Jon Fell – Chef Interviews

When Did You First Have An Interest Cooking?

I grew up with farming, animals, growing our own fruit and vegetables, something always being baked, cooked or going in the oven, so I guess that’s where it all started for me

How Long Have You Been Cooking Professionally?

At 14 I started washing dishes in a local pub, I left school at 16 and enrolled on a catering course, and I’ve been a chef ever since

Where Do You Get Your Inspiration From?

I get my inspiration from the fantastic producers, produce, butchers, growers, fishermen and farmers I’m lucky to have on my doorstep

If You Was Not A Chef, What Would You Want To Do?

If I wasn’t a chef? I’d probably be farming I think, my family were farmers, I’ve family still farming, so I couldn’t do anything else really

How Would You Describe Your Cooking Style?

My cooking style? Asked this a lot and always a difficult one, I’ve changed so much over the years, I was classically trained, but over time I’ve begun to let the ingredients do their thing and keep things simple

What Course Do You Prefer To Cook?

Fish, seafood is my thing, I’m happiest when working with seafood

What Is Your Favourite Dish/Signature Dish to Make?

Of all the things I cook, I love Scallops, I’m proud of a dish of mine that was included in a charity cookbook, Olive oil poached Sea trout with Scallops, Asparagus, Orange and Scallop Coral Sauce, fantastic Spring dish

What Ingredient Do You Love To Cook With The Most?

At the moment I’m into Squid ink! I’m using it a lot at the moment, but it all depends on the season, and what’s good at the time, when asparagus season is here I’ll use it all the time, when the 12 August comes, Grouse, I’m a huge believer in seasonality

What is Your Favourite Dish To Eat?

I love spicy food, especially Thai food, the combination of spicy, salty, Sour, Sweet and fragrant, a winner with me

Which Other Chefs Inspire You?

Keith Floyd, Rick Stein, Marco Pierre White, Gordon Ramsey, but the Chef I’ve most respect for is Michael Caines, a true gentleman

Any Advice You Would Give To People Wanting To Become A Chef?

Do it! But don’t expect to be a super star, be prepared for the hardest thing you’ll ever do, but  the enjoyment you’ll get from people enjoying your food will never be beaten! Sheer bliss

Any Thing You Would Like To Share, IE New Book? Development At Restaurant etc?