Chef of the Week: Nik Chappell, Head Chef at Slaughters Manor, Lower Slaughter in The Cotswolds
How long have you worked at your current restaurant?
Where did your passion for cooking come from and where did you learn your skills?
I developed a passion for cooking, watching Ready Steady Cook whilst at university. My skills where taught at Mallory Court.
What do you enjoy most about being a chef?
Creating a product that can immediately enjoyed.
Name three ingredients you couldn’t cook without.
Salt, vinegar and love.
Which piece of kitchen equipment couldn’t you live without?
What food trends are you spotting at the moment?
Plant based seems to of been what last years thing, but what I notice now, and its very exciting is a focus on specific regions for cuisine as appose to just generalising a country.
What do you think is a common mistake that lets chefs down?
Not thinking of flavour first.
What is your favourite time of year for food, and why?
Different times of year for different things, spring/summer for berries, lobster, tomatoes and asparagus, autumn/ winter for game and the ability to put richer dishes on.
Which of your dishes are you most proud of?
All of them!
How do you come up with new dishes?
We are constantly evolving dishes so the creative process keeps moving.
Who was your greatest influence?
Simon Haigh & Alan Murchison.
Tell us three chefs you admire
- Gaggan Anade
- David Kinch
- Sophie Anne Pic
What is your favourite cookbook?
There are many, I wouldn’t like to just pick one.
What’s been your favourite new restaurant opening of the last year?
Tom Aikens’ new restaurant Muse, I know its not quite open yet but I’m very excited as one of the best meals I have had was at Tom Aikens.