Chef of the Week: Ollie Wyatt, Head Chef at The Alverton in Cornwall
How long have you worked at your current restaurant?
I’ve been at The Alverton for three and a half years.
Where did your passion for cooking come from and where did you learn your skills?
I was brought up around a hotel environment by my family. The passion came from always trying to learn and progress new skills, so I didn’t have to do the dishes! I learnt from various good chefs who all had different skills sets.
What do you enjoy most about being a chef?
The ability to work with some great producers and use their ingredients to give customers the enjoyment of good food. Plus, I also love the adrenaline of a busy service!
Name three ingredients you couldn’t cook without.
Cornish sea salt, fish and butter.
Which piece of kitchen equipment couldn’t you live without?
A quality knife.
What food trends are you spotting at the moment?
Simplicity on the plate, only using 4/5 components.
What do you think is a common mistake that lets chefs down?
Speed. A lot of chefs now want to rush what they’re doing and not put the time into getting things done correctly.
What is your favourite time of year for food, and why?
October/November – with game freely available and the use of rustic style vegetables, giving a hearty meal.
Which of your dishes are you most proud of?
Duo of West Country venison, bitter chocolate & port jus, squashes & kalettes.
How do you come up with new dishes?
I just speak to my suppliers and see what’s available, then consider the flavours and figure out if they match.
Who was your greatest influence?
My parents, as they always worked so many mixed hours to give me the best life they could.
Tell us three chefs you admire.
When I was young it was Gary Rhodes, Raymond Blanc and Rick Stein.
What is your favourite cookbook?
Gary Rhodes – The Complete Rhodes Around Britain.
Who do you think are the chefs to watch over the next few months?
Adam Handling, who has now moved to The Headland Hotel and Chris Eden at Watergate Bay.
What’s been your favourite new restaurant opening of the last year?
I’m not sure if it was last year that it opened, but Crocadon Farm.
