Lythe Hill’s David Quinn - Meet the Chef
PUBLISHED: 13:15 27 January 2014 | UPDATED: 13:16 27 January 2014
Found on the Surrey border, where our county meets Hampshire and Sussex, The Restaurant at Lythe Hill Hotel in Haslemere is perfectly situated to take advantage of all three counties’ local produce. Here, head chef David Quinn steps out of the kitchen and into the Surrey Life Q&A fire, to tell us more about what we can expect
On your travels, have you found a food or drink producer that you are particularly fond of?
At Lythe Hill, our chefs work with an excellent team of suppliers and local producers. I am particularly impressed with the range and quality of cheeses available in the area. Cheeses from Norbury Blue and Godstone’s Eastside Cheese Company are exceptional and feature regularly on our menus.
Do you have a favourite farmers’ market in the area?
I am a regular visitor to Haslemere’s fantastic farmers’ market, which takes place on the first Sunday in the month. However, with so many great local producers and farmers’ markets in the area, I do like to go to as many different ones as I can – you never know where you might find the next gem of an ingredient or artisan producer!
How about a farm shop?
Secretts in Milford has a great range of interesting and high quality produce. In fact, one of our most popular summer dishes was assiette of Secretts’ beetroots (five varieties) served with Wealdway mature goat’s cheese from the Nut Knowle Dairy – a simple dish that let the fantastic seasonal flavours speak for themselves.
Is there another chef whose cooking you particularly admire?
Just over the border, you’ll find Simon Goodman at the Duke of Cumberland Arms in Henley. His food is fantastic and his ethos is great, utilizing home-grown and locally sourced ingredients.
What would be your signature Surrey dish?
I have been fortunate to work with a rich line of heritage in produce, food and dishes strongly associated with Surrey. It is difficult to choose a specific dish to showcase the best of the area, as I like to use as much of our local produce as possible, honour its seasonality and try and do it justice with great cooking, but if I was to pick a dish from our current menu to sum this up, it would be our Poached Loin of Local Estate Venison, with Smoked Mash, Beetroot, Coffee and Dark Chocolate Jus – a real melt in the mouth favourite amongst our diners.
What is the most distinctive aspect of your cooking?
Originality! Although, like most chefs, we use tried and trusted methods and flavour combinations, we constantly try to put our own twist on the way they are constructed on a plate and attempt to create dishes that defy the expectations of the diner.
Taste David Quinn’s cooking at Lythe Hill Hotel, Petworth Road, Haslemere GU27 3BQ. Tel: 01428 651251 / lythehill.co.uk