In the build up to The Staff Canteen Live 2017 - supported by Westlands, at Great Hospitality Show 2017, we are taking a closer look at the chefs who will be joining us on stage.
We dig a little deeper to find out what they are hiding under those chef whites – next up is Nick Edgar, head chef at The Samling which has one star in the Michelin Guide UK 2017.
Nick Edgar
Starting out at Raymond Blanc’s prestigious, two Michelin starred Belmond Le Manoir aux Quat’Saisons in 2000 and rising to head chef by 2013, Nick Edgar has had quite the career. He is now the head chef at the Michelin starred Samling Hotel in Cumbria. He has won the William Hepinstall award, as well as being runner up in the National Chef of the Year in 2014.
What item of food do you hate cooking?
I don’t enjoy cooking things I don’t enjoy eating. I do use it a lot but cucumber is a particular product I’m not a big fan of but I do use it a lot. I don’t like the taste or the texture of cucumber.
What three ingredients would you take with you to a desert island and why?
I think seabass because it is my favourite protein to eat and cook with, a nice jersey royal potato and green English asparagus when it’s available.
If you weren’t a chef what would you be?
In a dream world a footballer but I’ve actually only ever wanted to be a chef. From my first memory I always knew I wanted to be a chef.
What radio station do you listen to in the kitchen?
We don’t really listen to a radio station in the kitchen because we can’t get reception but we love listening to Oasis and stuff like that.
What other kitchen would you most like to work in?
I would love to go back to Alinea, it’s just a stunning kitchen.
Traditional cooking methods or modern techniques?
It’s a little bit of both, I think all food now even with these modern techniques is based on solid classical cooking. It’s something I’m always waxing lyrical to my guys is that you can’t understand these new techniques if you don’t know the old school methods. So it’s a mixture of both and for me you can’t have one without the other.
Why did you choose to get involved with TSCLive?
It’s something that I have watched grow over the last couple of years, I’ve done different things with different ex chefs of mine with Mark and I have just watched how The Staff Canteen has grown as a website. It’s also become at the forefront of the industry, everyone respects The Staff Canteen probably more than all of the magazines out there. It’s a go-to website and I think it’s becoming more of a website now, it’s part of the industry and it seems like if you want to be spotlighted in the industry at the moment you need to be a part of The Staff Canteen.
As I say, I’ve known Mark on and off for quite a few years now and I’ve got a lot of respect for him because his enthusiasm is great. When I was asked to do it it was a great privilege for me.
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