Chef Greg has been cooking now for 23 years, starting at the Connaught hotel, on their 5 year apprenticeship scheme. This formed a very solid backbone to his career, giving Greg a thorough grounding in classical French and traditional English cooking, along with a solid skill base in butchery and fish preparation. Over the next few years he gained knowledge of modern British and European food, along with Asian Influences.
Whilst at the French Laundry, Greg was Introduced to Sous Vide cooking, and upon his return to the UK, Greg learnt as much about this method of cooking as I could. It’s benefits, the safety aspect of cooking at such low temperature, and in most cases the superb results that could be achieved. Over time and through research Greg developed a great repertoire of dishes,ranging from meat, fish, vegetables and desserts, and the consistent results that this method achieved, meant that he could really push the boundaries when it came to large volume dining at a very high level. More recently, Greg has been focusing on healthy dining, low carbohydrate and macrobiotic diets.
“Food has always been a very big part of my life, and forms the basis of many of my travels. Some of these have led to “stages” in some of the best restaurants in the world. The 3 months I spent at the French Laundry in Napa in 2005, were as important in guiding my career as my apprenticeship was.”
Fantastic evening, Greg’s food looked fantastic, tasted delicious and our kitchen was left spotless!