Chef of the Week: Neil Perkins, Executive Chef at Parkstone Yacht Club in Poole
How long have you worked at your current restaurant?
I have worked at the Parkstone Yacht Club for 7 years.
Where did your passion for cooking come from and where did you learn your skills?
I got a passion for cooking from my grandmother who was head cook at the BHS store in Cardiff in the sixties and early seventies. I learnt my skills from working at the Royal Gardens London and working for THF Hotels. I also went on the chef graduate scheme to France.
What do you enjoy most about being a chef?
The endless learning of new skills and techniques. Also, the camaraderie in the kitchen is always a great way to develop life skills.
Name three ingredients you couldn’t cook without.
My brown chicken stock, cream and butter.
Which piece of kitchen equipment couldn’t you live without?
My induction hobs.
What food trends are you spotting now?
The trend of French classical cuisine emerging once again, though in my mind it never went away.
What do you think is a common mistake that lets chefs down?
There are two mistakes: following the newest trend all the time instead of being true to yourself and cooking what you like to cook. Also, forgetting that this job is a lifetime of learning – it is like being at university every day. You never stop learning.
What is your favourite time of year for food, and why?
Autumn, I love cooking all the old winter classics.
Which of your dishes are you most proud of?
Our fish dishes are good and always very popular.
How do you come up with new dishes?
Reading the old classic cookbooks and trying to reinvent in a modern lighter way.
Who was your greatest influence?
My Father, he taught me that a great work ethic is what you need, not only to gain respect from your peers but from yourself.
Tell us three chefs you admire.
Gordon Ramsay, Nico Ladenis, and Paul Bocuse for his longevity – visiting his restaurant is on my bucket list.
What is your favourite cookbook?
My Gastronomy and Nico – both by Nico Ladenis.
Who do you think are the chefs to watch over the next few months?
Gordon Ramsay’s new openings in London at Bishopsgate. Also, any new French style openings.
What’s been your favourite new restaurant opening of the last year?
Number 13 in Poole.
