Chef of the Week: Ethan Mees, Sous Chef at Lane Hotel in Yeovil

How long have you worked at your current restaurant?
8 years.

Where did your passion for cooking come from and where did you learn your skills?
From a young age, I’ve always been passionate about cooking. After leaving school 8 years ago, Lanes Hotel has given me the opportunity to develop my culinary skills.

What do you enjoy most about being a chef?
Every day is a new day in the kitchen. There is always something to learn and I am a strong believer in continuous improvement.

Name three ingredients you couldn’t cook without.
Salt, pepper & garlic.

Which piece of kitchen equipment couldn’t you live without?
Oven.

What food trends are you spotting at the moment?
Plant based food is becoming more & more popular, along with upcycling food to reduce waste.

What do you think is a common mistake that lets chefs down?
Time management, I feel this is critical in the kitchen.

What is your favourite time of year for food, and why?
Spring & summer – due to fresher produce being more readily available.

Which of your dishes are you most proud of?
From the Lanes spring menu, it would have to be the Lamb Rump with Chive Crushed Potato, Pea Puree Seasonal Greens & Jus.

How do you come up with new dishes?
I look at the seasonal produce and then create a menu from the ingredients available.

Who was your greatest influence?
The current head chef at Lanes, Steve Bant, he’s really helped to develop my skills.

Tell us three chefs you admire.
Gordon Ramsay, Jamie Oliver and Heston Blumenthal.

What is your favourite cookbook?
Jamie Cooks Italy – I absolutely love Italian cuisine.

What’s been your favourite new restaurant opening of the last year?
Khun Goi, a Thai restaurant near where I live. It is an independent restaurant serving the most delicious Thai food.

www.laneshotel.net