Meet the chef: Nick Sinclair of Emlyn restaurant

PUBLISHED: 11:43 30 October 2009 | UPDATED: 16:06 20 February 2013

Nick Sinclair and the Emlyn restaurant team at the Burford Bridge Hotel

Nick Sinclair and the Emlyn restaurant team at the Burford Bridge Hotel

Here, we speak to the head chef at the Emlyn restaurant, Nick Sinclair

Originally published in Surrey Life magazine June 2009

Here, we speak to the head chef at the Emlyn restaurant, Nick Sinclair





The Emlyn Restaurant
at the Burford Bridge Hotel
At the foot of Box Hill, Dorking RH5 6BX
Tel: 01306 884561
Read the Surrey Life restaurant review of Emlyn restaurant





How long have you worked there?
I have worked at the hotel for nearly two years now and been head chef since August 2008.

What is your signature dish?
I wouldn't say that I have one specific signature dish as I like to play around with everything that I do. One of my current favourites is seared scallops, cured and confit duck, white chocolate and orange marshmallows - it's a fun dish pushing the boundaries of food that people believe belong together.

Have you got a top cookery tip?
I think, like most chefs, my top tip is 'resting'. All meat and fish that is cooked should be rested to allow the muscles to relax and disperse the juices back through. The end product is juicy and tender and will be far better than straight from pan to plate.

Is there a top table in the restaurant?
There is no specific top table but we do have a selection of tables with great views of the gardens.

Is there anyone that you have always wanted to cook for?
I cooked for lots of rich and famous people while working in London for ten years. But, to be honest, the people I enjoy to cook most for are those who really appreciate the food and the whole dining experience.





The Emlyn Restaurant
at the Burford Bridge Hotel
At the foot of Box Hill, Dorking RH5 6BX
Tel: 01306 884561
Read the Surrey Life restaurant review of Emlyn restaurant






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