Chef of the Week: Clyde Wernli, Co-Founder of Dill ‘n Pickle in Dorset
How long have you worked at your current restaurant?
I’m the co-founder and chef of Dill ’n Pickle, a private-chef and catering company based in Bournemouth and Dorset. I run the business alongside my wife who managers the front of house aspect. We launched the business in early 2024 and have been growing it ever since.
Where did your passion for cooking come from and where did you learn your skills?
Food runs deep in my family. My grandfather on my dad’s side was a chef, and my grandmother on my dad’s side loved cooking and made incredible food. My aunt also trained as a chef before spending some time working for Nestlé. With that kind of family influence, cooking has always been part of my DNA. I built my skills through a mix of private-chef work, hands-on experience, and constant self-driven learning.
What do you enjoy most about being a chef?
Seeing people pause mid-conversation because a dish has hit them perfectly. Those moments make everything worth it. I also love the creativity—building menus, telling stories through food, and creating experiences that stick with people.
Name three ingredients you couldn’t cook without.
Quality beef, fresh herbs, and pickles.
Which piece of kitchen equipment couldn’t you live without?
My cast-iron pan. It’s the truth-teller of the kitchen—if you know, you know.
What food trends are you spotting at the moment?
Refined comfort food, fire-focused cooking, and a resurgence of hyper-local produce. I’m also seeing a big rise in bold Mexican flavours and vibrant Asian cooking—two cuisines I love working with.
What do you think is a common mistake that lets chefs down?
Overcomplicating dishes. When too much is happening on the plate, the story gets lost. Simplicity, done with intention, always wins.
What is your favourite time of year for food, and why?
Late summer into early autumn. You get the peak of bright summer produce with the first wave of deeper, richer flavours. It’s the most inspiring time of year for creating new dishes.
Which of your dishes are you most proud of?
My short-rib lasagna from the Signature Italian Menu. It’s a twist on a classic that has become a bit of a signature for Dill ’n Pickle.
How do you come up with new dishes?
Usually from a feeling or a memory—something nostalgic or atmospheric. From there, I let one standout seasonal ingredient guide the rest.
Who was your greatest influence?
Chefs like Tommy Banks, Josh Niland, and Grant Achatz — all masters of technique, flavour, and storytelling through food.
Tell us three chefs you admire.
Grant Achatz, Yotam Ottolenghi, and Josh Niland.
What is your favourite cookbook?
I don’t really have a favourite cookbook… but I can confidently say at least none of mine have been “Jamie’d” yet. (All love, Jamie.)
Who do you think are the chefs to watch over the next few months?
The up-and-coming South Coast chefs working with sustainability and hyper-seasonal ingredients. There’s real talent emerging in Dorset.
What’s been your favourite new restaurant opening of the last year?
Any opening that champions seasonal, local ingredients cooked with honesty and restraint gets my vote — Dorset has had some brilliant ones recently.
