Kitchen Diaries with top Surrey chefs - out of the frying pan and into the Surrey Life Q&A fire

PUBLISHED: 21:22 17 July 2012 | UPDATED: 21:40 20 February 2013

Kitchen Diaries with top Surrey chefs - out of the frying pan and into the Surrey Life Q&A fire

Kitchen Diaries with top Surrey chefs - out of the frying pan and into the Surrey Life Q&A fire

In a new Surrey Life series, every month a top local chef will be stepping out of the frying pan and into our Q&A fire to discuss everything from the best places to pick up local ingredients to what they'd create for their own signature Surrey dish

In a new Surrey Life series, every month a top local chef will be stepping out of the frying pan and into our Q&A fire to discuss everything from the best places to pick up local ingredients and their own cookingtipsto what theyd create for their own signature Surrey dish.


Abridged versions of Surrey Life magazine Kitchen Diaries below


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Originally published in Surrey Life magazineJune 2012


Kitchen Diaries with Malcolm Campbell of Lythe Hill Hotel & Spa, Haslemere


On your travels, have you found a food or drink producer in Surrey that you are particularly fond of?
Ive only been living in Surrey for the past five months so I am still in the process of meeting and using local suppliers. There are many quality suppliers in the area, though, so I am really excited and look forward to some great produce.


If you were asked to make a signature Surrey dish, what would yours be?
As Lythe Hill Hotel is located in Haslemere, the name of which comes from hazel trees, it would be nice to incorporate hazelnuts into the dish. There are lots of local fresh vegetables with Secretts Farm just around the corner in Milford, so we have access to some great products; plenty of game as well. So, my dish would consist of roast quail, baby beetroot with horseradish custard, asparagus, baby watercress and hazelnut vinaigrette.



  • Taste Malcolm Campbells cooking at Lythe Hill Hotel & Spa, Petworth Road, Haslemere GU27 3BQ. Tel: 01428 651251 / www.lythehill.co.uk.



Originally published in Surrey Life magazineMay 2012


Kitchen Diaries with Stefano Talar at La Capanna, Cobham


On your travels, have you found a food or drink producer in Surrey that you are particularly fond of?
I was intrigued to find on coming to this part of the country that wine of a very good quality is produced close by at Denbies Wine Estate in Dorking. My wife and I particularly like their sparkling ros. I have not yet succeeded in persuading my boss to put some of their wines on our list, but I am working on it. We already have an extensive list of wines from Italy and all over the world and I am sure that English wines, particularly local ones, would be popular.


If you were asked to make a signature Surrey dish, what would yours be?
Being an Italian restaurant, it would be difficult to identify a dish that is peculiar to Surrey. However, I try to make all my dishes special and, currently, I am particularly proud of my roast Gressingham duck, which is marinated with honey, ginger and a little soy sauce and is served with red cabbage, fresh figs and an orange and balsamic sauce.



  • Taste Stefano Talars cooking at La Capanna Restaurant, 48 High Street, Cobham KT11 3EF. Book your table by calling 01932 862121 or visit their website at www.lacapanna.co.uk.




Originally published in Surrey Life magazineApril 2012


Kitchen Diaries with Joby Wells of Alberts Table, Croydon


On your travels, have you found a food or drink producer in Surrey that you are particularly fond of?
For me, one of the best has to be Norbury Blue cheese. I love cheese, and there is so much great cheese being produced in the UK, I just dont understand why all you see in the shops is mass-produced rubbish. When we have the Norbury on the menu, its colour is slightly different every time, but that distinctive tangy taste is always the same this to me is the sign of a true artisan product that has been finished with care and attention.


If you were asked to make a signature Surrey dish, what would yours be?
We have put mutton on the menu for the first time this year, and we have struggled to keep up with demand. We buy all of our meat as whole animals, and cook our way through the entire beast. So my dish would be mutton from the Surrey Downs: slow roast leg, and suet pudding of shoulder, with braised root vegetables, celeriac pure and lamb juices.




Originally published in Surrey Life magazine March 2012


Kitchen Diaries with Michelin-starred chef, Paul Merrett, director of The Victoria in Richmond


On your travels, have you found a food or drink producer in Surrey that you are particularly fond of?
Whilst I was at college in Guildford, I worked each summer at Secretts Farm in Milford (I grew up in Witley). The jobs were varied and included picking strawberries, planting leeks, washing spring onions, cutting lettuces and more general farm work. Many years on, Secretts started supplying restaurants so its really nice to re-establish the link.


If you were asked to make a signature Surrey dish, what would yours be?
We are lucky in Surrey to have access to some of the finest produce around and being so near to London means we can get hold of the best British produce the markets have to offer. My watchwords are: as fresh as possible, as seasonal as possible and British produced. Right now, the dish on our menu that best sums that up is a pumpkin risotto with red chicory, Cornish blue cheese and wet walnuts. Okay, the cheese may just come from another county, but the chicory, walnuts and pumpkin are all Surrey produced!



  • You can taste Paul Merretts cooking at The Victoria, 10 West Temple Sheen, Richmond SW14 7RT. To book a table, call 0208 876 4238 or e-mail them at: bookings@thevictoria.net



Originally published in Surrey Life magazine December 2011


Kitchen Diaries with Steve Drake at Drake's restaurant, Ripley


On your travels, have you found a food or drink producer in Surrey that you are particularly fond of?
We like to source as much of our produce locally if at all possible, and James and Steve Conisbee, who run the F Conisbee butchers in Horsley, are one of my regular suppliers; they offer consistently superb local produce.


If you were asked to make a signature Surrey dish, what would yours be?
My menu is constantly evolving and Im told that my talent for putting together some unusual combinations is one of the things that set us apart a current winning combination is a dessert of blackberries with a parsnip parfait and sorrel ice and yoghurt. This was highlighted in the recent Sunday Times list of 100 Best Restaurants in the UK and we were delighted that we have moved up over 20 places from 78th place last year to 55th position this year!



  • You can taste Steve Drakes cooking at Drakes Restaurant, The Clock House, High Street, Ripley GU23 6AQ. For more information, call 01483 224777 or e-mail info@drakesrestaurant.co.uk



Originally published in Surrey Life magazine November 2011


Kitchen Diaries with Carmine Ciampoli at Square Olive, Hampton Court


On your travels, have you found a food or drink producer in Surrey that you are particularly fond of?
I have lived in Surrey for the past four months and Im finding many new places all the time when I get a chance to get out of my kitchen. Denbies Wine Estate in Dorking is the largest vineyard in the UK but still seems on a much smaller scale compared to those in Italy and France! It provides a unique insight into all aspects of the wine producing process. When I walked down the hills in the vineyard one Sunday afternoon in July, it reminded me of my childhood when I used to play in Pescara in Italy.


If you were asked to make a signature Surrey dish, what would yours be?
Slow spit-roast pig, or Maialino allo Spiedo as we call it in Italy, as it was one of the favourite dishes of Henry VIII. Roast pig was eaten almost at every meal in those days, as it was an expression of extreme wealth.



  • You can taste Carmine Ciampolis cooking at Square Olive, 2-6 Bridge Road, Hampton Court KT8 9HA. For more information, call 0208 979 7676 or visit their website at www.squareolive.co.uk.



Originally published in Surrey Life magazine October 2011


Kitchen Diaries with Steve White, head chef at Radisson Edwardian Guildford


On your travels, have you found a food or drink producer in Surrey that you are particularly fond of?
Surprisingly, for a county that is considered commuter belt, there is a myriad of local producers in the area. You dont have to drive far out of Guildford to find rural life. One of the best parts of my job is getting out on the road to meet local producers and one of my recent finds is the Ramster Smokehouse run by the Gunn family near Chiddingfold. The salmon comes from the lochs off the north west coast of Scotland but the fish is smoked in Surrey over smouldering ramster oak. The flavour is incredible and quite the best Ive tasted in a long time.


If you were asked to make a signature Surrey dish, what would yours be?
My Surrey signature dish would be a slow-roasted lamb shank, with pearl barley and root vegetables. This is a really hearty dish, great comfort food, especially during the autumn months. Alternatively, wild mushrooms on toast because this is produce that I can get all year round and I love foraging.



  • Taste Steve Whites cooking at the new Radisson Edwardian Guildford Hotel, 3 Alexandra Terrace, High Street, Guildford GU1 3DA: 01483 792300 (opening on Thursday September 29). For more information, see the website at www.radissonedwardian.com (follow the links)



To feature in Surrey Life magazine Kitchen Diaries, e-mail matthew.williams@surreylife.co.uk

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