| Steve Terry is head chef of The Hardwick in Wales, settling there after a distinguished career in London kicthens, including the legendary Harveys. |
|
| How long have you been cooking professionally? |
| Since I was 18. I’m 44 now, so that’s 26 years in the business! |
| Where did you train to cook? |
| I went to college at Barnfield in Luton. |
| How would you describe your style of cooking? |
| Seasonal and accessable. In my presentation I like to consider how the customer will eat the dish without it looking like a dogs dinner within 2 minutes. |
| Is there a secret for a successful restaurant? |
| I would say cook food that you honestly think people will enjoy and understand but without compromising your creative integrity. And give value for money. |
| Do you have a “signature dish” or favourite dish you enjoy cooking? |
| I simply enjoy cooking quality seasonal produce with the minimum of fuss. |
| Do you have a favourite ingredient? |
| Anything that is Welsh or local and in season. |
| Which restaurant do you most enjoy eating at on your night off? |
| Scotts, Mayfair when in London and The Walnut Tree, Llandewi Skirrid, near Abergavenny which is on my doorstep for a night off. |
| What is your most interesting or fun experience from your time in restaurants? |
| Working in Harvey’s back in the day with Tim Hughes (now Exec Chef/Director Caprice Holdings) and Gordon Ramsay. So many stories…. but what goes on tour etc etc |
| What would be your “last request” dish? |
|
| A Super-Artisan Club Sandwich: Amazing dry cure local bacon from Graham at Native Brreds, Smoked Chicken from Black Mounain Smokery, Heritage tomatoes, my Father-in law’s chicken’s eggs. Pasquale’s lettuce from Tredillion Farm, mustard mayo and a stack of skinny fries and onion rings from Mustard’s Grill, Napa Valley. |
| Is there another chef that you most admire? |
|
| Shaun Hill for his infinite knowledge of cooking, his knowledge of wine and his amazingly dry sense of humour!! |
| Any advice you would give to someone wanting to become a chef? |
| Think really long and hard about it before you do. If you want to become a chef because you love food then just stick to eating it!! If it’s because you feel you are creative then do something that involves working with less people!! |
| Any final thoughts you’d like to add? |
|
| None that I can think of. |
|
Current Restaurant |
| The Hardwick |
