Member of the Month December 2021: Laura Kimber

The Staff Canteen

Editor

Here at The Staff Canteen, we feature a different member every month we think deserves to be celebrated - this month’s winner is Laura Kimber

As thanks for being a regular contributor to The Staff Canteen, Laura will receive an item of TSC merch of her choosing and will be entered in our Member of the Year 2021 competition. The Staff Canteen Member of the Month feature is brought to you in association with Major.

1) Current place of work, position

I am head chef of Salt in Stratford-Upon-Avon. I’ve been there since the beginning, joining as chef de partie when Paul Foster first opened the restaurant in 2017.

2) What is your cooking style and what should people expect from your food?

Personally, I like to keep things varied and I don’t think I have a particular influence or style. For me, everyday is a school day so I love learning and reading about new techniques, styles and cuisines. At the restaurant, we use seasonal, British ingredients and our dishes reflect clean, uncomplicated flavours.

Working this way allows us to make changes and tweaks to the menu as seasons and ingredients availability change throughout the year.

Saddle of venison rolled in cornish dulse, burnt cream, and King oyster mushrooms.

3) What is your favourite dish to cook and why?

Beef short rib with watercress.

It’s a favourite of mine as it was one of the first dishes I put on the menu at Salt after becoming Head Chef. It’s so delicious, and with a nod to my Hampshire roots, I cook the rib in Itchen Brewery watercress beer and serve it with Hampshire watercress ketchup.

4) Name a food item/dish/ingredient that isn't considered "cheffy" but that you love to eat

Cheese. Babybel to Stinking Bishop, it’s my favourite. Even the cheese football snacks at Christmas time…love them!

5) What do you like about The Staff Canteen app and website?

It’s a really useful platform to network. Sharing ideas via The Staff Canteen is a great way to get inspiration and connect with others, which otherwise can be difficult due to everyone’s busy work schedules.

Ragestone cheese, mirabelle plum chutney and lemon and thyme cake

6) What are your plans for the future?

In the near future, I’d like to start taking part in some culinary events and competitions. I think it’s a good way to challenge myself and continue to learn from others in my industry.

For Salt, I want to continue to evolve the menu, providing our guests with stand out, fresh and exciting dishes.

7) Do you have any new years' resolutions?

I’m terrible at making resolutions, I always struggle to stick to them! And if the last two years have shown us anything, it’s that even best laid plans don’t always work out. I like to just see where life and work takes me.

I really just hope 2022 is a successful year for the team and restaurant, and that we can continue to do what we do best!

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