Owner / Chef – Wells Farm Shop & Cafe
Why did you decide to become a chef – what inspired you?
Very simply a love of food from an early age.
Where did you train?
I trained at Oxford college of further education, whilst working at St.Johns, Oxford.
What is your favourite cuisine to cook?
Great question, so many amazing flavours out there but always British for me, we just have some of the best ingredients in the world.
What influences your menu?
Customers and the seasons – we always listen to our customers so they influence the menu, guided by nature.
What is your own personal signature dish?
Love a great burger, so Berties Burgers!
Cheese, beef, celeriac and asparagus… can’t give just one!
Your favourite season to cook in?
Probably Autumn, be it late summer vegetables packed with flavour or root vegetables & fruits that have been growing all year that lend nicely to a flavour-driven stew to warm the soul.
What’s the next ‘big thing’ in cooking?
I see more of an education on food, food usage & reducing ingredient waste. We are amazingly passionate in this country about strawberries & asparagus, we treat them with the utmost respect, so the more people that embrace all ingredients like this the better.
What’s your personal go-to dish when short of time?
Would have to be pasta, parmesan & garlic butter.
You have your idol coming to dinner at your home, what do you serve?
Roast rump of British grass-fed beef, underrated cut of meat packed with flavour, some smashed creamy celeriac & bottle of fine red wine.
Favourite British fruit and vegetable?
Asparagus & Strawberries.
Is there anything you hate and/or won’t eat – dish or ingredient?
I will try anything within reason, ingredients are to be explored so we can have an opinion.
Is there a recipe you could share us?
Just simply a heart-warming Celeriac & Sage soup.
Celeriac & Sage Soup
- 1 Celeriac, peeled and chopped
- 2 Potato, peeled and sliced
- 1 Leek, trimmed, washed and roughly sliced
- 1 Onion, peeled and roughly chopped
- 1 Garlic clove, sliced
- 1 Litre of vegetable or chicken stock
- Thyme leaves
- Fried sage leaves
- Salt & freshly ground pepper
Melt the butter in a large, heavy-based pot over medium-low heat. Add the celeriac, leek, potato, garlic, onion & thyme, season generously, and gently sweat the vegetables until they’re all starting to soften, about 15 minutes.
Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender.
Depending on your preferred texture, liquidise to your liking and garnish with sage leaves – smoked bacon is also nice with this soup.
Wells Farms Shop & Cafe