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What is your earliest memory of food?
Beef stew and potatoes at my Grandparents house.
Which dish on the menu would you recommend to a customer?
Slow poached trout, smoked trout mousse, braised baby gem, pickled radish, courgettes, caviar butter sauce.
What is in the fridge at home?
Olives, salami, Brie and pickles. My wife is a Pastry Chef so there is always a good selection of homemade treats too along with freshly made food for the children.
What would you recommend about the local area?
The Cotswolds are stunningly beautiful and full of rich produce which would make any Chef smile.
What would you choose for your last meal on Earth?
Fillet steak rossini – classical but still amazing!
Describe the cuisine at your restaurant.
Where did you train?
Stratford-upon-Avon Catering College whilst working as a trainee.
Why did you want to become a chef?
I have always loved food and trying new ideas or trends keeps me busy! I like the fact that every day is different with new challenges!
What was the first dish you ever cooked?
Roast rump of lamb, dauphinoise, ratatouille
Which chefs have inspired you and why?
The Roux Brothers, Aiden Byrne and David Everrit-Matthias. Their clean and precise plates demonstrate that at the heart of any great dish has to be fantastic produce.
What advice would you give to a chef just starting out?
Start at a good restaurant using fresh ingredients. Work hard, listen well and be passionate. Remember that you are there to cook for the guests and not your ego!
If you could have only one gadget in your kitchen, what would it be and why?
A waterbath. Not only for the best method of cooking meat and fish but also for the way it can be used to infuse flavours into produce whilst cooking.
What is the phrase you utter the most in the kitchen?
First most used phrase of any Chef surely has to be “Check on!” I am also constantly telling the team to ‘taste’ things before they are sent out to guests.
Name: Nick Orr
Restaurant: The Manor House Hotel
Address: High Street, Moreton-in-Marsh, GLOS. GL56 0LJ
Tel: 01608 650501