This week, The Edit caught up with our new Head Chef, Mr Alex Howard, to learn more about his culinary journey.
Mr Howard has worked in some of the UK’s most well-regarded restaurants, universities and major sports venues. More recently, he travelled across the country as a private chef.
We are excited to welcome Mr Howard to the team and look forward to seeing how his passion for seasonal cooking will shape our menus.
What inspired you to become a chef and how did your culinary journey begin?
My grandparents had an amazing kitchen garden when I was growing up. Coming from a farming background, I’ve always been interested in fresh produce and its provenance. My culinary journey began in Bordeaux, France when I was 16, having moved there to finish my education.
How would you describe your cooking style or philosophy in the kitchen?
Although I love cooking a variety of cuisines, I believe it’s important to understand your customers and cater to their expectations. Taking time to marry seasonal produce always creates great dishes, Mother Nature knows best!
If you could only eat one dish for the rest of your life, what would it be and why?
Fresh Cromer crab salad. Being a Norfolk boy, I think this is the most amazing product our shores have to offer.
How do you stay inspired and continue to innovate with your dishes?
I often visit restaurants and keep up with current trends. I also enjoy reading cookery books, which often spark inspiration. From there, I adapt and develop ideas to create new dishes.
Is there a particular cuisine or ingredient that you enjoy working with the most?
Almost anything that’s in season. We have such a wonderful range of ingredients in this country, many of which are rarely used.
What do you enjoy doing when you’re not in the kitchen?
I enjoy a variety of country pursuits, long walks, spending time with my family and exploring new restaurants.
What advice would you give someone who wants to become a chef?
Learn as much as you can from the best in the business. Don’t shy away from hard work and long hours, you’ll reap the rewards later in your career.
