Chef of the Week: Gary Ashley, Chef Proprietor at Chef Gary in Southampton
How long have you worked at your current restaurant?
I have been working as a private chef for about 18 years, catering to a variety of clients.
Where did your passion for cooking come from and where did you learn your skills?
I’ve always loved working with food. My grandmother was an incredible home cook, and I learned about working with different ingredients and combining flavours from her at a young age. I honed my skills through formal training and by working in several top restaurants before transitioning to private chef work. Most of the dishes I cook now are stemmed from meals that I love to eat at home with my family.
What do you enjoy most about being a chef?
I love the personal connection and flexibility of being a private chef. I get to meet all my clients face to face and get to be part of special occasion. The personable aspect of private dining is equally as important to the food so it’s great to see people enjoying the experience in their own homes and getting immediate feedback at the table.
Name three ingredients you couldn’t cook without.
- Onion: They are important as they add depth of flavour to all savoury dishes. Also beautiful to eat on their own, whether roasted, pickled or fried.
- Lemon: Brings acidity and balance added last minute to many dishes, savoury and sweet.
- Pulses: Really versatile as a nutritious ingredient. I use a lot in plant-based cooking and they offer protein, fibre and texture to lots of dishes.
Which piece of kitchen equipment couldn’t you live without?
Probably my blender — it’s indispensable for making smooth soups and sauces.
What food trends are you spotting at the moment?
There’s a lot of interest in plant-based, locally sourced ingredients and creative use of fermented foods. Also cooking outdoors on coal or wood. I love being outside in the summer where we cater lots of BBQ style menus.
What do you think is a common mistake that lets chefs down?
A common mistake is neglecting to taste dishes fully. It’s really important to sit down at the table and enjoy your dish in its entirety rather than just a quick taste. The right seasoning is so important, including acidity, sweetness and umami.
What is your favourite time of year for food, and why?
As much as I love the summer, autumn is my favourite. The seasonal produce like squashes, game, and fresh herbs are incredibly inspiring, and there’s a cosiness to the hearty, warming food that fits the season perfectly.
Which of your dishes are you most proud of?
I love working with spices and have created many vegetarian dishes for various completions over the years. I am proud of all these dishes as plant-based food is often overlooked.
How do you come up with new dishes?
I draw inspiration from seasonal ingredients, client preferences, and global cuisines. I like to experiment with flavour pairings and textures in the kitchen. I often get ideas from conversations with clients about their favourite foods or by watching Great British Menu or Masterchef on tv.
Who was your greatest influence?
My greatest influence was my Grandmother. She made everything from scratch, which is still a top priority in my cooking today.
Tell us three chefs you admire.
- Michel Roux Jnr: for his mastery of French cuisine. I was very blessed to have met and cooked for him in my early years as a private chef.
- Yotam Ottolenghi: for his inventive, vegetable-driven cooking.
- René Redzepi: for his focus on local and seasonal foraging.
What is your favourite cookbook?
Impossible to pick a favourite!! I love Ricky Steins books, especially his Far Eastern Odyssey. Any book with traditional style cooking techniques, unique to past cultures is always inspiring.
Who do you think are the chefs to watch over the next few months?
I think Priya Krishna and her approach to plant-based Indian-inspired cuisine is exciting, and I also follow the work of Edouard Loubet for his innovative use of French and Mediterranean ingredients.
What’s been your favourite new restaurant opening of the last year?
I don’t get out to new restaurants as a private chef, but I like to keep an eye on the chefs from Great British Menu each year and where they work.
