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Meet Our Chef
Sean Ducie - Head Chef
Cotswold Inns & Hotels - Employee of the Year 2012
What is your earliest memory of food?
I remember being very young stood in the kitchen with my parents. I must have been no more then four and I could smell this bacon and egg pie that my mum was making for my dad for his supper as he was working nights, it smelt amazing.
How often do you change your menu?
We try and change it every six weeks making sure everything is in season and at its best. When I get the chance I also like to experiment with new and different ingredients which maybe on offer at the time.
Which dish on the menu would you recommend to a customer?
To experience the restaurant at its best I would recommend our tasting menu with the wine flight. The wines are matched to each course, complementing the flavours in each dish perfectly.
What advise would you give to a novice?
That you have to use common sense, watch everything and try to get stuck in, be confident not cocky. But most of all be enthusiastic and enjoy it.
Have you ever had any cooking disasters?
Just the usual really, fridges and freezers breaking at the worst possible time.
What has been your most memorable meal?
My wife travels the world for her job and I am lucky enough to get to go with her sometimes. I have tried some amazing restaurants including a Chinese in Hong Kong totally amazing and delicious. The Michelin starred WD50 in New York where we sampled an intriguing tasting menu and also the most delicious steakhouse in Las Vegas.
Which Chef has been your greatest inspiration?
We have so many talented and fantastic Chefs that cook in this country so you have to take inspiration from all of them really. My favourite however, would have to be Heston Blumenthal for his passion and creativity and what he manages to achieve with his ingredients.
What is in the fridge at home?
Lots of sparkling water, Hook Norton double stout, Cotswold Blue cheese, eggs, milk, butter and a nice fillet of beef from the farm shop around the corner.
What would you recommend about the local area?
Get out and explore, it’s beautiful. There are lots of places to visit, great food and fantastic scenery. One of my favourite places to go is to the grounds of Blenheim Palace; take a picnic if the weather’s good, there are some great delis locally where you can pick up some lovely things.
What would you choose for your last meal on Earth?
Roast beef and Yorkshire pudding with all the trimmings. Then Apple Crumble, Custard and ice cream for pudding - shared with all my family. There would have to be some homemade flapjack for my niece and nephew, they love the stuff.
Name: Sean Ducie
Restaurant: The Lamb Inn
Address: Sheep Street, Burford, OXON OX18 4LR
Tel: 01993 823 155
Fax: 01993 822 228