Life in the Cotswolds

In May last year, I moved to Gloucestershire and have been working as a Chef de Partie at a great village pub! Earlier this week, I left the pub to return to Sussex.

However, I enjoyed the temporary re-location and being able to live in the countryside. It was not until my arrival in the village of Southrop, that I realised that until then- I have always lived in urban England. There are many things I had taken for granted and others that I simply had never experienced. When not at work, life moved at a much slower pace and without many of the distractions of the town and city. The village is small, with a population of around 300 people- with no permanent shop. It was a real change of life-style, probably increased by the fact that I did not own a car whilst I was there.

I can reflect on some great experiences. I loved to observe nature and the changing seasons. These changes are sometimes less obvious in many towns (I recognise that London is famous for it's parks). A whole physical landscape changes between spring and winter. This is evident when you are surrounded by green spaces.

I spent a great deal of time outdoors- on walks, cycling or gardening. I will post more about some of these experiences soon.

Back in the Kitchen

After several years studying and working part time in a few kitchens in Birmingham, I am pleased to now be running my own small kitchen in the South East of England. It is a humble beginning, but I have been busy writing my own menus and establishing something I am rather proud of.

There is still a long way to go- but I am excited about our direction and the good feedback we often obtain from our diners.

I work in Hastings, East Sussex, a short distance from where this blog began over 4 years ago, when I worked in neighbouring Bexhill on Sea. Over the next few weeks, I hope to be able to up-date you with our latest dishes, inspirations and probably a degree of trivia.

Pictured are one of our dishes featured on the Specials Board last week- Locally Caught pan fried Seabass with crushed new potatoes, English asparagus and an olive oil, lemon and herb dressing.

Embarrassing Ilness?

On Wednesday morning, I went to Birmingham University to take part in some filming for a brand new show on Channel Four. The series, called, 'Embarrassing Illnesses', started last night, at 8:30PM. We have been working on one of the last episodes, to be screened in about 6 weeks time.

I met with some other students to discuss bowel cancer with one of the medical presenters. The highlight of the show, is a little embarrassing and you'll just have to watch it find out more.
It was a lot of fun. We met before 9AM and it took over 4 hours to film what will turn out to become probably only five or ten minutes actual footage. We meet again on Monday night to finish our section of the 30 minute show.
Althought it is prime-time TV- this is Channel 4, so I am not really certain how many people actually may see it! I also think that future episodes may appear quite late in the evening. The show seems to be a little far-fetched, but also claims to be genuinely trying to promote health awareness. And if it is successful in raising awareness of what often are fairly common illness, then it has done some good. It certainly has made me think a little harder about diet and what I can do to lead a healthier life-style.

My medium...

On Wednesday afternoon, I presented the conclusion of my research in to South Indian cuisine by cooking three courses and then presenting them, with some discussion of Indian culture and geography.

I was excited by the prospect, after having spent several months researching, cooking and developing over 15 authentic recipes.

'Food is my medium'

During my presentation I shared a quotation by the classical author, Mark Twain, who to paraphrase said that India was the most 'extraordinary' country he knew, which the sun visited on his rounds.

I went on to explain that Twain was able to very eloquently portray India in words, then it occured to me and filled me with excitement- that I was here, wanting to portray India in the best way I knew. Twain chose words. That was his medium. If I could in a small way portray the beauty and depth of traditions and cultures of India, in taste. Taste allowing so many of the other senses- portraying India in sight and smell. This was my medium.

I have not been able to stand-still since then. This thought has had a profound influence upon me that has remained me with the last several days. Repeatedly the thoughts of foods and cooking returns to my mind again and again. It doesn't matter what I am doing, or where I am.

'the plate becomes my blank canvas'

It has occured to me that I have always had a tendency towards art- but struggled to paint, or draw, or sculpt. None of these forms came easily to me, however much I enjoyed doing them. But, with cooking it is different. I might not have any increased natural ability, but I certainly can cook, better than I can paint. Yet to make such a statement feels wrong. For, in some way, the plate becomes my blank canvas, upon which I can etch, paint, draw.

'I can gain mastery'

What fills me with even greater excitment is that with dedication and commitment, I can gain mastery. The sort of mastery, Michel Roux passionately speaks of when collecting one of France's highest culinary awards-


'I am burning hot. I am consumed by that fire which burns in every craftsman who cares passionately about his work. This is the strongest emotion..My mind flashes back, as in a film, to the master whose apprentice I was, who awoke in the adoloscent I was then the most precious love for this work'

(Roux, 2000, 'Life is a Menu', p199)