Chef of the Week: Merrick Webber, Head Chef at The Kitchen @ Porlock Bay Oysters
How long have you worked at your current restaurant?
I have worked at Porlock Bay Oysters kitchen for 18 months.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking started as a teenager, learning new flavours and trying new dishes. I honed my skills as a chef at the then 2 Michelin star Whatley Manor and at Henne Kirkeby Kro in Denmark which also holds 2 Michelin stars.
What do you enjoy most about being a chef?
What I enjoy most about being a chef is having the freedom to create fun flavour combinations and wow guests with special dishes.
Name three ingredients you couldn’t cook without.
I can’t cook without good quality sea salt, the freshest seafood and flavoured vinegars.
Which piece of kitchen equipment couldn’t you live without?
I’m a big fan of the Thermomix.
What food trends are you spotting at the moment?
I might be biased, but I do think oysters are really trending in great restaurants right now!
What do you think is a common mistake that lets chefs down?
The most common mistake that lets chefs’ down is cutting corners on prep and techniques and cheaper ingredients.
What is your favourite time of year for food, and why?
I love summer for the abundance of fresh ingredients and light dishes.
Which of your dishes are you most proud of?
I love my dashi, jalapeño and ginger oyster.
How do you come up with new dishes?
I simply use my imagination when creating new dishes. I always create new dishes that I would love to eat myself.
Who was your greatest influence?
Chef Martin Burge was my greatest influence. I worked for him for 4 years and he is a phenomenal chef.
Tell us three chefs you admire.
- Marco Pierre White, he is simply the OG.
- Paul Proffitt, he opened his own restaurant this year in Denmark and already got his first Michelin star, more to come!
- Heston Blumenthal, what he did for British cuisine was unmatched.
What is your favourite cookbook?
My favourite cookbook currently is Snoop Dogg’s ‘From Crook to Cook’. Incredible stuff.
Who is your chef to watch?
Angelo Sato at ‘Humble Chicken’ – he received 2 Michelin stars this year and still completely changed his concept.
Where is your favourite new opening?
‘Pearl by Paul Proffitt’ has been an incredible opening this year, he’s an incredibly hard-working man and has the support of his amazing wife by his side.
