A little bit more about me…

Jon Howe at Lumiere Restaurant in Cheltenham

As I’m new to all this blogging I thought I’d answer a couple of quick questions so you know a little bit more about me and how I came to be here at Lumière.

Where did you train?

City of Bath College – NVQ Level 1 & 2

Close Hotel in Tetbury (3AA Rosette) NVQ Level 3 Modern Apprentiship

I have also worked under some of the greatest chef in the country

 

Why did you want to become a chef?

It’s the only job I’ve ever wanted to do & now becoming my own boss gives me the freedom to cook exactly what I want to.

 

What was the first dish you ever cooked (and how old were you)?

The first proper meal that I cooked was in Home Economics at School –  Saffron Chicken! Unfortunately it was a disaster but it made me want to keep working at it in order to perfect it.

 

Favourite childhood food?

Sausages- proper butchers sausages!  I would never eat a roast dinner so my mum always made them for my Sunday lunch.

 

Which chefs have inspired you?

Stuart McCloud (My first Head Chef) for really inspiring me to work so hard.

John Campbell, former Lords of the Manor now The Vineyard at Stockcross, for his organisation of his Kitchen.

And now, Heston Blumenthal as he makes you realise that anything is possible & the only limit is your imagination.

 

What’s advice would you give a chef just starting out?

To work really hard- it’s not about the money, and to get as much real kitchen experience as possible.

 

What’s your cooking philosophy?

Always to use the finest, freshest ingredients available- you can’t cook great food using inferior produce to start with.

 

What’s your favourite dish to cook?

At the moment – my new Gressingham Duck starter. The duck is home cured, home smoked then glazed – It takes a lot of processes to get it on to the plate (which is also homemade!) but it’s worth it & the duck is delicious

 

What would be your last meal?

Bangers & Mash with onion gravy.

 

What’s your favourite herb or spice?

Star Anise, its so versatile. You can use it in more or less everything to add an extra depth of flavour.

 

Which ingredients do you always keep in your larder?

Maldon Salt, in my opinion it’s the best salt you can get. It not only enhances flavours but adds to them

 

If you could have just one gadget in your kitchen, what would it be (and why)?

My Thermomix, it chops, it grinds, it makes dough, it heats, it steams, it even cleans itself afterwards! The only thing it doesn’t do is make the coffee!

 

What’s your favourite cookery book?

The Big Fat Duck Cookbook by Heston Blumenthal

 

 

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