes and inject my own twist. It’s not always about reinventing the wheel.
Who was your greatest influence?
Like I said before, I have worked with a lot of great chefs and have taken a piece of their cooking with me.
Tell us three chefs you admire.
- Andy Appleton
- Gordon Ramsey
- Rick Stein
What is your favourite cookbook?
The Hidden Hut.
Who do you think are the chefs to watch over the next few months?
I think there are a lot of young chefs out there, it could be anyone!
What’s been your favourite new restaurant opening of the last year?
I don’t have a favourite restaurant of the last year but I think there are a lot of new pub restaurants doing some great things.
