Chef of the Week: Nik Chappell, Head Chef at The Slaughters Manor House in The Cotswolds

How long have you worked at your current restaurant?
Nearly 4 years

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, love

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

What food trends are you spotting at the moment?
The Nordic style is still going strong, and thankfully a return to cooking thigs properly, on the stove, in pans, roasting meats etc.

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

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?
Not been as yet as having a young working family, finding time and baby sitters is a little challenging, but Core by Claire Smyth.