Member of the month October 2020: Antony Taylor

The Staff Canteen

Editor

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

As thanks for being a regular and longstanding contributor to The Staff Canteen, Antony will receive a TSC mug and will be entered in our Member of the Year 2020 competition.

1 Current place of work, position

Head chef, The Crouch Ridge Vineyard in Althorne, Essex

2. What is your cooking style and what should people expect from the food on your menu?

I am classically French trained, but I would say I put a modern European take on dishes that I serve.

My every day menu at the vineyard is good simple dishes, the British classics & more.

I do try use the best locally sourced ingredients that I can find! Specials will include dishes such as venison, partridges all shot within 5 miles of here.

We have a Tapas menu, which is very popular. I have Spanish blood so I hope I do my mother some justice with the tapas dishes we serve here.

We have a regular 5-course tasting menu one evening per month, this menu consists of seasonal produce, using modern day techniques & matching wines that the vineyard grow & make.

Scallop ceviche, horseradish, avocado emulsion, grapefruit & coriander cress

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

I do get asked this all the time and I never have a definitive answer as I love doing everything. I love working with fish & game. We have the best of both worlds here being along the coast as well as deep, untouched countryside around us.

4. Name a food item/dish/ingredient that isn’t considered “cheffy” but that you love to eat?

Bisto! - I would never use it in my kitchen, but the wife does a great Sunday roast with it.

5. What do you like about The Staff Canteen?

It's a great platform for chefs to share ideas & recipes. I have spoken to many chefs through the app, given ideas out and received them. It's also a great inspiration for young aspiring chefs as there is a lot of talent on here.

Caremelised cauliflower puree, charred cucumber,
pickled cauliflower shavings & beurre noisette

6. What are your plans for the future?

The future has only just begun here at the vineyard. We are a new venture and an exciting one. We have been so busy, even during the pandemic. There are great plans here for growth of the business so I do plan to stay here for many years.

Future, future? - maybe my own tapas restaurant. I'm sure my newborn daughter will grow up to be my sous chef!

7. As you know we've launched The Staff Canteen Awards this year - who do you think deserves to win one, and why?

Gareth Leigh Jenkins, 100%.

His lockdown diaries were an inspiration to us all and a realisation of what business around the country were doing to survive through the peak of the pandemic. His food looks great and hope to visit one day!

Wild duck, beetroot textures, blackberry & braised turnip

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