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Meet the Chef - Rupert Gleadow of Gravetye Manor

PUBLISHED: 11:53 06 January 2011 | UPDATED: 17:45 20 February 2013

Meet the  Chef - Rupert Gleadow of Gravetye Manor

Meet the Chef - Rupert Gleadow of Gravetye Manor

At the end of a mile long private drive through Sussex woodland, near West Hoathly, lies the country house hotel Gravetye Manor, an Elizabethan glory built in 1598. Here we meet the chef

Name: Rupert Gleadow

Establishment: Gravetye Manor

Vowels Lane, Near West Hoathly,

Sussex, RH19 4LJ

Telephone: 01342 810 567

Facsimile: 01342 810 080



What is your Signature Dish?

Herb crusted rack of new season lamb, minted Jersey Royal potatoes, Warm salad of marsh samphire, peas and broad beans, light lamb jus

Tell us about the dish. Why is it special?

This dish is a wonderful example of the products that come into season in our country at the start of the summer.

They herald the start of longer days and the beginning of a stream of wonderful local products. The lamb that we use comes from the Romney Marshes where they graze on the same samphire that I pair with the meat in this dish. I developed this dish, with the help of my team, to showcase what is available locally and how light, delicate flavours can complement each other to produce a real taste of summer. There are no complicated techniques to this dish, just simple good cooking and the freshest ingredients.

How long have you been a chef?

Since I was 18. 18years

What made you want to becomea chef?

A summer job in a good kitchen. I fell in love with the passion, creativity and close team spirit that a good kitchen thrives upon.

Where did you start your career?

The Grainstore Restaurant in Edinburgh

Who has influenced you most?

David Williams was my head chef first in Edinburgh and then in the Channel Islands. He had trained under Joel Robuchon in Paris and had more skill, enthusiasm and passion than anyone I have ever met. I found this very infectious.

What do you enjoy most about being a chef?

Kitchens can be the most exciting and creative environments when things are going well or hell on earth when they are not. There is never a dull moment in an ambitious kitchen.

Your top cookery tip for readers?

Don't overcomplicate things. Mother Nature can produce better flavours than you can.

Your must-have kitchen gadget?

A good sharp knife

Who would you like to cook for?

Marco Pierre White. He is the father of modern British cooking.


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